Rhizopus Oligosporus Research Articles

Production and analysis of metabolites from solid-state fermentation of Chenopodium formosanum (Djulis) sprouts in a bioreactor

The study utilized fresh fourth-day Chenopodium formosanum sprouts as the substrate for Rhizopus oligosporus fermentation. The resultant products showed higher antioxidant capacity than those from C. formosanum grains. Compared to traditional plate fermentation (PF), fermentation in a bioreactor (BF) (35 °C, 0.4 vvm aeration at 5 rpm) led to higher free peptide content (99.56 ± 7.77 mg casein tryptone/g) and enzyme activity (amylase, glucosidase, and proteinase are 2.21 ± 0.01, 54.57 ± 10.88, and 40.81 ± 6.52 U/g, respectively) than traditional plate fermentation (PF). Using mass spectrometry analysis, two peptides TDEYGGSIENRFMN and DNSMLTFEGAPVQGAAAITEK were predicted to possess high bioactive properties as DPP IV and ACE inhibitors. Additionally, over twenty new metabolites (aromatics, amines, fatty acids, and carboxylic acids) were discovered in the BF system compared to its PF counterpart. Results suggest that using a BF system to ferment C. formosanum sprouts is an appropriate method to scale-up fermentation and enhance nutritional values as well as bioactivities.

Evaluation of saponin and phenolic profile of quinoa seeds after fungal fermentation

Solid-state fermentation can be an effective method of modelling the bioactive potential of plant materials, but the result is substrate and strain dependent. In this study, edible fungi traditionally used in Asian food fermentations (tempe moulds – Rhizopus oligosporus, R. oryzae and R. chinensis, koji mould – Aspergillus oryzae, oncom mould – Neurospora intermedia, and Mucor indicus) were grown on high-saponin quinoa seeds for 4 days at 30 °C. The sapogenin profile in the substrate was not changed after the fermentation. Whereas, the level and profile of phenolic compounds, as well as the antioxidant activity of the seeds, were diversified. The fermentation with R. chinensis, R. oryzae and A. oryzae caused an increase in soluble quercetin derivatives. Moreover, the concentration of bound phenolics was higher in the quinoa seeds fermented with most Rhizopus strains. The majority of the moulds were also efficient in the decomposition of phytate. Among the strains tested, the most promising results were obtained in the case of R. chinensis and R. oryzae. Further research is required to study their potential for the purpose of the fermentation of cereal and pseudocereal substrates.

Penggunaan kapang Rhizopus oligosporus dalam pembuatan biofoam cup berbahan dasar sabut kelapa dan tepung kedelai

Biofoam is an alternative packaging to replace styrofoam because it is renewable and biodegradable. In this study, the coconut fibre were used in the production of biofoam cup with addition of commercial tempe yeast (Rhizopus oligosporus). The purpose of this study was to produce biofoam cup which has the characteristics of water resistant, not easily crushed, and easily decomposed. This study was conducted with a factorial Block Randomized Design (BRD) consisting of 2 factors (the amount of soybean flour (T) amd the length of fermentation (S)). The first factor consisted of three levels (20 g, 24 g, and 28 g). The second factor consisted of three levels (3 days, 4 days, and 5 days). All treatments were carried out with 3 replications so there were 27 experimental units. The biofoam cup was analysed for physical (water absorption and porosity), mechanical (puncture strength and compressive strength), and biodegrability. The results showed that the best biofoam cup were obtained from a combination of using 28 g soybean flour and 3 days fermentation. The biofoam cup has the following characteristics: 73 % of water absorption capacity, 72.3 % of porosity value, 3.27 kg/cm2 of puncture strength value, 3.17 kPa of compressive strength value. The average value of biodegradability value of biofoam cup made from coconut fibre was 48 % suggesting that the analysis should be done more than 14 days

