| Autor: |
Valencia-Hernández, Leidy Johana, Wong-Paz, Jorge E., Ascacio-Valdés, Juan Alberto, Contreras-Esquivel, Juan Carlos, Chávez-González, Mónica L., Martínez-Pérez, Alaín, Castillo-Olvera, Guillermo, Aguilar, Cristóbal N. |
| Předmět: |
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| Zdroj: |
Fermentation (Basel); Jan2022, Vol. 8 Issue 1, p17, 18p |
| Abstrakt: |
Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from Aspergillus niger and Trichoderma harzianum strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of A. niger GH1 and A. niger HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that A. niger and T. harzianum strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health. [ABSTRACT FROM AUTHOR] |
| Databáze: |
Complementary Index |
| Externí odkaz: |
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