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Beta-glucan (β-glucan), a naturally occurring complex polysaccharide, has drawn attention for its diverse health benefits, including immune system modulation. β-glucan was extracted from two fungi, Monascus purpureus (Mp) and Monascus kaoliang (Mk), cultured in Saccharina japonica via submerged fermentation. The yield, solubility, total sugar, reducing sugar, protein content, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), in vitro free radical scavenging activity, and cytotoxicity were analyzed. A significant yield of β-glucans, with the contents of 51.30 ± 1.54% in Mp and 44.24 ± 1.18% in Mk was observed on a dry weight basis. Water solubility slightly varied, measuring 36.25 ± 1.14% in Mp and 31.25 ± 0.94% in Mk. Total sugar and reducing sugar content in Mp and Mk derived β-glucans were 114.75 ± 2.54 mg/g and 100.25 ± 1.86 mg/g, 7.38 ± 0.78 mg/g, and 8.39 ± 0.46 mg/g, respectively. FTIR spectra resembled the standard, and TGA confirmed heat stability. XRD patterns indicated that the extracted β-glucans, including the standard one, showed the most prominent diffraction peaks in the lower 2θ range, suggesting similar crystalline phases; however, they differed in crystallinity and degree of amorphous content. SEM images displayed characteristic rough and fibrous shapes and surfaces for extracted β-glucans but it was uniform and of a regular shape in the standard sample. The isolated β-glucans exhibited in vitro free radical scavenging and no cytotoxicity was observed in the MTS assay. Therefore, utilizing S. japonica as a substrate in the fermentation process by Monascus spp. presents a unique opportunity in the production and utilization of β-glucans. [ABSTRACT FROM AUTHOR]

Beta-glucan (β-glucan), a naturally occurring complex polysaccharide, has drawn attention for its diverse health benefits, including immune system modulation. β-glucan was extracted from two fungi, Monascus purpureus (Mp) and Monascus kaoliang (Mk), cultured in Saccharina japonica via submerged fermentation. The yield, solubility, total sugar, reducing sugar, protein content, Fourier Transform Infrared Spectroscopy (FTIR), X-ray Diffraction (XRD), Thermogravimetric analysis (TGA), Scanning Electron Microscopy (SEM), in vitro free radical scavenging activity, and cytotoxicity were analyzed. A significant yield of β-glucans, with the contents of 51.30 ± 1.54% in Mp and 44.24 ± 1.18% in Mk was observed on a dry weight basis. Water solubility slightly varied, measuring 36.25 ± 1.14% in Mp and 31.25 ± 0.94% in Mk. Total sugar and reducing sugar content in Mp and Mk derived β-glucans were 114.75 ± 2.54 mg/g and 100.25 ± 1.86 mg/g, 7.38 ± 0.78 mg/g, and 8.39 ± 0.46 mg/g, respectively. FTIR spectra resembled the standard, and TGA confirmed heat stability. XRD patterns indicated that the extracted β-glucans, including the standard one, showed the most prominent diffraction peaks in the lower 2θ range, suggesting similar crystalline phases; however, they differed in crystallinity and degree of amorphous content. SEM images displayed characteristic rough and fibrous shapes and surfaces for extracted β-glucans but it was uniform and of a regular shape in the standard sample. The isolated β-glucans exhibited in vitro free radical scavenging and no cytotoxicity was observed in the MTS assay. Therefore, utilizing S. japonica as a substrate in the fermentation process by Monascus spp. presents a unique opportunity in the production and utilization of β-glucans.

