Search results for "Solid-state fermentation"
showing 10 items of 11 documents
Antibacterial effect of the bioactive compound beauvericin produced by Fusarium proliferatum on solid medium of wheat.
2010
To obtain the bioactive compound beauvericin (BEA), Fusarium proliferatum CECT 20569 was grown on a solid medium of wheat, utilizing the technique of the solid state fermentation (SSF), being this mycotoxin purified by high performance liquid chromatography (HPLC) with a reverse phase semi-preparative column using as the mobile phase acetonitrile/water in gradient condition. The purity of the BEA was verified by analytical HPLC and liquid chromatography tandem mass spectrometry (LC/MS-MS). The pure fractions of BEA were utilized to determinate the antibiotic effects on several bacterial strains that are considered normally pathogens of the intestinal tract as: Escherichia coli, Enterococcus…
Factors affecting physiology of mycelial growth and mushrooms aroma production in solid state fermentation
1997
L'effet de différentes sources d'azote et du rapport C/N sur la croissance mycélienne et sur l'intensité aromatique dégagée par trois espèces du genre #Morchella$ et d'une espèce du genre #Pleurotus$ a été étudié sur agar puis sur support solide. Les résultats ont été à la base du choix du nitrate de sodium comme source d'azote, du rapport C/N de 10 ainsi que du mycélium de #M. esculenta$ come source potentielle pour la production de l'arôme de morille. L'identification des molécules contribuant à l'arôme réalisée par CPG-SM a révélé de larges différences entre #M. esculenta$ et #P. cornucopiae$. Dans la mesure où l'arôme produit par le mycélium rappelle celui du carpophore, ce résultat con…
Biological control of plant diseases
2000
The present chapter reviews the question of developing a microbial control method of plant diseases. All problems which may occur, from the initial screening of an efficient biocontrol agent to the final step of integration of the biological control method into the crop management system are briefly examined.
Modulation of the nutritional value of lupine wholemeal and protein isolates using submerged and solid-state fermentation with Pediococcus pentosaceu…
2018
The influence of different factors (submerged and/or solid‐state fermentation, pediococci strain, lupine variety and protein isolation process) on the protein digestibility, total phenolic compounds (TPC) content and radical scavenging activity of Lupinus luteus and angustifolius wholemeal and protein isolates was evaluated. As safety factor, biogenic amines (Bas) formation was analysed. The Pediococcus pentosaceus strains No. 8, No. 9 and No. 10 are suitable starters for lupine wholemeal fermentation and both applied processes (fermentation and protein isolation) increase protein digestibility (by 10%). Higher TPC content in fermented wholemeal can be obtained, compare to isolates. In SMF …
Kinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
2021
Solid-state fermentation could be a potentially effective method for improving the nutritional value of legumes. The objective of this study was to explore this technology in Lupinus mutabilis, a species of lupin, using a strain of Rhizopus oligosporus mold for solid-state fermentation. Three L. mutabilis varieties (INIAP-450, INIAP-451, and Criollo) were evaluated, including the effect of the grain status (whole or ground) and integument or husk (presence or absence). Kinetic parameters of the fermentation process were studied to define the specific speed of nitrogen formation and the digestibility and nutritional quality of the resulting protein. After incubation at 28 °C for 96 h, the ti…
The effect of Pediococcus acidilactici and Lactobacillus sakei on biogenic amines formation and free amino acid profile in different lupin during fer…
2016
Abstract The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus luteus and Lupinus angustifolius was analysed. The composition of lupin seeds was evaluated and the influence of fermentation on free amino acid (FAA) profile was investigated. The highest protein and carbohydrate contents were found in L. luteus var. ‘Vilciai’, the highest carbohydrate contents – in L. angustifolius hybrid lines No. 1701 and No. 1800, and fat – in L. angustifolius hybrid lines No. 1700, No. 1703 and No. 1734. The interaction between the fermentation method, the bacterial strains used and lupin varieties …
Perspectives of lupine wholemeal protein and protein isolates biodegradation
2018
Lupine (Lupinus angustifolius L.) protein (in wholemeal and protein isolates) was biodegraded using Pediococcus acidilactici in submerged and solid‐state fermentation conditions. The changes in the molecular weight of lupine protein fractions, amino acid (AA) profile, biogenic amine formation, antimicrobial and antioxidant properties, and protein digestibility in vitro and in vivo (in Wistar rats) were evaluated. After biotreatment, lower molecular weight peptides (from 10 to 20 kDa) were established, and the free AA content increased. Biodegradation improved the antioxidant properties, modulated the antimicrobial properties, and led to higher in vitro and in vivo digestibility and function…
Changes of bioactive compounds in barley industry by‐products during submerged and solid state fermentation with antimicrobial Pediococcus acidilacti…
2019
Abstract In this study, changes of bioactive compounds (crude protein (CP), crude fat (CF), dietary fiber (DF), fatty acids (FAs), free amino acids (FAAs), phenolic compounds (PCs), biogenic amines (BAs), lignans, and alkylresorcinols) in barley industry by‐products (BB) during submerged and solid state fermentation (SSF) with Pediococcus acidilactici were analyzed. It was established that both fermentation conditions reduce the CP and CF content in BB (by 25.8% and 35.9%, respectively) and increase DF content (on average by 25.0%). Fermentation increases the oleic, arachidic, eicosadienoic, behenic, and lignoceric FA in BB samples. The highest total BA content was found in untreated sample…
Grape pulp, grape pips and their mixture: Novel substrates or supports for solid state fermentation
1997
Grape marc, comprising of grape pulp and grape pips, is generated in high quantities during ethanol production, but has no significant commercial value. The components of the grape marc, individually or in combination, can serve as substrate or support in solid state fermentation. The potential benefits of sieved fractions (800-3150 µm particle size) was, therefore, evaluated using Trichoderma viride, with or whithout enrichment. Based on sorption isotherm profiles, grape pulp showed the best performance, though its ability to promote biomass formation was the lowest. The latter could be improved by enrichment with glucose. It, thus, offers potential as a reusable support. Grape pips promot…
Use of solid state fermentation to produce Beauveria bassiana for the biological control of european corn borer
1993
The production process of a new bioinsecticide against european corn borer is described. The entomopathogenic fungus, Beauveria bassiana, is cultivated by Solid State Fermentation (SSF). The culture support chosen, clay microgranules, humidified with optimal nutritive solution, is incubated in optimal conditions during 48 hours, then dried for 5 days. The bioinsecticide can be directly used after harvesting, without formulation. This process is original for several reasons : - The granulometry (500 microm) and the bulk density (0.6) of the microgranules are compatible with the mechanical standard application of pesticides on corn. - The bioinsecticide could be produced in a pilot reactor of…