Abstract
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.
Highlights
The increasing worldwide demand for meat products is accompanied by the emergence of new challenges
Fungus M. alpina was described as an effective microbial cell factory for bioconversion of animal fat by-product materials
The success of such transformation was lowered with increasing animal fat by-product material concentration in the solid-state fermentation (SSF) substrates mixtures
Summary
The increasing worldwide demand for meat products is accompanied by the emergence of new challenges. Animal fat by-products or waste fractions may cause devastating physical effects on the ecosystem, produce rancid odors, or form toxic products that can linger in the environment for many years. The result of these difficulties is gradually a disadvantage of the entire process due to the deterioration of the economic balance and sustainability of the whole meat production process. Nowadays, searching for alternative ways for solving such problems with cheap, affordable, and easy to perform processes of degradation of animal fat by-products or their conversion into highly valuable and environmentally acceptable compounds is one of the most emerging technological questions. Different bioprocesses present novel ways to solve such problems more effectively
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