Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Mao, Menglan; Wang, Pei; Shi, Kexin; Lu, Zhaoxin; Bie, Xiaomei; Zhao, Haizhen; Lv, Fengting

doi:10.1016/j.jcs.2020.102997

Cited by 50 publications

(44 citation statements)

References 26 publications

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“…The changes in the content of the sugars analysed in treated W could be explained by the LAB activity and the effect of extrusion conditions (temperature, pressure, and mechanical shear). In fermented W, LAB consume simple sugars and can excrete endogenous enzymes for polysaccharide hydrolysis (sucrose) [ 10 ]. During the extrusion process, high temperature and shear may damage large molecules and improve the solubility of dietary fibre [ 9 ].…”

Section: Resultsmentioning

confidence: 99%

“…Additionally, extrusion increases the solubility of wheat bran fibres depending on the extrusion parameters [ 9 ]. The most popular approach, wheat bran fermentation, has a great influence on the structure, biological activity, and bioavailability of wheat bran [ 10 , 11 ]. Additionally, fermentation with lactic acid bacteria (LAB) is considered an effective process to improve the sensory and nutritional quality of wheat bran [ 12 ].…”

Section: Introductionmentioning

confidence: 99%

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Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Bartkienė

Zokaitytė

Lėlė

et al. 2021

Toxins

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Processed wheat bran (W) is of great importance for food and feed. Consequently, the biosafety of W should be evaluated and improved with valorisation strategies. This study tested a design combining extrusion (at temperature of 115 and 130 °C; screw speeds of 16, 20, and 25 rpm) and fermentation with Lactobacillus plantarum and L. uvarum strains for the valorisation of W to provide safer food and feed stock. The influence of different treatments on biogenic amine formation, mycotoxin content, and free amino acids, as well as acidity, microbiological parameters, and sugar concentration, were analysed. This research showed that a combination of extrusion and fermentation with selected strains can change several aspects of W characteristics. There was a significant effect of applied treatments on acidity and the microbiological parameters of W, as well as biogenic amines content. The lowest total mycotoxin concentration (29.8 µg/kg) was found in extruded (130 °C; 25 rpm) and fermented with L. uvarum sample. Finally, the combination of the abovementioned treatments can be confirmed as a prospective innovative pre-treatment for W, capable of potentially enhancing their safety characteristics and composition.

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Section: Resultsmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Bartkienė

Zokaitytė

Lėlė

et al. 2021

Toxins

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“…Commonly used analytical methods to determine the chemical composition of such material are ash determination (total combustion in a muffle furnace), determination of total organic carbon [ 55 ], total proteins (Kjeldahl method) [ 56 ], free fats (direct solvent extraction), neutral detergent fibers (NDF), acid detergent fibers (ADF), acid detergent lignin (ADL) determination by Van Soest [ 55 ], acid-insoluble lignin (Klason lignin) determination by gravimetric assay, total polyphenolic compounds determination by the Folin–Ciocalteu colorimetric method [ 57 ], and individual polyphenolic compounds determination by UHPLC [ 58 ], among others.…”

Section: Agro-food Industrial Residuesmentioning

confidence: 99%

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

Šelo

Planinić

Tišma

et al. 2021

Foods

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Agro-food industrial residues (AFIRs) are generated in large quantities all over the world. The vast majority of these wastes are lignocellulosic wastes that are a source of value-added products. Technologies such as solid-state fermentation (SSF) for bioconversion of lignocellulosic waste, based on the production of a wide range of bioproducts, offer both economic and environmental benefits. The versatility of application and interest in applying the principles of the circular bioeconomy make SSF one of the valorization strategies for AFIRs that can have a significant impact on the environment of the wider community. Important criteria for SSF are the selection of the appropriate and compatible substrate and microorganism, as well as the selection of the optimal process parameters for the growth of the microorganism and the production of the desired metabolites. This review provides an overview of the management of AFIRs by SSF: the current application, classification, and chemical composition of AFIRs; the catalytic function and potential application of enzymes produced by various microorganisms during SSF cultivation on AFIRs; the production of phenolic compounds by SSF; and a brief insight into the role of SSF treatment of AFIRs for feed improvement and biofuel production.

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“…A fermentação em estado sólido (FES) é geralmente conduzida em escala comercial pela indústria de alimentos para o tratamento e reutilização de resíduos agroindustriais. Nestes processos, as enzimas produzidas pelos microrganismos para digerir os resíduos têm uma profunda influência na estrutura, atividade biológica e biodisponibilidade do subproduto (Mao et al, 2020).…”

Section: Introductionunclassified

Valorização do resíduo da casca de jabuticaba (Myrciaria cauliflora) para produção da exo-poligalacturonase com Aspergillus niger CCT 0916

Santiago

Conrado

Almeida

et al. 2021

RSD

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O presente trabalho teve como objetivo estudar o potencial do resíduo seco da casca de jabuticaba (Myrciaria cauliflora) como substrato na produção da exo-poligalacturonase (Exo-PG) por meio da fermentação em estado sólido (FES) utilizando o micro-organismo Aspergillus niger CCT 0916 como agente da fermentação. As cascas de jabuticaba foram secas em estufa com circulação de ar a 55 ºC com velocidade de ar de 1.0 m/s e logo em seguida trituradas para obtenção do resíduo seco, o qual foi caracterizado. Foi realizado uma fermentação em estado sólido no período de 0 a 72 horas, durante esse período foram analisados os seguintes parâmetros: umidade do meio, pH, açúcares redutores e atividade poligalacturonásica (APG). Foram encontrados altos teores de açúcares redutores e pectina no resíduo seco da casca da jabuticaba (RSJ). As isotermas de adsorção mostraram que a atividade de água adequada para o processo fermentativo deve ser acima de 0.7. O pico máximo da APG foi de 16,12 U/g do meio fermentado alcançado em 72 h de cultivo, portanto este resíduo é potencialmente viável como substrato na síntese da Exo-PG por fermentação em estado sólido.

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Effect of solid state fermentation by Enterococcus faecalis M2 on antioxidant and nutritional properties of wheat bran

Cited by 50 publications

References 26 publications

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

Combination of Extrusion and Fermentation with Lactobacillus plantarum and L. uvarum Strains for Improving the Safety Characteristics of Wheat Bran

A Comprehensive Review on Valorization of Agro-Food Industrial Residues by Solid-State Fermentation

Valorização do resíduo da casca de jabuticaba (Myrciaria cauliflora) para produção da exo-poligalacturonase com Aspergillus niger CCT 0916

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