Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry

Rajesh, N.; Imelda-Joseph,; Raj, Rashmi

doi:10.1016/j.wasman.2009.12.017

Cited by 40 publications

(35 citation statements)

References 19 publications

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“…This would be achieved by digestion of structural carbohydrates, together with release nitrogenous fractions located in cell walls, producing a change in the potential digestibility of treated foods. Additionally, it should be considered that An cell biomass (growing on these substrates) forms part of the final mass of the bioprocess, providing protein of high biological value, carbohydrates and vitamins (Rajesh et al, 2010), along with other nutrients contained in the fungal protoplasm. En un primer ensayo se estudió el efecto de la incubación in vitro con Aspergillus niger (An) y el tipo de sustrato sobre la composición química de alimentos fibrosos.…”

Section: Discussionmentioning

confidence: 99%

“…Aspergillus niger (An) is a saprophytic fungus with potent fibrolytic activity, belonging to the phylum Ascomycota, class Ascomycetes, order Eurotiales and family Trichocomaceae. This enzymatic ability to digest cell walls, along with starches, simple sugars and proteins, make it a suitable fungus to grow on fibrous substrates (Hernández-Díaz et al, 2010;Rajesh et al, 2010). These filamentous fungi are naturally adapted for growth on plant surfaces, which they use as support for the development of aerial mycelia and reproductive structures.…”

Section: Introductionmentioning

confidence: 99%

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Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Velásquez

Marnet²,

Árias

2015

Cienc. Inv. Agr.

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A. Velásquez, P. Marnet, and R. Arias. 2015. Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger. Cien. Inv. Agr. 42(1): 45-55. In a first experiment, the effect of in vitro incubation with Aspergillus niger (An) on the chemical composition of different fibrous substrates was studied. In a second experiment, the effect of incubation time (0, 72 and 144 h) on in vitro digestion with An of dry matter (IVDMD), neutral detergent fiber (DVNDF) and acid detergent fiber (DVADF) was evaluated for different substrates. Wheat straw, WS; barley straw, BS; oat hulls, OH; dehydrated alfalfa, DA; and dehydrated ryegrass, DB substrates were evaluated. In both experiments, incubations were performed in 250 mL Erlenmeyer flasks; 2 g of substrate was added to a culture medium (pH = 6), and incubated at 28 °C with constant ventilation. The An dose consisted of 3 mL of a solution of 5.3 × 10 6 spores mL -1 per flask. Incubation time for the first experiment was 144 h. After incubation, the contents of the flasks were homogenized in a blender for one minute. Subsequently, bromatological analysis was conducted without separating the An biomass. No interaction effects among any studied variables were observed. An incubation effected cell wall (NDF) and lignocellulose (ADF) content. An increase in true protein (TP) and soluble nitrogen (SN) was observed for all substrates tested, but responses differed depending on the type of substrate. The largest increases in TP were observed in DA and DB substrates (0.55 and 0.63% DM, respectively). IVDMD, DVNDF and DVADF were affected by the type of substrate and incubation time. The highest value of IVDMD 144 was observed in the DAAn treatment (49.47% DM), followed by the DBAn treatment, with a value of 45.51% DM. OHAn showed the lowest value of IVDMD 144 (29.38% DM). The results suggest that An possesses fibrolytic and metabolic potential for improving the nutritional value of fibrous foods through of the digestion of structural carbohydrates and the liberation of nitrogenous fractions embedded in cell walls, producing a change in the chemical composition and the potential digestibility of treated foods.

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Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Velásquez

Marnet²,

Árias

2015

Cienc. Inv. Agr.

