Animal Fat as a Substrate for Production of n-6 Fatty Acids by Fungal Solid-State Fermentation

The method of solid-state fermentation (SSF) represents a powerful technology for the fortification of animal-based by-products. Oleaginous Zygomycetes fungi are efficient microbial cell factories used in SSF to valorize a wide range of waste and rest cereal materials. The application of this fermentation technique for utilization and biotransformation of animal-based materials represents a distinguished step in their treatment. In this study, for the first time, the strain Umbelopsis isabellina CCF2412 was used for the bioconversion of animal fat by-products to the fermented bioproducts enriched with n-6 polyunsaturated fatty acids, mainly γ-linolenic acid (GLA). Bioconversion of both cereals and the animal fat by-product resulted in the production of fermented bioproducts enriched with not just GLA (maximal yield was 6.4 mg GLA/g of fermented bioproduct), but also with high yields of glucosamine. Moreover, the fermentation on the cornmeal matrix led to obtaining bioproduct enriched with β-carotene. An increased amount of β-carotene content improved the antioxidant stability of obtained fermented bioproducts. Furthermore, the application of Fourier-transform infrared spectroscopy for rapid analysis and characterization of the biochemical profile of obtained SSF bioproducts was also studied.

Download Full-text

Biotransformation of Animal Fat-By Products into ARA-Enriched Fermented Bioproducts by Solid-State Fermentation of Mortierella alpina

Journal of Fungi ◽

10.3390/jof6040236 ◽

2020 ◽

Vol 6 (4) ◽

pp. 236 ◽

Cited By ~ 1

Author(s):

Ondrej Slaný ◽

Tatiana Klempová ◽

Volha Shapaval ◽

Boris Zimmermann ◽

Achim Kohler ◽

...

Keyword(s):

Solid State ◽

Wheat Bran ◽

Solid State Fermentation ◽

Fatty Acid Content ◽

Maximum Yield ◽

Mortierella Alpina ◽

Cell Factory ◽

Animal Fat ◽

Wide Range ◽

By Products

Solid-state fermentation (SSF) is a powerful fermentation technology for valorizing rest materials and by-products of different origin. Oleaginous Zygomycetes fungi are often used in SSF as an effective cell factory able to valorize a wide range of hydrophilic and hydrophobic substrates and produce lipid-enriched bioproducts. In this study, for the first time, the strain Mortierella alpina was used in SSF for the bioconversion of animal fat by-products into high value fermented bioproducts enriched with arachidonic acid (ARA). Two cereals-based matrixes mixed with four different concentrations of animal fat by-product were evaluated for finding optimal conditions of a fat-based SSF. All obtained fermented bioproducts were found to be enriched with ARA. The highest substrate utilization (25.8%) was reached for cornmeal and it was almost double than for the respective wheat bran samples. Similarly, total fatty acid content in a fermented bioproduct prepared on cornmeal is almost four times higher in contrast to wheat bran-based bioproduct. Although in general the addition of an animal fat by-product caused a gradual cessation of ARA yield in the obtained fermented bioproduct, the content of ARA in fungal biomass was higher. Thus, M. alpina CCF2861 effectively transformed exogenous fatty acids from animal fat substrate to ARA. Maximum yield of 32.1 mg of ARA/g of bioproduct was reached when using cornmeal mixed with 5% (w/w) of an animal fat by-product as substrate. Furthermore, implementation of attenuated total reflectance Fourier transform infrared (ATR-FTIR) spectroscopy in characterization of obtained SSF bioproducts was successfully tested as an alternative tool for complex analysis, compared to traditional time-consuming methods.

