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

An attractive and stable colour is important in the marketability of foods and beverages. The utilization of broken rice as a by-product from agricultural farm can be of immense importance to convert relatively high-energy by-products into more useful and highly nutritious end product by use of microorganisms. In this respect the present investigation was aimed to address the fermentative changes in broken rice as a substrate during the production of food bio-colours through solid state fermentation by using Monascus purpureus (MTCC 410). The 7 days of SSF process was accompanied with the increase in the levels of protein, crude fat, crude fiber and ash content by values of 8.98% to 14.14%, 1.50% to 2.07%, 0.70% to 6.61% and 2.70% to 3.69% respectively while decrease in the level of carbohydrate by values of 74.32% to 27.71%, with lowering pH from 6.6 to 5.5. Present findings concluded that broken rice possesses good potentials for the bioconversion of the high energy organic materials into more useful and highly nutritious food bio-colours by Monascus purpureus (MTCC 410).

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Solid-state fermentation for enhancing the nutraceutical content of agrifood by-products: Recent advances and its industrial feasibility

Food Bioscience ◽

10.1016/j.fbio.2021.100926 ◽

2021 ◽

pp. 100926

Author(s):

Luis O. Cano y Postigo ◽

Daniel A. Jacobo-Velázquez ◽

Daniel Guajardo-Flores ◽

Luis Eduardo Garcia Amezquita ◽

Tomás García-Cayuela

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Recent Advances ◽

By Products

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

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16245 ◽

2021 ◽

Author(s):

Duqin Zhang ◽

Bin Tan ◽

Yuhong Zhang ◽

Yanjun Ye ◽

Kun Gao

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Antioxidant Properties ◽

Hulless Barley

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Enhancement of the feeding value of some agro-industrial by-products for laying hens after their solid state fermentation with Trichoderma viride

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2004.000-2032 ◽

2003 ◽

Vol 3 (3) ◽

pp. 182-185 ◽

Cited By ~ 2

Author(s):

A. Iyayi Eustace ◽

A. Aderolu Zaid

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Laying Hens ◽

Trichoderma Viride ◽

Feeding Value ◽

By Products

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PENGARUH UKURAN PARTIKEL AMPAS SAGU DALAM PRODUKSI PIGMEN ANGKAK MENGGUNAKAN Monascus purpureus

Jurnal Teknologi Pertanian Andalas ◽

10.25077/jtpa.22.2.111-117.2018 ◽

2018 ◽

Vol 22 (2) ◽

pp. 111

Author(s):

Alfi Asben ◽

Deivy Andhika Permata

Keyword(s):

Particle Size ◽

Solid State ◽

Solid State Fermentation ◽

Raw Materials ◽

Rice Flour ◽

Monascus Purpureus ◽

Color Intensity ◽

Food Colorants

Angka pigment is one of food colorants that safe to used. It can be produced by subtrate that contain of sago hampas. The objective of the research was to get the appropriate of sago hampas particle size to produce the angkak pigment. The steps to produce of angkak pigment were (a) Preparation of raw materials (sago hampas and rice flour substrate with comparison 1:1 (12.5 : 12.5). This research used three treatments of sago hampas particle size (40-60 mesh, 60-80 mesh, and >80 mesh) with 3 replications, (b) Preparation of Monascus purpureus culture, (c) Solid state fermentation to produce angkak pigment using M. purpureus. The results of the research showed that the substrate with hampas sago particle size 40-60 mesh produced the best angkak pigment. The angkak pigment obtain the highest color intensity on λ 400 nm, λ 470 nm, λ 500 nm were 6004, 5110 and 3650 respectively, the highest used starch, antioxidant, toxicity, lovastatin and spore of M. purpureus were 11.07%, 45.95%, 1719.86 (LC50), 79 ppm, and 3.4 x 103 CPU/g respectively.

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Production of Pigments by Filamentous Fungi Cultured on Agro-Industrial by-Products Using Submerged and Solid-State Fermentation Methods

Fermentation ◽

10.3390/fermentation7040295 ◽

2021 ◽

Vol 7 (4) ◽

pp. 295

Author(s):

Tumisi Beiri Jeremiah Molelekoa ◽

Thierry Regnier ◽

Laura Suzanne da Silva ◽

Wilma Augustyn

Keyword(s):

Solid State ◽

Filamentous Fungi ◽

Solid State Fermentation ◽

Culture Media ◽

Pigment Production ◽

Manufacturing Industries ◽

Optimal Conditions ◽

Pharmaceutical Industries ◽

Lower Biomass ◽

By Products

The food and pharmaceutical industries are searching for natural colour alternatives as required by consumers. Over the last decades, fungi have emerged as producers of natural pigments. In this paper, five filamentous fungi; Penicillium multicolour, P. canescens, P. herquie, Talaromyces verruculosus and Fusarium solani isolated from soil and producing orange, green, yellow, red and brown pigments, respectively, when cultured on a mixture of green waste and whey were tested. The culture media with varying pH (4.0, 7.0 and 9.0) were incubated at 25 °C for 14 days under submerged and solid-state fermentation conditions. Optimal conditions for pigment production were recorded at pH 7.0 and 9.0 while lower biomass and pigment intensities were observed at pH 4.0. The mycelial biomass and pigment intensities were significantly higher for solid-state fermentation (0.06–2.50 g/L and 3.78–4.00 AU) compared to submerged fermentation (0.220–0.470 g/L and 0.295–3.466 AU). The pigment intensities were corroborated by lower L* values with increasing pH. The λmax values for the pigments were all in the UV region. Finally, this study demonstrated the feasibility of pigment production using green waste:whey cocktails (3:2). For higher biomass and intense pigment production, solid-state fermentation may be a possible strategy for scaling up in manufacturing industries.

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