Effect Of Solid-state Fermentation Research Articles

Effect of Solid-state Fermentation on Proximate Composition of Rice Bran Meal

Fish farming is often faced with high feed cost comprising approximately 60 to75% of total production costs; these causes decrease in profit margin for the fish farmers. An attempt to upsurge the profit is to minimize the cost of feed as minimal as possible. One way to do this is to explore local feed ingredients that could be used as an alternatives for fish feed. Consequently, farmers use locally available fish feed ingredients including agricultural by-products. These feed ingredients have led to increased pond productivity due to their nutrients constituent and bio-availability. This study evaluate the effect of solid state fermentation on proximate compositions of fermented rice bran meal. Rice bran was collected in three different containers, ground into powder, then sieved and fermented using solid state fermentation procedure. Each sample was solidly fermented at 10% moisture and keep in fermenter at ambient temperature for 24 hours (1 day), 96 hours (4 days), and 168 hours (7 days). Afterward, the fermented samples were oven dried for one hour at 100oC. The fermented samples were taken to the laboratory for proximate analysis. The results obtained from the study shows that, fermenting rice bran for seven days (168hrs) increases the crude protein from 10.53±1.27 to 15.07±1.43 and reduction in crude fibre from 10.74±062 to 7.87±1.71. This study revealed that, solid state fermentation of rice bran meal for one to seven days improved the crude protein and reduces crude fibre and the fermented bran meal can be incorporated as an essential part of the fish feed.

Effect of Solid-State Fermentation on Phytochemical Composition of Rice Bran Meal

In aquaculture, the available feed ingredients are expensive and limited in quantity making it essential to explore fish feed ingredients that are low-cost and locally available. Agro by-products seems to be one of the available source. This study evaluate the effect of solid state fermentation on phytochemical compositions of rice bran meal. Rice bran was collected in three different containers, ground into powder, then sieved and fermented using solid state fermentation procedure. Each sample was solidly fermented (wet at 10% moisture and keep in fermenter at ambient temperature) for 24 hours (1 day), 96 hours (4 days), and 168 hours (7 days). Afterward, the fermented samples were oven dried for one hour at 100oC as described. The fermented samples were taken to the laboratory for phytochemical analysis. The results obtained from this study revealed that fermenting rice bran for seven days (168hrs) using solid state fermentation method reduced the Alkaloid contain from 12.61±1.04 mg/kg to 10.24±1.52 mg/kg, 9.18±0.11 mg/kg and 8.13±0.16 mg/kg. Phytate from 6.73±1.32mg/kg to 4.39±0.82mg/kg, 4.05±0.56mg/kg and 2.15±0.73mg/kg. Tannins from 4.60±0.13 mgTA/kg to 4.11±0.65 mgTA/kg, 3.26±0.47 mgTA/kg and 1.52±0.24 mgTA/kg. Saponins from 2.98±0.54 g/kg to 2.50±0.17 g/kg, 1.88±1.54 g/kg and 1.43±1.17 g/kg. Oxalate from 2.78±1.25 mg∞/100g to 2.47±1.42 mg∞/100g, 2.91±0.31 mg∞/100g and 1.82±0.13 mg∞/100g. However, it increases Flavonoids from 6.94±1.82 mgRutin/kg to 7.90±1.35 mgRutin/kg, 9.03±0.43 mgRutin/kg and 11.18±1.35 mgRutin/kg. Phenols from 1.71±0.32 gGAE/kg to 2.14±0.12 gGAE/kg, 2.91±1.53 gGAE/kg and 3.58±1.65 gGAE/kg. This study establishes the fact that, fermented rice bran meal can be incorporated as an essential part of the feed production in order to reduced cost of production thereby increasing the profit and enhances waste management.

Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour

Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.

