Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

Villa, Ray De; Roasa, Joy; Mine, Yoshinori; Tsao, Rong

doi:10.1080/10408398.2021.2018989

Cited by 20 publications

(1 citation statement)

References 206 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…High-temperature SBM undergoes significant temperature changes during the oil extraction process, resulting in protein denaturation, which can affect protein digestibility. 2 Solid-state fermentation is a promising approach for improving protein utilization and digestibility, 3 and it was considered as an effective method for enhancing the utilization value of crops. 4 During fermentation, microorganisms secrete proteases that can convert large protein molecules into smaller ones, transforming less digestible proteins into more digestible forms, thereby promoting protein digestion and absorption.…”

Section: Introductionmentioning

confidence: 99%

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Zhu,

Lu,

Liu

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BackgroundBacillus amyloliquefaciens has excellent protease production ability and holds great prospects for application in the solid‐state fermentation of soybean meal (SBM).ResultsAmong eight strains of bacteria, Bacillus amyloliquefaciens subsp. plantarum CICC 10265, which exhibited higher protease production, was selected as the fermentation strain. The protease activity secreted by this strain reached 106.41 U/mL. The microbial community structure differed significantly between natural fermentation and inoculation‐enhanced fermented soybean meal (FSBM), with the latter showing greater stability and inhibition of miscellaneous bacterial growth. During fermentation, the temperature inside the soybean meal increased, and the optimal environmental temperature for FSBM was found to be between 35°C and 40°C. Sodium dodecyl sulfate‐polyacrylamide gel electrophoresis (SDS‐PAGE) analysis and NSI (Nitrogen Solubility Index) results demonstrated that solid‐state fermentation had a degrading effect on highly denatured proteins in SBM, resulting in an NSI of 67.1%.ConclusionBacillus amyloliquefaciens subsp. plantarum CICC 10265 can enhance the NSI of SBM in solid‐state fermentation and inhibit the growth of miscellaneous bacteria.This article is protected by copyright. All rights reserved.

show abstract

Section: Introductionmentioning

confidence: 99%

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Zhu,

Lu,

Liu

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

show abstract

Bioreactor Engineering for Circular Economy: Bioactive Compound Production in Solid‐State Fermentation—Review

Gómez‐Ramos,

Prado‐Barragán,

Rivera

et al. 2024

Chem Eng & Technol

View full text Add to dashboard Cite

Solid‐state fermentation (SSF) has gained considerable attention due to its potential in the production of bioactive compounds from agroindustrial residues, aligning with circular economy targets. This review examines the core bases involved in SSF with a focus on bioreactor engineering. The review underlines the microorganisms metabolic activities under different operational conditions and focuses on engineering challenges encountered in designing packed‐bed bioreactors, including an analysis of the interaction between microbial growth kinetics and transport phenomena. Finally, given its essential role in the scaling‐up process, this review discusses mathematical modeling developed for SSF in packed‐bed bioreactors, establishing a foundation for the future development of more efficient, scalable, and sustainable SSF‐based applications.

show abstract

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar

Yan,

Sun,

Yang

et al. 2024

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUNDPolyphenolic compounds in millet vinegar are crucial functional substances, but the mechanisms underlying their formation and metabolism remain unclear. Acetic acid fermentation (AAF) represents the most active microbial metabolism stage and is pivotal for forming polyphenolic compounds. This study comprehensively analyzed the role of the microbiome in polyphenolic compound production and metabolism during AAF.RESULTSChanging patterns were observed in both the microbiome and polyphenolic monomer compounds during AAF of millet vinegar. Lactobacillus harbinensis (0.624–0.454%) was identified as the dominant species in the pre‐AAF stage, exhibiting a significant positive correlation with caffeic acid, kaempferic acid and kaempferolide (P < 0.05). Lactobacillus harbinensis‐mediated polyphenolic compound metabolism was further confirmed through genomic analysis and pure culture fermentation techniques. Lactobacillus harbinensis encodes enzymes such as carbohydrate hydrolases, glycosidases and cellulases, which promote the release and metabolism of polyphenolic compounds from grain hulls.CONCLUSIONThis study confirmed that L. harbinensis, as a core microorganism in millet vinegar fermentation, can significantly augment the content of total phenols and specific polyphenolic compounds. These findings provide valuable insights for optimizing millet vinegar production. © 2024 Society of Chemical Industry.

show abstract

Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products

Cited by 20 publications

References 206 publications

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

The process of solid‐state fermentation of soybean meal: antimicrobial activity, fermentation heat generation and nitrogen solubility index

Bioreactor Engineering for Circular Economy: Bioactive Compound Production in Solid‐State Fermentation—Review

Comprehensive analysis of the metabolism of core microorganisms in polyphenolic compound formation during the acetic acid fermentation stage of millet vinegar

Contact Info

Product

Resources

About