Effect Of Solid-state Fermentation Research Articles

Effects of solid-state fermentation with two filamentous fungi on the total phenolic contents, flavonoids, antioxidant activities and lipid fractions of plum fruit (Prunus domestica L.) by-products

Evolutions of phenolic contents and antioxidant activities during solid-state fermentation (SSF) of plum pomaces (from the juice industry) and brandy distillery wastes with Aspergillus niger and Rhizopus oligosporus were investigated. The effect of fermentation time on the oil content and major lipid classes in the plum kernels was also studied. Results showed that total phenolic (TP) amounts increased by over 30% for SSF with Rhizopus oligosporus and by >21% for SSF with A. niger. The total flavonoid contents presented similar tendencies to those of the TPs. The free radical scavenging activities of methanolic extracts were also significantly enhanced. The HPLC-MS analysis showed that quercetin-3-glucoside was the major phenolic compound in both fermented plum by-products. The results also demonstrated that SSF not only helped to achieve higher lipid recovery from plum kernels, but also resulted in oils with better quality attributes (high sterol ester and n-3 PUFA-rich polar lipid contents).

Effect of solid-state fermentation by oyster mushroom (Pleurotus florida) on nutritive value of some agro by-products

ABSTRACTThe present research aims to investigate the effect of Pleurotus florida fungi cultivation on chemical composition, gas production characteristics, organic matter digestibility (OMD), metabolizable energy (ME), net energy lactation (NEL) and short-chain fatty acid (SCFA) of some agro by-products (rice straw, wheat straw, barley straw, soybean straw, canola straw, pea straw and rice husk). Dry matter, organic matter and neutral detergent fibre were significantly decreased upon with fungi application in all treatments (p < 0.01). Fungal treatment did not cause significant difference in the amount of acid detergent fibre (ADF) in soybean straw, canola straw, pea straw and rice husk (p > 0.05), but significantly decreased ADF in rice straw, wheat straw and barley straw (p < 0.05). In experimental treatments, fungi cultivation did not vary significantly in acid detergent lignin and ether extract content (p > 0.05). Processing significantly increased ash and crude protein in all treatments (p < 0.01). The amount of gas production was not significantly affected by fungi cultivation in wheat straw, soybean straw, canola straw and rice husk; however, it was significantly increased upon processing in rice straw, barley straw and pea straw (p < 0.05). The amount of OMD in rice husk was not changed significantly, but processing significantly increased OMD in other treatments (p < 0.05). Fungi cultivation significantly improved ME in all treatments (p < 0.05). The amounts of NEL and SCFA were significantly increased with treatment by fungi (except rice husk) in all substrate (p < 0.01). The results of this study generally indicated that nutritive value of agro by-products was improved upon fungal treatment.

Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

In the present study, Cordyceps militaris SN-18, a medicinal and edible mushroom generally recognized as safe (GRAS) filamentous fungus was used to ferment chickpeas by solid state fermentation (SSF). The main objective of this study was conducted to investigate the effects of SSF on protein composition of chickpea flour, as well as the subsequent effect on proximate composition, physicochemical and functional properties. Results showed that SSF increased the contents of the crude protein, true protein and essential amino acids, and SDS-PAGE demonstrated that proteins of fermented chickpeas were mainly composed of molecules of lower molecular mass compared to the non-fermented chickpeas. Fermented chickpea flours showed higher water absorption index, in vitro protein digestibility, and SSF improved water holding capacity, fat absorption capacity and emulsifying properties of chickpea flours. Additionally, fermented chickpea extracts demonstrated significant angiotensin I-converting enzyme (ACE) inhibitory activity. Thus, the study indicated that C. militaris fermentation improved the physicochemical and functional properties of chickpeas and it has great potential to design new nutritious food products and food formulations using C. militaris fermented chickpeas.

Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus

Abstract The effect of solid-state fermentation using several types of fungi on the phenolic acid content and antioxidant activity of rice bran (RB) was determined and compared to the non-fermented counterpart. The substrate was fermented with single and mixed cultures of two types of fungi: Rhizopus oligosporus and Monascus purpureus . The total phenolic content (TPC), determined using the Folin–Ciocalteu method, increased upon fermentation. The antioxidant activity was analyzed using the ferric reducing ability of plasma (FRAP) method, which showed the same trend as TPC; that is, the antioxidant activity improved in all fermented samples. In contrast to the TPC and FRAP assays, the DPPH (2,2-diphenyl-1-picrylhydrazyl) radical-scavenging activity of the fermented samples exhibited either an insignificant improvement or reduced activity. The phenolic acid content in methanol extracts of fermented RB, determined using high performance liquid chromatography (HPLC), generally showed a significant increase in ferulic, sinapic, vanillic, caffeic, syringic, and 4-hydroxybenzoic acids. The results of this study prove that the overall antioxidant activity and phenolic acid content of RB can be enhanced by solid-state fermentation using fungi.

Mineral Concentrations and Rumen Degradability of Biodegraded &amp;lt;i&amp;gt;Enterolobium cyclocarpum&amp;lt;/i&amp;gt; (Jacq) and &amp;lt;i&amp;gt;Pterocarpus santalinoides&amp;lt;/i&amp;gt; (L’Her) with &amp;lt;i&amp;gt;Aspergillus niger&amp;lt;/i&amp;gt;

The effects of solid state fermentation on the mineral concentrations and in sacco degradation characteristics of dry matter in two multipurpose tree leaves was investigated. Biodegraded Enterolobium cyclocarpum (EC) and Pterocarpus santalinoides (PS) leaves were previously inoculated with Aspergillus niger and incubated at 30&degC for five incubation periods (0, 7, 14, 21 and 28 days). After each incubation period, samples were oven dried at 60&degC, allowed to cool and ground for mineral analysis and in sacco dry matter degradability. Three fistulated West African Dwarf (WAD) rams (Ovis aries) were then used for the dry matter degradability. Five grams of each sample was emptied into nylon bag (Polymon, Switzeland) with pore size of 4 μ and effective size of 5 cm × 18 cm and incubated in the rumen of the fistulated animals for 6, 12, 24, 48, 72, and 96 h. The results showed that the mineral contents of biodegraded EC samples were affected by incubation period. Mean values of Ca, Cu, K, Na, and Zn were significantly increased (0.05), while mean values of Fe, Mg, and Mn were first reduced before significantly increasing (0.05). However, the composition of P showed significant reduction (0.05) up to day 28 where no change was observed. Mineral concentrations in biodegraded PS were also affected by incubation periods. Values of Ca, Fe, K, Mg, Mn, Na, and Zn were significantly increased (0.05). However values of Cu, and Fe only increased after day 14, while the value of P was reduced significantly over the different incubation periods. Potential degradability (PD) for biodegraded EC was highest at day 0 (50.79%) but not significantly different from potential degradability of longer incubation periods to day 28 (48.68%). PS had higher PD than EC. In spite of high PD values, PS comparatively degraded faster than EC. Effective degradability (ED) for EC was highest for day28 (36.71%) and not significantly different from days 21 (34.83%) and 7 (35.29%) but significantly different from days 0 (31.32%) and 14 (31.75%) respectively. However, the ED for PS was highest for day 0 (31.39) samples and significantly differed from other incubation periods, further increase in period only showed lower but similar ED values for days 7 (27.52%), 14 (26.76%), 21 (27.42%) and 28 (26.86%) respectively. In this study, the continued reduction in P concentrations in both biodegraded EC and PS suggest that Aspergillus niger has preferential demand for P and in sacco degradation showed increase in PD and ED values for fungal biodegraded EC and reduction in PS, suggesting improved quality of EC.

Effect of Solid State Fermentation on Nutrient Content and Ileal Amino Acids Digestibility of Canola Meal in Broiler Chickens

The aim of the current study was to investigate the potential of Lactobacillus salivarius solid state fermentation for reduction of glucosinolate content in canola meal (CM) as well as the improvement of its nutrient digestibility for broiler chickens. Canola meal was treated with the L. salivarius in solid state fermentation for 30 days. Nutrients ileal digestibility was tested using 42-day-old broilers fed by either CM or fermented CM (FCM) as the sole source of energy and protein. The results showed that fermentation of CM using L. salivarius reduced glucosinolate content of CM by 38%. The digestibility coefficient was improved significantly for crude protein, Met, Cys, Arg, Asp, Glu, and Ser in FCM compared to CM. However, apparent metabolisable energy of CM was not affected by fermentation. It appears that fermentation treatment of CM using L. salivarius may improve the overall nutritive value of CM for broiler chickens, reducing its total glucosinolate and crude fibre content by 38 and 16%, respectively.