The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus

Abstract. Rizal S, Kustyawati ME, Murhadi, Amin M. 2023. The influence of inoculum types on the chemical characteristics and b-glucan content of tempe gembus. Biodiversitas 24: 793-798. Tempe gembus is a type of tempe which is made by fermenting tofu dregs with Rhizopus oligosporus. Tempe gembus has lower nutritional value than soybean tempe. Adding Saccharomyces cerevisiae to manufacture tempe gembus is expected to increase the added value of tempe gembus. The aim of this study was to determine the effect of various types of inoculums on the chemical properties and b-glucan content of tempe gembus. The study used a completely randomized block design (RBD) with 3 repetitions and 7 types of inoculums: commercial tempe inoculum (RAPRIMA) (T1), S. cerevisiae (T2), R. oligosporus (T3), commercial tempe inoculum (RAPRIMA) + commercial yeast (Fermipan) (T4), commercial tempe inoculum (RAPRIMA) + S. cerevisiae (T5), R. oligosporus + Fermipan (T6), and R. oligosporus + S. cerevisiae (T7). Tempe gembus produced was analyzed for the content of fat, protein, ash, water, carbohydrates, and b-glucan. The data obtained was analyzed statistically using one way ANOVA and the Honest Significant Difference (HSD) test. The results showed that the type of tempe inoculum increased the levels of protein, ash, water and b-glucan but decreased the levels of fat and carbohydrates in tempe gembus. A mixture of R. oligosporus and S. cerevisiae produced the best tempe gembus containing 0.69% ?-glucan, 6.98% protein, 0.48% ash, 83.98% water, 8.12% carbohydrates and 0.47% fat.

Impact of Oilfield Wastewaters from Soku Swamp Rig on the Population and Diversity of Microbes in Soku River in Niger Delta

Oilfield wastewater contains poisonous and dangerous compounds that harm microorganisms and the quality of the water. An ongoing environmental concern in the Niger Delta is the rapid deterioration of water quality brought on by oilfield wastewater discharged from Nigerian oil industry operations. For a period of two months, biweekly studies were conducted to evaluate the microbiological effects of oilfield effluent from the Soku swamp oil rig on the Soku River in Rivers State in the Niger Delta. A total heterotrophic bacterial count, a hydrocarbon-utilizing bacterial count, a total fungal count, a hydrocarbon-using fungal count, and a microflora count were all determined using water samples obtained from upstream, downstream, drilling points, Deck drainage, and a control point. Total heterotrophic bacteria (THB) counts ranged from 0.2 to 2.4 (log10cfu/ml), total fungal (TF) count ranged from 0.1 to 0.95 (log10cfu /ml), while the total hydrocarbon utilizing bacterial (THUB) count ranged from 0.01 to 0.25 (log10cfu/ml), and the total hydrocarbon utilizing fungal (THUF) count ranged from 0.01 to 0.85 (log10cfu/ml). A statistical study revealed no appreciable difference in THB between the sampling stations and the controls. Streptococcus spp., Bacillus spp., Pediococcus spp., Kurthia, Staphylococcus, and Micrococcus spp. were among the bacteria species isolated for the study. Aspergillus flavus, Penicillium adamatzii, Rhizopus oligosporus, and Penicillium spp. were among the fungi that were isolated. The study's bacterial and fungal counts showed how oilfield effluent affected aquatic microorganisms. The abundance of microorganisms that use hydrocarbons demonstrated that the water body under study had active native hydrocarbon utilizers that can be used in the bioremediation process.

Analysis of functional ingredients of tempe-like fermented Moringa oleifera seeds (Moringa tempe) prepared with Rhizopus species

Tempe is a fermented food prepared by fermenting soybeans with Rhizopus species. However, there have recently been concerns about the stable supply of raw soybeans due to global warming and other factors. Moringa is a plant whose cultivation area is expected to expand in the future, and its seeds contain abundant proteins and lipids, and thus could be used as an alternative to soybeans. To develop a novel functional Moringa food, we fermented dehulled Moringa seeds with Rhizopus oligosporus and Rhizopus stolonifer using the solid fermentation method of tempe and investigated changes in the functional components, such as free amino acids and polyphenols, of the respective obtained Moringa tempe Rm and Rs. After 45h of fermentation, the total content of free amino acids, mainly including gamma-aminobutyric acid and l-glutamic acid, in Moringa tempe Rm was about three times higher, while that in Moringa tempe Rs was almost the same, compared to that in unfermented Moringa seeds. Moreover, after 70h of fermentation, both Moringa tempe Rm and Rs had approximately four times higher polyphenol content and significantly higher antioxidant activity than did unfermented Moringa seeds. Further, the content of each residual chitin-binding protein of defatted Moringa tempe Rm and Rs was almost the same as that of unfermented Moringa seeds. Taken together, Moringa tempe was rich in free amino acids and polyphenols, exhibited better antioxidant activity, and retained the levels of its chitin-binding proteins, suggesting that Moringa seeds could be used as an alternative to soybean for tempe preparation.

