By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria

Saman, Premsuda; Fuciños, Pablo; Vázquez, José Antonio; Pandiella, Severino S.

doi:10.1016/j.ifset.2018.05.009

Cited by 10 publications

(4 citation statements)

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“…Saman et al [ 29 ] evaluated the growth of Lactobacillus plantarum NCIMB 8826 and Lactobacillus reuteri NCIMB 8821 at different degrees of rice bran granulation. They observed that a 3.7 % degree of granule dismemberment resulted in better growth of probiotic strains, suggesting that there is a relation between the granule integrity and its prebiotic potential.…”

Section: Resultsmentioning

confidence: 99%

Development of a freeze-dried symbiotic obtained from rice bran

Ferronatto

Rossi

Pinto

et al. 2021

Biotechnology Reports

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Highlights Probiotics are directly associated to improve intestinal and immune system health. Symbiotic is a food or capsule containing probiotics (bacteria) and prebiotics (non-digestible dietary fibers). qPCR is a fast and efficient molecular technique to quantify total cells due its high DNA and RNA detection rate. Freeze-drying is a well-known and frequently used method for food preservation and bioactive compounds protection.

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Section: Resultsmentioning

confidence: 99%

Development of a freeze-dried symbiotic obtained from rice bran

Ferronatto

Rossi

Pinto

et al. 2021

Biotechnology Reports

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“…Barley bran and brewing waste (Amorim et al, 2019;Marson et al, 2019;Outeiriño et al, 2019;Paz et al, 2019;Pejin et al, 2019;Pontonio et al, 2020) was mostly inoculated with Aspergillus, Trichoderma, and LAB species. Rice bran and husk fermentations (Alexandri et al, 2019;Jirasatid et al, 2019;Montipó et al, 2019;Postemsky et al, 2019;Saman et al, 2019) carried out at pH 6.0-6.9 were mainly aimed at lactic acid production compared to other substrates. A great variability was observed in fermentation conditions of fruit by-products depending on the application.…”

Section: Reaction Conditions According To the Substratementioning

confidence: 99%

“…Finally, differences in fermentation conditions can also be observed depending on the valorization objective ( Figure 1D). Those bioprocesses aimed at releasing oligosaccharides (Amorim et al, 2019;Costa et al, 2019;Muñiz-Márquez et al, 2019;Wang et al, 2019) were characterized by low substrate concentrations (5-35%) inoculated with fungi from Aspergillus, Trichoderma, and Yarrowia genus at temperatures of 30-40 • C. Fermentations designed to produce lactic acid (Alexandri et al, 2019;Bahry et al, 2019;do Carmo Brito et al, 2019;Goto et al, 2019;Mladenović et al, 2019a,b;Montipó et al, 2019;Pejin et al, 2019;Ricci et al, 2019b;Saman et al, 2019) where LAB species were mostly inoculated, were performed with low raw material concentrations (7-25%) at pH 6.0-6.6. Moreover, fermentative applications to increase protein content of matrices (Aruna, 2019;Chebaibi et al, 2019;Marson et al, 2019) were characterized by the use of molds from Aspergillus and Trichoderma genus.…”

Section: Reaction Conditions According To the Valorization Objectivementioning

confidence: 99%

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

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There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

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“…World rice production in 2018 was estimated at 773 million MT, of which 513 million MT were processed (FAO, 2018). Rice is commonly produced by removing the hull and bran layers of the rough rice kernel in hulling and milling processes, respectively (Saman et al, 2019). Rice bran, rice grits, and rice hulls are the main rice byproducts (Lorenzett et al, 2012).…”

Section: Introductionmentioning

confidence: 99%

Utilization of rice byproducts as carbon sources in high-density culture of the Pacific white shrimp, Litopenaeus vannamei

Leite

Melo

Nunes

2020

Revista Brasileira De Zootecnia

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Aquaculture Full-length research articleUtilization of rice byproducts as carbon sources in high-density culture of the Pacific white shrimp, Litopenaeus vannameiABSTRACT -This study was conducted to evaluate the effect of rice byproducts on water quality, microbial community, and growth performance of L. vannamei juveniles. Shrimp of 0.98±0.10 g body weight (BW) were reared in 49 tanks of 1.5 m 3 under 127 animals m −2 for 77 days. Rice bran, rice grits, and rice hulls were mixed into five different fertilizers varying their fiber content (90, 110, 150, 200, and 250 g kg −1 ) and compared against sugarcane molasses (MO) and unfertilized tanks (UNF). Rice byproducts and MO were applied in water three times a week at a fixed rate of 4.5 g m −3 . Water salinity, pH, temperature, and dissolved oxygen reached 43±2 g L −1 , 8.03±0.32, 30.2±0.90 °C, and 5.03±0.53 mg L −1 , respectively. Settleable solids (SS) were higher in tanks fertilized with rice byproducts (from 2.5±1.0 to 3.1±1.1 mL L −1 ) and MO (3.4±1.0 mL L −1 ). Total ammonia nitrogen (0.19±0.09 mg L −1 ), nitrite (5.97±2.04 mg L −1 ), and nitrate (1.29±0.48 mg L −1 ) were kept low without any significant differences among treatments. The concentration of heterotrophic bacteria and fungi was significantly higher in rice byproducts compared with MO. Water fertilization had no effect on final shrimp survival (85.5±9.5%), weekly growth (0.72±0.11 g), and feed conversion ratio (1.59±0.10). Tanks treated with rice byproducts, except with 90 g kg −1 fiber, resulted in a higher final shrimp BW (from 9.04±1.56 to 9.52±1.89 g) compared with MO (8.75±2.14 g) and UNF (7.74±1.48 g). Gained yield and feed intake were significantly higher for tanks treated with rice byproducts than with UNF. A mix of rice byproducts can be equally or more effective as carbon sources to shrimp culture than MO.

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By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria

Abstract: By-products of the rice processing obtained by controlled debranning as substrates for the production of probiotic bacteria

Cited by 10 publications

References 50 publications

Development of a freeze-dried symbiotic obtained from rice bran

Development of a freeze-dried symbiotic obtained from rice bran

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Utilization of rice byproducts as carbon sources in high-density culture of the Pacific white shrimp, Litopenaeus vannamei

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