A multicomponent system based on a blend of agroindustrial wastes for the simultaneous production of industrially applicable enzymes by solid-state fermentation

Solid-state fermentation as an efficient strategy for the biotransformation of lentils: enhancing their antioxidant and antidiabetic potentials

“…The authors described that in addition to proteases, L. plantarum also produces enzymes responsible for releasing bound phenolic compounds into plant cell wall matrices, and these enzymes include carbohydrolases, β-glucosidases and a wide range of esterases. Thus, this finding agrees with the reported ability of A. niger LBA02 by solid-state fermentation to simultaneously produce several enzymes, such as cellulase, α-amylase, β-glucosidase and protease (de Castro et al 2015;Ohara et al 2018), which can act specifically and effectively to hydrolyze plant cell wall matrices, releasing insoluble phenolic compounds. Table 3 Antidiabetic properties in terms of the α-amylase inhibition (%) of the lentil extracts obtained after 0 (nonfermented sample), 24, 48, 72 and 96 h of solid-state fermentation with A. oryzae LBA01 and A. niger LBA02…”

“…The strains of Aspergillus oryzae LBA01 and Aspergillus niger LBA02, which were used in this work, were reportedly able to simultaneously produce several enzymes, such as cellulase, α-amylase, β-glucosidase and protease, during solid-state fermentation (de Castro and Sato 2013;de Castro et al 2015;Ohara et al 2018). Thus, the hypothesis of this study is that the solid-state fermentation of lentil flour using strains of Aspergillus, which are known to produce a range of enzymes that can act specifically and effectively to hydrolyze plant cell wall matrices, increases the biological activity of fermented lentils by releasing insoluble phenolic compounds and generating bioactive peptides.…”

Solid‐state fermentation of lentil (Lens culinaris L.) with Aspergillus awamori: Effect on phenolic compounds, mineral content, and their bioavailability

“…Likewise other assays, TAC showed a gradual and significant ( p ≤ 0.05) increase up to 6 days of fermentation (ranging between 10.4 to 19.0 mgAAE/g) and decreased thereafter (Figure 1d). Some of previous studies pointed out that Aspergillus species are excellent producers of various hydrolytic enzymes including proteases, cellulases, amylases, and lipases (de Castro & Sato, 2013; Gottschalk et al, 2010; Ohara et al, 2018). Therefore, there is a possibility of hydrolysis of polymers during fermentation, thereby releasing the conjugated phenolic compound present in the cell walls of legumes, making these compounds soluble, thereby increasing their concentration and antioxidant potential of the extracts.…”

Synergism of microorganisms and enzymes in solid-state fermentation of animal feed. A review

“…All kinds of microbe may be used in the microbe-enzyme synergism of oil-cake feedstuff to enhance flavour, reduce anti-nutritional factors and improve digestibility (Shi et al, 2016;Odinot et al, 2017;Ohara et al, 2018); however, the most of the collaborative enzymes are proteases which are used to decompose macromolecular proteins in oil-cake feedstuff and improve digestibility or increase the content of specific functional peptides (Wang et al, 2017;Su et al, 2018;Cheng et al, 2019). This is essentially the same process that occurs in the treatment of animal by-products (Bernardo et al, 2019).…”

“…They can decompose macromolecular polysaccharides into monosaccharide, which are used by animals or provide energy for collaborative microorganisms (Xiong et al, 2016;Olukomaiya et al, 2019). (Feng et al, 2007;Dai et al, 2017;Wang et al, 2017;Cheng et al, 2019;Salim et al, 2019), Lactobacillus plantarum (Mukherjee et al, 2016;Wang et al, 2016;Zhu et al, 2017), Lactobacillus paracasei (Su et al, 2018), Pediococcus acidilactici (Wiseman et al, 2017), Saccharomyces cerevisiae (Zhu et al, 2017), Clostridium butyricum (Su et al, 2018), Bacillus amyloliquefaciens (Yang et al, 2019), Aspergillus niger (Ohara et al, 2018) protease (Cheng et al, 2019;Su et al, 2018;Wang et al, 2017;Yang et al, 2019), acid protease, neutral protease, alkaline protease, cellulase (Salim et al, 2019;Ohara et al, 2018), α-amylase (Salim et al, 2019), xylanase (Wiseman et al, 2017), β-glucosidase (Ohara et al, 2018) Rapeseed (Brassica napus L.) meal Saccharomyces cerevisiae (Chiang et al, 2010), Lactobacillus fermentum, Enterococcus faecium, Bacillus subtilis (Chiang et al, 2010), Aspergillus oryzae (Dossou et al, 2019), Aspergillus niger (Shi et al, 2016;Odinot et al, 2017;Tie et al, 2020) endoglucanase, acid protease (Shi et al, 2016;Tie et al, 2020), feruloyl esterase (Odinot et al, 2017), lignocellulosic hydrolyzing enzymes, phytase (Shi et al, 2016) Cottonseed (Gossypium arboreum L.) meal…”