Effects of solid-state fermentation with Aspergillus cristatus (MK346334) on the dynamics changes in the chemical and flavor profile of dark tea by HS-SPME-GC–MS, HS-GC-IMS and electronic nose

Aspergillus cristatus, the predominant microbe of Fuzhuan brick tea (FBT), is responsible for the creation of distinctive golden flower and unique floral aroma of FBT. The present study examined the alterations in chemical and aromatic components of raw dark tea by solid-state fermentation using A. cristatus (MK346334), the strain isolated from FBT. As results, catechins, total ployphenols, total flavonoids, theaflavins, thearubigins and antioxidant activity were significantly reduced after fermentation. Moreover, 112 and 76 volatile substances were identified by HS-SPME-GC–MS and HS-GC-IMS, respectively, primarily composed of alcohols, ketones, esters and aldehydes. Furthermore, the calculation of odor activity values revealed that 19 volatile chemicals, including hexanal, heptanal, linalool and methyl salicylate, were the main contributors to the floral, fungal, woody and minty aroma of dark tea. The present research highlights the pivotal role played by the fermentation with A. cristatus in the chemical composition, antioxidant property and distinctive flavor of dark tea.

Effect of solid-state fermentation on the nutritional composition and physicochemical properties of whole-grain highland barley and the application in digestive cookies

This research investigated the enhancement of nutritional composition and physicochemical characteristics of highland barley through solid-state fermentation employing three bacterial strains: Lactobacillus acidophilus (LAC), Lactobacillus reuteri and Enterococcus faecalis. The results showed that solid-state fermentation significantly increased the contents of soluble dietary fiber (SDF) and total polyphenol, while decreased the contents of fat, starch and total dietary fiber (TDF) compared to the control (p < 0.05). Additionally, the fermented barley flour exhibited improved water and oil holding capacities. Solid-state fermentation altered the structural integrity of highland barley's whole grain and flour, resulting in finer particles. The physicochemical properties of the whole highland barley grain fermented with LAC showed marked improvement. Homemade highland barley cookies prepared with barley flour fermented by LAC, and enriched with ingredients homologous to both food and medicine, were favored by consumers. They also contained higher levels of protein, TDF and SDF compared to commercial cookies. The study indicated solid-state fermentation as a promising approach to enhance the nutritional value and overall quality of whole-grain foods, facilitating the development of products that were both nutritious and appealing to consumers.

Effect of solid-state fermentation with Pleurotus ostreatus on the protein content and other nutritional components of de-seeded carob fruits

Carob pulp is a currently underutilized by-product of locust bean gum production from carob pods.

Effects of solid-state fermentation of seaweed (Caulerpa racemosa) on antioxidant assay and flavour profile

The effects of solid-state fermentation (SSF) of Caulerpa racemosa on antioxidant properties (total phenolic content (TPC), 2, 2-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging, Ferric-reducing antioxidant power (FRAP)) and flavour profile were investigated. Additionally, sensory acceptability (9-Point Hedonic Test) and satiety analysis (10-Scale Intention) of oat drinks incorporated with SSF of C. racemosa were also studied. Results of SSF C. racemosa demonstrated that significantly (p&lt;0.05) higher content in TPC, DPPH, IC50 and FRAP (312.30±5.76 mg GAE/100 g, 25.96±0.17 mg AA/100 g, 46.22±0.31 mg/mL, 1106.72±21.82 mg TE/100 g and 206.80±4.76 mg GAE/100 g, respectively). Flavour profile analysis indicated the presence of antimicrobial volatile siloxane compounds; hexamethylcyclotrisiloxane and octamethylcyclotetrasiloxane. These -siloxane group compounds are known to have antioxidant, defoaming, and release coating properties. In addition, results obtained from the sensory evaluation showed that the addition of a different amount of SSF C. racemosa did not significantly (p&gt;0.05) affect the acceptability of instant oat drinks. However, oat drinks incorporated with SSF C. racemosa significantly (p&lt;0.05) increased in fullness from the satiety study. Therefore, value-added SSF C. racemosa can be incorporated into food products to increase its nutritional properties and fullness without affecting the taste.

Enhancement of phenolics extraction from red algae (Kappaphycus spp.) using solid-state fermentation

The effects of solid-state fermentation (SSF) on microbial growth contribute to the bioenrichment and availability of phenolic compounds in different varieties of Kappaphycus spp. red algae through the action of hydrolytic enzymes produced are investigated. Three different red algae samples were used; K. striatum var. green flower (GF), K. alvarezii var. white giant (WG) and K. alvarezii var. purple giant (PG). SSF was performed using A. oryzae for 0 to 6 days at 30°C. Results obtained demonstrated that the highest (p&lt;0.05) extraction of phenolics (10.022 mg GAE/g and 14.90 mg CE/g), and antioxidant properties (72.47% activity of DPPH radical scavenging and 18.23 mM/g FRAP value respectively) was obtained for GF sample at day 4 of fermentation. Cellulase, βglucosidase, and xylanase were found to be responsible for enhancing phenolics and antioxidant activity of WG and GF varieties by releasing bound phenolics. However, for the PG sample, β-glucosidase showed a significant relationship with TPC and antioxidant activity.

