Abstract
ABSTRACTThis study evaluated the effect of Rhizopus oryzae, on essential amino acids and fatty acid profile on lignocellulosic substrates soybean, wheat and rice bran. R. oryzae was isolated from crop of Brazilian south region, genetically characterized and solid-state fermentation was carried on tray reactors during 120 h/30°C. The profile of amino acids and fatty acids was conducted every 24 h by high performance liquid chromatography with fluorescence detector (HPLC-FL) and gas chromatography (GC)-flame ionization detector, respectively. Fatty acids found on rice, wheat and soybean bran biomass showed an increase in the ω3 acids (72%, 64% and 58%, respectively); however, ω6 level was not affected. Fungal biomass on soybean and wheat bran present the most complete essential amino acids profile from a nutritional point of view, increased in Val (34%), Leu (19%), Lys (6%) and Phe (2%) after 96 h of cultivation. The cultivation with R. oryzae triggers changes on essential nutrients of the agro-industrial by-products.
Highlights
IntroductionRhizopus oryzae stands out among safe filamentous fungi (generally recognized as safe [GRAS]) because of its intense metabolic activity so it has been commercially explored to yield enzymes and other compounds whose synthesis may be induced throughout cultivation (Kupski et al, 2015)
The use of agro-industrial by-products and residues as sources of carbon and energy for microorganisms, mainly filamentous fungi, has been a common practice to recover compounds and apply on products of interest and to reduce release of waste on the environment (Oliveira et al, 2011; Pandey et al, 2000).Rhizopus oryzae stands out among safe filamentous fungi because of its intense metabolic activity so it has been commercially explored to yield enzymes and other compounds whose synthesis may be induced throughout cultivation (Kupski et al, 2015)
This study aims to follow variation in the profile of essential amino acid and essential fatty acids along the solid state of soybean, wheat and rice bran by R. oryzae CCT 7560 (GRAS), isolated from rice crop of Brazilian south region, in order to identify promising parameter to recover them and apply as ingredients on food chain
Summary
Rhizopus oryzae stands out among safe filamentous fungi (generally recognized as safe [GRAS]) because of its intense metabolic activity so it has been commercially explored to yield enzymes and other compounds whose synthesis may be induced throughout cultivation (Kupski et al, 2015). In cookery, this microorganism has been used for improving sensory characteristics of texture and flavor of fruits and cereals (Cantabrana, Perise, & Hernandez, 2015). Due to this depolymerizing action, compounds that derive from lignin, cellulose, proteins and other components of the vegetable structure are released into the biomass beside fungal metabolites (Kupski et al, 2015)
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