Solid‐state fermentation of <i>Moringa oleifera</i> leaf meal using <i>Bacillus pumilus</i><scp>CICC</scp> 10440

Zhang, Mengmeng; Huang, Yewei; Zhao, Haichu; Wang, Tengfei; Xie, Chuanqi; Zhang, Dengyang; Sheng, Jun

doi:10.1002/jctb.5203

Cited by 14 publications

(8 citation statements)

References 39 publications

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“…During fermentation, B. pumilus synthesizes endoglucanase to dissolve cellulose and release nutrients from plant cells. Solid fermentation with B. pumilus produces more soluble proteins than liquid fermentation (110). Wang et al (111) proposed a similar strategy, in which M. oleifera leaves are fermented with Aspergillus niger as the fermentative microbe.…”

Section: Processing and Quality Improvement Of M Oleifera Leaf For Amentioning

confidence: 99%

Current Status and Potential of Moringa oleifera Leaf as an Alternative Protein Source for Animal Feeds

Chen

2020

Front. Vet. Sci.

131

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The increased consumption of livestock, poultry, and fish products in people's diet threatens to drive production toward the use of more and more conventional crops in animal feeds. In this context, alleviating the tightening grain crop supply and ensuring the healthy development of animal husbandry through innovations in protein feedstuff production remain considerable challenges. Moringa oleifera is a miracle tree species with abundant nutrients, high protein biological value, and good feeding effect. As a new protein feedstuff, M. oleifera has great potential in alleviating the feeding crisis. Here, we review available literature regarding the characterization of M. oleifera in the field of animal husbandry in terms of nutrient content, digestion, and absorption characteristics, and feeding effects and present current challenges in using M. oleifera as animal feed.

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Section: Processing and Quality Improvement Of M Oleifera Leaf For Amentioning

confidence: 99%

Current Status and Potential of Moringa oleifera Leaf as an Alternative Protein Source for Animal Feeds

Chen

2020

Front. Vet. Sci.

131

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“…In recent years, SSF has been widely used in the feedstock industry and has shown good prospects for promoting nutrient utilization and decreasing ANF levels ( Chi and Cho, 2016 ; Wang et al, 2018a ). Although, several studies have been conducted on the SSF of drumstick leaf flour (DLF), they mainly focused on the selection of strains, optimization of fermentation technology and evaluation of the nutritional value before and after fermentation ( Zhang et al, 2017 ; Wang et al, 2018b ). Only a few studies have examined the dynamic changes of nutrients and antioxidant components during fermentation, and even fewer have reported on the antioxidant activity of DLF after fermentation.…”

Section: Introductionmentioning

confidence: 99%

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

Shi

Yang

et al. 2021

Front. Bioeng. Biotechnol.

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The drumstick tree is a fast-growing multipurpose tree with a large biomass and high nutritional value. However, it has rarely been exploited as a protein source. This study investigated solid-state fermentation induced by Aspergillus niger, Candida utilis and Bacillus subtilis to obtain high-quality protein feed from drumstick leaf flour. The results showed that fermentation induced significant changes in the nutritional composition of drumstick leaf flour. The concentrations of crude protein, small peptides and amino acids increased significantly after fermentation. The protein profile was also affected by the fermentation process. Macromolecular proteins in drumstick leaf flour were degraded, whereas other high molecular weight proteins were increased. However, the concentrations of crude fat, fiber, total sugar and reducing sugar were decreased, as were the anti-nutritional factors tannins, phytic acid and glucosinolates. After 24 h fermentation, the concentrations of total phenolics and flavonoids were increased. The antioxidant capacity was also significantly enhanced.

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“…Solid-state fermentation (SSF) is a fermentation process that takes place on a solid support in the near-absence of free water, and is a cost-effective method of bioproduct synthesis (Salgado et al, 2015). SSF systems have been effectively applied to MOLM to increase its protein content, while reducing undesirable substances such as fiber, tannin, and phytic acid (Thierry et al, 2013;Zhang et al, 2017). In 2013, the commonly used fermentation microorganisms Aspergillus niger, Bacillus subtilis, and Candida utilis were granted generally regarded as safe (GRAS) status in China, and can thus be safely and legally added to animal feed.…”

Section: Introductionmentioning

confidence: 99%

Solid state fermentation of Moringa oleifera leaf meal by mixed strains for the protein enrichment and the improvement of nutritional value

Shi

Chen

et al. 2020

PeerJ

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Moringa oleifera Lam. (MO) is a fast-growing multi-purpose deciduous tree with high biomass and nutritional value. However, the presence of antinutritional factors, poor palatability, and indigestibility of Moringa oleifera leaf meal (MOLM) restrict its application to animal feed. This study aimed to obtain high-quality protein feeds via solid-state fermentation (SSF) of MOLM. The process conditions for increasing the true protein (TP) content using Aspergillus niger, Candida utilis and Bacillus subtilis co-cultures were optimized, and the chemical composition of MOLM was compared before and after fermentation. The results of this study showed that the highest TP content could be obtained through mixed-strain culture of A. niger, C. utilis and B. subtilis at a ratio of 1:1:2. The MOLM was inoculated with A. niger, followed by C. utilis and B. subtilis 24 h later. The optimized co-culture parameters were as follows: total inoculation size, 24%; temperature, 32 °C; fermentation time, 6.5 days; and initial water content, 60%. The maximum TP yield was 28.37%. Notably, in the fermented MOLM (FMOLM), the content of nutrients such as crude protein (CP), small peptides, and total amino acids (AAs) were significantly increased relative to unfermented MOLM, whereas the contents of crude fiber (CF), tannin, and phytic acid were significantly decreased. MOLM analysis using scanning electron microscopy (SEM) revealed that SSF disrupted the surface structure of MOLM, and sodium dodecyl sulfate–polyacrylamide gel electrophoresis (SDS-PAGE) indicated that macromolecular proteins were degraded. The in vitro protein digestibility (IVPD) of FMOLM was also improved significantly. Our findings suggest that multi-strain fermentation with A. niger, C. utilis and B. subtilis improves the nutritional quality of MOLM, rendering it a viable functional feedstuff for use in livestock industries in the future.

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Solid‐state fermentation of Moringa oleifera leaf meal using Bacillus pumilusCICC 10440

Cited by 14 publications

References 39 publications

Current Status and Potential of Moringa oleifera Leaf as an Alternative Protein Source for Animal Feeds

Current Status and Potential of Moringa oleifera Leaf as an Alternative Protein Source for Animal Feeds

Effect of Solid-State Fermentation on Nutritional Quality of Leaf Flour of the Drumstick Tree (Moringa oleifera Lam.)

Solid state fermentation of Moringa oleifera leaf meal by mixed strains for the protein enrichment and the improvement of nutritional value

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