Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

Abstract

Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

Comparative study of solid‐state fermentation with Lactobacillus plantarum versus Saccharomycopsis fibuligera on anti‐nutritional factors, nutritional values and antioxidant activity of faba bean (Vicia faba L.) meal

“…However, the moisture and starch of FBM were remarkably decreased (P < 0.05) in S. fibuligera or L. plantarum-fermented groups, in comparison with the control group. The results were similar with previous researches (Kaczmarska et al, 2017;Olukomaiya et al, 2020b), which showed same trend of starch and soluble carbohydrates contents in camellia meal fermented with Aspergillus sojae and A. ficuum. The decrease of starch is probably due to the fact that starch enzymes secreted by S. fibuligera and L. plantarum during the fermentation make starch decompose and convert it into carbohydrates.…”

“…Similarly, according to Olukomaiya et al . (2020b), the TTA content of canola meal increased significantly after single‐ or co‐SSF with A. sojae and A. ficuum . The possible reason may be attributed to the fact that carbohydrate was transformed into sugars and organic acids during fermentation (Oluseyi & Temitayo, 2015).…”

Production and Characterization of Yogurt-Like Fermented Beverage Based on Camelina (Camelina sativa L.) Seed Press Cake

“…At present, cold-pressed oils are the most popular vegetable fats consumed in Poland because of their health-promoting activities [1]. Camelina sativa L., (also known as "false flax") is one of the oldest crops from the Brassicaceae family (used for oil production for 3000 years [1,[7][8][9]. It receives attention for its oil, rich in beneficial ω-3 (linolenic acid) and ω-6 (linoleic acid) fatty acids [1,3,7,[10][11][12].…”

Solid State Fermentation as a Tool to Stabilize and Improve Nutritive Value of Fruit and Vegetable Discards: Effect on Nutritional Composition, In Vitro Ruminal Fermentation and Organic Matter Digestibility

“…Among fungi, Rhizopus is one of the most interesting fungal genus for SSF, due to its simple nutritional requirements and growing conditions [12] and the high variety of enzymes that it can produce [13]. In addition, SSF is described as a simple treatment for digestibility improvement [14,15]. It has been successfully applied for ruminal digestibility improvement in fiber rich by-products, like corn stovers [16][17][18], wheat straw [19], camelia seed [20] and corn straw [21], among others.…”