Kinetics of deoxynivalenol degradation by Aspergillus oryzae and Rhizopus oryzae in submerged fermentation

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

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ALPHA-AMYLASE PRODUCTION FROM Aspergillus oryzae M BY SUBMERGED FERMENTATION

Biotechnologia Acta ◽

10.15407/biotech9.04.077 ◽

2016 ◽

Vol 9 (4) ◽

pp. 77-82

Author(s):

Zh. B. Suleimenova ◽

Keyword(s):

Aspergillus Oryzae ◽

Submerged Fermentation ◽

Alpha Amylase ◽

Amylase Production

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Improvement of recovered activity and stability of the Aspergillus oryzae β-galactosidase immobilized on duolite A568 by combination of immobilization methods

Chemical Industry and Chemical Engineering Quarterly ◽

10.2298/ciceq160912010f ◽

2017 ◽

Vol 23 (4) ◽

pp. 495-506 ◽

Cited By ~ 2

Author(s):

Larissa Falleiros ◽

Bruna Cabral ◽

Janaína Fischer ◽

Carla Guidini ◽

Vicelma Cardoso ◽

...

Keyword(s):

Activation Energy ◽

Aspergillus Oryzae ◽

Physical Adsorption ◽

Cross Linking ◽

Thermal Deactivation ◽

Order Model ◽

First Order ◽

Immobilized Biocatalyst ◽

The Stability ◽

Kinetics Of

The immobilization and stabilization of Aspergillus oryzae ?-galactosidase on Duolite??A568 was achieved using a combination of physical adsorption, incubation step in buffer at pH 9.0 and cross-linking with glutaraldehyde and in this sequence promoted a 44% increase in enzymatic activity as compared with the biocatalyst obtained after a two-step immobilization process (adsorption and cross-linking). The stability of the biocatalyst obtained by three-step immobilization process (adsorption, incubation in buffer at pH 9.0 and cross-linking) was higher than that obtained by two-steps (adsorption and cross-linking) and for free enzyme in relation to pH, storage and reusability. The immobilized biocatalyst was characterized with respect to thermal stability in the range 55-65 ?C. The kinetics of thermal deactivation was well described by the first-order model, which resulted in the immobilized biocatalyst activation energy of thermal deactivation of 71.03 kcal/mol and 5.48 h half-life at 55.0 ?C.

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Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

Ambiente e Agua - An Interdisciplinary Journal of Applied Science ◽

10.4136/ambi-agua.1936 ◽

2017 ◽

Vol 12 (4) ◽

pp. 643 ◽

Cited By ~ 3

Author(s):

Leandro Freire dos Santos ◽

Cibely Maria Gonçalves ◽

Priscila Lumi Ishii ◽

Hélio Hiroshi Suguimoto

Keyword(s):

Environmental Pollution ◽

Aspergillus Oryzae ◽

Submerged Fermentation ◽

Present Experiment ◽

Cheese Whey ◽

Value Added ◽

Pollution Source ◽

Cell Free Extract ◽

Alternative Management ◽

Solution Approach

Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

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