Effect of feed enriched by products formulated from coconut water, palm sap sugar, and mushroom on the chemical composition of feed and carcass, growth performance, body indices, and gut micromorphology of giant gourami, Osphronemus goramy (Lacepède, 1801), juveniles

Background: Giant gourami, Osphronemus goramy (Lacepède, 1801) is the most important freshwater fish species produced by aquaculture in Indonesia. This study seeks to determine the effects of various newly formulated products on the amino acid composition of the diet and whole-body carcass, and to analyse the growth coefficient, body indices, and gut micromorphology. Methods: 100 g of palm sap sugar was cooked in 1.1 litre of fresh water for fifteen minutes, to create 1 litre of 11% palm sap sugar solution (after some of it had been boiled off). 2 litres of coconut water were then mixed with the litre of palm sugar solution. 1 litre of this product was added in turn to 2 g of Aspergillus niger (CP2), 2 g of Rhizopus oligosporus (CP3), and 2 g of Saccharomyces cerevisiae (CP4), while freshwater was used as a control (labeled CP1). Aquafeed was added to CP1, CP2, CP3, and CP4, to make diets labeled KP1, KP2, KP3, and KP4. The dosage was 150 ml/kg of feed. Juvenile giant gourami (initial weight 50±0.25 g and length 13.2±0.07 cm) were reared in triplicate net frames (2×1×1 m; water volume 1.5 m3) in a freshwater concrete pond with a stocking density of 30 juveniles/net. Results: The results supported our hypothesis that different product formulations have a significant effect (P < 0.05) on aquafeed nutrition and the whole-body carcass, growth coefficient, feed utilization, body indices, and gut micromorphology of giant gourami juveniles. The thermal growth coefficient strongly correlated with the daily growth coefficient (r2 = 91%). The KP3 diet contains a higher concentration of amino acids, which increased the growth coefficient, feed utilization, and carcass quality more than the other diets we tested. Conclusions: Diet KP3 contains higher total amino acids in diets and carcasses and leads to better growth for giant gourami.

Effects of Combined Pure Cultures of Rhizopus sp. (Rhizopus oryzae, Rhizopus oligosporus, and Rhizopus stolonifer) on Tempeh Extract Yogurt as a Functional Food

Background: Tempeh Extract Yogurt was an alternative to tempeh product development that can be used as a functional product. This study aimed to determine the functional food potential of yogurt with tempeh extract by including tempeh using mixed cultures. Methods: The ratio of making tempeh Rhizopus oryzae, Rhizopus oligosporus, Rhizopus stolonifer inoculum of 1:1:1, 1:2:1, 2:1:2, 1:1:2, 2:1:1, respectively; RAPRIMA tempeh starter as a control group was fermented with Lactic Acid Bacteria to produce tempeh extract yogurt. Results: Tempeh extract yogurt by SNI 2891:2009 with the characteristic’s thick liquid, specific aroma, sour taste, and homogeneous consistency. The highest form of vitamin B12 and folate in Tempeh Extract Yogurt was on a 1:2:1 ratio (0.072 g/100 mL and 0.059 g/100 mL), and the genistein isoflavone in RAPRIMA was 3.669 g/100 mL with a pH value of 4.2 and a total bacterium of 14,3 x 108 CFU/mL. Conclusion: Tempeh extract yogurt contains several vitamin B12, folate, isoflavones, and total bacteria Tempeh Extract Yogurt be responsible as a functional food.

