Changes in Nutrients, Energy, Antioxidant and Carotenoid Levels of Dried Tomato (Lycopersicon esculentum) Pomage Treated with Aspergillus niger Solid-State Fermentation

Tomato pomace (TP), utilized improperly is not namely causes a waste of valuable resources but also increases environmental pollution. In this study, possibilities improving nutrient composition by fermenting dry TP with Aspergillus niger was investigated for the value-added utilization of this pomace in animal feed. The TP, dried at 65°C for 8 hours with a simple layer and under a laminar airflow drying oven, was subjected to solid-state fermentation. After unfermented and fermented dry pomaces were milled in 2 mm sieve, proximate analysis and the analysis of cellulosic fractions were performed. Roughage quality indices were calculated using cellulosic fractions. Fermentation of TP with Aspergillus niger inoculant increased the amount of dry matter (82.98 vs 91.47%), crude fiber (21.71 vs 23.00%), neutral detergent fiber (29.70 vs 35.92%), acid detergent fiber (25.22 vs 26.84%), acid detergent lignin (7.91 vs 10.77%), hemicellulose (44.71 vs 90.78), crude protein (13.70 vs 21.37%), ether extract (2.82 vs 3.52%) and ash (10.57 vs 13.24%) compare to unfermented TP. Fermentation process decreased nitrogen-free extract (51.19 vs 38.86%), non-fiber carbohydrates (46.03 vs 29.47%) and quality index as relative feed value (216.9 vs 176.1) and relative forage quality (242.5 vs 195.5) and metabolizable energy (2.66 vs 2.60). Ferric reducing antioxidant power (FRAP), DPPH free radical (2,2-diphenyl-1-picrilhydrazil) and total phenolic content of TP did not increase by fermentation. Concentration of β-carotene and lycopene of TP decreased after fermentation with A niger. The results indicate that the selected strains of A. niger can be used to enrich the chemical composition of TP, except for cellulosic fractions and also carotenoids and antioxidant activity.

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Pengaruh penambahan Aspergillus niger Iradiasi Sinar Gamma Dosis Rendah pada Jerami Padi Fermentasi dan Evaluasi Kualitasnya sebagai Pakan Ternak Ruminansia Secara In Vitro

Jurnal Ilmiah Aplikasi Isotop dan Radiasi ◽

10.17146/jair.2017.13.1.3581 ◽

2017 ◽

Vol 13 (1) ◽

pp. 23 ◽

Cited By ~ 2

Author(s):

Crhisterra E. Kusumaningrum ◽

Arthalia Poetri Yunisa ◽

Nana Mulyana ◽

Suharyono Suharyono

Keyword(s):

Fatty Acid ◽

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Volatile Fatty Acid ◽

Neutral Detergent Fiber ◽

Acid Detergent Fiber

Penelitian dilakukan untuk mengetahui pengaruh pemberian Aspergillus niger iradiasi sinar gamma dosis rendah pada jerami padi fermentasi dan potensinya sebagai pakan ternak ruminansia secara in vitro. Proses fermentasi dilakukan dengan teknik Solid State Fermentation (SSF) menggunakan A. niger yang diiradiasi sinar gamma dosis rendah untuk meningkatkan kemampuan memecah ikatan selulosa. Orientasi dosis iradiasi sinar gamma sebesar 0, 125, 250, 375, 500, 625 dan 750 Gy dilakukan pada A. niger untuk mengetahui kondisi yang optimum dalam menghasilkan aktivitas enzim selulase. A. niger iradiasi sinar gamma pada dosis yang optimum digunakan untuk pembuatan jerami padi fermentasi dan dilakukan evaluasi kemampuan jerami padi fermentasi sebagai pakan ternak ruminansia secara in vitro. Perlakuan jerami padi fermentasi yaitu P0. Jerami Padi, P1. Jerami padi fermentasi A. niger 0 Gy dan P2. Jerami padi fermentasi A. niger 500 Gy. Hasil menunjukkan bahwa dosis optimum iradiasi sinar gamma pada A. niger dalam menghasilkan enzim selulase (3,24 U/ml) adalah 500 Gy. Pada jerami padi fermentasi A. niger 500 Gy menunjukkan aktivitas enzim selulase tertinggi yaitu sebesar 48,5384 U/g bahan kering (BK) dan kadar glukosa sebesar 247,33 mg/g BK pada hari ke-14. Proses fermentasi dengan A. niger iradiasi sinar gamma (500 Gy) mampu meningkatkan kandungan proein kasar, acid detergent fiber (ADF), neutral detergent fiber (NDF) dan bahan kering, namun menurunkan kandungan lemak kasar dan bahan organik (BO). Hasil fermentasi dalam cairan rumen dari jerami padi fermentasi dengan dengan A. niger iradiasi sinar gamma (500 Gy) menunjukkan nilai pH sebesar 7,01; konsentrasi ammonia dan volatile fatty acid (VFA) masing-masing sebesar 3,92% dan 4,73 mmol/100.

