Solid-State Fermentation Reduces Phytic Acid Level, Improves the Profile of Myo-inositol Phosphates and Enhances the Availability of Selected Minerals in Flaxseed Oil Cake

Abstract

SummaryFlaxseed oil cake was subjected to fermentation with Rhizopus oligosporus (DSM 1964 and ATCC 64063), and the phytate (InsP 6 ) content, myo-inositol phosphate profi le and in vitro bioavailability of essential minerals were studied. Flaxseed oil cake had a phytate mass frac tion of 13.9 mg/g. A 96-hour fermentation of fl axseed oil cake by R. oligo sporus DSM 1964 and R. oligosporus ATCC 64063 decreased the InsP 6 content by 48 and 33 %, respectively. The strains had diff erent phytate-degrading activities: fermentation of fl axseed oil cake with R. oligosporus DSM 1964 was more advantageous, yielding InsP 3-5 as a predominating myo-inositol compound, while fermentation with R. oligosporus ATCC 64603 produced predominantly InsP 5-6 . Solid-state fermentation of fl axseed o il cake enhanced in vitro bioavailability of calcium by 14, magnesium by 3.3 and phosphorus by 2-4 %.

Fermentation with Edible Rhizopus Strains to Enhance the Bioactive Potential of Hull-Less Pumpkin Oil Cake

“…The least efficient were R. oligosporus DSM 1964 and ATCC 64063, for which a decrease by 14% and 24%, respectively, was observed after 96 h of incubation. Interestingly, these data differ from the results of our previous experiment, where the ATCC strain was proven more effective than DSM 1964 during the fermentation of flaxseed oil cake [28]. This supports the observations of Ramachandran et al [29] and Rani et al [30] according to which the efficiency of phytase production by R. oligosporus and R. oryzae strains differs significantly depending on the type of oil cake.…”

Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability

“…Soybean tempeh made with up to 20% (w/w) rice bran was sensorially acceptable for human consumption (Cempaka et al., 2018). In flaxseed oil press cake, tempeh fermentation reduced phytate content by up to 48% and increased phenolic content by up to 85%, radical scavenging activity by up to 200%, and reducing power by up to 30% (Duliński et al., 2017). Beneficial results were also observed in the slightly increased protein content and significantly decreased lipid content (Duliński et al., 2017; Stodolak et al., 2017).…”

“…In flaxseed oil press cake, tempeh fermentation reduced phytate content by up to 48% and increased phenolic content by up to 85%, radical scavenging activity by up to 200%, and reducing power by up to 30% (Duliński et al., 2017). Beneficial results were also observed in the slightly increased protein content and significantly decreased lipid content (Duliński et al., 2017; Stodolak et al., 2017). Incorporation of flaxseed oil press cake into grass pea seed tempeh resulted in increased omega‐3 linolenic fatty acid content by 10‐fold, improved omega‐6/omega‐3 fatty acid ratios from 11/1 to 0.5–2.5/1, increased sulfur amino acids by 10% to 46%, and decreased lysine content by 6% to 12% (Stodolak et al., 2013).…”

Oil Press-Cakes and Meals Valorization through Circular Economy Approaches: A Review

“…Tannins from groundnut oil cake can be removed through solid-state fermentation (SSF) with the help of Pichia kudriavzevii, a process that also enhances its chemical properties [115]. The same process with Rhizopus oligosporus DSM 1964 and ATCC 64063 was performed for flaxseed press-cake to reduce phytate by 48% and 33% respectively, and which enhances the bioavailability of calcium, magnesium, and phosphor by 14%, 3.3% and 4% [116].…”