Fungus Rhizopus Oligosporus Research Articles

Pengaruh Lama Perendaman Dan Metode Pengolahan Tempe Terhadap Sifat Kimia, Mikrobiologi Dan Organoleptik

Tempeh is a traditional Indonesian food made from fermented soybeans with the fungus Rhizopus Oligosporus and has a distinctive aroma. Tempeh contains many nutrients that are beneficial to health because the nutriens are more easily digested, absorbed, and utilized by the body. An important principle in preparing good tempeh is soaking and boiling it. Soaking is used to achive a suitable pH (acidity) for mold growth, namely 3.5-5.2. and boiling is used to soften soybean seeds and inactivate microbes that grow during soaking. The purpose of this study was to see the effect, interaction between soaking time and processing method on the chemical, microbiological and organoleptic properties of tempeh. This study used a Completely Randomized Design (CRD) factorial two factors. Factor I soaking time (12 hours, 18 hours, and 24 hours). Factor II is the tempeh processing method (one time boiling method and the two-time boiling method). Statistical Analysis using Analysis of Variance (ANOVA) with IBM SPSS version 20 and later Duncan Multiple Range Test (DMRT). Organoleptic test using Ranking Test. Soaking duration and processing method had a significant effect on the observed parameters of water content, protein, antioxidants, color and had no significant effect on the parameters of Total Plate Count (TPC) of mold, as well as texture and odor organoleptic tests. Best on the Indonesian National Standart for 12 hour soaking and one time processing/boiling method, the resulting tempeh contains 57,10% water content, 47,25% protein, 0,39% antioxidants, Total Plate Count (TPC) mold 258 CFU/g x 10-1 and organoleptic texture (compact when sliced), color (white evenly all over the surface), and smell/aroma (typical tempeh odor)

Green biorefinery of shrimp shell waste for α-chitin and high-value co-products through successive fermentation by co-lactic acid bacteria and proteolytic fungus

Green biorefinery process was conducted to extract α-chitin and high-value co-products from shrimp shell waste through microbial fermentation using mature coconut water (MCW) as a sole nutrient source. Symbiotic co-lactic acid fermentation (Co-LAF) by Lactobacillus plantarum and Streptococcus thermophilus produced higher levels of lactic acid (LA) and protease activity than their mono-cultures, which led to greater demineralization (DM) and deproteinization (DP) of shrimp shell powder (SSP). After optimizing Co-LAF through Response Surface Methodology and successive fermentation by an acid-active proteolytic fungus Rhizopus oligosporus, the highest DM of 94.0 ± 0.91 % and DP of 86.7 ± 0.1 % were achieved. Based on FT-IR, XRD, and SEM analysis, the bio-extracted chitin had similar structural characteristics to commercial α-chitin but with better quality. These strategies not only contribute to environmentally-friendly and cost-effective extraction of α-chitin (303 ± 18 mg/g-SSP), but also co-produce LA (57.18 ± 0.89 g/L), acid protease (4.33 ± 0.5 U/mL), bio-calcium (277 ± 12 mg-CaSO4/g-SSP), protein hydrolysate (268 ± 5 mg/g-SSP), and pigments (28.78 ± 1.56 µg/g-SSP).

Analisis Aktivitas Antioksidan, Total Senyawa Fenolik Dan Kandungan Cemaran Aflatoksin Pada Tempe Dari Berbagai Varietas Kedelai (Glycine Max L. Merill)

Tempe is an authentic Indonesian fermented product made from soybeans or other types of beans that use the fungus Rhizopus oligosporus and uses the fungus Rhizopus oryzae. Soybean (Glycine max) is one of the sources of vegetable protein, which is relatively cheap compared to animal protein sources. Soybeans contain phenolic compounds. Phenolic compounds contained in soybeans partly act as antioxidants. Soybeans also contain aflatoxin. Tempe made from fermented soybeans can be indicated aflatoxin. In this study using a Complete Random Design (CRD) with four varieties treatment and that is import soybeans "Bola" (A1), local soybean varieties Dena 1 (A2), local soybean varieties Devon 1 (A3) and local soybean varieties Anjasmara (A4).