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EFFECTS OF SOLID STATE FERMENTATION BY Monascus purpureus ON PHENOLIC CONTENT AND BIOLOGICAL ACTIVITIES OF COCONUT TESTA AND RICE BRAN

Jurnal Teknologi ◽

10.11113/jt.v78.9939 ◽

2016 ◽

Vol 78 (11-2) ◽

Cited By ~ 1

Author(s):

Anisah Jamaluddin ◽

Dang Lelamurni Abd. Razak ◽

Nur Yuhasliza Abd. Rashid ◽

Shaiful Adzni Sharifudin ◽

Ainaa Abd. Kahar ◽

...

Keyword(s):

Solid State ◽

Rice Bran ◽

Solid State Fermentation ◽

Phenolic Content ◽

Biological Activities ◽

Radical Scavenging Activity ◽

Radical Scavenging ◽

Value Added ◽

Monascus Purpureus ◽

Total Phenolic

Solid-state fermentation (SSF) is an alternative low cost useful process that has many important applications in the field of biotechnology. In this study, SSF has been employed as a process for the production of value-added agricultural by-product using coconut testa (CT), rice bran (RB) and the combination of both substrates (CT-RB). The effect of SSF by Monascus purpureus on total phenolic content (TPC), antioxidant, anti-tyrosinase and anti-elastase of the substrates were studied and compared with its non-fermented counterparts. The results showed that the SSF has improved the TPC up to three-fold higher in the studied substrates. Antioxidant potential evaluated using FRAP analysis also exhibited an enhancement in fermented substrates with the values ranging from 23.70 to 63.15 mg AAE/g sample. On the other hand, the radical scavenging activity evaluated using DPPH assay showed a different trend in comparison to the TPC and FRAP analyses. In another two analyses, tyrosinase and elastase inhibition activities were also enhanced in most substrates upon the fermentation. The changes in free phenolic acids content (p-coumaric, caffeic, ferulic, sinapic, vanillic, protocatechuic, gallic and 4-hydroxybenzoic and syringic acid) of the substrates after fungal fermentation was also examined through high performance liquid chromatography (HPLC) analysis. In summary, SSF offers a tool to further increase the bioactive potential of the studied substrate.

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EFFECT OF SOLID STATE FERMENTATION ON NUTRITIONAL CONTENT AND EVALUATION OF DEGRADABILITY IN CACTUS PEAR

Revista Caatinga ◽

10.1590/1983-21252015v28n328rc ◽

2015 ◽

Vol 28 (3) ◽

pp. 248-254 ◽

Cited By ~ 15

Author(s):

