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

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

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

2007 ◽  
Vol 50 (5) ◽  
pp. 759-766 ◽  
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.

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

2009 ◽  
Vol 52 (6) ◽  
pp. 1555-1562 ◽  
Author(s):  
Cristina Moreira da Silveira ◽  
Eliana Badiale-Furlong
Keyword(s):  
Solid State ◽  
Protein Content ◽  
Functional Properties ◽  
Rice Bran ◽  
Wheat Bran ◽  
Solid State Fermentation ◽  
Protein Solubility ◽  
Defatted Rice Bran ◽  
Rhizopus Sp ◽  
Water Holding

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.

scholarly journals Evaluation of antioxidant activity of the fermented product from the biotransformation of R-(+)-limonene in solid-state fermentation of orange waste by Diaporthe sp.

2019 ◽  
Vol 3 (1) ◽  
pp. 168-176 ◽  
Author(s):  
Mário César Jucoski Bier ◽  
Adriane Bianchi Pedroni Medeiros ◽  
Norbert De Kimpe ◽  
Carlos Ricardo Soccol
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Solid State Fermentation ◽  
Fermented Product ◽  
Orange Waste

scholarly journals Optimization of Cultural Conditions for Solid State Fermentation of Amylase Production by Aspergillus species

2013 ◽  
Vol 14 (1) ◽  
pp. 67-74
Author(s):  
Bina Gautam ◽  
Tika B Karki ◽  
Om Prakash Panta
Keyword(s):  
Solid State ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Food Industry ◽  
Raw Materials ◽  
Morphological Characteristics ◽  
Amylolytic Enzyme ◽  
Cultural Conditions ◽  
Amylase Production ◽  
Selection Of

Amylase is an amylolytic enzyme used in food industry which is generally produced by Aspergillus spp. under solid state fermentation. The present study is concerned with the isolation, screening and selection of suitable strains of Aspergillus spp. and optimization of cultural conditions for the biosynthesis of amylase. Rice and wheat brans were used as substrates which are readily available inexpensive raw materials for amylase production. From 85 samples of rice and wheat grains, 55 colonies obtained on potato dextrose agar (PDA) were suspected to be Aspergillus oryzae and only 35 colonies possessed the morphological characteristics similar to that of A. oryzae indicating the isolates were most likely the strains of A. oryzae. Of all the fungal isolates of Aspergillus spps., Asp.31 gave maximum production of amylase (720.782 IUgds-1) in solid state fermentation media. This strain was selected as a parental strain for optimization for cultural conditions. The obtained data were analyzed using SPSS- 11.5 program. Of all the substrates (rice bran, wheat bran and their mixture), rice bran was the best for producing amylase of highest activity 611.614 IUgds-1.The highest enzyme activity of 698.749 IUgds-1 was observed at 50% initial moisture level of the substrate. The optimum temperature was 25°C for producing the crude amylase enzyme with amylase activity of 577.757 IUgds-1. Nepal Journal of Science and Technology Vol. 14, No. 1 (2013) 67-74 DOI: http://dx.doi.org/10.3126/njst.v14i1.8924

scholarly journals Polyphenols, Antioxidant Activity and Volatile Compounds in Fermented Leaves of Medicinal Plant Rosebay Willowherb (Chamerion angustifolium (L.) Holub)

Plants ◽  
2020 ◽  
Vol 9 (12) ◽  
pp. 1683
Author(s):  
Elvyra Jariene ◽  
Marius Lasinskas ◽  
Honorata Danilcenko ◽  
Nijole Vaitkeviciene ◽  
Alvyra Slepetiene ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Solid State ◽  
Medicinal Plant ◽  
Volatile Compounds ◽  
Solid State Fermentation ◽  
High Performance ◽  
Well Being ◽  
Measurement Technology ◽  
Chamerion Angustifolium ◽  
Pungent Odor

At present, the consumption of medical plants and functional foods is growing in the whole world. Rosebay willowherb (Chamerionangustifolium (L.) Holub) is an important medicinal plant that has various pharmacological effects (antioxidant, anti-inflammatory, anticancer, and others), can improve the state of health and well-being, and reduce the risk of various diseases. The aim of this work was to investigate volatile compounds, polyphenols, and antioxidant activity in rosebay willowherb leaves fermented for 24 and 48 h in solid state fermentation under aerobic and anaerobic conditions. High-performance liquid chromatography (HPLC) for polyphenols and the spectrophotometric method for antioxidant activity determinations were used. To recognize and identify the leaves’ fragrances, electronic nose (Alpha M.O.S) measurement technology was used. The results showed that the highest amounts of total polyphenols in dried matter were after 48 h aerobic solid state fermentation (SSF). Antioxidant activity was higher under 48 h SSF compared to the control. The most abundant flavoring compound groups were esters, terpenes, and aldehydes. In unfermented leaves, (z)-3-hexen-1-ol, acetate, hexyl acetate, and trans-hex-2-enyl acetate prevailed, characterized by fragrances of greenery, flowers, and fruits. The undesired esters group compounds, ethyl butyrate and butyl acetate, with pungent odor, were detected after 48 h anaerobic SSF.

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