Solid-state fermentation of canola meal with Aspergillus sojae, Aspergillus ficuum and their co-cultures: Effects on physicochemical, microbiological and functional properties
| Autor: | Xiuhua Li, Yasmina Sultanbawa, Oladapo Oluwaseye Olukomaiya, W. Chrishanthi Fernando, Ram Mereddy |
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| Rok vydání: | 2020 |
| Předmět: |
0106 biological sciences
Phytic acid food.ingredient biology Chemistry Starch food and beverages 04 agricultural and veterinary sciences Carbohydrate Aspergillus sojae biology.organism_classification 040401 food science 01 natural sciences chemistry.chemical_compound 0404 agricultural biotechnology food Solid-state fermentation 010608 biotechnology Fermentation Food science Canola Digestion Food Science |
| Zdroj: | LWT. 127:109362 |
| ISSN: | 0023-6438 |
| Popis: | Effects of solid-state fermentation (SSF) with Aspergillus sojae, Aspergillus ficuum and their co-cultures on physicochemical, microbiological and functional properties of canola meal (CM) were investigated. Fibre fractions, in vitro enzyme protein digestion, protein molecular distribution and colour attributes were also evaluated. Samples did not differ in their proximate composition except in soluble carbohydrate (glucose) and starch. The microbiological counts of the fermented meals were higher than that of the unfermented CM. Phytic acid content and total glucosinolates reduced (p |
| Databáze: | OpenAIRE |
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