Household fermentation of leftover bread to nutritious food

Hellwig, Coralie; Rousta, Neda; Wikandari, Rachma; Taherzadeh, Mohammad J.; Häggblom‐Kronlöf, Greta; Bolton, Kim; Rousta, Kamran

doi:10.1016/j.wasman.2022.06.038

Cited by 15 publications

(19 citation statements)

References 38 publications

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“…The anthrone method was employed for the quantification of total sugars, while reducing sugars were assessed using the dinitrosalicylic acid method ( Singhal et al, 2021 ). The determination of fat content adhered to the methodology outlined by Hellwig et al (2022) . The evaluation of crude fiber content was measured subsequent to acid and alkali treatment, following the procedure described by Azeez et al (2022) .…”

Section: Methodsmentioning

confidence: 99%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

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In order to produce fermented bamboo shoots with functional properties, two strains of lactic acid bacteria were selected for inoculation and fermentation. One strain, Lactiplantibacillus plantarum R1, exhibited prominent potential probiotic properties (including gastrointestinal condition tolerance, adhesion ability, antimicrobial ability, and antibiotic resistance), while the other, Levilactobacillus brevis R2, demonstrated the capability of high γ-aminobutyric acid (GABA) production (913.99 ± 14.2 mg/L). The synergistic inoculation of both strains during bamboo shoot fermentation led to a remarkable increase in GABA content (382.31 ± 12.17 mg/kg), surpassing that of naturally fermented bamboo shoots by more than 4.5 times and outperforming mono-inoculated fermentation. Simultaneously, the nitrite content was maintained at a safe level (5.96 ± 1.81 mg/kg). Besides, inoculated fermented bamboo shoots exhibited an increased crude fiber content (16.58 ± 0.04 g/100 g) and reduced fat content (0.39 ± 0.02 g/100 g). Sensory evaluation results indicated a high overall acceptability for the synergistically inoculated fermented bamboo shoots. This study may provide a strategy for the safe and rapid fermentation of bamboo shoots and lay the groundwork for the development of functional vegetable products enriched with GABA.

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Section: Methodsmentioning

confidence: 99%

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Chen,

Xia,

Zuo

et al. 2024

Front. Microbiol.

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“…oligosporus (Rmo) has been used for centuries in the production of tempeh from soybeans (Glycine max) 11 . Rmo has been shown to valorise surplus bread, reducing the concentration of starch (from 65.8-42.7%) while increasing the concentration of crude protein (from 13.2-16.1%) and crude bres (from 11.6-26.7%) 12 and to increase the relative ratio of essential amino acids (AA), minerals and vitamins 13 . Rmo, like other lamentous fungi, can produce proteases that cleave protein, thereby altering the AA pro le and increasing the concentration of essential AA 14 , improving the protein quality.…”

Section: Introductionmentioning

confidence: 99%

Improved Nutritional Value of Surplus Bread and Perennial Ryegrass Extracts Via Solid-State Fermentation (SSF) with Rhizopus oligosporus

Bryant,

Sandoval,

Gallagher

et al. 2024

Preprint

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Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the crude protein content increased by up to 113.1%, and the essential amino acid content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, offering feedstock for alternative protein sources.

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“…As they grow, fungi convert substrates into fungal biomass. The difference in nutritional profiles of the substrate and the fungal biomass depend on the substrate, but is often marked by starch reduction and increased protein, fiber and fat content in the biomass [12,15,16].…”

Section: Introductionmentioning

confidence: 99%

“…Fungi-based food is highly nutritious and functional [15][16][17][18] and the bioaccessibility and absorption of nutrition in the human digestive system is improved when edible filamentous fungi convert the substrate they are grown on into fungal biomass [19][20][21]. Examples of fungi-based food that is available in many European Union (EU) countries are Quorn TM products.…”

Section: Introductionmentioning

confidence: 99%

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Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective

et al. 2022

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Fungi-based food is expected to contribute to more sustainable food systems. The present study has three focus areas: (i) aspects that affect food choices food in daily life, (ii) aspects that affect choices of fungi-based food in particular, and (iii) drivers that motivate, and barriers that prevent, engagement in cultivating fungi and cooking fungi-based food at home. One hundred and sixty participants, who were recruited using convenience sampling, filled out qualitative questionnaires. The results show that there are numerous aspects (e.g., environmental benefits, nutrition, sensory characteristics, production practices and ingredients) that are important when people choose food in daily life. In addition to curiosity, many of these aspects also affect the choice of fungi-based food. The study identified more drivers (e.g., self-providing, curiosity, awareness of ingredients) than barriers (time, knowledge, concerns about contamination) to cultivation and cooking of fungi-based food at home. The findings are relevant for the development of fungi-based food so that this type of food is engaged with, and so that it can contribute to more sustainable food systems.

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Household fermentation of leftover bread to nutritious food

Cited by 15 publications

References 38 publications

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Screening and characterization of lactic acid bacteria and fermentation of gamma-aminobutyric acid-enriched bamboo shoots

Improved Nutritional Value of Surplus Bread and Perennial Ryegrass Extracts Via Solid-State Fermentation (SSF) with Rhizopus oligosporus

Aspects Affecting Food Choice in Daily Life as Well as Drivers and Barriers to Engagement with Fungi-Based Food—A Qualitative Perspective

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