Using wheat bran and soybean meal as solid state fermentation substances for the production of Xylaria nigripes with bioactivities

Divate, Rupesh D.; Wang, Chiun-Chuang; Chou, Su‐Tze; Chang, Chi-Wei; Wang, Peiming; Chung, Yun‐Chin

doi:10.1016/j.jtice.2016.11.003

Cited by 12 publications

(9 citation statements)

References 23 publications

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“…Many studies reported that the antioxidant activity of SBM could be increased after SSF, including DPPH radical-scavenging rate and reducing ability. 14,32 Similar results were also observed in NS-FSBM, but the reason for the lower antioxidant capacity in S-FSBM during the high-temperature SSF is still unclear. It is likely that the low antioxidant activity in S-FSBM was due to the low content of antioxidant peptides, which was induced by the insufficient proteases.…”

Section: Discussionsupporting

confidence: 52%

“…Many studies reported that the antioxidant activity of SBM could be increased after SSF, including DPPH radical‐scavenging rate and reducing ability . Similar results were also observed in NS‐FSBM, but the reason for the lower antioxidant capacity in S‐FSBM during the high‐temperature SSF is still unclear.…”

Section: Discussionmentioning

confidence: 63%

“…SSF is one of the most effective approaches to remove allergens and ANFs from SBM and to improve its nutritional value and bioactivity . Nonetheless, traditional SSF of SBM must include autoclaving, which consumes a great deal of energy during the fermentation . Therefore, the application of B. stearothermophilus in the fermentation of SBM to avoid steam sterilization is meaningful.…”

Section: Introductionmentioning

confidence: 99%

“…11,12 Nonetheless, traditional SSF of SBM must include autoclaving, which consumes a great deal of energy during the fermentation. 13,14 Therefore, the application of B. stearothermophilus in the fermentation of SBM to avoid steam sterilization is meaningful. To the best of our knowledge, research on high-temperature SSF using raw SBM (without milling) without autoclaving has not been reported before.…”

Section: Introductionmentioning

confidence: 99%

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Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Guo

Golly

et al. 2019

J Sci Food Agric

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BACKGROUND To evaluate the feasibility of high‐temperature solid‐state fermentation (SSF) using soybean meal (SBM) during the non‐sterile process, Bacillus stearothermophilus was employed to assess the nutritional quality and bioactivity of SBM after fermentation. RESULTS The fermented SBM (FSBM) without autoclaving showed significant improvements in nutritional quality and bioactivity. The contents of peptides and crude and soluble proteins increased by 131.21%, 5.3% and 15.52%, respectively. Meanwhile, DPPH (2,2‐diphenyl‐1‐picrylhydrazyl) scavenging ability, reducing ability and hydroxyl free radical‐scavenging activity rose by 57.07%, 238.92% and 368.26%, respectively. The inhibitory activity of angiotensin I‐converting enzyme increased from 1.43 ± 0.83% to 26.89 ± 1.03%, while the trypsin inhibitor activity decreased by 74.05%. The contents of neutral and alkaline proteases and the growth of microorganisms in FSBM without autoclaving were higher and better than in steam‐treated FSBM. After steam treatment, the water‐holding capacity of SBM decreased, and a high crosslink density was observed on the surface of SBM particles. CONCLUSIONS It is feasible to ferment SBM by high‐temperature SSF using B. stearothermophilus under non‐sterile conditions. Adverse effects of SSF using sterile SBM might be owing to the low water‐holding capacity caused by autoclaving. © 2018 Society of Chemical Industry

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Section: Discussionsupporting

confidence: 52%

Section: Discussionmentioning

confidence: 63%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Guo

Golly

et al. 2019

J Sci Food Agric

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“…Consequently, the fungus grows poorly and growth does not occur before the fermentation is completed. To overcome this problem, an appropriate amount of water is occasionally added throughout the fermentation period [68].…”

Section: Physico-chemical Factorsmentioning

confidence: 99%

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Webb¹

2017

JABB

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Solid state fermentation (SSF) refers to the microbial fermentation, which takes place in the absence or near absence of free water, thus being close to the natural environment to which the selected micro organisms, especially fungi, are naturally adapted. SSF has been used in the world for a long time. This technology is commonly known in the East, for traditional manufacture of fermented foods, and in the west, for mould-ripened cheese. It can be defined as a system, in which the growth of selected microorganism(s) occurs on solid materials with low moisture contents and has been identified as a potentially important methodology and technique in biotechnology. Nowadays, SSF is an economically viable, practically acceptable technology for large-scale bioconversion and biodegradation processes. Development of sustainable SSF and bioprocess technology is an emerging, multidisciplinary field with possible application to the production of enzymes, chemicals, bioethanol and pharmaceuticals. SSF offers many advantages over conventional submerged fermentation (SMF) such as, simple and inexpensive substrates, elimination of the need for solubilisation of nutrient from within solid substrates, elimination of the need for rigorous control of many parameters during fermentation, product yields are mostly higher, lower energy requirements, produce less waste water, no foam generation and relatively easy recovery of end products. SSF provides flexibility in terms of the raw materials to be used and their capability to produce various value-added products. Keywords:

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Microbial Metabolic Pathways in the Production of Valued‐added Products

Pereira

Finco

Letti

et al. 2018

Microbial Sensing in Fermentation

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Using wheat bran and soybean meal as solid state fermentation substances for the production of Xylaria nigripes with bioactivities

Cited by 12 publications

References 23 publications

Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Feasibility study on direct fermentation of soybean meal by Bacillus stearothermophilus under non‐sterile conditions

Design Aspects of Solid State Fermentation as Applied to Microbial Bioprocessing

Microbial Metabolic Pathways in the Production of Valued‐added Products

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