Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

Abstract

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.

A Short Review: Bioactivity of Fermented Rice Bran

“…Several studies have been conducted to determine the effects of fermentation on the nutritional content, antioxidant activity and bioactive compounds in rice bran. The fermentation process is carried out using molds, such as Monascus pilosus 11) , Monascus purpureus 22,23) , Rhizopus oryzae 19,24,25) , Aspergillus oryzae 25) , Rhizopus oligosporus 20, 23, 26−28) , lactic acid bacteria (Pediococcus acidilactici, Lactococcus lactis and Pediococcus pentoseous) 29) and mushrooms (Pleurotus sapidus) 30) .…”

Biovalorization of Grape Stalks as Animal Feed by Solid State Fermentation Using White-Rot Fungi

“…Solid state fermentation (SSF) is one of the possible biological treatments that is known to be able to reproduce the natural culture conditions of microorganisms; it can cope with substantial volumes of biomass and have a low environmental impact and reduced water consumption [17]. Many microorganisms are capable of degrading lignin by using cellulose and hemicellulose as carbon and energy sources [18].…”

Biotransformation of rice and sunflower side-streams by dikaryotic and monokaryotic strains of Pleurotus sapidus: Impact on phenolic profiles and bioactive properties

“…The lignocellulosic material represents a valuable resource of bioactive compounds such as polysaccharides, hydrocarbons, polyphenols, organic acids, vitamins, fatty acids, proteins among others. Furthermore, it can be used as raw material to produce edible mushrooms, enzymes, nanocomposites or protein rich material (Bilal & Iqbal, 2019;Omarini et al, 2019;Postemsky et al, 2019;Sadh et al, 2018;Torres-León et al, 2018). Additionally, antinutritional factors present in the plant material can be minimized through biotechnological processes for use as a food additive or in the formulation of balanced food for human or as animal fodder (Ghorai et al, 2009;Torres-León et al, 2018).…”

“…In particular, P. sapidus is easy to cultivate in solid and liquid fermentation, it has a short life cycle and it has demonstrated its potential for metabolite production and compound bioconversion. Additionally, it was determined that this fungus can generates monokaryotic strains which offer an interesting genotypic and phenotypic traits diversity and this fact opens new possibilities for their application as non-GMO biocatalysts in different processes (Omarini et al, 2019;Omarini, Plagemann, Schimanski, Krings, & Berger, 2014;Postemsky et al, 2019).…”