Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Functional properties of fermented bran produced by Aspergillus oryzae and Rhizopus sp. in a solid-state fermentation system were determined, with an aim to evaluate their application in food formulation. The defatted rice bran and wheat bran were inoculated with the spores of the cultures and incubated at 30º C for 72 h. Samples were withdrawn at 0, 24, 48 and 72 h. Protein content, protein solubility, in-vitro digestibility, gelation and water holding capacity were determined in bran with or without fermentation. Rhizopus sp. increased significantly the protein content (69.0 and 56.0%, respectively, for defatted rice bran and wheat bran); protein solubility (28.5 and 36.2) and water holding capacity (11.4% for wheat bran). When A. oryzae was used all these properties were modified significantly after fermentation.

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Simultaneous amyloglucosidase and exo-polygalacturonase production by Aspergillus niger using solid-state fermentation

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132007000500003 ◽

2007 ◽

Vol 50 (5) ◽

pp. 759-766 ◽

Cited By ~ 10

Author(s):

Jorge Alberto Vieira Costa ◽

Eliane Colla ◽

Glênio Magagnin ◽

Lucielen Oliveria dos Santos ◽

Mauricio Vendruscolo ◽

...

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Rice Bran ◽

Solid State Fermentation ◽

Culture Media ◽

Spore Suspension ◽

Defatted Rice Bran ◽

Polygalacturonase Production ◽

Different Strains ◽

Inoculum Type

Amyloglucosidase (AMG) and exo-polygalacturonase (exo-PG) were simultaneously produced by two different strains of Aspergillus niger in solid-state fermentation (SSF) using defatted rice-bran as substrate. The effect of Aspergillus niger strain (t0005/007-2 and/or CCT 3312), inoculum type (spore suspension or fermented bran) and addition of inducers (pectin and/or starch) to the culture media was studied using a 3² x 2¹ factorial experimental design. The production of AMG and exo-PG was significantly affected by fungal strain and inoculum type but inducers had no effect. The maximum yields obtained were 1310 U/g dm for AMG using a spore suspension of A. niger CCT 3312 and 50.2 U/g dm for exo-PG production, using A. niger t0005/007-2 and fermented bran as inoculum. The yields obtained represented acceptable values in comparison with data available in the literature and indicated that defatted rice-bran was a good nutrient source.

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Nutritional upgrading of various feed ingredients through co-culture solid state fermentation / Çeşitli yem içerikleri besin değerlerinin birlikte kültür katı hal fermentasyonu kullanılarak artırılması

Turkish Journal of Biochemistry ◽

10.1515/tjb-2016-0050 ◽

2016 ◽

Vol 41 (5) ◽

Author(s):

Muhammad Nadeem ◽

Muhammad Ahmar Ali ◽

Quratulain Syed ◽

Rubina Nelofer ◽

Uzma Sahar

Keyword(s):

Solid State ◽

Rice Bran ◽

Wheat Bran ◽

Solid State Fermentation ◽

Candida Utilis ◽

Rhizopus Oligosporus ◽

Mineral Contents ◽

Feed Ingredients ◽

Agricultural Byproducts ◽

Fermented Products

AbstractObjective: The purpose of the present study was to enhance nutritional qualities of various agricultural byproducts such as wheat bran, rice bran and rice polish through co-culture solid state fermentation (SSF) using Candida utilis and Rhizopus oligosporus for their better exploitation as feed ingredients.Methods: Co-culture solid state fermentation (SSF) was carried at 30oC for 48 h by employing Candida utilis and Rhizopus oligosporus on various agricultural byproducts like wheat bran, rice bran and rice polish. After that the fermented agricultural byproducts were dried in hot air oven at 80oC and analyzed to compare with unfermented byproducts.Results: The results of the proximate analysis showed that crude protein contents increased significantly (p≤0.05) in all the fermented substrates with concurrent decrease in nitrogen free extract (NFE) contents. A significant reduction in anti nutritional content (phytic acid) was also observed in fermented products whereas values of mineral contents [calcium (Ca) and phosphorus (P)] were found high. Resultantly, high mineral contents improved Ca: P ratio in the fermented products. Shelf life study showed that the fermented substrates were nutritionally stable and no significant changes in nutritional values were observed up to 90 days.Conclusion: All these results showed that the fermented substrates are nutritionally better and can be successfully exploited as animal feed for better growth of livestock.

