Daily Development of Nutritional Composition of Canola Sprouts Followed by Solid-state Fungal Fermentation

2021 ◽  
Author(s):  
Ahmad Alhomodi ◽  
andrea zavadil ◽  
Mark Berhow ◽  
bishnu karki ◽  
William Gibbons
Keyword(s):  
Solid State ◽  
Nutritional Composition ◽  
Fungal Fermentation

Daily Development of Nutritional Composition of Canola Sprouts Followed by Solid-state Fungal Fermentation

2021 ◽  
Author(s):  
Ahmad F. Alhomodi ◽  
Andrea Zavadil ◽  
Mark Berhow ◽  
William R. Gibbons ◽  
Bishnu Karki
Keyword(s):  
Solid State ◽  
Nutritional Composition ◽  
Fungal Fermentation

scholarly journals Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

2021 ◽  
Vol 9 ◽  
Author(s):  
Honghui Shi ◽  
Endian Yang ◽  
Yun Li ◽  
Xiaoyang Chen ◽  
Junjie Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protein Profile ◽  
Nutritional Composition ◽  
Small Peptides ◽  
Nutritional Factors ◽  
High Quality Protein ◽  
Drumstick Tree ◽  
Protein Feed

The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

Effect of solid-state fungal fermentation on the non-volatiles content and volatiles composition of Coffea canephora (Robusta) coffee beans

2021 ◽  
Vol 337 ◽  
pp. 128023
Author(s):  
Vivien Chia Yen Tang ◽  
Jingcan Sun ◽  
Maurin Cornuz ◽  
Bin Yu ◽  
Benjamin Lassabliere
Keyword(s):  
Solid State ◽  
Coffea Canephora ◽  
Robusta Coffee ◽  
Coffee Beans ◽  
Fungal Fermentation ◽  
Volatiles Composition

scholarly journals A solid state fungal fermentation-based strategy for the hydrolysis of wheat straw

2013 ◽  
Vol 149 ◽  
pp. 261-267 ◽  
Author(s):  
Nattha Pensupa ◽  
Meng Jin ◽  
Matt Kokolski ◽  
David B. Archer ◽  
Chenyu Du
Keyword(s):  
Solid State ◽  
Wheat Straw ◽  
Fungal Fermentation ◽  
Hydrolysis Of

scholarly journals Improvement of Nutritional Quality of Some Oilseed Meals Through Solid-State Fermentation Using Aspergillus niger

2019 ◽  
Vol 7 (9) ◽  
pp. 1411
Author(s):  
Aydın Altop ◽  
Emrah Güngör ◽  
Güray Erener
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Nutritional Quality ◽  
Crude Protein ◽  
Nutritional Composition ◽  
Neutral Detergent Fiber ◽  
Treatment Groups ◽  
Alternative Protein ◽  
Kernel Meal

This study aimed to investigate the effect of solid-state fermentation on the nutritional composition of cottonseed meal (CSM), sunflower meal (SFM) and hazelnut kernel meal (HKM). In this study, each feedstuff was divided into two treatment groups (unfermented and fermented) with five replicates. Nutritional changes in the feedstuffs were determined by analyzing crude protein, ether extract, ash, crude fiber, neutral detergent fiber, acid detergent fiber contents. Solid-state fermentation had effects on the nutritional composition in all feedstuffs. The best improvement in nutritional quality was obtained from the HKM with increasing the crude protein and decreasing the structural carbohydrates content. Fermented HKM can be considered as an alternative protein feed for soybean meal considering the nutritional composition.

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of The Drumstick Tree (Moringa Oleifera Lam.)

2020 ◽  
Author(s):  
Honghui Shi ◽  
Endian Yang ◽  
Yun Li ◽  
Xiaoyang Chen ◽  
Junjie Zhang
Keyword(s):  
Solid State ◽  
Solid State Fermentation ◽  
Protein Profile ◽  
Nutritional Composition ◽  
Small Peptides ◽  
Nutritional Factors ◽  
High Quality Protein ◽  
Drumstick Tree ◽  
Protein Feed

Abstract Background: The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida albicans and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. Results: Solid-state fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced. Conclusions: The results suggested that the feed quality of drumstick leaves was greatly improved by solid-state fermentation.

Improving wheat flour hydrolysis by an enzyme mixture from solid state fungal fermentation

2009 ◽  
Vol 44 (4) ◽  
pp. 223-228 ◽  
Author(s):  
Ruohang Wang ◽  
Leticia Casas Godoy ◽  
Shalyda Md Shaarani ◽  
Mehmet Melikoglu ◽  
Apostolis Koutinas ◽  
...  
Keyword(s):  
Solid State ◽  
Wheat Flour ◽  
Enzyme Mixture ◽  
Fungal Fermentation
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