The effect of nutritional and physical factors on the growth of &lt;i&gt;Trametes versicolor&lt;/i&gt; (L.) Lloyd and its mycochemical and cytotoxic properties

Fabros, Johnmel A.; Lazo, Mark Kevin M.; Magpantay, Janah Elvira S.; Abon, Marcelino D.; Dulay, Rich Milton R.; Kalaw, Sofronio P.; Reyes, Renato G.

doi:10.48130/sif-2023-0018

Cited by 2 publications

(1 citation statement)

References 38 publications

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“…The basidiomycete T. versicolor is a filamentous fungus that belongs to the white rot fungi and is known for its ability to degrade the complex structure of lignocellulosic biomass thanks to a complex system of enzymes it produces during its growth [17]. T. versicolor can be cultivated on various substrates in a wide temperature range, even between 15 and 32 °C [38,39]. Substrate properties such as particle size and chemical composition have a major influence on the performance of the SSF process, as do numerous parameters such as moisture content, temperature, availability of nutrients and fermentation time [40].…”

Section: Resultsmentioning

confidence: 99%

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Preprint

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Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the ex-tractability of bioactive compounds, in this work GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase, manganese peroxi-dase) and hydrolytic (xylanase, cellulase, β-glucosidase and invertase) enzymes was measured, with the activity of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the com-plex enzyme system was reflected in the changes in the chemical composition of GP with in-creasing ash, crude protein and free fat content: 28%, 10% and 17% in the laboratory jars and 29%, 11% and 7% in the bioreactor, respectively. In addition, the biological treatment had a positive effect on the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential application in the food industry and other sectors.

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Section: Resultsmentioning

confidence: 99%

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Preprint

View full text Add to dashboard Cite

show abstract

Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Šelo,

Planinić,

Tišma

et al. 2024

Microorganisms

View full text Add to dashboard Cite

Grape pomace (GP) is considered a natural source of bioactive compounds. To improve the extractability of bioactive compounds, in this work, GP was biologically treated for 15 days with the white-rot fungus Trametes versicolor in laboratory jars and a tray bioreactor under solid-state fermentation (SSF) conditions. During SSF, the activity of lignolytic (laccase and manganese peroxidase) and hydrolytic (xylanase, cellulase, β-glucosidase, and invertase) enzymes was measured, with the activities of laccase (2.66 U/gdb in jars and 0.96 U/gdb in the bioreactor) and xylanase (346.04 U/gdb in jars and 200.65 U/gdb in the bioreactor) being the highest. The effect of the complex enzyme system was reflected in the changes in the chemical composition of GP with increasing ash, crude protein, and free fat content: 28%, 10%, and 17% in the laboratory jars, and 29%, 11%, and 7% in the bioreactor, respectively. In addition, the biological treatment improved the extractability of 13 individual phenolic compounds. Therefore, the applied SSF technique represents an effective strategy to improve the profile of phenolic compounds and the nutritional composition of GP, promoting their valorization and opening the door for potential applications in the food industry and other sectors.

show abstract

The effect of nutritional and physical factors on the growth of <i>Trametes versicolor</i> (L.) Lloyd and its mycochemical and cytotoxic properties

Cited by 2 publications

References 38 publications

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Effect of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

Effects of Fungal Solid-State Fermentation on the Profile of Phenolic Compounds and on the Nutritional Properties of Grape Pomace

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