Nutritive Value of Coffee Husk Fermented with Pleurotus ostreatus as Ruminant Feed

Coffee husks is an abundant crop residue but the content of anti nutritional substances such as caffeine, tannin, and lignin limit its utilization as feed ingredients. Higher fungi such as Pleurotus ostreatus have the ability to biotransform lignocellulosic materials through their extracellular enzyme activities. This study was carried out to assess the effect of solid state fermentation by using P. ostreatus on nutrient composition of coffee husk and to evaluate its potency as ruminant feed in vitro. The in vitro experiment was conducted to determine fermentability of treated coffee husk. The usage rate of fermented coffee husk was mimicked feeding level to mid lactation dairy cows; 0%, 10%, 20%, 30%, and 40% (R0 to R4). Fermentation of coffee husk by P. ostreatus increased its protein, from 10.36% to 12.14%, and cellulose, from 19.51% to 24.80%, and decreased its lignin, from 65.42% to 45.04%, tannin from 1.02% to 0.18%, and caffeine, from 1.39% to 0.20%, concentrations. There were no differences in ruminal pH and N-ammonia production but volatile fatty acid production and dry matter digestibility decreased as the fermented coffee husk level increased. The ruminal protozoa population in fermented coffee husk diets was lower than the control diets (P&lt;0.05). In conclusion, it is possible to use 20% of fermented coffee husk in the ration.

Physicochemical, Nutritional and Antioxidant Properties of Tempeh Flour from Common Bean ( Phaseolus vulgaris L.)

The effects of solid state fermentation (SSF) on physicochemical, nutritional and antioxidant properties of common bean flour were studied. SSF increased protein content (21.7%) and decreased lipids (-38.4%), carbohydrates (-3.5%) and phytic acid (-58.3%). Fermented (tempeh) flour showed higher dispersability, lower water solubility index and pH than unfermented flour. Fermentation also increased an average of 0.21 g/100 g protein, six of the essential amino acids (EAAs), including total sulfur (Met + Cys), the limiting EAAs in unfermented flour (score = 0.91); Lys and Trp decreased 0.21 and 0.09 g/100 g protein, respectively. SSF improved the in vitro protein digestibility and the calculated protein efficiency ratio. Tempeh flour had 2.2-fold more phenolics than the bean flour and exhibited antiradical activity (43%) and antioxidant activity (38%) correlated with total phenolics content. Common bean tempeh flour may be considered for the fortification of widely consumed legume-based food products and also for the prevention of pathologies associated with oxidative stress.

Tempeh flour from chickpea ( Cicer arietinum L.) nutritional and physicochemical properties

The effects of solid state fermentation (SSF) on physicochemical and nutritional properties of chickpea flour were studied. Fermented (tempeh) flour showed higher particle size index, gelatinization temperature, dispersability and resistant starch content, and lower gelatinization enthalpy and water solubility than unfermented flour. SSF increased the content of the essential amino acids (EAA) Ile, total sulphur (Met + Cys), total aromatic (Phe + Tyr), and Thr in 37, 41, 107, and 39 g kg −1 protein, respectively; Trp content decreased 8 g kg −1 protein. Total sulphur (EAA score = 0.87) was limiting in unfermented flour and Trp (0.93) in tempeh flour. SSP improved the in vitro and true protein digestibility (72.2–83.2% and 83.7–88.8%, respectively), protein efficiency ratio (PER, 1.59–2.31), cPER (1.54–2.21), and corrected protein digestibility (0.73–0.89). Chickpea tempeh flour may be considered for the fortification of widely consumed legume-based food products.