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Study the influence of nitrogen on rennin production by fungi Rhizomucor miehei using solid-state fermentation

Brazilian Journal of Biological Sciences ◽

10.21472/bjbs.030517 ◽

2016 ◽

Vol 3 (5) ◽

pp. 193

Author(s):

Houthail Al-Ahmad Al-Jammas ◽

Hassan Al-Fathi ◽

Walid Al-Khalaf ◽

Anton Taifor

Keyword(s):

Enzyme Activity ◽

Solid State ◽

Protein Content ◽

Yeast Extract ◽

Wheat Bran ◽

Solid State Fermentation ◽

Rhizomucor Miehei ◽

Milk Clotting ◽

Milk Clotting Enzyme ◽

Milk Clotting Activity

The effect of different nitrogen resources on the biosynthesis of milk clotting enzyme by Rhizmucor miehei was studied under solid state fermentation using wheat bran as base medium. Urea, peptone, albumin, casein, yeast extract were added with different concentrations (1%-10%). The response parameters were the ratio of milk clotting activity (MC) to proteolytic activity (PA) and protein content. The highest enzyme yield was achieved with casein at a rate of 2% w/w followed by 2% yeast extract, 1% albumin, 1% peptone, and 1% urea with values 5.6, 4.9, 4.2, 4, 3 mg/mL, respectively. Maximum enzyme activity (MCA/PA) was 50.4, 44.1, 37.8, 36, 27 SU for casein, yeast extract, albumin, peptone, and urea, respectively.

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Solid state fermentation by Fomitopsis pinicola improves physicochemical and functional properties of wheat bran and the bran-containing products

Food Chemistry ◽

10.1016/j.foodchem.2020.127046 ◽

2020 ◽

Vol 328 ◽

pp. 127046 ◽

Cited By ~ 2

Author(s):

Jie Tu ◽

Jing Zhao ◽

Guanhui Liu ◽

Caiyun Tang ◽

Yanhui Han ◽

...

Keyword(s):

Solid State ◽

Functional Properties ◽

Wheat Bran ◽

Solid State Fermentation ◽

Fomitopsis Pinicola ◽

Physicochemical And Functional Properties

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Bound Polyphenols from Insoluble Dietary Fiber of Defatted Rice Bran by Solid-State Fermentation with Trichoderma viride: Profile, Activity, and Release Mechanism

Journal of Agricultural and Food Chemistry ◽

10.1021/acs.jafc.1c00752 ◽

2021 ◽

Author(s):

Jiayan Xie ◽

Shuai Liu ◽

Ruihong Dong ◽

Jianhua Xie ◽

Yi Chen ◽

...

Keyword(s):

Solid State ◽

Dietary Fiber ◽

Rice Bran ◽

Solid State Fermentation ◽

Trichoderma Viride ◽

Release Mechanism ◽

Insoluble Dietary Fiber ◽

Defatted Rice Bran

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Solid-state Fermentation to Prepare Proteins and Peptides from Heat-stabilized Defatted Rice Bran, and Antioxidant Activity

10.21748/am20.157 ◽

2020 ◽

Author(s):

Navam Hettiarachchy ◽

Ali Bisly ◽

Suresh Kumar

Keyword(s):

Antioxidant Activity ◽

Solid State ◽

Rice Bran ◽

Solid State Fermentation ◽

Defatted Rice Bran ◽

Proteins And Peptides

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Sustainable Production of Lignocellulolytic Enzymes in Solid-State Fermentation of Agro-Industrial Waste: Application in Pumpkin (Cucurbita maxima) Juice Clarification

Agronomy ◽

10.3390/agronomy11122379 ◽

2021 ◽

Vol 11 (12) ◽

pp. 2379

Author(s):

Priya Rana ◽

Baskaran Stephen Inbaraj ◽

Sushma Gurumayum ◽

Kandi Sridhar

Keyword(s):

Solid State ◽

Wheat Straw ◽

Rice Bran ◽

Wheat Bran ◽

Solid State Fermentation ◽

Industrial Waste ◽

Low Cost ◽

Principal Component ◽

Enzyme Concentration ◽

Lignocellulolytic Enzymes

Valorization of agro-industrial waste through greener and biotechnological processes are promising approaches to minimize the generation of agro-industrial waste. Therefore, the study aimed to produce lignocellulolytic enzymes from agro-industrial waste under solid-state fermentation (SSF) conditions and study their application in the clarification of pumpkin juice. The SSF was performed with three different combinations of wheat bran + rice bran (WBRB), wheat bran + wheat straw (WBWS), and rice bran + wheat straw (RBWS) as dry solid substrates (1:1) using Fusarium oxysporum (MTCC 7229). The protein, carboxymethyl cellulase (CMCase), and xylanase contents ranged from 0.98–3.90 mg/g, 5.89–6.84 U/g substrate, and 10.08–13.77 U/g substrate, respectively in different agro-industrial waste as substrates (WBRB, WBWS, RBWS, and control). The increase in enzyme concentration (0.50–2.40%) added to pumpkin juice exhibited an increased juice yield (16.30–55.60%), reduced browning index (1.03–0.70), and an increase in clarity (5.31–13.77 %T), which was further confirmed by a total variance of 84.83% by principal component analysis. Thus, the low-cost lignocellulolytic enzymes can be produced from agro-industrial waste that might have applications in food and beverage industries. Hence, this approach could be used as a long-term sustainable and circular source to valorize agro-industrial waste towards the greener future and the preservation of ecosystems.

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