Effect of Solid State Fermentation with Whey on Nutrient Composition of Pomegranate Peel Supplemented Sunflower Meal

The aim of the study is to improve the nutritional value of sunflower meal by solid state fermentation (SSF) using agricultural wastes such as whey and pomegranate peel.&#x0D; Experiment was conducted with six groups. First group SM (sunflower meal) + TW (tap water), the second group SM + W (whey), the third group SM + W + 0.5% PP, the fourth group SM + W + 1% PP, the fifth group SM + W + 1.5% PP and the sixth group SM + W + 2% PP, respectively. The mixtures were prepared to complete 100 grams of sunflower meal with 0, 0,5, 1,0, 1,5 and 2,0 grams of pomegranate peel (PP), respectively. Each group consisted of eight replicates. Prepared mixtures were placed in 500 ml erlenmayers and 120 ml tap water was added to the mixing of first group and 120 ml whey was added in other groups and then mixed homogeneously. Four of the erlenmayers prepared for each group without being fermented were dried at room temperature. The remaining erlenmayers were fermented in 32°C±2 for 48 hours. Dry matter, crude protein, ether extract, crude ash, crude fiber, phytic acid ratios and phytase activities, antioxidant activities and yeast (Saccharomyces cerevisiae) numbers were determined in fermented and non-fermented feed samples.&#x0D; As a result of solid state fermentation with whey by adding pomegranate peel to sunflower meal, crude protein ratio, antioxidant activity and yeast count increased, and phytic acid ratio decreased. In conclusion, sunflower meal with functional properties was obtained. In addition, wastes such as whey and pomegranate peel were used as feed and environmental pollution was prevented.&#x0D; Keywords: Sunflower meal; pomegranate peel; whey; solid state fermentation; functional meal

Effects of solid-state fermentation with Bacillus subtilis LK-1 on the volatile profile, catechins composition and antioxidant activity of dark teas.

In this study, the solid-state fermentation (SSF) of dark tea was carried out using Bacillus subtilis LK-1, which was isolated from Fu brick tea (FBT). The effects of SSF with B. subtilis on volatile organic compounds (VOCs), non-volatile metabolites, and antioxidant activities of dark tea was investigated. A total of 45 VOCs were identified, primarily consisting of ketones (18), hydrocarbons (8), aldehydes (7), and alcohols (6). Following fermentation, the content of key odor active substances such as linalool, β-ionone, and 3,5-octadiene-2-one significantly increased, resulting in an enhanced floral and fruity aroma of dark tea. Furthermore, new flavor substances like geranyl isovalerate and decanal were produced during SSF, enriching the aroma profile of dark tea. Non-ester catechins demonstrated a drastic increase, while ester catechins remarkably decreased after SSF. Furthermore, SSF led to a slight decrease in the total polyphenols content and antioxidant activity of dark tea. There is a close relationship between VOCs and the main non-volatile metabolites during SSF. Overall, this study highlighted the great impact of SSF with B. subtilis on the metabolites of dark tea and provided valuable insights into the role of bacteria in shaping the metabolite profile of FBT.

Effects of Solid-State Fermentation with the Ganoderma spp. and Coriolus versicolor on the Total Phenol Contents and Antioxidant Properties on Black Soybean