Enhancing α-Amylase and Cellulase in vivo Enzyme Expressions on Sago Pith Residue Using Bacilllus amyloliquefaciens UMAS 1002

The effect of Solid State Fermentation (SSF) parameters on the production of extracellular α-amylase and cellulase (endoglucanases) by Bacillus amyloliquefaciens UMAS 1002 using sago pith residue hampas in shaker flasks was investigated in this study. The appropriate incubation period, temperature, pH, agitation speed, inoculum concentration, hampas concentration and additive substrate effect were optimized for enzyme production. The activity of α-amylase and cellulase was at 14.19 and 13.15 IU mL-1, respectively in optimal culture medium. Maximum yield for both enzymes were achieved by employing 4% w/v hampas in 0.2 M citrate buffer at pH 6 and incubated at 40°C for 6 h with agitation speed of 100 rpm. Inoculum concentrations were found to be optimum at 3% v/v and 4% v/v for α-amylase and cellulase, respectively. Enzyme activity was 2.8 (10.80 IU mL-1) and 3.2 (9.38 IU mL-1) fold higher for α-amylase and cellulase respectively when 1% w/v soluble starch was applied as additive substrates with 0.5% hampas. However in optimal media that consist of 4%w/v of hampas, addition of 1% w/v soluble starch intend to inhibit both enzyme productions. Result revealed that temperature, pH and shaking condition were the most significant factors for the production of α-amylase and cellulase enzyme. Temperature influenced enzyme production by affecting the other parameters including bacterial growth, pH, Dissolved Oxygen (DO) and reducing sugars. Nevertheless, shaking condition could affect DO concentration that in turn affected bacterial growth and enzymes production too.

Effect of Solid State Fermentation on the Physico-Chemical, Functional and Textural Properties of Nixtamalized Maize

Spontaneous lactic acid fermentation is an important process in cereal processing. It is applied to develop and enhance taste and flavour, modify texture and improve the microbial safety of foods. When applied with nixtamalization to maize, it is expected to further improve the functionality, improve nutritional quality and provide an alternative maize-based ingredient. This study was carried out to determine the extent to which fermentation could influence the physico-chemical, functional and textural properties of nixtamalized maize. A 2 x 3 x 3 factorial experimental design with fermentation medium (water, coconut water), fermentation time (0, 24, 48 hours) and blends composition (0:100, 50:50, 100:0 steeped:nixtamalized maize) was performed. The blends were fermented for the specific times and analysed for pH, titratable acidity, water absorption, colour and texture. Traditional maize dough facilitated the fermentation process by acting as a starter culture to produce lower pH and higher acidity in the steeped:nixtamalized maize blends. The fermentation time significantly (p&lt;0.05) influenced the pH, titratable acidity, water absorption capacity, colour and texture of the samples. The pH of all the blends decreased from 6.24 to 4.22 with a corresponding increase in titratable acidity from 0.009 to 0.036 g Lactic/100g sample during fermentation. There was however no significant (p&lt;0.05) difference in the effect of fermentation medium on these indices. The samples with a higher percentage of nixtamalized maize had a deeper yellow colour, that is lower L – value (lightness) and higher b-values (yellowness) than the non- nixtamalized maize and this increased further with fermentation. The texture of the blends of steeped – nixtamalized maize generally decreased with increasing fermentation time for all samples fermented in water as well as in coconut water, however, the texture of the blends of steeped: nixtamalized maize for samples fermented in coconut water had relatively higher but comparable textural values. Maize can therefore be nixtamalized and fermented using both water and coconut water to effectively produce adequate souring or acids resulting in improved physico-chemical, functional and textural quality characteristics required for the processing of traditional fermented maize products.

The effects of solid-state fermentation on the toxic components of cassava peel

The effects of solid-state fermentation on the toxic components and digestibility of cassava peel was studied. Fermentation for 96 h caused a drastic reduction (c. 95%) in the hydrogen cyanide levels of the peel, and about 42% reduction in the soluble tannin content. The principal sugars of the fermented peel were xylose, mannose and galactose. In vitro-protein digestibility of the fermented peel was 70·5%. The rate of hydrolysis of the carbohydrate in the fermented peel was higher than that of the unfermented peel, suggesting a higher carbohydrate digestibility.