Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

Chebaibi, Salima; Grandchamp, Mathilde Leriche; Burgé, Grégoire; Clément, Tiphaine; Allais, Florent; Laziri, Fatiha

doi:10.1016/j.jbiosc.2019.03.010

Cited by 47 publications

(30 citation statements)

References 43 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…The lead removal (expressed as percentage, %) and the biosorption capacity, q e (expressed as the amount of lead removal from solution per solid mass, in mg/g) were calculated using Equations (1) and (2), respectively.…”

Section: Hydrothermal Treatment Of Materials and Preliminarily Biosorpmentioning

confidence: 99%

Recovering Metals from Aqueous Solutions by Biosorption onto Hydrolyzed Olive Cake

Fernández-González

Martín-Lara

Blázquez

et al. 2019

Water

View full text Add to dashboard Cite

Olive cake obtained as a by-product from the olive oil industry has been evaluated as biosorbent of heavy metals from aqueous solutions in batch and continuous systems (fixed-bed columns). First, a complete study of effect of hydrothermal treatment with water on biosorption capacity of resulting solid was performed. Results showed that the values of biosorption capacity increased when the particle size of material decreased and the temperature of treatment increased. Then, hydrolyzed olive cake was treated by common chemicals (hot water, nitric acid, and sodium hydroxide) and the impact of chemical treatment was analyzed. The results were well reproduced by Langmuir and Freundlich isotherm models, getting maximum experimental biosorption capacities that changed between 42.34 mg/g obtained for the solid material modified by NaOH and 14.27 mg/g obtained for the solid material modified by nitric acid. Finally, laboratory tests in fixed-bed columns were performed with four different heavy metals and at three different inlet concentrations. The biosorption capacity increased from 2.83 mg/g (Cr), 4.51 mg/g (Cu), 12.30 mg/g (Pb), and 4.10 mg/g (Zn) to 3.08 mg/g (Cr), 5.17 mg/g (Cu), 13.21 mg/g (Pb), and 5.51 mg/g (Zn) when the concentration of metal ions increased, from 50 mg/L to 200 mg/L, respectively. Also, the experimental data obtained was successfully correlated with the Thomas, Yoon–Nelson, and dose–response models.

show abstract

Section: Hydrothermal Treatment Of Materials and Preliminarily Biosorpmentioning

confidence: 99%

Recovering Metals from Aqueous Solutions by Biosorption onto Hydrolyzed Olive Cake

Fernández-González

Martín-Lara

Blázquez

et al. 2019

Water

View full text Add to dashboard Cite

show abstract

“…Thus, specific compounds produced through these processes are largely dependent on the raw material and the particular fungal species used. For instance, vegetable wastes are a rich source of nondigestible fibers and oligosaccharides which can confer improved technological (Cantatore et al, 2019), nutritional (Chebaibi et al, 2019), and functional properties when included in food preparations. Fungal fermentation of agri-food waste has been frequently used to produce prebiotic substrates, capable of beneficially modulating gut microbial populations (Gibson et al, 2011).…”

Section: Fermentation Processes Employing Fungi and Yeastsmentioning

confidence: 99%

“…In contrast, A. oryzae fermentations of maize-milling waste in co-culture with Pleurotus ostreatus and Hericium erinaceus to increase fiber content (+45%) (Acosta-Estrada et al, 2019) were performed under similar conditions to those processes using A. niger. Specifically, A. niger strains NRRL3, GH1 and enzymes isolated from CECT 2700 and 3T5B8 were used to treat mango, grape, soya and brewing by-products, and olive cake, leading to a high antioxidant activity (90%), release of xylo-oligosaccharides (887 mg/g), enzymes (soya 555 U/mL), xylose (6 g/L), and an increase in protein content (+94%) (Chebaibi et al, 2019;Costa et al, 2019;Paz et al, 2019;Taddia et al, 2019;Torres-León et al, 2019). Most of these processes were solid state-fermentations.…”

Section: Reaction Conditions According To the Microorganism Usedmentioning

confidence: 99%

“…Those bioprocesses aimed at releasing oligosaccharides (Amorim et al, 2019;Costa et al, 2019;Muñiz-Márquez et al, 2019;Wang et al, 2019) were characterized by low substrate concentrations (5-35%) inoculated with fungi from Aspergillus, Trichoderma, and Yarrowia genus at temperatures of 30-40 • C. Fermentations designed to produce lactic acid (Alexandri et al, 2019;Bahry et al, 2019;do Carmo Brito et al, 2019;Goto et al, 2019;Mladenović et al, 2019a,b;Montipó et al, 2019;Pejin et al, 2019;Ricci et al, 2019b;Saman et al, 2019) where LAB species were mostly inoculated, were performed with low raw material concentrations (7-25%) at pH 6.0-6.6. Moreover, fermentative applications to increase protein content of matrices (Aruna, 2019;Chebaibi et al, 2019;Marson et al, 2019) were characterized by the use of molds from Aspergillus and Trichoderma genus. Interestingly, similar reaction conditions were reported to obtain lipases, nanocellulose, and pigments (Jirasatid et al, 2019;Postemsky et al, 2019;Tišma et al, 2019).…”