Solid-state Fermentation of Cassava (Manihot esculenta) Peels Using Rhizopus Oligosporus: Application of the Fermented Peels in Yeast Production and Characterization of α-amylase Enzyme Produced in the Process

Solid-state Fermentation of Cassava (Manihot esculenta) Peels Using Rhizopus Oligosporus: Application of the Fermented Peels in Yeast Production and Characterization of α-amylase Enzyme Produced in the Process

Effect of substrate type and incubation time on the microbial viability of instant starter for premium tempeh

<abstract> <p>Premium tempeh starter is a tempeh starter containing a mixed inoculum of <italic>Rhizopus oligosporus</italic> and <italic>Saccharomyces cerevisiae</italic>. Previously, premium tempeh starter was made in the form of liquid culture. This study aims to produce premium tempeh starter in powder form with the best type of substrate and incubation time so that it can be used practically. In this study, the effect of substrate type and incubation time on microbial viability of instant premium tempeh starter was studied. The study was arranged in a Completely Randomized Block Design with two factors and three replications. The first factor was the type of substrate: tapioca flour and rice flour, while the second factor was the incubation time at room temperature: 0, 24, 48, 72, 96 and 120 hours. The instant premium tempeh starter was analyzed for pH value, water content, number of fungi, yeast and bacteria. The microbial viability of tempeh starter was indicated by the growth of fungi, yeast and bacteria during incubation. The data obtained were analyzed by analysis of variance and further tested with the Honest Significant Difference (HSD) test at a 5% significance level. The results showed that rice flour and incubation time of 96 hours produced the best premium tempeh instant starter with the number of fungi of 9.02 Log CFU/g, 9.17 Log CFU/g yeast, 7.81 Log CFU/g bacteria, pH 4.2 and 7.75% water content. Tempeh made using the best premium tempeh instant starter has a chemical composition in accordance with the tempeh product standard (SNI 3144:2015).</p> </abstract>

Analysis of the nutritional properties and flavor profile of sweetpotato residue fermented with Rhizopus oligosporus

Sweetpotato residue, a by-product generated after starch extraction in the food industry, has not been effectively utilized. In this study, fermentation with Rhizopus oligosporus RT-3 was carried out to improve the nutritional properties and flavor profile of sweetpotato residue. The contents of soluble dietary fiber, protein, phenolics and flavonoids and the antioxidant activities of sweetpotato residue significantly increased during fermentation. The analysis of headspace-gas chromatography-ion mobility spectrometry (HS-GC-IMS) and sensory evaluation indicated that fermentation enhanced the aroma of sweetpotato residue due to the increased levels of alcohols, esters, ketones, and alkenes. Metabolite analysis further revealed that fermentation remarkably improved the nutritional composition of the sweetpotato residue. The potential metabolic pathways triggered during fermentation demonstrated that the improved nutritional composition of sweetpotato residue was attributed to the biochemical reactions driven by microbial enzymes.

Solid-state fermentation alters the fate of red kidney bean protein during buccal and gastrointestinal digestion: Relationship with cotyledon cell wall integrity

The relationship between legume cotyledon cell wall and macromolecular nutrient digestibility has attracted increased attention. In this study, the effect of solid-state fermentation by Rhizopus oligosporus RT-3 on the digestibility of red kidney bean protein and its relationship with cotyledon cell integrity were investigated. Buccal digestion and gastrointestinal digestion were performed to compare the fate of protein between unfermented (F0) and fermented samples. Results showed a remarkable disruption in cotyledon cell integrity at the late fermentation period, and it was accompanied by a possible migration/degradation of protein matrix. Buccal and gastrointestinal digestion barely affected cell wall integrity at F0 but notably disintegrated cell morphology at 29 h of fermentation (F29). As this fermentation time, gastrointestinal digestion resulted in higher contents of soluble proteins, peptides, and free amino acids by 1.4-, 1.8-, and 2.5-fold, respectively. Therefore, solid-state fermentation facilitated the structural breakdown of cotyledon cell walls, thereby further improving protein digestibility.