Penyuluhan Pemanfaatan Campuran Kulit Umbi Ubi Kayu dan Daun Ubi Kayu Fermentasi dalam Ransum Puyuh Petelur di KWT Melati Mini Limau Manis Kota Padang

Women Farmers Group of Melati Mini is a livestock group engaged in poultry farming, especially for quail commodities. The livestock business managed by the group faces the problem of high feed prices so that the profits obtained by farmers are low. Local feed ingredients, such as cassava tuber skin and leaves, can be used for alternative feed. Regarding availability, those two ingredients are abundant, but their utilization in rations is relatively low due to poor quality. The fermentation process can improve the nutrient quality of those local feed ingredients using the fungus Rhizopus oligosporus. The community service activity was conducted using the counselling method, including introducing the ingredients used for fermentation, how to ferment, and preparing rations for quail farming. Twenty participants of Melati Mini's members attended the activity to gain knowledge previously did not know that those two materials could be used for poultry feed.

IoT Applications in Fermented Tempe Production

Tempe is made from fermented soybeans with the fungus Rhizopus Oligosporus. In the manufacture of tempe producers often experience failure. The main cause is the temperature and humidity of the room where the tempe production is not maintained. The absence of supporting devices for detecting temperature and humidity in the factory is an obstacle in the tempe fermentation process. Manufacturers can only estimate the temperature and humidity in the fermentation chamber. If the temperature is considered too hot, tempe producers will come to the factory and open the air vents so that the room temperature returns to normal. To increase tempe production and reduce the risk of production failure, it is necessary to design an automatic control and monitoring tool through the use of the Internet of Things (IoT). The tools used in this research are ESP8266, DHT22, Relay, Power Bank as a power source, fans, and lights. The results obtained from the test are that if the temperature and humidity are above or below the normal temperature (250C-320C), a notification will appear on the user's smartphone via the Blynk application. If the temperature is too hot, the fan will turn on automatically. If the temperature is too cold, the light will turn on. Monitoring data can also be viewed on the things peak website in graphic form.

Karakteristik Organoleptik dari tempe modifikasi dengan kacang kedelai hitam (Glycine max (L) Merrit)

Tempeh is a fermented food from soybean seeds using the fungus Rhizopus oligosporus. Tempeh is usually made from ordinary fermented soybeans. However, there are various types of beans besides ordinary soybeans, one of which is black soybeans. Food product innovation is closely related to consumer acceptance. Acceptance can be measured using organoleptic test. Organoleptic testing is an important component in the process of making food product innovations. In this study, tempeh was made with a mixture of soybeans and black soybeans in a ratio of 50:50. The resulting tempeh was then tested organoleptically including the parameters of color, texture, aroma, and overall and compared with commercial tempeh on 45 panelists. Based on this research, it is known that the overall parameters, namely color, texture, aroma, and overall in soybean tempeh and 50:50 black soybeans have lower acceptability than commercial tempeh so that further development of these products is needed so that consumer acceptance is higher increase.

Production of L-carnitine-enriched edible filamentous fungal biomass through submerged cultivation

ABSTRACT The edible filamentous fungi are hot candidate for future supply of functional food and feed with e.g. protein, essential amino acids, and compounds with immunostimulant activity. L-carnitine that plays a crucial role in energy metabolism represents a functional compound normally produced by Zygomycetes filamentous fungus Rhizopus oligosporus in solid-state fermentation. The present study provides the first insights on production of L-carnitine-enriched edible fungal biomass through submerged cultivation of several Ascomycetes and Zygomycetes including Aspergillus oryzae, Neurospora intermedia, Rhizopus oryzae, and Rhizopus oligosporus. A. oryzae with 3 mg L-carnitine yield per gram of fungal biomass, indicates great potential on production of this bioactive compound which is remarkably higher than the other tested fungi in this work and also previous studies. In addition to fungal strain, other factors such as cultivation time and presence of yeast extract were found to play a role. Further studies on submerged growth optimization of A. oryzae in both high-quality recipes and in medium based on low-value substrates are proposed in order to clarify its potential for production of L-carnitine-enriched fungal biomass.

Effects of Red-Bean Tempeh with Various Strains of Rhizopus on GABA Content and Cortisol Level in Zebrafish.

