Improved nutritional and antioxidant properties of hulless barley following solid‐state fermentation with S. cerevisiae and L. plantarum

This study aimed to evaluate the effects of solid-state fermentation (SSF) (25℃, 35 days) with three filamentous fungi (Helvella lacunosa X1, Agaricus bisporus AS2796 and Fomitiporia yanbeiensis G1) on the nutrient substance and antioxidant properties of quinoa. As a result, it showed that the nutritional components in fermented - quinoa varied with the starter strains. Among the three starter fungi, AS2796 gave the highest protein contents (28.46 g/100g), which was 2.34 times higher than control (unfermented quinoa); F. G1 gave the lowest values of soluble starch and crude fat (18.46 g/100g and 3.31 g/100g), which were 35.2% and 58.5% lower than that of control, respectively; and H. X1 gave the highest content of reducing sugar (5.62g/100g), which was 5.50 times higher than that of control. The total phenolics of quinoa fermented by AS2796 reached its maximum value (1.38mg/g, 35days), which was 1.97 holds higher than control. According to antioxidant test in vitro of ethanolic extracts of fermented quinoa, it showed that H. X1 gave the highest DPPH radical scavenging capacity and reducing power, F.G1 gave the highest superoxide anion radical scavenging ability. Either the starter strains or fermentation time resulted in a significant change in the antioxidant activities.

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Effects of solid-state fermentation with three higher fungi on the total phenol contents and antioxidant properties of diverse cereal grains

FEMS Microbiology Letters ◽

10.1093/femsle/fny163 ◽

2018 ◽

Vol 365 (16) ◽

Cited By ~ 1

Author(s):

Li-Na Xu ◽

Shang Guo ◽

Shengwan Zhang

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Antioxidant Properties ◽

Total Phenol ◽

Cereal Grains

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BIOCONVERSION OF ELLAGITANNINS TO ELLAGIC ACID FROM POMEGRANATE PEELS BY SOLID-STATE FERMENTATION USING ASPERGILLUS NIGER AND RHIZOPUS ORYZAE

10.36106/paripex/1701247 ◽

2020 ◽

pp. 1-4

Author(s):

R. Sundaralingam ◽

S. Premina ◽

S. Niren Andrew

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Ellagic Acid ◽

Fruits And Vegetables ◽

Rhizopus Oryzae ◽

Fermentation Broth ◽

Antioxidant Properties ◽

Mixed Cultures ◽

Test Organisms

Ellagic acid an effective polyphenol antioxidant found in many fruits and vegetables. The antioxidant properties of ellagic acid have incited preliminary research into the impending health benefits of ellagic acid consumption. In the present research, an attempt is made to extract ellagic acid from pomegranate peels using solid state cultures of Aspergillus niger, Rhizopus oryzae and mixed cultures of both. The fungus has the potential to convert ellagitannins in pomegranate to ellagic acid as an intermediary metabolite. Test organisms were isolated from soil, identified and screened for production of tannase enzyme. Solid state fermentation of pomegranate husk (10% w/v) using A. niger, R. oryzae and mixed cultures was performed for the production of ellagic acid. Samples were collected daily from the fermentation broth and physico-chemical analyses like changes in the total tannin content and tannase enzyme assay were performed. After fermentation the production of ellagic acid in the medium was determined using HPLC. The amount of ellagic acid produced was 9.1mg (for A.niger), 79.1mg (for R. oryzae), 69.6mg (for mixed culture of both A. niger and R.oryzae).

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