Nuclear magnetic resonance spectroscopy and liquid chromatography-mass spectrometry metabolomics studies on non-organic soybeans versus organic soybeans (Glycine max), and their fermentation by Rhizopus oligosporus.

Soybeans (Glycine max) are high in proteins and isoflavones, which offer many health benefits. It has been suggested that the fermentation process enhances the nutrients in the soybeans. Organic foods are perceived as better than non-organic foods in terms of health benefits, yet little is known about the difference in the phytochemical content that distinguishes the quality of organic soybeans from non-organic soybeans. This study investigated the chemical profiles of non-organic (G, T, U, UB) and organic (C, COF, A, R, B, Z) soybeans (G. max [L.] Merr.) and their metabolite changes after fermentation with Rhizopus oligosporus. A clear separation was only observed between non-organic G and organic Z, which were then selected for further investigation in the fermentation of soybeans (GF and ZF). All four groups (G, Z, GF, ZF) were analyzed using nuclear magnetic resonance (NMR) spectroscopy along with liquid chromatography-tandem mass spectrometry (LC-MS/MS). In this way a total of 41 and 47 metabolites were identified respectively, with 12 in common. A clear variation (|log1.5 FC| > 2 and P < 0.05) was observed between Z and ZF: most of the sugars and isoflavone glycosides were found only in Z, while more amino acids and organic acids were found in ZF. An additional four metabolites clustered as C-glycosylflavonoids were discovered from MS/MS-based molecular networking. Chemical profiles of non-organic and organic soybeans exhibited no significant difference. However, the metabolite profile of the unfermented soybeans, which were higher in sugars, shifted to higher amino acid and organic acid content after fermentation, thereby potentially enhancing their nutritional value. © 2022 Society of Chemical Industry.

Changes in biochemical parameters during the solid-state fermentation of pineapple (Ananas comosus I. Merr) peels by Rhizopus oligosporus

Enzymes production and other relevant biomolecules from environmental wastes could be easily enhanced or hindered by slight alterations in the bioprocess. In this study, the impact of pH variations on amylase production by Rhizopus oligosporus during the solid state fermentation of pineapple (Ananas comosus L. Merr) peels was investigated. After five days of fermentation, the variations in glucose and soluble protein levels of the fermented pineapple peels were also investigated. The results established a notable increase (p&lt;0.05) in the levels of soluble proteins and glucose in the fermented pineapple peels at all the pH values tested (pH 3 to 9); however, while they were highest at pH 3, amylase activity was highest at pH 6. This preliminary study shows that solid state fermented pineapple peels are rich in glucose, soluble proteins and amylase.

Antimicrobial activity of jambu mawar [Syzygium jambos (L.) Alston] leaf extract against foodborne pathogens and spoilage microorganisms

The present work evaluated the antimicrobial potential of the ethanolic extract of jambu mawar [Syzygium jambos (L.) Alston] leaves against various foodborne pathogens and spoilage microorganisms via the disc diffusion assay (DDS) and the time-kill curve assay. These microorganisms included bacteria (Klebsiella pneumoniae ATCC13773, Listeria monocytogenes ATCC19112, Proteus mirabilis ATCC21100, Pseudomonas aeruginosa ATCC9027, Staphylococcus aureus ATCC29737, and Vibrio parahaemolyticus ATCC17802), yeasts (Candida albicans ATCC10231, C. krusei ATCC32196, C. glabrata ATCC2001, and C. parapsilosis ATCC22019), and moulds (Aspergillus fumigatus ATCC26430, A. niger ATCC9029, Rhizopus oligosporus ATCC22959, and R. oryzae ATCC22580). The inhibition zone of DDA ranged from 7.00 ± 0.23 to 10.25 ± 0.29 mm. The minimum inhibitory concentration (MIC) and minimum bactericidal/fungicidal (MBC/MFC) of the ethanolic leaf extract were obtained at the concentrations of 0.01 to 2.50 and 0.01 to 5.00 mg/mL, respectively. The time-kill curve assay showed that except for P. mirabilis, other microorganisms were completely killed at MIC concentrations ranging from 0.5 to 4× MIC. In comparison, P. mirabilis showed a growth reduction of &gt; 3 log10 CFU/mL for 4 h. Meanwhile, the conidial germination of A. fumigatus was fully inhibited at 0.5× MIC. Though not fully inhibited, the ethanolic leaf extract significantly reduced the conidial germination of A. niger, R. oryzae, and R. oligosporus to 7.0, 7.0, and 11.0%, respectively. Overall, the ethanolic leaf extract of S. jambos exhibited antimicrobial activity against foodborne pathogens and spoilage microorganisms.