Tempeh is traditionally produced by fermenting soybean with the fungus Rhizopus oligosporus found in banana leafs. We wanted to investigate if Taiwan’s flavorful red bean could be used as a healthy substitute for soybeans in tempeh. One bioactive component of tempeh is γ-Aminobutyric acid (GABA). We measured GABA content and shelf-life-related antimicrobial activity in red-bean tempeh made with four strains of Rhizopus, one purchased strain of Rhizopus, and an experimental co-cultured group (Rhizopus and Lactobacillus rhamnosus BCRC16000) as well as cortisol in red-bean-tempeh-treated zebrafish. GABA was highest in the co-culture group (19.028 ± 1.831 g kg−1), followed by screened Strain 1, the purchased strain, and screened Strain 4. All strains had antibacterial activity on S. aureus and B. cereus. The extract significantly reduced cortisol in zebrafish. However, Strain 1, with less GABA than some of the other strains, had the best effect on cortisol level, suggesting that other components in red-bean tempeh may also affect stress-related cortisol. We found the benefits of red-bean tempeh to be similar to those reported for soybean-produced tempeh, suggesting that it could be produced as an alternative product. Considering the Taiwanese appreciation of the red-bean flavor, it might find a welcoming market.

Effects of Soybean Processing and Packaging on the Quality of Commonly Consumed Local Delicacy Tempe

AbstractTempe is a processed food, produced by fermenting soybeans with fungus Rhizopus oligosporus. In this study, the effects of soybean processing (soaking, cooking and fermentation) and packaging (food grade wrapping paper, polyethylene bags and low density polyethylene cling wrap) on physicochemical properties, antioxidant activities and microbial count were evaluated. In addition, shelf life study of tempe samples (packed) was conducted for 1 week. Soaking and cooking significantly decreased polyphenols, flavonoids and antioxidant activities of soybeans. After fermentation, tempe samples exhibited significant improvement in physicochemical properties, antioxidant activities and extractability of polyphenols and flavonoids, when compared with unfermented soybeans. Food grade wrapping paper and perforated polyethylene bags were selected as suitable materials for packaging tempe as there were no significant changes in quality and the shelf life of tempe was extended for 3 days. Results obtained support the use of fermentation to improve the quality of soybeans along with safety standards.Practical ApplicationsTempe processing and packaging plays an important role in extending the shelf‐life of the product. The results of this study suggest that tempe samples exhibited significant improvement in antioxidant activities and extractability of polyphenols and flavonoids, after fermentation. Food grade wrapping paper and perforated polyethylene bags were selected as suitable materials for packaging tempe. This study could serve to improve the progress of processing and packaging for maintaining the quality of tempe.

Pilot-Scale Continuous-Flow Hydrothermal Liquefaction of Filamentous Fungi

This study examined the potential of using the filamentous fungus Rhizopus oligosporus as a feedstock for hydrothermal liquefaction (HTL). The fungal biomass, cultivated in thin stillage from a corn ethanol plant, was processed at pilot-scale using a 1.5-L capacity continuous-flow HTL system. HTL operating conditions of 300–400 °C at 27 MPa for 12–30 min were tested. Biocrude yields ranging from 48.2 to 60.9% were obtained. At low reaction temperatures (300 °C), yields as high as 59.9% could still be achieved. Aside from the least severe reaction condition studied (300 °C, 12 min), neither the yield nor elemental composition of the biocrude was significantly impacted by residence time or temperature, as is typically seen with batch reactors. Similarities in the biochemical and elemental composition between R. oligosporus and microalgae resulted in biocrude yields that were comparable to those previously reported for continuous-flow systems using microalgae. These findings demonstrate the viability of usin...

Modulation of coffee aroma via the fermentation of green coffee beans with Rhizopus oligosporus: I. Green coffee

Modulation of coffee aroma via the biotransformation/fermentation of different coffee matrices during post-harvest remains sparingly explored despite some studies showing their positive impacts on coffee aroma. Therefore, this is an unprecedented study aimed at modulating coffee aroma via the fermentation of green coffee beans with a food-grade fungus Rhizopus oligosporus. The objective of part I of this two-part study was to characterize the volatile and non-volatile profiles of green coffee beans after fermentation. Proteolysis during fermentation resulted in 1.5-fold increase in the concentrations of proline and aspartic acid which exhibited high Maillard reactivity. Extensive degradation of ferulic and caffeic acids led to 2-fold increase in the total concentrations of volatile phenolic derivatives. 36% of the total volatiles detected in fermented green coffee beans were generated during fermentation. Hence, the work presented demonstrated that R. oligosporus fermentation of green coffee beans could induce modification of the aroma precursors of green coffees.

PENGARUH PENAMBAHAN VARIASI BERAT JAMUR TEMPE (RhizopusOligosporus) TERHADAP KUALITAS TEMPE BIJI NANGKA (ArtocarpusheterophyllusLam.)