Aim of this study was to evaluate the influence of solid-state fermentation of 4 strains ((Ganoderma oregonense (GO), Ganoderma lucidum (GL), Ganoderma sinensis (GS), and Coriolus versicolor (CV))) on the nutrients, functional ingredients, and antioxidant activity in black soybean. As a result, after fermentation by 3 strains of Ganoderma spp. and CV, the contents of crude protein, crude fat, reducing sugar, soluble protein, triterpenoid, and total phenol contents in black soybean significantly increased P &lt; 0.01 , particularly in CV-black soybean. The contents of crude protein, crude fat, reducing sugar, soluble protein, and total phenol were 122.92%, 132.69%, 290.08%, 122.58%, and 142.47% higher than those of the control groups, respectively. But the total sugar and crude fiber contents decreased significantly P &lt; 0.01 . Furthermore, analysis of antioxidant capacity showed that all the fermented products had scavenging effects on DPPH, hydroxyl, and superoxide anion radicals. In addition, the DPPH scavenging ability of CV fermented products was highest, the hydroxyl radical scavenging ability of GS fermented products was highest, and the superoxide anion radical scavenging ability of GO fermented products was highest, which were 9.43, 7.65, and 3.39 folds higher than those of control groups, respectively. All results evidenced that the fermented strains and the fermented time had remarkable influences on the nutritional ingredient and antioxidant activity of fermented products in black soybean. Also, there was a significant correlation between total phenolic content and antioxidant activities. In conclusion, fermented black soybean with fungus has the potential to be developed into a functional food and nutraceutical material.

Aspergillus niger Improves the Nutritional Composition of Apple Pomace by Solid-State Fermentation

The effect of solid-state fermentation using Aspergillus niger on the nutritional composition of apple pomace was investigated in this study. Apple pomace was milled to 2 mm and sterilized at 121 °C for 15 min before fermentation. Aspergillus niger strain (ATCC 200345) was cultured and inoculated to apple pomace 104 spores/ml. Raw and fermented apple pomace were analyzed for determination of the crude protein (CP), ash, ether extract (EE), crude fiber (CF), neutral-detergent fiber (NDF), acid-detergent fiber (ADF), and acid-detergent lignin (ADL) content. The CP (P

Effect of solid-state fermentation with Bacillus pumilus on the nutritional value, anti-nutritional factors and antioxidant activity of faba bean (Vicia faba L.) meal

To improve the utility value of faba bean meal (FBM), the effects of solid-state fermentation (SSF) by a strain of Bacillus pumilus on nutritional value, in vitro protein digestibility, anti-nutritional factors (ANFs), flavonoid, phenols and antioxidant activity were evaluated. The results revealed that the concentrations of ANFs (phytic acid and proanthocyanidin) were significantly decreased (P < 0.05) after fermentation. Fermented FBM showed higher nutritional value. Crude protein, amino acids and trichloroacetic acid-soluble protein contents in fermented FBM were higher than those from unfermented FBM. Meanwhile, the contents of phenols and flavonoid were remarkably (P < 0.05) increased after SSF. Scanning electron microscope showed that the surface of fermented FBM was more irregular and rougher than unfermented FBM. Moreover, SSF treatment significantly (P < 0.05) increased DPPH and superoxide anion radical scavenging capacities. The results indicated that SSF of FBM with B. pumilus is a promising and efficient method to improve nutritional value and antioxidant activity, as well as decrease the concentration of ANFs, which also endow the potential value of FBM on replacing soy bean as primary protein source in the feed ration of different animals.

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Effect of Solid-State Fermentation on the Nutritional Value of Chickpea Flour and Physicochemical, Antioxidant Activity and Sensory Evaluation of Pan Bread

Improvement of the Nutritional Quality of Rapeseed Meal through Solid-State Fermentation with B. subtilis, S. cerevisiae, and B. amyloliquefaciens

In this study, the effect of solid-state fermentation with Bacillus subtilis GYB6, Saccharomyces cerevisiae NJ1, and Bacillus amyloliquefaciens Y8 on the anti-nutritional factors, nutritional components, bioactive compounds, antioxidant activity, functional properties, and structure of rapeseed meal (RSM) were investigated. Results showed that the action of three strains in the fermentation of RSM caused a significant decline in glucosinolates, phytic acid, crude fiber, and tannins by 99.18%, 42.41%, 27.21%, and 34.17%, respectively. The amount of crude protein, amino acids, and peptides of RSM increased significantly after fermentation. The SDS-PAGE results showed that 12S globulin and 2S albumin protein were almost entirely degraded. Fermentation considerably increased the concentration of total phenolics and flavonoids, and activated antioxidant activity and functional properties. Furthermore, the structural variation was observed by scanning electron microscopy and FTIR spectroscopy. Thus, these results indicated that the solid-state fermentation process in this study was a promising approach to enhance both the nutritional value and bioactivity of RSM, which could be used as value-added functional animal food ingredients.