FERMENTATION OF SOYBEAN SEEDS USING RHIZOPUS OLIGOSPORUS FOR TEMPEH PRODUCTION AND STANDARDIZATION BASED ON ISOFLAVONES CONTENT

Objective: To determine the best temperature and time of fermentation for making soybean (Glycine max (L.) Merril) tempeh seeds with high content of isoflavones. Methods: Five varieties of soybean seeds, Devon-1, Dena-1, Dega-1, Anjasmoro, and Argomulyo, were determined for their isoflavones content using an Ultraviolet (UV) spectrophotometer. A variety containing the highest isoflavones was washed, boiled, peeled, then mixed with tempeh starter (Rhizopus oligosporus culture) at 1 g/kg. The mixture was then poured into plastic bags and flattened with two centimeters of thickness. Fermentation in three conditions: (a) ambient temperature (27-32 °C) without air circulation, (b) 27±0.5 °C, and (c) 30±0.5 °C both with air circulation. The inner temperature, ripening time, and rotting time was recorded. The total isoflavones content was measured every 6 h. Results: The variety of Devon-1 has the highest content of isoflavones (0.112% w/w). Fermentation in condition (a) caused the tempeh too hot(42 °C) and rotted at the 42nd h. Condition (b) produced the best tempeh, ripening at the inner peak temperature (32.5 °C) at the 32nd h; and rotted after the 100th h. Condition (c) produced good tempeh; the ripening occurred at the 31st h at 33 °C and rotted after the 113th h. Tempeh that was produced with condition (b) at the 72nd h has the highest content of isoflavones (0.089% w/w). Conclusion: Fermentation at 27±0.5 °C with air circulation for 72 h produced tempeh with the highest isoflavones content (0.089% w/w), but decrease about 20% compared to its content in seeds (0.112% w/w).

In Vitro and In Vivo Assessments of Anti-Hyperglycemic Properties of Soybean Residue Fermented with Rhizopus oligosporus and Lactiplantibacillus plantarum

Soy isoflavones possess antioxidative, anti-inflammatory, anti-diabetic and phytoestrogenic properties. Soybean residue contains a fair amount of nutrients such as glycosylated isoflavones, minerals and dietary fibers, and is a substantial waste product produced from soymilk and tofu manufacturing. A solid-state fermentation of soybean residue by Rhizopus oligosporus or co-inoculated with Lactiplantibacillus plantarum improves the availability of isoflavones and GABA content which is attributed to ameliorated hyperglycemic symptoms in STZ-induced hyperglycemic mice. The effortless solid-state fermentation with present microbial manipulation supports an anti-hyperglycemia value-added application of soybean residue for functional food development. Background: Due to an awareness of the food crisis and with a rapidly rising prevalence of diabetes, recycling the substantial fibrous soybean residue disposed from soy industries has received consideration. Methods: Lactiplantibacillus plantarum was previously screened for active glutamate decarboxylase, and β-glucosidase activities were adopted for the fermenting of soybean residue using a traditional tempeh solid-state fermenting process with fungal Rhizopus oligosporus. Fermented soybean residue was chemically analyzed and functionally assessed in in vitro and in vivo hyperglycemic conditions. Results: A 48 h longer solid-state fermentation of the soybean residue co-inoculated with R. oligosporus and L. plantarum showed improved contents of isoflavone aglycones and GABA which were attributed to augmented antioxidative capacity, lowered ROS level, improved blood biochemistry, and better blood glucose homeostasis in STZ-induced hyperglycemic mice. Conclusion: The advantages of a food industrial effortless fermentation process, and a health nutritional endorsing anti-hyperglycemic value-added property offer a practical alternative in recycled soybean residue.