Tempe is a fermented food specialties and one of Indonesia's population.In general, raw material for making tempeh is soybeans. Soybean prices in the market fluctuate, because Indonesia still imports soybeans from the United States. Soybean prices are rising on world markets caused soybean prices in the country also increased, including processed products . In Indonesia, tempe-making has become a cottage industry. Tempe contains many nutrients needed by the body such as proteins, fats, carbohydrates, and mineral . Some research indicates that nutrients tempe easier digested, absorbed and utilized in the body. This is because the fungi that grow on soybeans hydrolyze complex compounds into simpler compounds that are easily digested by humans. In general, raw material for making tempeh is soybeans . In this study, making tempeh uses raw materials that seeds of jackfruit (Artocarpus Integra Merr). In general, consumption of jackfruit seeds just by boiling it. Tempe is aided by the addition of tempeh or tempeh fungus (Rhizopus oligosporus), at a temperature of 25 ° -37 ° C with an incubation time ± 60 hours or 3 days. The formation mechanism of germination tempeh, some carbohydrate compounds are needed in order to start the spore swelling can occur. The swelling was followed by protrusion of the tube exit kecambahnya, when available sources of carbon and nitrogen from the outside and annosa sugars glucose and xylose. Keywords: Tempe, Jackfruit Seed, levels of carbohydrates, protein content, fat content .

Tempeh flour as a substitute for soybean flour in coconut cookies

The objective of this study was to prepare roasted and lyophilized tempeh flour with soybean cultivar BRS 267 to apply them in the formulation of coconut biscuits. The cookies produced with whole soy flour and mixed flour of soybean and tempeh were evaluated for proximate composition, fatty acid profile, and isoflavone aglycones in order to verify the effects of inoculation with the fungus Rhizopus oligosporus and those of the drying processes of roasting and lyophilization on the chemical characteristics of the final product. Sensory acceptance and purchase intention of the formulated products were also evaluated. The results indicate the maintenance of linolenic acid, which is important in the prevention of coronary diseases, and an increase in the aglycones levels when the tempeh flour was used. Lipids and proteins showed differences, and the sensory analyses demonstrated similarity between the cookies with satisfactory scores for aroma, flavor, texture, and overall acceptability for both samples. when compared to the control. Purchase intent was also positive for the lyophilized and toasted tempeh flours, thus enabling the use of the roasting process as a simple drying method, for processing tempeh and obtaining a flour rich in proteins and aglycones that can be used as a partial substitute for soy flour in cookies and other bakery products.

Food Grade Fungal Stress on Germinating Peanut Seeds Induced Phytoalexins and Enhanced Polyphenolic Antioxidants

The effects of food grade fungus Rhizopus oligosporus stress on phytochemicals and phytoalexins of germinating peanut seeds were investigated by comparing the metabolic profiles of ungerminated (UG), germinated (G), and germinated seeds under fungal stress (GS). Three types of peanut seeds with different skin color (red, reddish brown, and black) were compared in the process. The polyphenolic contents were analyzed and correlated with antioxidant capacity for specific free radicals including peroxyl radical ROO(•) (ORAC), hydroxyl radical HO(•) (HORAC), superoxide radical O(2)(•-) (SORAC), and DPPH radical. The polyphenolic fingerprints analyzed by HPLC and LC-MS(n) showed that phenolic acids (coumaric, sinapinic, and ferulic acids derivatives) were the major group of phenolic compounds in ungerminated seeds. G or GS increased the level of phenolic acids, phytoalexins, and antioxidant capacity values in reddish and red peanuts but not in black peanuts. From the LC-MS(n) spectral data, 45 compounds were identified tentatively in the germinated peanuts, including 14 coumaric acids, 3 ferulic acids, 4 sinapinic acids, 2 hydroxybenzoic acids, 1 caffeic acid, 2 flavonoids, and 19 stilbenoids derivatives. Reddish brown germinated peanuts produced the highest amount of phytoalexins after GS with 55 compounds detected. Forty-five of these compounds were suggested as stilbenoid phytoalexins derivatives. The high content of phytoalexins may enhance the bioactivity of peanut seeds as functional food ingredients.

