Evaluation of biotechnological processing through solid-state fermentation of oilseed cakes on extracts bioactive potential

Abstract

Oilseed cakes (OC) are natural sources of lignocellulosic biomass, produced every year in large amounts. In addition to their main applications as animal feed, plant or soil fertilizer, and compost, they present enormous potential for being used in biotechnological processes for the obtainment and extraction of valuable bioactive compounds. This work evaluated the effect of solid-state fermentation on the bioactive properties of extracts obtained from the bioprocessing of OC and evaluated the effect of solvents on the recovery of compounds with higher bioactive potential. A general decrease of EC50 values was observed for fermented extracts obtained using a mixture of water/methanol (1:1) as extraction solvent. A decrease in the minimum inhibitory concentration was observed for fermented water extracts compared to non-fermented. Additionally, growth inhibition of Listeria monocytogenes was observed when using aqueous methanolic fermented extracts. These extracts also exhibited a higher percentage of growth reduction against phytopathogenic fungi, and some extracts exhibited increased protection against genotoxic agents such as camptothecin and bisphenol A. It was demonstrated that bioprocessing of OC through SSF is an effective approach to obtaining valuable compounds with bioactive properties for use in the food, pharmaceutical or cosmetic industries.

Cofermentation of Cottonseed Meal by the Synergistic Action of Microbial Flora with Protease and Its Metabolic Kinetic

“…8 Fermentation microflora can synthesize distinct probiotic substances, which will be beneficial for the population strengthening of intestinal beneficial bacteria and actively reduce pathogenic problems. 9,10 Kefir flora, a natural starter for fermentation, is a microbial community consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, embedded in an elastic water-soluble polysaccharide matrix called kefir polysaccharide. 11 Kefir flora is readily adaptable to various substrates, such as dairy, fruit, and vegetables, and is suitable for the production of novel bioactive products with distinct properties.…”

“…CSM fermentation by various microorganisms proved to be able to reduce the gossypol content and increase the content of small peptides in CSM fermentation broth. , In addition, a variety of essential nutrients, such as oligosaccharides, vitamins, and amino acids, synthesized during the fermentation process, can be beneficial for the improvement of the nutritional value of CSM and expand the use of CSM in the poultry feed industry . Fermentation microflora can synthesize distinct probiotic substances, which will be beneficial for the population strengthening of intestinal beneficial bacteria and actively reduce pathogenic problems. , Kefir flora, a natural starter for fermentation, is a microbial community consisting of lactic acid bacteria (LAB), acetic acid bacteria (AAB), and yeast, embedded in an elastic water-soluble polysaccharide matrix called kefir polysaccharide . Kefir flora is readily adaptable to various substrates, such as dairy, fruit, and vegetables, and is suitable for the production of novel bioactive products with distinct properties …”