TAMIRES CARVALHO DO SANTOS ◽

GLEIZA ALVES DINIZ ◽

AILA RIANY DE BRITO ◽

AURELIANO JOSÉ VIEIRA PIRES ◽

MARCELO FRANCO

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Protein Content ◽

Solid State Fermentation ◽

Nutritional Value ◽

Animal Feed ◽

State University ◽

Protein Enrichment ◽

Nutritional Content ◽

Cactus Pear

ABSTRACT: The process of protein enrichment of cactus pear (Nopalea cochenillifera (L.) Salm Dyck by solid state fermentation with the use of Aspergillus niger and Rhyzopus sp. was studied for improving the nutritional value of this cactus species for use as animal feed. The experiments were conducted in the Agro-industrial Waste Laboratory of State University of Southwest Bahia (Brazil). To this end, we have evaluated the effects of biotransformation on the levels of protein, cellulose, hemicellulose, and lignin, as well as the potential degradability. Bioconversion was carried out using cactus pear as the only substrate, without supplementation with nitrogen, mineral and vitamin sources. The fermentation with Aspergillus niger promoted a 78% increase in/of protein content and reductions of cellulose, hemicellulose, and lignin of 40%, 36%, and 28%, respectively. Degradability, in turn, was observed to have increased by 66 % after 240 h. On the other hand, the fermentation with Rhyzopus sp. was less efficient, with a 69% increase in protein content, and reductions in cellulose, hemicellulose, and lignin contents of 30%, 28%, and 18%. In turn, degradability was seen to have increased by 51%. The fermentation of cactus pear by Aspergillus niger and Rhyzopus sp. exhibited the protein enrichment and increased protein degradability of this Cactaceae. Moreover, this is the most ever efficient micro-organism used in bioconversion. Based on the results, bioconversion of cactus is an excellent alternative to ruminant feeding in arid or semi-arid land.

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Improvement of Animal Feed Additives of Ginkgo Leaves through Solid-state Fermentation using Aspergillus niger

International Journal of Biological Sciences ◽

10.7150/ijbs.24523 ◽

2018 ◽

Vol 14 (7) ◽

pp. 736-747 ◽

Cited By ~ 14

Author(s):

Jiahong Wang ◽

Fuliang Cao ◽

Erzheng Su ◽

Linguo Zhao ◽

Wensheng Qin

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Animal Feed ◽

Feed Additives

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Food Waste-Assisted Metal Extraction from Printed Circuit Boards: The Aspergillus niger Route

Microorganisms ◽

10.3390/microorganisms9050895 ◽

2021 ◽

Vol 9 (5) ◽

pp. 895

Author(s):

Carlotta Alias ◽

Daniela Bulgari ◽

Fabjola Bilo ◽

Laura Borgese ◽

Alessandra Gianoncelli ◽

...

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Food Waste ◽

Solid State Fermentation ◽

Printed Circuit Boards ◽

Electronic Waste ◽

Metal Extraction ◽

Circuit Boards ◽

Printed Circuit ◽

Waste Printed Circuit Boards

A low-energy paradigm was adopted for sustainable, affordable, and effective urban waste valorization. Here a new, eco-designed, solid-state fermentation process is presented to obtain some useful bio-products by recycling of different wastes. Urban food waste and scraps from trimmings were used as a substrate for the production of citric acid (CA) by solid state fermentation of Aspergillus niger NRRL 334, with a yield of 20.50 mg of CA per gram of substrate. The acid solution was used to extract metals from waste printed circuit boards (WPCBs), one of the most common electronic waste. The leaching activity of the biological solution is comparable to a commercial CA one. Sn and Fe were the most leached metals (404.09 and 67.99 mg/L, respectively), followed by Ni and Zn (4.55 and 1.92 mg/L) without any pre-treatments as usually performed. Commercial CA extracted Fe more efficiently than the organic one (123.46 vs. 67.99 mg/L); vice versa, biological organic CA recovered Ni better than commercial CA (4.55 vs. 1.54 mg/L). This is the first approach that allows the extraction of metals from WPCBs through CA produced by A. niger directly grown on waste material without any sugar supplement. This “green” process could be an alternative for the recovery of valuable metals such as Fe, Pb, and Ni from electronic waste.

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Brewing By-Product Upcycling Potential: Nutritionally Valuable Compounds and Antioxidant Activity Evaluation

Antioxidants ◽

10.3390/antiox10020165 ◽

2021 ◽

Vol 10 (2) ◽

pp. 165

Author(s):

Elisabetta Bravi ◽

Giovanni De Francesco ◽

Valeria Sileoni ◽

Giuseppe Perretti ◽

Fernanda Galgano ◽

...

Keyword(s):