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“…Crude fiber content is often elevated or reduced slightly after fermentation (Rajesh and Imelda-Joseph 2010;Ezekiel et al 2010;Oboh 2006;Joseph et al 2008). The most effective degradation of crude fiber was reported by Lateef et al (2008) where the fermentation with Rhizopus stolonifer LAU 07 reduced the crude fiber content by 44.5% in a palm kernel cake group, whereas it was raised to 66.2% in the present study.…”

Section: Effect Of Composite Strains Fermentation On the Components Omentioning

confidence: 99%

Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

et al. 2011

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Two myrosinase-producing fungi, Lichtheimia sp. JN3C and Aspergillus terreus, were newly isolated from decayed rapeseed meal samples obtained in Anhui Province, China. After preliminary screening, re-screening and combination of two screened strains with a yeast, an optimal composite strain to ferment rapeseed meal was obtained. Results demonstrated that the glucosinolate content of products with two molds fermentation was overall lower than that with single strain fermentation. Fermentation with composite strains containing Candida tropicalis CICIM Y0079(T) had a similar glucosinolate content, whereas the protein content was remarkably increased compared to two molds fermentation. Under sterile conditions, a 96-h fermentation with the composite strains resulted in the degradation of 66.2% of crude fiber, 28.3% of phytic acid, and 98% of total glucosinolates, which are responsible for goiter, and an increase of the protein and tannins content by 27.4 and 15.8%, respectively. In addition, glucosinolates and protein content under the non-sterile condition were not significantly different compared to the sterile condition. The fermentation greatly improved the nutritional quality of rapeseed meal by both degrading undesired substances and increasing protein content.

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“…Moisture of 41% and 58% of organic in vegetable waste can be used as culture medium of algae and production of yeast biomass [6] [7]. Solid state fermentation of vegetable waste using yeast is proven to increase the nutritive composition of crude protein with the value as high as 38% and 36% of crude lipid using yeast, Aspergillus niger [8]. On the other hand a 44% of crude protein increased was obtained by using Chinese cabbage as substrate for the growth of yeast, Kluyveromyces marxianus [7].…”

Section: Introductionmentioning

confidence: 99%

Utilization of Vegetable Waste Juice by Purple Non-Sulfur Bacterium (<i>Afifella marina</i> Strain ME) for Biomass Production

Azad¹,

Wong²,

Lal³

2018

GEP

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This experiment was conducted to determine the possibility of utilization of vegetable waste juice in the production of purple non-sulfur bacterium Afifella marina biomass. Bacterium was cultured in four diluted such as, 10%, 20%, 30% and 40% (v/v) vegetable waste juices. In addition synthetic 112 media were used as control to compare the growth characteristics of Afifella marine. The bacterium Afifella marina grew well in 10% diluted vegetable waste juice in anaerobic light condition with the highest production of 5.02 g/l dry cell weight in fifth day of culture, whereas the highest total carotenoid production of 0.87 mg/g dry cell weight was recorded in third day of culture. The highest dry cell weight productions recorded in 10% of VWJ was significantly higher compared to four other treatments (F = 14.63; p = 0.00). However, the total carotenoid production of bacteria in 10% VWJ showed no significant difference compared to the carotenoid production in 112 synthetic media, but was significantly higher compared to three other treatments (P = 0.00). The bacterium, Afifella marina has the ability to use vegetable waste juice at certain level for the production of bacterial biomass.

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Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry

Cited by 40 publications

References 19 publications

Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

Utilization of Vegetable Waste Juice by Purple Non-Sulfur Bacterium (<i>Afifella marina</i> Strain ME) for Biomass Production

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Value addition of vegetable wastes by solid-state fermentation using Aspergillus niger for use in aquafeed industry

Cited by 40 publications

References 19 publications

Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Improvement in nutritional quality of fibrous food via in vitro digestion by Aspergillus niger

Screening of glucosinolate-degrading strains and its application in improving the quality of rapeseed meal

Utilization of Vegetable Waste Juice by Purple Non-Sulfur Bacterium (&lt;i&gt;Afifella marina&lt;/i&gt; Strain ME) for Biomass Production

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Product

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Utilization of Vegetable Waste Juice by Purple Non-Sulfur Bacterium (<i>Afifella marina</i> Strain ME) for Biomass Production