Upgrading of by-product from beverage industry through solid-state fermentation withCandida utilisandBacillus subtilis

Abstract

Significance and Impact of the Study: Yellow wine lees (YWL) are the main co-products in yellow wine industry with unbalanced amino acid (AA) profiles and are not well utilized. A strain combination of Candida utilis and Bacillus subtilis was employed to upgrade YWL. Contents of crude protein and peptides of YWL were greatly increased by microbial fermentation. Essential AAs of YWL were highly improved after the solid-state fermentation and no negative impact was observed in in vitro digestibility. Fermented YWL may be a good feed source for ruminants. AbstractYellow wine lees (YWL) are the main co-products in yellow wine industry with unbalanced amino acid (AA) profiles. Solid-state fermentation was employed in this study to upgrade the YWL for ruminant animals. A 3 9 3 orthogonal design was conducted to optimize the fermentation condition for optimal crude protein (CP) yield as follows: ratio of water to total solid medium at 50 : 100 (v/w), temperature of 30°C, and ratio of Candida utilis to Bacillus subtilis at 2 : 1. The contents of CP, peptides and AA of fermented products were 14Á5, 40Á9 and 26Á1% higher than those of the unfermented respectively. In particular, the essential AA were highly improved, especially for lysine and methionine. The fermentation increased the in vitro microbial protein synthesis with higher CP digestibility and dramatically enhanced the ability of scavenging free radicals of the YWL. It is concluded that the microbial pretreatment can greatly improve the nutritional value of YWL, making these materials more suitable as feeds for animals, including ruminants.Upgrading yellow wine lees K.Y. Yao et al.

In vitro rumen fermentation characteristics of substrate mixtures with soybean meal partially replaced by microbially fermented yellow wine lees

“…The solid-state fermentation of YWL mix was conducted following the procedure established in the previous study (Yao et al 2018). The fermentation substrate consisted of YWL, wheat bran, cassava residue and glucose at a ratio of 400, 500, 50 and 50 g/kg, respectively.…”

“…The quantity of the microorganisms was maintained at 10% (w/v) while the inoculum ratio of the two strains was 1:1 (v/v), and sterilised water was added to the solid medium maintaining a water-to-material ratio of 1:1 (v/w) and a pH value of 6.8-7.2. The medium was placed evenly on the tray with a single layer of sterilised gauze, covered and then placed in a constant temperature incubator (Yao et al 2018). All media were dried after being incubated at 30 C for 48 h.…”

“…However, YWL has an unbalanced amino acid (AA) profile and is hard to preserve because of its high moisture content (Cheng and Qian 2007). A previous study showed that through microbial pre-treatment, the CP and peptide contents, AA profile and the in vitro rumen digestibility of YWL was also improved (Yao et al 2018), indicating that fermented YWL has potential as protein feed in ruminant rations.…”

Automação De Reator De Fermentação Em Estado Sólido Para Síntese De Enzimas

“…Dependendo da quantidade de calor que é formada nesse processo, pode ocorrer uma diminuição da produção da enzima dentro do reator, sendo este, um fator negativo. De acordo com Schmidell e Facciotti (2001) e Yao et al (2018) é importante que ocorra um controle desse calor no processo de fermentação solida, desta forma, é essencial que exista um mecanismo para dissipar ou diminuir a temperatura interna no reator. Neste trabalho, utilizou-se um sistema de agitação com uma pá mecânica, rotacionando dentro do reator, sendo esta agitação controlada pelo CLP.…”

Effects of peanut meal extracts fermented by Bacillus natto on the growth performance, learning and memory skills and gut microbiota modulation in mice

“…Studies have shown the beneficial effects of probiotics in improving the GM, and they can further promote human health, immunity and digestion (24,25) . It has been reported that B. subtilis can effectively regulate GM (26,27) . It was demonstrated that a higher dose of B. subtilis administration ameliorated dextrose sulfate sodium (DSS)-induced dysbiosis and gut inflammation by balancing beneficial and harmful bacteria and associated anti-and pro-inflammatory agents, therefore aiding intestinal mucosa recovery from DSS-induced injuries (28) .…”