Antioxidant Activity ◽

Phenolic Acids ◽

Liquid Waste ◽

Value Added ◽

Total Phenolic ◽

Antioxidant Compounds ◽

Brewing Industry ◽

Antioxidant Power ◽

Spent Grains ◽

By Products

The brewing industry produces high quantities of solid and liquid waste, causing disposal issues. Brewing spent grains (BSGs) and brewing spent hop (BSH) are important by-products of the brewing industry and possess a high-value chemical composition. In this study, BSG and BSH, obtained from the production process of two different types of ale beer (Imperial red and Belgian strong beer) were characterized in terms of valuable components, including proteins, carbohydrates, fat, dietary fiber, β-glucans, arabinoxylans, polyphenols, and phenolic acids, and antioxidant activity (Ferric Reducing Antioxidant Power Assay (FRAP), 2,2-Diphenyl-1-picrylhydrazyl (DPPH) and 2,2′-Azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS)). Significant concentrations of total polyphenols were observed in both BSH and BSG samples (average of about 10 mg GAE/g of dry mass); however, about 1.5-fold higher levels were detected in by-products of Belgian strong ale beer compared with Imperial red. Free and bound phenolic acids were quantified using a validated chromatographic method. A much higher level of total phenolic acids (TPA) (about 16-fold higher) was found in BSG samples compared with BSHs. Finally, their antioxidant potential was verified. By-products of Belgian strong ale beer, both BSG and BSH, showed significantly higher antioxidative capacity (about 1.5-fold lower inhibitory concentration (IC50) values) compared with spent grains and hop from the brewing of Imperial red ale. In summary, BSG and BSH may be considered rich sources of protein, carbohydrates, fiber, and antioxidant compounds (polyphenols), and have the potential to be upcycled by transformation into value-added products.

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Conversion of brewers’ spent grain into proteinaceous animal feed using solid state fermentation

Environmental Science and Pollution Research ◽

10.1007/s11356-021-15495-w ◽

2021 ◽

Author(s):

Christos Eliopoulos ◽

Dimitrios Arapoglou ◽

Nikos Chorianopoulos ◽

Giorgos Markou ◽

Serkos A. Haroutounian

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Animal Feed ◽

Spent Grain

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Biochemical characterisation of a glucoamylase from Aspergillus niger produced by solid-state fermentation

Brazilian Archives of Biology and Technology ◽

10.1590/s1516-89132011000300018 ◽

2011 ◽

Vol 54 (3) ◽

pp. 559-568 ◽

Cited By ~ 16

Author(s):

Christiane Trevisan Slivinski ◽

Alex Vinicius Lopes Machado ◽

Jorge Iulek ◽

Ricardo Antônio Ayub ◽

Mareci Mendes de Almeida

Keyword(s):

Solid State ◽

Aspergillus Niger ◽

Solid State Fermentation ◽

Biochemical Characterisation

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Evaluation of Semi-Solid-State Fermentation of Elaeocarpus serratus L. Leaves and Black Soymilk by Lactobacillus plantarum on Bioactive Compounds and Antioxidant Capacity

Foods ◽

10.3390/foods10040704 ◽

2021 ◽

Vol 10 (4) ◽

pp. 704

Author(s):

Chia-Yu Tsui ◽

Chun-Yao Yang

Keyword(s):

Solid State ◽

Lactobacillus Plantarum ◽

Solid State Fermentation ◽

Nutritional Supplement ◽

Antioxidant Power ◽

Glucosidase Activity ◽

Fermented Product ◽

Ferric Reducing Antioxidant Power ◽

Semi Solid ◽

The Stability

Elaeocarpus serratus L. leaves (EL) containing phenolic compounds and flavonoids, including myricitrin with pharmacological properties, could be valorized as nutritional additive in foods. In this study, the semi-solid-state fermentation of EL and black soymilk (BS) by Lactobacillus plantarum BCRC 10357 was investigated. Without adding EL in MRS medium, the β-glucosidase activity of L. plantarum quickly reduced to 2.33 ± 0.15 U/mL in 36 h of fermentation; by using 3% EL, the stability period of β-glucosidase activity was prolonged as 12.94 ± 0.69 U/mL in 12 h to 13.71 ± 0.94 in 36 h, showing positive response of the bacteria encountering EL. Using L. plantarum to ferment BS with 3% EL, the β-glucosidase activity increased to 23.78 ± 1.34 U/mL in 24 h, and in the fermented product extract (FPE), the content of myricitrin (2297.06 μg/g-FPE) and isoflavone aglycones (daidzein and genistein, 474.47 μg/g-FPE) at 48 h of fermentation were 1.61-fold and 1.95-fold of that before fermentation (at 0 h), respectively. Total flavonoid content, myricitrin, and ferric reducing antioxidant power in FPE using BS and EL were higher than that using EL alone. This study developed the potential fermented product of black soymilk using EL as a nutritional supplement with probiotics.

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