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

2021 ◽  
Author(s):  
Duqin Zhang ◽  
Bin Tan ◽  
Yuhong Zhang ◽  
Yanjun Ye ◽  
Kun Gao
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Properties ◽  
Hulless Barley

Solid-State Fermentation of Agricultural By-Products by Monascus purpureus for Bioactive Metabolites with Antioxidant Properties

2014 ◽  
Vol 3 (2) ◽  
pp. 150-159 ◽  
Author(s):  
Marimuthu Kalaiarasan ◽  
Anbarasu Kumar ◽  
Akshatha Srikanta ◽  
Vijayalakshmi Govindaswamy
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Properties ◽  
Monascus Purpureus ◽  
Bioactive Metabolites ◽  
By Products

Effect of duration of solid state fermentation by Aspergillus awamorinakazawa on antioxidant properties of wheat cultivars

LWT ◽  
2016 ◽  
Vol 71 ◽  
pp. 323-328 ◽  
Author(s):  
Kawaljit Singh Sandhu ◽  
Sneh Punia ◽  
Maninder Kaur
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Properties ◽  
Wheat Cultivars

Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils

2020 ◽  
Vol 28 ◽  
pp. 101753
Author(s):  
Ana Elisa Alves Magro ◽  
Ruann Janser Soares de Castro
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Properties ◽  
Extraction Solvents

scholarly journals Effects of solid-state fermentation on the nutritional components and antioxidant properties from quinoa

2019 ◽  
pp. 39
Author(s):  
L. N. Xu ◽  
S. Guo ◽  
S. W. Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Activities ◽  
Antioxidant Properties ◽  
Radical Scavenging ◽  
Reducing Power ◽  
Soluble Starch ◽  
Fermentation Time ◽  
Nutritional Components

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.

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

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).

Comparisons of nutritional constituents in soybeans during solid state fermentation times and screening for their glucosidase enzymes and antioxidant properties

2019 ◽  
Vol 272 ◽  
pp. 362-371 ◽  
Author(s):  
Jin Hwan Lee ◽  
Chung Eun Hwang ◽  
Kwang Sik Son ◽  
Kye Man Cho
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Antioxidant Properties ◽  
Nutritional Constituents

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana
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