Section: Reaction Conditions According To the Valorization Objectivementioning

confidence: 99%

“…In general, most of the applications mentioned above use LAB to improve the nutritional value of several food matrices, or to isolate biologically active ingredients for functional food formulation. Nevertheless, bioconversion processes and fermentation strategies to increase digestibility, enhance nutritional value and decrease the levels of antinutritional factors in these substrates using other types of bacteria, as well as different yeasts and molds, have been described (Chebaibi et al, 2019;De Groof et al, 2019;Lücke et al, 2019;Vásquez et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

See 2 more Smart Citations

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

et al. 2020

View full text Add to dashboard Cite

There is a general interest in finding new ways of valorizing fruit and vegetable processing by-products. With this aim, applications of industrial fermentation to improve nutritional value, or to produce biologically active compounds, have been developed. In this sense, the fermentation of a wide variety of by-products including rice, barley, soya, citrus, and milling by-products has been reported. This minireview gives an overview of recent fermentation-based valorization strategies developed in the last 2 years. To aid the designing of new bioprocesses of industrial interest, this minireview also provides a detailed comparison of the fermentation conditions needed to produce specific bioactive compounds through a simple artificial neural network model. Different applications reported have been focused on increasing the nutritional value of vegetable by-products, while several lactic acid bacteria and Penicillium species have been used to produce high purity lactic acid. Bacteria and fungi like Bacillus subtilis, Rhizopus oligosporus, or Fusarium flocciferum may be used to efficiently produce protein extracts with high biological value and a wide variety of functional carbohydrates and glycosidases have been produced employing Aspergillus, Yarrowia, and Trichoderma species. Fermentative patterns summarized may guide the production of functional ingredients for novel food formulation and the development of low-cost bioprocesses leading to a transition toward a bioeconomy model.

show abstract

Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain

Wang

Lü

et al. 2021

J Sci Food Agric

View full text Add to dashboard Cite

BACKGROUND: The increase of peptide yield contributed to reducing the usage of antibiotics in solid-state fermented feed. Ultrasound technology is used in the field of liquid-state fermentation to improve yield of fermented products but has not been utilized in the field of solid-state fermentation (SSF). The main objective of this study was to investigate the feasibility of improving peptide yield in SSF products through ultrasound-treated bacterial strain.RESULTS: The highest peptides content in soybean meal SSF products reached 153.28 mg g −1 , which increased by 15.05% compared with the control. This content value was acquired through treating the bacteria of Bacillus amyloliquefaciens by ultrasound before inoculating into soybean meal under the optimized mode and parameters (simultaneous dual-frequency ultrasound mode, frequency combination of 40/60 kHz, total power density of 40 W L −1 , time of 20 min, pulse-on and pulseoff times of 40 and 60 s, delayed inoculation time of 0 h). Fermenting with ultrasound-treated bacterial strain can effectively increase peptide yield, biomass and protease activity of soybean meal fermented products during the SSF prophase. After treating by ultrasound, the latent phase and logarithmic phase of the bacterial strain shortened by 1 and 3 h while the generation time reduced by 23.64%. In qualitative test of protease activity, diameter ratio (DR) value of ultrasound-treated bacterial cells enlarged by 12.0% compared with the control. CONCLUSION: Peptide yield of soybean meal SSF products can be improved through ultrasound-treated bacterial inoculum, which attributed to the promoting effect of ultrasound treatment on growth activity and protease production capability of bacterial cells.

show abstract

Improvement of protein content and decrease of anti-nutritional factors in olive cake by solid-state fermentation: A way to valorize this industrial by-product in animal feed

Cited by 47 publications

References 43 publications

Recovering Metals from Aqueous Solutions by Biosorption onto Hydrolyzed Olive Cake

Recovering Metals from Aqueous Solutions by Biosorption onto Hydrolyzed Olive Cake

Valorization of Vegetable Food Waste and By-Products Through Fermentation Processes

Application of ultrasound technology in the field of solid‐state fermentation: increasing peptide yield through ultrasound‐treated bacterial strain

Contact Info

Product

Resources

About