Abstract
Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of Rhizopus strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was R. oligosporus ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was observed in the oil cake fermented with R. oryzae CBS 372.63), while peptides and fungal glucosamine were accumulated. Tempe-type fermentation can be considered as an alternative way of improving the bioactive parameters of pumpkin oil cake and, thanks to the various activities of different Rhizopus strains, it is possible to obtain products of desired parameters.
Highlights
Solid-state fermentation with fungal strains has been traditionally used in order to obtain various plant foods of advantageous nutritional and bioactive parameters
The results described in the papers cited showed that an appropriate fungal strain selection is in this case the key strategy to take full advantage of the potential of a given substrate
The application of several analytical methods allowing for the estimation of different aspects of the antioxidant activity is in this case an appropriate approach to assess the overall potential of the products tested
Summary
Solid-state fermentation with fungal strains has been traditionally used in order to obtain various plant foods of advantageous nutritional and bioactive parameters. Nowadays, it is considered an alternative efficient and economically viable method of enhancing the bioactive content of agro-industrial waste [1]. An interesting example of solid-state fermentation of plant materials is tempe-type procedure with the use of Rhizopus sp., mainly R. oligosporus and R. oryzae, which has its origin in the Indonesian region. The result of the fermentation is partial digestion of substrate macromolecules (protein, carbohydrates, lipids), decomposition of antinutrients and increased availability of bioactive compounds, as well as their biotransformation and synthesis [2]
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