A three-dimensional discrete lattice-based system for modeling the growth of aerial hyphae of filamentous fungi on solid surfaces: A tool for investigating micro-scale phenomena in solid-state fermentation

In solid-state fermentation systems, the growth of aerial hyphae into the interparticle spaces increases the pressure drop through forcefully aerated beds. Aerial hyphae can also bind particles into agglomerates, restricting the transfer of O 2 to the particle surfaces. Despite these important effects, to date relatively little effort has been made to understand the growth patterns of these hyphae. In the current work we present a discrete lattice-based model that can be used to simulate the growth of the aerial hyphae of filamentous fungi. In the model, the elongation of hyphae involves the successive addition of 10 μm cubes, with random numbers being used to choose the direction of growth. The model was able to describe profiles available in the literature for the density of the aerial hyphae, as a function of height above the surface, for a situation in which the filamentous fungus Rhizopus oligosporus was grown on potato dextrose agar. The model can be modified to describe various different situations involving the growth of filamentous fungi in solid-state fermentation systems, such as the growth of penetrative hyphae and the growth of hyphae within the wet mycelial layer that often forms at the surfaces of particles. It therefore represents a useful tool for investigating phenomena that occur at the micro-scale in solid-state fermentation systems.

PURIFICATION AND CHARACTERIZATION OF TWO INTRACELLULAR PHYTASES FROM THE TEMPEH FUNGUS RHIZOPUS OLIGOSPORUS

ABSTRACT The fungus commonly used in tempeh production, Rhizopus oligosporus (DSMZ 1964), was grown in rice flour suspension and two intracellular phytases (RO1 and RO2) were isolated from the fungus, purified to near homogeneity in a five-step process and characterized. Enzyme recoveries after purification were 1.3% (RO1) and 1.6% (RO2) in relation to the phytase activity in the crude extract. Their estimated molecular mass was 45.0 ± 5.0 kDa. The purified proteins belong to the acid phytases and they both exhibit two distinct pH optima at 3.0 and 4.5 for RO1 and 3.0 and 5.0 for RO2. Optimal temperature for the degradation of sodium phytate was determined to be 60C for RO1 and 55C for RO2. Kinetic parameters for the hydrolysis of sodium phytate were Km = 1.6 mM (RO1) and 0.13 mM (RO2) and Vmax = 0.044 U for RO1 and 0.155 U for RO2. The phytases from R. oligosporus exhibit a broad affinity for various phosphorylated compounds. PRACTICAL APPLICATIONS This work reports the isolation, purification and characterization of two intracellular phytases from the tempeh fungus Rhizopus oligosporus. Interest in these enzymes has been stimulated by the fact that phytase supplements increase the availability of phosphorus in pig and poultry feed, and thereby reduce environmental pollution due to excess phosphate excretion in areas where there is intensive livestock production. One of the purified phytase fractions RO2 showed promising enzymatic properties such as low Km for phytate. This could be exploited for further biotechnological applications especially in the feed industry.

Morphological characteristics of sporangiospores of the tempe fungus Rhizopus oligosporus differentiate it from other taxa of the R. microsporus group

The fungus Rhizopus oligosporus ( R. microsporus var. oligosporus) is traditionally used to make tempe, a fermented food based on soybeans. Interest in the fungus has steadily increased, as it can also ferment other substrates, produce enzymes, and treat waste material. R. oligosporus belongs to the R. microsporus group consisting of morphologically similar taxa, which are associated with food fermentation, pathogenesis, or unwanted metabolite production (rhizonins and rhizoxins). The ornamentation pattern, shape, and size of sporangiospores of 26 R. microsporus group strains and two R. oryzae strains were studied using low-temperature SEM (LT-SEM) and LM. This study has shown that: (1) LT-SEM generates images from well-conserved sporangiophores, sporangia, and spores. (2) Robust spore ornamentation patterns can be linked to all different taxa of the R. microsporus group, some previously incorrectly characterized as smooth. Ornamentation included valleys and ridges running in parallel, granular plateaus, or smooth polar areas. Distribution of ornamentation patterns was related to spore shape, which either was regular, ranging from globose to ellipsoidal, or irregular. Specific differences in spore shape, size, and ornamentation were observed between Rhizopus taxa, and sometimes between strains. (3) R. oligosporus has a defect in the spore formation process, which may be related to the domesticated nature of this taxon. It had a high proportion, 10–31 %, of large and irregular spores, and was significantly differentiated from other, natural Rhizopus taxa as evaluated with partial least squares discriminant analysis. It is remarkable that the vehicle of distribution, the sporangiospore, is affected in the strains that are distributed by human activity. This provides information about the specificity and speed of changes that occur in fungal strains because of their use in (food) industry.

Improved alpha-amylase and Helicobacter pylori inhibition by fenugreek extracts derived via solid-state bioconversion using Rhizopus oligosporus.

