scholarly journals Synergistic Effect of a Mixed Culture in Solid-state Fermentation

2021 ◽  
Author(s):  
Adwin Ong ◽  
Ken Chi Lik Lee
Keyword(s):  
Solid State ◽  
Synergistic Effect ◽  
Mixed Culture ◽  
Solid State Fermentation ◽  
Crude Protein ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Crude Protein Content ◽  
Kjeldahl Method ◽  
Total Dietary Fibre

This study determines the efficacy of a mixed culture in solid-state fermentation from the perspective of cooperative metabolism, in which comparisons with pure culture fermentations were made. Assays performed include Total Phenolic Content (TPC), Total Dietary Fibre (TDF), and Crude Protein Content via the Kjeldahl Method.

scholarly journals Synergistic Effect of a Mixed Culture in Solid-state Fermentation

2021 ◽  
Author(s):  
Adwin Ong ◽  
Ken Chi Lik Lee
Keyword(s):  
Solid State ◽  
Synergistic Effect ◽  
Mixed Culture ◽  
Solid State Fermentation ◽  
Crude Protein ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Crude Protein Content ◽  
Kjeldahl Method ◽  
Total Dietary Fibre

This study determines the efficacy of a mixed culture in solid-state fermentation from the perspective of cooperative metabolism, in which comparisons with pure culture fermentations were made. Assays performed include Total Phenolic Content (TPC), Total Dietary Fibre (TDF), and Crude Protein Content via the Kjeldahl Method.

Extrusion and solid-state fermentation with Aspergillus oryzae on the phenolic compounds and radical scavenging activity of pecan nut (Carya illinoinensis) shell

2021 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Juliana Villasante ◽  
Johanan Espinosa-Ramírez ◽  
Esther Pérez-Carrillo ◽  
Erick Heredia-Olea ◽  
MariaPilar Almajano
Keyword(s):  
Solid State ◽  
Phenolic Compounds ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Phenolic Content ◽  
Radical Scavenging Activity ◽  
Radical Scavenging ◽  
Total Phenolic ◽  
Scavenging Activity ◽  
Content Type

PurposeSolid-state fermentation (SSF) has been highlighted as an alternative to obtain valuable compounds using agro-industrial wastes as a substrate. The present study evaluated the impact of extrusion combined with SSF on the production of phenolic compounds and their antioxidant activity using pecan nut shell (PWS) as a substrate.Design/methodology/approachPWS and extruded pecan nut shell (PWSE) were fermented for 120 h at 30°C using Aspergillus oryzae (A. oryzae). Samples were withdrawn from incubator at 6 h, 12 h and then every 12 h until 120 h fermentation. PWS and PWSE samples were extracted. The total phenolic content (TPC) and radical scavenging activity (RSA) extracts were characterized from the resulting extracts.FindingsThe use of PWSE yielded higher A. oryzae biomass and at a higher rate after 120 h of fermentation (PWS 75.74% vs PWSE 87.50%). In general, the TPC and the RSA increased with fermentation time. However, the PWSE yielded significantly higher (p < 0.05) TPC and RSA values after SSF in comparison to the nonextruded PWS. Condensed tannins showed different trends depending on the fermented substrate. Overall, results showed that the extrusion pretreatment joint with the SSF represents a good alternative to raise the phenolic content and antiradical activity of lignocellulosic materials such as PWSs.Originality/valueThis study offers valuable information that may be used by the pecan walnut industry to valorize the shell coproduct as a substrate to produce functional ingredients or fungal enzymes.

scholarly journals Bioprocessing of soybeans (Glycine max L.) by solid-state fermentation with Eurotium cristatum YL-1 improves total phenolic content, isoflavone aglycones, and antioxidant activity

RSC Advances ◽  
2020 ◽  
Vol 10 (29) ◽  
pp. 16928-16941 ◽  
Author(s):  
Yulian Chen ◽  
Yuanliang Wang ◽  
Jiaxu Chen ◽  
Hao Tang ◽  
Chuanhua Wang ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Glycine Max ◽  
Solid State ◽  
Solid State Fermentation ◽  
Total Phenolic Content ◽  
Phenolic Content ◽  
Total Phenolic ◽  
Glycine Max L

Solid-state bioprocessing with Eurotium cristatum is an effective approach for the enhancement of total phenolic content, isoflavone aglycones, and antioxidant activity of soybeans.

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

2016 ◽  
Vol 78 (11-2) ◽  
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.

scholarly journals Nutritional Composition of Solid-State Fermented Camelina Meal (An Enriched Protein Source for Broiler Chickens)

Proceedings ◽  
2020 ◽  
Vol 36 (1) ◽  
pp. 106 ◽  
Author(s):  
Oladapo Oluwaseye Olukomaiya ◽  
Chrishanthi Fernando ◽  
Ram Mereddy ◽  
Xiuhua Li ◽  
Yasmina Sultanbawa
Keyword(s):  
Solid State ◽  
Phytic Acid ◽  
Crude Protein ◽  
Total Sugar ◽  
Poultry Feed ◽  
Total Phenolic ◽  
Oilseed Crop ◽  
Phenolic Contents ◽  
Total Phenolic Contents ◽  
Camelina Meal

Camelina (Camelina sativa) also known as false flax or gold of pleasure is an oilseed crop of the Brassica (Cruciferae) family. Camelina is not a food crop, however, the by-product (meal or cake) obtained from the oil extraction of camelina seeds is useful as animal feed because of its moderate crude protein content. The dietary use of camelina meal in broiler diets is limited to low inclusion due to the presence of anti-nutritional factors such as fibre, phytic acid, glucosinolates and tannins which have negative effects on broiler performance. Solid-state fermentation (SSF) is a suitable processing method for enriching agroindustrial by-products since it offers several cost-effective and practical advantages. In the present study, the effect of SSF on the nutrient composition, phytic acid and total phenolic contents of expeller-extracted camelina meal was evaluated. Aspergillus ficuum (ATCC 66876) was used for SSF under aerobic conditions at 30oC for 7 days. Unfermented and fermented camelina meals were analyzed for dry matter, crude protein, crude fat, crude fibre, total sugar (sucrose) and starch as well as for pH, phytic acid and total phenolic contents. Crude protein was improved by 6.79% while total sugar and starch were reduced by 90.99% and 75.78%, respectively in the solid-state fermented camelina meal. Phytic acid and total phenolic contents were also decreased by 39.17% and 56.11%, respectively. This study revealed that SSF could be used to improve the nutritional quality of camelina meal for improved use in poultry feed formulation.

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