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

Autor: María Paula Zunino, Romina Paola Pizzolitto, Damián Barrionuevo, Julio Alberto Zygadlo, Diana O. Labuckas, Alejandra Beatriz Omarini, Marcelo Fernández-Lahore
Rok vydání: 2019
Předmět:
0106 biological sciences
solid-state fermentation
nutritional composition
Pleurotus sapidus
Linoleic acid
Plant Science
NUTRITIONAL COMPOSITION
RICE BRAN
fatty acids
01 natural sciences
Biochemistry
Genetics and Molecular Biology (miscellaneous)
rice biorefinery
Palmitic acid
chemistry.chemical_compound
0404 agricultural biotechnology
010608 biotechnology
bioeconomy
Food science
PLEUROTUS SAPIDUS
RICE BIOREFINERY
rice bran
chemistry.chemical_classification
lcsh:TP500-660
Bran
food and beverages
Fatty acid
04 agricultural and veterinary sciences
purl.org/becyt/ford/4.5 [https]
lcsh:Fermentation industries. Beverages. Alcohol
040401 food science
Oleic acid
chemistry
Solid-state fermentation
CIENCIAS AGRÍCOLAS
BIOECONOMY
SOLID-STATE FERMENTATION
Fermentation
Composition (visual arts)
Otras Ciencias Agrícolas
FATTY ACIDS
purl.org/becyt/ford/4 [https]
Food Science
Zdroj: Fermentation, Vol 5, Iss 2, p 44 (2019)
CONICET Digital (CONICET)
Consejo Nacional de Investigaciones Científicas y Técnicas
instacron:CONICET
ISSN: 2311-5637
DOI: 10.3390/fermentation5020044
Popis: 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 During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed.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. Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania Fil: Labuckas, Diana Ondina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Pizzolitto, Romina Paola. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Fernández Lahore, Marcelo. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania Fil: Barrionuevo, Luis Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Databáze: OpenAIRE
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