Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

Abu, O. A.

doi:10.1016/s0960-8524(99)90102-5

Cited by 43 publications

(38 citation statements)

References 9 publications

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“…The reduction might be explained by a limitation in the nitrogen content. The values of protein enrichment obtained (Table 3) are in good agreement with results from others authors, with protein enrichment ranging from 15 to 65% [22][23][24]. In pequi waste substrate, the lipids content increased 2.73% (from 0.70% to 1.58%) until the 15 th day (Table II).…”

Section: B Proximate Composition and Protein Enrichmentsupporting

confidence: 89%

Biotransformation of Pequi and Guavira Fruit Wastes via Solid State Bioprocess Using Pleurotus Sajor-Caju

Silva¹,

Lacerda²,

Fonseca³

2013

IJBBB

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Abstract-Fungal microorganisms are widely studied in the bioconversion of substrates. Among them, Pleurotus sajor-caju is well recognized for its known ability to colonize and degrade wastes through solid state bioprocess (SSB). Fruit residues are inexpensive substrates that present characteristics favorable for microorganisms' colonization. The aim of this work was to investigate the mycelial growth of P. sajor-caju on pequi and guavira fruit wastes through SSB, in order to valorize these residues by their biotransformation. Cultivations were carried out with the substrates at pH 5 and with 60% moisture in an incubator at 30 °C for 25 days. Microbiological analyzes for fungi and bacteria beyond proximate composition of the substrates were evaluated every 5 days. It was observed that P. sajor-caju reached maximum growth at the 15 th day in guavira waste and at the 25 th day in pequi waste. The protein enrichments obtained were 30.31% and 37.20% for guavira and pequi wastes, respectively. It was concluded that guavira favored microbial growth and protein concentration, presenting a final product very rich in protein with potential application for animal nutrition.Index Terms-Brazilian savannah, fungi, residues, kinetic.

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Section: B Proximate Composition and Protein Enrichmentsupporting

confidence: 89%

Biotransformation of Pequi and Guavira Fruit Wastes via Solid State Bioprocess Using Pleurotus Sajor-Caju

Silva¹,

Lacerda²,

Fonseca³

2013

IJBBB

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“…Some fungal cells (A. niger, A. oryzae) are net producers of lipids, whereas others (Pleurotus ostreatus) are net consumers of lipids; the total lipid content of sweet potato fermented with A. niger, A. oryzae cells in solid-state fermentation increased from 1.93 to 3.17% and 8.71%, respectively, but decreased from 1.93 to 0.54% when fermented with P. ostreatus [1].…”

Section: Moldsmentioning

confidence: 97%

“…Glucose, lactose, starches, oils, corn steep liquor, and agricultural produce have been used as carbon sources for production of lipids from fungi [1,28,49,129,152,188]. Somashekar et al [188] reported that glucose was a better carbon source than lactose for fungi Mucor rouxii and Mucor sp.1b.…”

Section: Moldsmentioning

confidence: 99%

“…Hence, various low-cost and effective alternative feedstocks have been explored. These include carpet mill effluents [30,31], sweet sorghum juice [49,62,126], sweet potato waste [1,205,206], tomato waste [56], dairy farm and municipal wastewater [74,99,106,114,140,155,203,208], biodiesel-derived glycerol [9,12,53,127,128,137,149,160], fertilizer effluent [7], sewage sludge [10], urea [82], lignocellulosic materials [88], waste molasses [105,220], beet molasses [55,65,116], soluble starch [28,161], sugar cane molasses [4,68], orange peel extracts [221,68], industrial glycerol [157], power plant flue gas [100,217], prickly pear juice [74], agro industrial byproducts [68,152], corn steep liquor [129], cassava starch [124], wheat straw mixed with wheat bran ...…”

Section: Bio-resources Available For Lipid Productionmentioning

confidence: 99%

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Microbial lipids from renewable resources: production and characterization

Ramalingam

Dufreche

Zappi

et al. 2010

J Ind Microbiol Biotechnol

270

147

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A number of microorganisms belonging to the genera of algae, yeast, bacteria, and fungi have ability to accumulate neutral lipids under specific cultivation conditions. The microbial lipids contain high fractions of polyunsaturated fatty acids and have the potential to serve as a source of significant quantities of transportation fuels. This paper reviews the current state of the art of this field. It summarizes the various microorganism used, feed stocks available, environmental factors that influence growth of cells and accumulation of lipids, major fatty acid composition of lipids, and the technology.

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“…Fatty acids produced by fungi have some advantages, since they are capable of developing under varied conditions, resulting in lipids production in different substrates (Abu et al, 2000).…”

Section: Fatty Acids Profile In Fungal Biomassmentioning

confidence: 99%

Fungi as an alternative to produce essential fatty acids

Francisco¹,

Saldanha²,

Fraga³

2017

Científica

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Fungi have the ability to produce essential fatty acids of the omega-3 family, what is of great scientific interest, since these microorganisms are capable of developing under varied conditions, making their production a viable alternative. Fatty acids are of great importance in human food due to their beneficial effects to the organism, such as reduction in the development of cardiovascular problems and other chronic-degenerative diseases. Currently, the main food source of omega-3 fatty acids is saltwater fish, but there are concerns about potential health risks, including environmental contaminants, such as some metals, as well as ecological issues related to the extinction of some species. Therefore, interest in the biotechnology area has been increasing with the aim of extracting bioactive compounds from certain fungi species, besides using these species to produce biomass, food, and energy, among others.Additional keywords: biomass; biotechnology; industrial application; polyunsaturated fatty acids. ResumoA capacidade de produção de ácidos graxos essenciais da família ômega 3 por fungos é de grande interesse científico, uma vez que estes microrganismos são capazes de se desenvolver em condições variadas, apresentando-se como alternativa viável para a produção dos mesmos. Os referidos ácidos graxos são de grande importância na alimentação humana, devido seus efeitos benéficos ao organismo, como, por exemplo, a redução no desenvolvimento de problemas cardiovasculares e de outras doenças crônico-degenerativas. Atualmente, a principal fonte alimentar de ácidos graxos ômega 3 é a ingestão de pescados marinhos, mas existem algumas preocupações sobre os riscos potenciais para a saúde, incluindo contaminantes ambientais, tais como alguns metais, além de questões ecológicas relacionadas com a extinção de algumas espécies. Portanto, o interesse pela área da biotecnologia vem crescendo com o objetivo de extrair compostos bioativos de certas espécies de fungos, além de sua utilização para produção de biomassas, alimentos, energia, dentre outros de importância econômica.Palavras-chave adicionais: ácidos graxos poli-insaturados; aplicação industrial; biomassa; biotecnologia.

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Changes in lipid, fatty acids and protein composition of sweet potato (Ipomoea batatas) after solid-state fungal fermentation

Cited by 43 publications

References 9 publications

Biotransformation of Pequi and Guavira Fruit Wastes via Solid State Bioprocess Using Pleurotus Sajor-Caju

Biotransformation of Pequi and Guavira Fruit Wastes via Solid State Bioprocess Using Pleurotus Sajor-Caju

Microbial lipids from renewable resources: production and characterization

Fungi as an alternative to produce essential fatty acids

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