Enhancing the Recovery of Bioactive Compounds of Soybean Fermented with Rhizopus oligosporus Using Supercritical CO2: Antioxidant, Anti-Inflammatory, and Oxidative Proprieties of the Resulting Extract.

The aim of the present study was to evaluate the use of supercritical CO2 combined with cosolvent for the recovery of bioactive compounds of soybean fermented with Rhizopus oligosporus NRRL 2710. Soxhlet extractions using seven different organic solvents (n-hexane, petroleum ether, ethyl acetate, acetone, ethanol, methanol, and water) were initially performed for comparative purposes. The extracts obtained were characterized by physicochemical, antioxidant, total phenolic, and oxidative proprieties. For the Soxhlet extractions, the highest and lowest yields obtained were 45.24% and 15.56%, using methanol and hexane, respectively. The extraction using supercritical CO2 combined with ethanol as a static modifier (scCO2 + EtOH) presented, at a high pressure (25 MPa) and temperature (80 °C), a phenolic compound content of 1391.9 μg GAE g−1 and scavenging of 0.17 g, reaching a 42.87% yield. The extracts obtained by sCO2 + EtOH were characterized by high contents of essential fatty acids (linoleic acid and oleic acid) and bioactive compounds (gallic acid, trans-cinnamic acid, daidzein, and genistein). These extracts also showed a great potential for inhibiting hyaluronidase enzymes (i.e., anti-inflammatory activity). Thermogravimetric analyses of the samples showed similar profiles, with oil degradation values in the range from 145 to 540 °C, indicating progressive oil decomposition with a mass loss ranging from 93 to 98.7%. In summary, this study demonstrated the flexibility of scCO2 + EtOH as a green technology that can be used to obtain high-value-added products from fermented soybean.

Fermentative Liberation of Ellagic Acid from Walnut Press Cake Ellagitannins.

Oil is extracted from walnut leaves behind large quantities of defatted press cake that is still rich in valuable nutrients. Aspergillus oryzae and Rhizopus oligosporus, two molds traditionally used in Asia, have the necessary enzymes to use the nutrients in the walnut press cake. Walnuts and the press cake contain ellagitannins, known as precursors for ellagic acid and urolithins. In this study, experiments to optimize the solid-state fermentation of walnut press cake were performed in order to liberate ellagic acid from ellagitannins. Extracts of fermented products were then analyzed with an HPLC-DAD to measure the liberation of ellagic acid from ellagitannins. Good growth of R. oligosporus and A. oryzae mycelia on the walnut press cake was observed. A single mold culture was subjected to a hydration of 0.8 mL/g, an addition of 37.5 mmol/kg acetic acid (AA) and 1% NaCl, and an incubation temperature of 25 °C; these were observed to be good conditions for solid-state fermentation for walnut press cake. The highest ellagic acid concentration was obtained at 48 h. At 72 h, degradation dominated the liberation of ellagic acid.

English

The antioxidant and antigenotoxic effects of solid state fermented cassava (Manihot esculenta Crantz) using Rhizopus oligosporus were investigated. Solid state fermentation was carried out for 72 h at room temperature under acidic and basic conditions. Total phenolic content was significantly (p&lt;0.05) higher in fermented peeled and unpeeled cassava at pH 7 and 5 when compared with unfermented. Similarly, the total flavonoid contents of fermented peeled and unpeeled cassava at pH 4 and 7 were significantly (p&lt;0.05) higher than in unfermented. Allium cepa assay was used to assess the antigenotoxic effects of unfermented and fermented peeled and unpeeled cassava. The fermented extracts did not induce chromosomal type aberrations in the treated cells. The present study thus showed that R. oligosporus has the ability to breakdown cassava and considerably increase the antioxidant properties in peeled and unpeeled fermented cassava, which may serve as natural antioxidants in industrial broiler chickens. &nbsp; Key words: Cassava, fermentation, Rhizopus oligosporus, antioxidants, antigenotoxicity.