Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Silveira, Cristina Moreira Da; Badiale‐Furlong, Eliana

doi:10.1590/s1516-89132009000600027

Cited by 12 publications

(3 citation statements)

References 21 publications

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“…These results are of practical feeding importance because NDICP is slowly degraded in the rumen and constitutes a major portion of the ruminal undegraded protein content [48]. These results agree with those of Silveira and Badiale-Furlong [49] and Ranjan et al [50], who found a decrease in CP digestibility in these fermented products, and Nicolini et al [51] who found a decrease in the in vitro true digestibility of fermented orange peels.…”

Section: Discussionsupporting

confidence: 83%

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

Ibarruri

Goiri

Cebrián

et al. 2021

Animals

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This research aimed to evaluate in vitro organic matter digestibility, fermentation characteristics and methane production of fruit and vegetable discards processed by solid state fermentation (SSF) by Rhizopus sp. Mixtures were composed of approximately 28% citric fruits, 35% other fruits and 37% vegetables. Fruit and vegetables were processed and fermented to obtain a stabilized product. Nutritional characterization and in vitro ruminal fermentation tests were performed to determine the effect of fungal bioconversion on digestibility, end products and gas production kinetics. Results indicate that SSF reduced organic matter and reducing sugars, while it increased crude protein and neutral detergent fiber, acid detergent fiber and neutral detergent insoluble protein. The in vitro gas production showed that SSF led to a reduction of the organic matter digestibility (p < 0.001), short chain fatty acids (SCFA; p = 0.003) and CH4 (p = 0.002). SSF reduced the gas production from the insoluble fraction (p = 0.001), without modifying the production rate (p = 0.676) or the lag time (p = 0.574). Regarding SCFA profile, SSF increased acetic (p = 0.020) and decreased propionic (p = 0.004) and butyric (p = 0.006) acids proportions, increasing acetic to propionic (p = 0.008) and acetic plus butyric to propionic (p = 0.011) ratios. SSF succeeded in obtaining a stabilized material enriched in protein, but at the expense of a reduction of protein availability and organic matter digestibility. These changes should be considered before including them in a ruminant’s rations.

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Section: Discussionsupporting

confidence: 83%

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

Ibarruri

Goiri

Cebrián

et al. 2021

Animals

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“…The physicochemical composition and particle size distribution of wheat bran used in this study was characterized and summarized in Lonsane (1994) and Silveria and Badiale-Furlong (2009). Approximately 54% of the wheat bran had the size of 150-250 m and 43% had the size of 250-500 m.…”

Section: Wheat Bran Characterizationmentioning

confidence: 99%

Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae

Demi̇r

Tarı

2014

Industrial Crops and Products

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a b s t r a c tWheat bran, among various agro industrial by products, screened for the production of polygalacturonase (PG) in solid-state fermentation of Aspergillus sojae mutant strain, was found to be the most suitable substrate without the addition of any nutritive or inducing supplement. It was further characterized for its physicochemical composition and particle size distribution. The process conditions that favored the PG production using this substrate were determined as; 10 7 spore/g substrate inoculum concentration, 4 days of fermentation, 37• C of incubation temperature, 62% initial moisture content, water as the moistening agent, 100-250 m particle size of wheat bran, 3 times/day agitation and spore solution as the inoculum type which resulted into maximum PG activity of 535.4 U/g substrate. Overall, this optimization process resulted in 7.3 and 3.9 fold of significant enhancement in the PG activity and productivity, respectively.

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“…Fermentation technology can increase protein content in agricultural products and agro-industrial wastes through growth and activity of microbial metabolism [8][9][10][11][12][13][14]. Fermentation can also improve nutrients, aroma, flavor, and texture through enzymatic activity produced by microbes that can be used as functional food [15,16].…”

Section: Introductionmentioning

confidence: 99%

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

2018

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Abstract. Rice bran is the outermost part of the rice grain wrapped in rice husks. Rice bran contains macro and micro nutrients that are bound to fibers that affect psychochemical properties when used in food products. The purpose of this study was to increase the nutritional value of rice bran with solid state fermentation using Rhizopus oryzae FNCC 6011 in tray bioreactor at 30 o C for 120 h. The results showed an increase in protein, fat and ash content by 58.5%, 124.5%, and 18.6%, respectively, while carbohydrate and fiber content decreased respectively by 25.6% and 51.2%. The deceleration model successfully depicts the profile of biomass growth and improved protein. The kinetic parameters obtained k, A, and YPX were 0.0536/h, 5.2537, and 0.1821 g/g, respectively.

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Sperathe effects of solid-state fermentation in the functional properties of defatted rice bran and wheat bran

Abstract: Functional properties of fermented bran produced by

Cited by 12 publications

References 21 publications

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

Valorization of wheat bran for the production of polygalacturonase in SSF of Aspergillus sojae

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

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