Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation

Paz-Arteaga, Sarah L.; Ascacio‐Valdés, Juan A.; Cadena, Edith M.; Serna-Cock, Liliana; Aguilar-González, Miguel Á.; Ramírez‐Guzmán, Nathiely; Torres-León, Cristian

doi:10.1016/j.ifset.2023.103313

Cited by 9 publications

(3 citation statements)

References 37 publications

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“…2 Solid-state fermentation is a promising approach for improving protein utilization and digestibility, 3 and it was considered as an effective method for enhancing the utilization value of crops. 4 During fermentation, microorganisms secrete proteases that can convert large protein molecules into smaller ones, transforming less digestible proteins into more digestible forms, thereby promoting protein digestion and absorption. 5 Solidstate fermentation offers several advantages, including low energy consumption, minimal water requirements and reduced wastewater generation.…”

Section: Introductionmentioning

confidence: 99%

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Zhu,

Lu,

Liu

et al. 2024

J Sci Food Agric

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BackgroundBacillus amyloliquefaciens has excellent protease production ability and holds great prospects for application in the solid‐state fermentation of soybean meal (SBM).ResultsAmong eight strains of bacteria, Bacillus amyloliquefaciens subsp. plantarum CICC 10265, which exhibited higher protease production, was selected as the fermentation strain. The protease activity secreted by this strain reached 106.41 U/mL. The microbial community structure differed significantly between natural fermentation and inoculation‐enhanced fermented soybean meal (FSBM), with the latter showing greater stability and inhibition of miscellaneous bacterial growth. During fermentation, the temperature inside the soybean meal increased, and the optimal environmental temperature for FSBM was found to be between 35°C and 40°C. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis and NSI (Nitrogen Solubility Index) results demonstrated that solid‐state fermentation had a degrading effect on highly denatured proteins in SBM, resulting in an NSI of 67.1%.ConclusionBacillus amyloliquefaciens subsp. plantarum CICC 10265 can enhance the NSI of SBM in solid‐state fermentation and inhibit the growth of miscellaneous bacteria.This article is protected by copyright. All rights reserved.

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Section: Introductionmentioning

confidence: 99%

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Zhu,

Lu,

Liu

et al. 2024

J Sci Food Agric

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“…In order to break the complex lignocellulosic structure, release some bioactive compounds, and improve the nutritional properties of biomass, such as GP, different pretreatment methods (chemical, physical, biological) are used, with biological processes having advantages because they are efficient, cost-effective, and environmentally friendly [9,10]. Since the abovementioned properties are characteristic of solid-state fermentation (SSF), this biological treatment is often used as a pretreatment method for lignocellulosic biomass [5,[10][11][12]. SSF involves different microorganisms that produce a complex enzyme system during growth that is responsible for breaking down complex molecules into simpler ones and releasing them from the lignocellulosic structure [11].…”

Section: Introductionmentioning

confidence: 99%

“…Moreover, SSF is a sustainable process that has the potential to recover bioactive phenolic compounds and valorize waste materials, such as pineapple waste, wheat bran, brewer's grains, etc. [5,11,12]. Valorized material with enhanced nutritional properties has the potential to be used as animal feed [10,13].…”

Section: Introductionmentioning

confidence: 99%

Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds

et al. 2023

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Grape pomace is a sustainable source of bioactive phenolic compounds used in various industries. The recovery of phenolic compounds could be improved by biological pretreatment of grape pomace, as they are released from the lignocellulose structure by the activity of the enzymes produced. The influence of grape pomace pretreatment with Rhizopus oryzae under solid-state conditions (SSF) on the phenolic profile and chemical composition changes was studied. SSF was performed in laboratory jars and in a tray bioreactor for 15 days. Biological pretreatment of grape pomace resulted in an increase in the content of 11 individual phenolic compounds (from 1.1 to 2.5-fold). During SSF, changes in the chemical composition of the grape pomace were observed, including a decrease in ash, protein, and sugar content, and an increase in fat, cellulose, and lignin content. A positive correlation (r > 0.9) was observed between lignolytic enzymes and the hydrolytic enzyme’s xylanase and stilbene content. Finally, after 15 days of SSF, a weight loss of GP of 17.6% was observed. The results indicate that SSF under experimental conditions is a sustainable bioprocess for the recovery of phenolic compounds and contributes to the zero-waste concept by reducing waste.

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Advanced anaerobic digestion of household food waste pretreated by in situ-produced mixed enzymes via solid-state fermentation: Feasibility and application perspectives

Zou,

Qi,

Cheng

et al. 2024

Environmental Research

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Bioprocessing of pineapple waste for sustainable production of bioactive compounds using solid-state fermentation

Cited by 9 publications

References 37 publications

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Bioconversion of Grape Pomace with Rhizopus oryzae under Solid-State Conditions: Changes in the Chemical Composition and Profile of Phenolic Compounds

Advanced anaerobic digestion of household food waste pretreated by in situ-produced mixed enzymes via solid-state fermentation: Feasibility and application perspectives

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