An investigation on fermentative changes during the production of food bio-colours through solid state fermentation of broken rice by Monascus purpureus (MTCC 410)

2017 ◽  
Vol 36 (04) ◽  
Author(s):  
S. R. Mhalaskar ◽  
S. S. Thorat ◽  
Y. R. Deshmukh
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
High Energy ◽  
Ash Content ◽  
Monascus Purpureus ◽  
Crude Fiber ◽  
Broken Rice ◽  
Ssf Process ◽  
By Products ◽  
Agricultural Farm

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).

scholarly journals Improvement of cosmeceutical properties in rice by-products by solid state fermentation with Aspergillus oryzae and effects of different extracting conditions

Food Research ◽  
2021 ◽  
Vol 5 (S1) ◽  
pp. 114-121
Author(s):  
A. Abd Ghani ◽  
N.Y. Abd Rashid ◽  
A. Jamaluddin ◽  
D.L. Abd Razak ◽  
M. Abdul Manan
Keyword(s):  
Solid State ◽  
Aspergillus Oryzae ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Animal Feed ◽  
Water Extract ◽  
Extraction Temperature ◽  
Ageing Effect ◽  
Broken Rice ◽  
By Products

Rice milling generates a lot of rice by-products and they are commonly used as an animal feed ingredient. However, they have high cosmeceutical values, attributed to their high content of bioactive compounds. In the present study, rice by-products (broken rice and rice bran) were subjected to solid state fermentation (SSF) using Aspergillus oryzae at 30° C for 12 days and their cosmeceutical potentials were then evaluated. Different extraction conditions such as the type of solvent (water, 50% ethanol) and extraction temperature (30°C, 40°C) were also optimized using a one-factor-one-time approach. Through tyrosinase inhibition assay, it was observed that SSF has improved the anti-pigmentation effect of broken rice and rice bran 7.4-fold and 11.2-fold in comparison to their unfermented substrate, respectively. SSF has also improved the anti-ageing effect of broken rice and offered 6.6-fold of improvement in fermented rice bran. In extraction optimization studies, a stronger anti-ageing effect was observed in the water extract of both fermented substrates extracted at 40°C while the anti-pigmentation effect is stronger on 50% ethanol extract in fermented rice bran. Most phenolic acids that are commonly related to cosmeceutical purposes were detected in the extracts of both fermented substrates while most of the organic acids were detected in the water extract. Our study suggests that SSF using A. oryzae could improve the cosmeceutical activities of rice byproducts, and both water and 50% ethanol extracts have high potential to be developed as cosmeceutical bio-ingredients.

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

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

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

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.

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

Fermentation ◽  
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.

By-products from the biodiesel chain as a substrate to citric acid production by solid-state fermentation

2014 ◽  
Vol 32 (7) ◽  
pp. 653-660 ◽  
Author(s):  
Manuella Schneider ◽  
Gabriela F Zimmer ◽  
Ezequiel B Cremonese ◽  
Rosana de C de S Schneider ◽  
Valeriano A Corbellini
Keyword(s):  
Citric Acid ◽  
Solid State ◽  
Solid State Fermentation ◽  
Acid Production ◽  
Citric Acid Production ◽  
By Products

Potential of the solid-state fermentation of tomato by products by Fusarium solani pisi for enzymatic extraction of lycopene

LWT ◽  
2016 ◽  
Vol 68 ◽  
pp. 280-287 ◽  
Author(s):  
Samia Azabou ◽  
Yousra Abid ◽  
Haifa Sebii ◽  
Imene Felfoul ◽  
Ali Gargouri ◽  
...  
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Fusarium Solani ◽  
Enzymatic Extraction ◽  
By Products
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