The Effect of Solid-State Fermentation on the Nutritive Value of Rapeseed Cakes and Performance of Broiler Chickens

This study aimed to assess the applicability of eleven different products of solid-state fermentation of rapeseed cakes with commercial enzyme additives. Ground rapeseed cakes were mixed with water (1:2) and the enzymatic preparation (0.1%) according to the different variants and fermented at 25 °C for 24 h under anaerobic conditions. For fermentation, different enzymes were used: (1) α-amylase, (2) endo 1,4-β-xylanase, (3) endo-1,3(4)β-glucanase, (4) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, (5) α-amylase, endo-1,3(4)β-glucanase, (6) 6-phytase, (7) RONOZYME HiPhos 6-phytase, (8) liquid exogenous-6-phytase; and mixed combinations: (9) endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, (10) α-amylase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase, and (11) α-amylase, endo 1,4-β-xylanase, endo-1,3(4)β-glucanase, liquid exogenous-6-phytase. After fermentation, the crude protein content in the products was similar, but the true protein content was significantly higher than in nonfermented rapeseed cakes (p &lt; 0.05). Fermentation significantly reduced (p &lt; 0.05) the levels of phytate phosphorous, raffinose family oligosaccharides, and glucosinolates in the products. In the next step, the most advantageous fermentation product obtained using liquid exogenous-6-phytase was selected in terms of nutritional value, produced on the technical scale, and incorporated into the diets for broilers. Six diets containing 12, 17, or 22% raw or fermented rapeseed cakes, respectively, were prepared. Up to 22% fermented rapeseed cakes did not adversely affect broiler production rates. Replacing raw rapeseed cakes with fermented products improved body weight gain in the grower phase, lowered feed intake in the finisher phase, and lowered the feed conversion ratio in all periods. A level of 22% of naturally fermented rapeseed cakes with liquid exogenous-6-phytase in the diet of broilers could be recommended.

Effect of solid state fermentation using oyster mushroom on the chemical composition of Brachiaria mulato II, Bambusa vulgaris, Napier grass and Panicum, four Tropical forages, incubated for 60 days

Effect of solid state fermentation using oyster mushroom on the chemical composition of Brachiaria mulato II, Bambusa vulgaris, Napier grass and Panicum, four Tropical forages, incubated for 60 days

Effects of solid-state fermentation using R. oligosporus on the phytochemical composition of wild-simulated ginseng leaf and its biological properties

Wild-simulated ginseng (WSG) grown in the mountains without specific facilities is widely used as functional foods in Asian countries due to its bioactive compounds, such as ginsenosides. However, long-time cultivation, lower survival rate, and small size of WSG limit its use in the food industry. In this study, WSG leaves, which can be harvested annually, were fermented using R. oligosporus for 0–10 days. The phytochemical compounds of fermented WSG leaves, including squalene, phenols, saponins, and most ginsenosides (except for Rb1), were increased. L-carnitine was newly synthesized in WSG leaves, with a content of 165.1 μg/g measured after 10 days of fermentation. Moreover, the minor ginsenosides Rg2, Rg3, Rh1, F1, F2, and CK increased by 1.32-, 1.58-, 1.42-, 1.91-, 1.49-, and 4.43-fold compared to non-fermented WSG leaves. The highest antioxidant activities, as measured by FRAP and ORAC assays of WSG leaves, were obtained after 3 days of fermentation. Furthermore, the suppression of NO release in LPS-stimulated RAW264.7 cells and lipid accumulation in mouse 3T3-L1 cells of fermented WSG leaves was greater than in WSG leaves. From these results, fermented WSG leaves have potential applications as functional materials in the food industry.

Effect of solid-state fermentation on amino acid profile and phytochemicals of red rice bran

Effect of solid-state fermentation on amino acid profile and phytochemicals of red rice bran

Effect of solid-state fermentation on amino acid profile and phytochemicals of red rice bran

Effect of solid-state fermentation on amino acid profile and phytochemicals of red rice bran