Effect of Culture Parameters on the Degradation of a Hydrolyzable Tannin Extracted from Cascalote by Aspergillus niger

Ruiz-Aguilar, Graciela M. L.; Rios-Leal, E.; Tomasini-Campocosio, A.; Veloz-Rodríguez, Rafael; Barajas-Aceves, Martha; Rodrı́guez-Vázquez, Refugio

doi:10.1007/s00128-004-0391-3

Cited by 6 publications

(4 citation statements)

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“…Pectin and tannins might reduce the feed ingestion, the weight gain and the empty carcass weight percentage of animals when apple pomace was used as feedstuff Drochner et al 2004). In this paper, pectin and tannins were biodegraded by the two strains of A. niger, and their concentration decreased by 99.0% and 66.1%, respectively, much higher than that in other related reports (Villas-Boas et al 2003;Ruiz-Aguilar, et al 2004). At the same time, the concentration of protein and amino acids of the fermented substrate increased significantly.…”

Section: Discussioncontrasting

confidence: 45%

Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation

Sun¹,

Lin-Mao²,

Liu³

et al. 2009

Electron. J. Biotechnol.

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Apple pomace is a wasted resource produced in large quantities and its deposit has caused serious environmental problems, so it is significance to make the full utilization of the residues. The objectives of this work were to produce multienzyme bio-feed, biodegrade the anti-nutritional factors such as pectin and tannins in apple pomace, and obtain the nutritional enrichment of the fermented substrate. The mixture of apple pomace and cottonseed powder (1:1, w/w), supplemented with 1% (w/w) (NH 4 ) 2 SO 4 and 0.1% (w/w) KH 2 PO 4 , was proved to be the optimum medium for the mixed strains of Aspergillus niger M 2 and M 3 (2:1, w/w). The activities of pectinase, proteinase and cellulase achieved 21168 u/g, 3585 u/g and 1208u/g, and the biodegradation rates of pectin and tannins reached 99.0% and 66.1%, respectively, when 0.4%(w/w) of the test fungiwere inoculated and incubated at 30ºC for 48 hrs in solid state fermentation. The utilization of apple *Corresponding author pomace in the paper can be served as a model for the similar waste recycling.

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Section: Discussioncontrasting

confidence: 45%

Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation

Sun¹,

Lin-Mao²,

Liu³

et al. 2009

Electron. J. Biotechnol.

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“…Changes in tannin and pectin contents of apple pomace fermented by P. chrysosporium Şekil 4. Elma posasının P. chrysosporium ile fermantasyonunda tanin ve pektin içeriklerindeki değişim Degradation of tannin and pectin in apple pomace by fungal microorganisms were also reported earlier (Villas-Boas et al, 2003;Ruiz-Aguilar et al, 2004;Zhong-Tao et al, 2009). In contrary, the magnitude of tannin degradation in our study was larger with the fermentation of P. ostreatus, while no degradation of pectin, even led to significant increase in pectin content.…”

Section: Resultssupporting

confidence: 66%

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Tosun

Yaşar

2020

Kahramanmaraş Sütçü İmam Üniversitesi Tarım Ve Doğa Dergisi

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This study tested effects of optimised fungal fermentation conditions on nutritional enrichments of apple pomace. Three fermentation experiments were conducted by using 2.5x10 6 spores of Pleurotus ostreatus (P. ostreatus), 2.5x10 6 spores of Phanerochaete chrysosporium (P. chrysosporium) and without microorganisms per g substrate, respectively, for 0, 7, 14 and 21 days using a pilot bioreactor. At the end of each incubation period, 3 steril sample were analysed to determine microbial growth, pH and nutrient contents levels. The results indicated significantly increased crude ash and protein contents (P<0.05) as well as decreased crude fiber and reducing sugar contents of apple pomace by both fungal microorganisms (P<0.05). Crude fat content increased by P. ostreatus fermentation while P. chrysosporium fermentation reduced crude fat content (P<0.05). Tannin content reduced at all fermentation periods by P. ostreatus while P. chrysosporium fermentation increased tannin content (P<0.05). Pectin increased by both fungal fermentations, but the effect of P. ostreatus was greater (P<0.05). It was concluded that fungal fermentations caused to remarkable improvements of apple pomace in nutritional properties, which could of high importance in animal nutrition.

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“…Several factors affecting the growth and enzyme activities of A. niger such as nitrogen sources, pH, temperature, oxygen diffusion and combined parameters on tannin degradation have been reported. A. niger could resist to 5% (w/v) gallotannins at pH 3.5 and 28 °C, with agitation speed of 150 rpm and urea of 10% (w/v) (RUIZ-AGUILAR et al 2004).…”

Section: Fungal Degradationmentioning

confidence: 99%

Biodegradation of gallotannins and ellagitannins

Yao²,

et al. 2006

J. Basic Microbiol.

137

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Nowadays, many researches have been made on gallotannin biodegradation and have gained great success in further utilization. Some of industrial applications of these findings are in the production of tannase, the biotransformation of tannic acid to gallic acid or pyrogallol and detannification of food and fodder. Although ellagitannins have the typical C-C bound which is more difficult to be degraded than gallotannins, concerted efforts are still in progress to improve ellagitannin degradation and utilization. Currently, more attention is mainly focused on intestinal microflora biodegradation of tannins especially ellagitannins which can contribute to the definition of their bioavailability for both human beings and ruminants. Also there have been endeavours to utilize the tannin-degrading activity of different fungi for ellagitannin-rich biomass, which will facilitate application of tannin-degrading enzymes in strategies for improving industrial and livestock production. Due to the complicated structures of complex tannins and condensed tannins, the biodegradation of them is much more difficult and there are fewer researches on them. Therefore, the researches on the mechanisms of gallotannin and ellagitannin biodegradation can result in the overall understanding to the biodegradation of complex tannins and condensed tannins. Biodegradation of tannins is in an incipient stage and further studies have to be carried out to exploit the potential of various tannins for largescale applications in food, fodder, medicine and tannery effluent treatment.

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Effect of Culture Parameters on the Degradation of a Hydrolyzable Tannin Extracted from Cascalote by Aspergillus niger

Cited by 6 publications

References 0 publications

Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation

Bioconversion of apple pomace into a multienzyme bio-feed by two mixed strains of Aspergillus niger in solid state fermentation

Nutritional Enrichment of Apple Pomace by Fungal Fermentations

Biodegradation of gallotannins and ellagitannins

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