Download Full-text

Insights into Potent Therapeutical Antileukemic Agent L-glutaminase Enzyme Under Solid-state Fermentation: A Review

Current Drug Metabolism ◽

10.2174/1389200221666200421122147 ◽

2020 ◽

Vol 21 (3) ◽

pp. 211-220 ◽

Cited By ~ 1

Author(s):

Chandrasai Potla Durthi ◽

Madhuri Pola ◽

Satish Babu Rajulapati ◽

Anand Kishore Kola

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Food Industry ◽

Energy Requirement ◽

Production Studies ◽

Wide Range ◽

Hybridoma Technology ◽

Bacteria And Fungi ◽

The Stability ◽

Glutaminase Activity

Aim & objective: To review the applications and production studies of reported antileukemic drug L-glutaminase under Solid-state Fermentation (SSF). Overview: An amidohydrolase that gained economic importance because of its wide range of applications in the pharmaceutical industry, as well as the food industry, is L-glutaminase. The medical applications utilized it as an anti-tumor agent as well as an antiretroviral agent. L-glutaminase is employed in the food industry as an acrylamide degradation agent, as a flavor enhancer and for the synthesis of theanine. Another application includes its use in hybridoma technology as a biosensing agent. Because of its diverse applications, scientists are now focusing on enhancing the production and optimization of L-glutaminase from various sources by both Solid-state Fermentation (SSF) and submerged fermentation studies. Of both types of fermentation processes, SSF has gained importance because of its minimal cost and energy requirement. L-glutaminase can be produced by SSF from both bacteria and fungi. Single-factor studies, as well as multi-level optimization studies, were employed to enhance L-glutaminase production. It was concluded that L-glutaminase activity achieved by SSF was 1690 U/g using wheat bran and Bengal gram husk by applying feed-forward artificial neural network and genetic algorithm. The highest L-glutaminase activity achieved under SSF was 3300 U/gds from Bacillus sp., by mixture design. Purification and kinetics studies were also reported to find the molecular weight as well as the stability of L-glutaminase. Conclusion: The current review is focused on the production of L-glutaminase by SSF from both bacteria and fungi. It was concluded from reported literature that optimization studies enhanced L-glutaminase production. Researchers have also confirmed antileukemic and anti-tumor properties of the purified L-glutaminase on various cell lines.

Download Full-text

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

Food Bioscience ◽

10.1016/j.fbio.2021.100926 ◽

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

Download Full-text

Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina

Biotechnology Progress ◽

10.1002/btpr.3113 ◽

2021 ◽

Author(s):

Marta Ferreira ◽

Helena Fernandes ◽

Helena Peres ◽

Aires Oliva‐Teles ◽

Isabel Belo ◽

...

Keyword(s):

Fatty Acids ◽

Solid State ◽

Polyunsaturated Fatty Acids ◽

Polyurethane Foam ◽

Solid State Fermentation ◽

Mortierella Alpina

Download Full-text

Review for "Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina"

10.1002/btpr.3113/v2/review2 ◽

2020 ◽

Keyword(s):

Fatty Acids ◽

Solid State ◽

Polyunsaturated Fatty Acids ◽

Polyurethane Foam ◽

Solid State Fermentation ◽

Mortierella Alpina

Download Full-text

Review for "Polyunsaturated fatty acids production by solid‐state fermentation on polyurethane foam by Mortierella alpina"

10.1002/btpr.3113/v1/review2 ◽

2020 ◽

Author(s):

Joachim Venus

Keyword(s):

Fatty Acids ◽

Solid State ◽

Polyunsaturated Fatty Acids ◽

Polyurethane Foam ◽

Solid State Fermentation ◽

Mortierella Alpina

Download Full-text

Enhancement of the feeding value of some agro-industrial by-products for laying hens after their solid state fermentation with Trichoderma viride

AFRICAN JOURNAL OF BIOTECHNOLOGY ◽

10.5897/ajb2004.000-2032 ◽

2003 ◽

Vol 3 (3) ◽

pp. 182-185 ◽

Cited By ~ 2

Author(s):

A. Iyayi Eustace ◽

A. Aderolu Zaid

Keyword(s):

Solid State ◽

Solid State Fermentation ◽

Laying Hens ◽

Trichoderma Viride ◽

Feeding Value ◽

By Products

Download Full-text

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

Fermentation ◽

10.3390/fermentation7040295 ◽

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.

Download Full-text