Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using <i>Rhizopus oryzae</i>

Sukma, Andhika; Jos, Bakti; Sumardiono, Siswo

doi:10.1051/matecconf/201815601023

Cited by 17 publications

(20 citation statements)

References 39 publications

(58 reference statements)

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“…It is further reported in this study that both fungal fermentations increased the ash content of the substrates. Similar findings were also documented by Sukma et al [19], in which it was illustrated that fermentation resulted in an increase in fat, protein, and ash contents by 58.5%, 124.5%, and 18.6%, respectively; on the other hand, carbohydrate content decreased by 25.6%. According to Gow et al [7], the increased ash content in the fermented products may be attributable to the increase in fungal population in the substrates, as fungal cell wall is rich in minerals.…”

Section: Discussionsupporting

confidence: 90%

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

et al. 2019

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Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus - and C. crassa -inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed. Results: Crude protein and ash contents were higher ( p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower ( p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher ( p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher ( p < 0.05) in M. purpureus -fermented used rice than in C. crassa -fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher ( p < 0.05) in the used rice fermented with both C. crassa and M. purpureus , compared with the unfermented. L-tyrosine content was higher ( p < 0.05) in M. purpureus -fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher ( p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher ( p < 0.05) than that of the unfermented used rice. Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products.

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Section: Discussionsupporting

confidence: 90%

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

et al. 2019

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“…Although not significant, such decrease was also seen in the fiber contents of banana peel meals and cassava pulp following the fungal fermentation. Concomitant with our present finding, the decrease in fiber content was also seen in rice bran after being fermented with R. oryzae [23] and Ch. crassa [9].…”

Section: Discussionsupporting

confidence: 89%

“…In cassava pulp and rice bran, ash content was increased by the fungal fermentation. In accordance with this, fermentation with R. oryzae increased ash content of rice bran in the study of Sukma et al [23]. This increase seemed to be associated with the increased fungal populations in the substrates, as cell wall of fungi was rich in minerals [24].…”

Section: Discussionmentioning

confidence: 55%

“…With regard to fat, fermentation increased the content of fat in the by-products. Sukma et al [23] previously showed that the fermentation with the fungus R. oryzae increased fat content of rice bran. The latter authors suggested that the increased fat content in the fermented products may be associated with the increased biomass of the fungi.…”

Section: Discussionmentioning

confidence: 99%

“…crassa [9]. The mechanism by which the fungus decreased fiber content of the by-products was not exactly known, but the fungus seemed to produce enzymes to degrade complex fiber to simpler carbohydrates [23].…”

Section: Discussionmentioning

confidence: 99%

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Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

Sugiharto¹,

Isroli²,

Yudiarti³

et al. 2018

J Adv Vet Anim Res

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Objective: This current study was subjected to investigate the influence of two-stage fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products. Materials and methods: Two-stage fermentation with Ch. crassa (inoculated in advance; single-step fermentation) and B. subtilis (inoculated later; two-step fermentation) was conducted on agro-industrial by-products, i.e., banana peel meals, cassava pulp, and rice bran. The pH measurement, microbial enumeration, proximate, and antioxidant analyses were conducted following 4- and 2-days aerobic incubation with Ch. crassa and B. subtilis , respectively. Results: The pH of banana peels and cassava pulp increased with Ch. crassa -fermentation, but then decreased following B. subtilis -fermentation. Chrysonilia crassa -fermentation did not change, but B. subtilis -fermentation decreased pH of rice bran. The number of lactic acid bacteria was higher in two-stage than in single-stage fermented by-products. Crude protein and fat were higher in fermented than in unfermented banana peels. Crude protein was higher in single- and two-stage fermented, while fat higher in single-stage fermented than in unfermented cassava pulp. Crude fat and ash contents increased with fermentation in rice bran. Single-stage fermentation increased some of amino acids contents in banana peels and cassava pulp. The concentration of polyphenols, tannins, and antioxidant potential of banana peels reduced with fermentation. Total polyphenols and tannins were higher, whereas antioxidant activity was lower in fermented than in unfermented cassava pulp. Total polyphenols, tannins, and antioxidant activity were lower in two-stage than in single-stage fermented and unfermented rice bran. Conclusion: Single-stage fermentation with Ch. crassa improved nutritional characteristics of agro-industrial by-products.

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Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

Chaudhary

Katyal

Puniya

et al. 2023

Eur Food Res Technol

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Kinetic of Biomass Growth and Protein Formation on Rice Bran Fermentation Using Rhizopus oryzae

Cited by 17 publications

References 39 publications

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

Effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional quality, antioxidant, and antimicrobial activities of used rice as a poultry feed ingredient

Effect of two-step fermentation by Chrysonilia crassa and Bacillus subtilis on nutritional values and antioxidative properties of agro-industrial by-products as poultry feed ingredients

Pilot-scale process to produce bio-pigment from Monascus purpureus using broken rice as substrate for solid-state fermentation

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