The present research investigated the enrichment of fenugreek (Trigonella foenum graceum) seed substrate with phenolic antioxidants and L-DOPA via fungal-based solid-state bioconversion (SSB) system. This approach using food grade fungus Rhizopus oligosporus, was chosen because it has been demonstrated to be effective in other seed and food substrates for improving health-relevant functionality and has long history of use for food processing in Asia. The protein content and beta-glucosidase activity of the substrate which reflects fungal growth, increased with incubation time in conjunction with enhanced phenolic content and also suggested its possible involvement in phenolic mobilization. The antioxidant activity assayed by beta-carotene bleaching and DPPH free radical scavenging methods both indicated high activity during early growth stage (days 4-6) followed by reduced activity during later growth stage (days 8-20). A direct association between higher phenolic contents during early growth stage (days 4-6) and antioxidant activity suggested a link to mobilization of polymeric and hydrophobic phenolic forms. The L-DOPA content of the fenugreek extract fluctuated during the course of bioconversion with higher levels during days 6-10 (1.5-1.7 mg/g DW). The SSB process substantially improved the in vitro porcine alpha-amylase inhibition activity by 75 % on day 4 which correlated to higher levels of total phenolics and related antioxidant activity of the extracts. The high alpha-amylase inhibitory activity also coincided with high L-DOPA content on day 6. These results have implications for diet-based diabetes management. The same bioconversion stage had Helicobacter pylori inhibitory activity, which has implications for ulcer management.

Characterization of the Effect of Sprouting or Solid-State Bioprocessing by Dietary Fungus on the Antibacterial Activity of Soybean Extracts Against Listeria monocytogenes

Listeria monocytogenes is one of the most severe food-borne bacterial infections causing Listeriosis. As L. monocytogenes can survive harsh adverse conditions – such as low pH, high NaCl, and refrigeration temperatures – as well as resist current antimicrobial measures such as the use of disinfectants and antibiotics, there is a need for alternative anti-Listeria strategies. In the search for new antimicrobial agents, much recent research has focused on the potential of dietary phenolic compounds. In this study, soybean extracts enriched for phenolic content via dark-germination sprouting or solid-state bioprocessing by the dietary fungus Rhizopus oligosporus or Lentinus edodes were investigated for in vitro antibacterial activity against L. monocytogenes. L. monocytogenes growth was inhibited most effectively by R. oligosporus bioprocessed soybean extracts, which showed anti-Listeria activity at total phenolic concentrations as low as 10 µg 100 µL−1. In both sprouted soybean extract and L. edodes-bioprocessed soybean extract the anti-Listeria activity was not observed until at least 200 µg total phenolic content 100 µL−1 was used. Anti-Listeria activity by soybean extract was associated with phenolic mobilization but not with antioxidant activity. Further, R. oligosporus bioprocessed soybean extracts were shown to inhibit the growth of L. monocytogenes in fish and meat systems at refrigeration temperatures. The potential involvement of mobilization of antimicrobial versus non-antimicrobial phenolics during sprouting and solid-state bioprocessing was hypothesized and discussed.

Solid-state bioconversion of fava bean by Rhizopus oligosporus for enrichment of phenolic antioxidants and l-DOPA

Fava beans are a rich source of levo-dihydroxy phenylalanine ( l-DOPA) the precursor of dopamine, and are being investigated for use in the management of Parkinson's disease. The present research was conducted to enrich the fava bean substrate with phenolic antioxidants and l-DOPA via solid-state bioconversion system using the food grade fungus Rhizopus oligosporus. The l-DOPA content in the fungal-grown fava bean increased significantly to approximately twice that of control, accompanied by moderate phenolic-linked antioxidant activity and higher fungal superoxide dismutase activity during early stages of growth. This indicated that l-DOPA can be mobilized and formed from fava bean substrates by fungal bioconversion and is contributed to the antioxidant functionality of such extracts. A high superoxide dismutase (SOD) activity during early and late growth stages indicates the likely oxidation stress of initial fungal colonization and later due to nutrient depletion. High levels of soluble phenolics were observed during late growth stages. During the course of solid-state growth there was an increase in β-glucosidase activity, which correlated to an increase in total phenolic content during the late stages. This suggests that the enzyme may play an important role in the release of phenolic aglycones from fava bean substrate and thereby increases the phenolic content and accompanying antioxidant activity. The implication from this study is that solid-state bioconversion of fava bean by R. oligosporus can significantly improve the phenolic antioxidant activity and Parkinson's relevant l-DOPA content.