Solid-state fermentation of cassava (Manihot esculenta Crantz): a review

Egbune, Egoamaka O.; Ezedom, Theresa; Orororo, Osuvwe C.; Egbune, Olisemeke U.; Avwioroko, Oghenetega J.; Aganbi, Eferhire; Anigboro, Akpovwehwee A.; Tonukari, Nyerhovwo J.

doi:10.1007/s11274-023-03706-0

Cited by 12 publications

(2 citation statements)

References 161 publications

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“…The optimal environment for simulated strain growth was maximized by selecting different solid fermentation substrates to provide nitrogen sources, carbon sources, and nutrients. [157] Thus, SSF has wide applications in the production of enzymes, industrial chemicals, biofuels, and so on. [158][159][160] Currently, some filamentous fungi consortium systems can achieve co-metabolic activity under optimal co-culture conditions for SSF, efficiently utilizing the substrate and thus improving product purities.…”

Section: Solid-state Fermentation: Tradition Innovation and Futurementioning

confidence: 99%

Synthetic biology for Monascus: From strain breeding to industrial production

Zhou,

Pan,

Xue

et al. 2024

Biotechnology Journal

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Traditional Chinese food therapies often motivate the development of modern medicines, and learning from them will bring bright prospects. Monascus, a conventional Chinese fungus with centuries of use in the food industry, produces various metabolites, including natural pigments, lipid‐lowering substances, and other bioactive ingredients. Recent Monascus studies focused on the metabolite biosynthesis mechanisms, strain modifications, and fermentation process optimizations, significantly advancing Monascus development on a lab scale. However, the advanced manufacture for Monascus is lacking, restricting its scale production. Here, the synthetic biology techniques and their challenges for engineering filamentous fungi were summarized, especially for Monascus. With further in‐depth discussions of automatic solid‐state fermentation manufacturing and prospects for combining synthetic biology and process intensification, the industrial scale production of Monascus will succeed with the help of Monascus improvement and intelligent fermentation control, promoting Monascus applications in food, cosmetic, agriculture, medicine, and environmental protection industries.

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Section: Solid-state Fermentation: Tradition Innovation and Futurementioning

confidence: 99%

Synthetic biology for Monascus: From strain breeding to industrial production

Zhou,

Pan,

Xue

et al. 2024

Biotechnology Journal

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“…Various methods can enhance the extraction of Chinese herbal medicine, including chemical and physical techniques, enzymes, and microbial fermentation [ 10 ]. Solid-state fermentation, in particular, is a widely utilized fermentation method in food processing, agriculture, biomass energy, bioconversion, and detoxification [ 11 ]. This technique offers several advantages: (1) it employs a straightforward process and can utilize diverse materials.…”

Section: Introductionmentioning

confidence: 99%

Effects of Rhizopus-arrhizus-31-Assisted Pretreatment on the Extraction and Bioactivity of Total Flavonoids from Hibiscus manihot L.

Ju,

Chen,

Ding

et al. 2024

Molecules

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The Hibiscus manihot L. (HML) Medic, an edible hibiscus of the Malvaceae family, is abundant with flavonoids. The study investigated how Rhizopus-arrhizus-31-assisted pretreatment affects the extraction and bioactivity of flavonoids from HML. The fiber structure of the fermented flavonoid sample (RFF) appears looser, more porous, and more disordered than the unfermented flavonoid sample (RUF). RFF demonstrates milder conditions and yields higher extraction rates. According to the Box–Behnken response surface optimization experiment, the optimal conditions for RFF include a material–liquid ratio of 1:41 g/mL, a 2 h extraction time, a 57% ethanol concentration, and an extraction temperature of 800 °C, resulting in a 3.69% extraction yield, which is 39.25% higher than that of RUF. Additionally, RFF exhibits greater activity than RUF in the radical-scavenging system. The IC50 values for DPPH, OH, and ABTS radicals are 83.43 μg/mL and 82.62 μg/mL, 208.38 μg/mL and 175.99 μg/mL, and 108.59 μg/mL and 75.39 μg/mL for RUF and RFF, respectively. UPLC-QTOF-MS analysis of the active components in the HML flavonoid sample revealed significant differences in the chromatograms of RUF and RFF, indicating that biofermentation led to substantial changes in composition and content from HML.

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