Changes in bioactive compounds during solid‐state fermentation of Sphenarium purpurascens with Aspergillus oryzae

Abstract

SummarySolid‐state fermentation (SSF) can improve the availability of nutrients in food products by converting complex molecules into simpler ones with the help of microorganisms. The present research focuses on using the fungi Aspergillus oryzae in SSF to ferment grasshoppers (Sphenarium purpurascens). The fermentation was carried out for eight days, and kinetic growth, enzyme, and bioactive compounds (TPC, ABTS, and DPPH) production were monitored. Second order equation modelled the growth of A. oryzae on a grasshopper substrate. During fermentation, a protein increase of 50% was obtained after day 4. TPC, ABTS, DPPH scavenging activity percentage, β‐glucan, and amylase activity increased 116%, 70%, 10%, 380%, and 629.6% at 8, 0.5, 3, 4, and 7 days, respectively, as maximum during fermentation. Results herein clearly indicate that Aspergillus oryzae could use Sphenarium purpurascens as a substrate in SSF to produce enzymes and bioactive compounds of industrial and nutritional interest.