Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Oladapo Oluwaseye Olukomaiya,Ram Mereddy,W Chrishanthi Fernando,Yasmina Sultanbawa,Xiuhua Li

doi:10.3390/fermentation6020044

Oladapo Oluwaseye Olukomaiya, Ram Mereddy + Show 3 more

Open Access

https://doi.org/10.3390/fermentation6020044

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Journal: Fermentation	Publication Date: Apr 24, 2020
Citations: 9	License type: CC BY 4.0

Affiliation: Agriculture and Food, University of Queensland

Abstract

Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

Highlights

Camelina (Camelina sativa L), known as gold of pleasure or false flax is an oilseed crop which originates from Northern Europe and Central Asia and belongs to the Brassicaceae family
The margin of increase in crude protein (CP) content in the present study is lower compared to earlier reports which found 8.1% and 16.5% increase in CP content of canola meal fermented with food grade Aspergillus sojae and Aspergillus ficuum, respectively [11] and a 2.4%
Increase in CP content of canola meal fermented with Lactobacillus salivarius [13]

Summary

Introduction

Camelina (Camelina sativa L), known as gold of pleasure or false flax is an oilseed crop which originates from Northern Europe and Central Asia and belongs to the Brassicaceae family. It is mainly cultivated for its oil content useful for the biofuel industries [1]. Camelina meal (CAM) recovered as a by-product of oil extraction from camelina seeds is useful in feeding livestock and aquatic species and, has gained popularity in recent time. It has moderate levels of amino acid, minerals and vitamins.

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