Chitinases are biotechnologically relevant enzymes that can be applied in such different sectors as pharmaceutical, food, environmental management, the biocontrol of pests and in the paper and cellulose industry. Microorganisms as filamentous fungi are the most important source of these biomolecules. The fungus Aspergillus niveus produces extracellular chitinase when cultured under submerged fermentation using shrimp shells, a residue generated by the fish industry, as a carbon source, for 96 h at 30 °C and 100 rpm. The particle size and concentration of the shrimp shells affected enzyme production. The chitinase was purified until electrophoretic homogeneity through the use of a Sephadex G-100 chromatographic column. It is a monomeric glycoprotein with a molecular mass of 47 kDa estimated using SDS-PAGE and 49.3 kDa determined using gel filtration. The carbohydrate content was 22.8%. The best temperature and pH for enzyme activity were 65 °C and 6.0, respectively. Approximately 80% of the enzymatic activity was preserved at pH 4.0 and 5.0 for 48 h, and the half-life (t50) was maintained for 48 h at 40 °C. Salts, EDTA and β-mercaptoethanol did not affect chitinase activity significantly, but organic solvents reduced it. The kinetic parameters determined using p-NPGlycNac were Km of 2.67 mmol L−1, Vmax of 12.58 U mg of protein−1, Kcat of 2.47 s−1 and K cat/Km of 0.93 s−1 mmol L−1. The A. niveus chitinase inhibited the growth of all fungal strains used, especially Trichoderma harzianum (MIC = 22.4 μg mL−1) and Penicillium purpurogenum (MIC = 11.2 μg mL−1). The chitinase produced by A. niveus presented interesting characteristics that indicate its potential of application in different areas. [ABSTRACT FROM AUTHOR]

Chitinases are biotechnologically relevant enzymes that can be applied in such different sectors as pharmaceutical, food, environmental management, the biocontrol of pests and in the paper and cellulose industry. Microorganisms as filamentous fungi are the most important source of these biomolecules. The fungus Aspergillus niveus produces extracellular chitinase when cultured under submerged fermentation using shrimp shells, a residue generated by the fish industry, as a carbon source, for 96 h at 30 °C and 100 rpm. The particle size and concentration of the shrimp shells affected enzyme production. The chitinase was purified until electrophoretic homogeneity through the use of a Sephadex G-100 chromatographic column. It is a monomeric glycoprotein with a molecular mass of 47 kDa estimated using SDS-PAGE and 49.3 kDa determined using gel filtration. The carbohydrate content was 22.8%. The best temperature and pH for enzyme activity were 65 °C and 6.0, respectively. Approximately 80% of the enzymatic activity was preserved at pH 4.0 and 5.0 for 48 h, and the half-life (t50) was maintained for 48 h at 40 °C. Salts, EDTA and β-mercaptoethanol did not affect chitinase activity significantly, but organic solvents reduced it. The kinetic parameters determined using p-NPGlycNac were Km of 2.67 mmol L−1, Vmax of 12.58 U mg of protein−1, Kcat of 2.47 s−1 and K cat/Km of 0.93 s−1 mmol L−1. The A. niveus chitinase inhibited the growth of all fungal strains used, especially Trichoderma harzianum (MIC = 22.4 μg mL−1) and Penicillium purpurogenum (MIC = 11.2 μg mL−1). The chitinase produced by A. niveus presented interesting characteristics that indicate its potential of application in different areas.

Spent coffee beans are agro-industrial waste that contain nutrients and bioactive compounds that can be recovered by fungal fermentation-assisted extraction using edible fungal strains. In this study, the metabolite content and antioxidant activity of the aqueous extract of spent coffee beans fermented in a submerged culture using the mycelium of Pleurotus pulmonarius were evaluated. The total carbohydrate, phenol, flavonoid, and caffeoylquinic acid contents of the extract were determined, as well as the antioxidant activity by free radical and cation inhibition, reducing power, and lipid oxidation inhibition. The experimental design was completely randomized using a factorial arrangement, with three independent experimental replicates. The data were examined using analysis of variance (ANOVA) and the Tukey- Kramer mean comparison test (p ≤ 0.05). To determine the association between variables and parameters evaluated, a principal component analysis was used. The results showed that the aqueous extract obtained by submerged culture fermentation using P. pulmonarius and different levels of spent coffee beans presented a high content of metabolites such as carbohydrates (70.2 %), phenols (64.5 %), flavonoids (61.9 %), and caffeoylquinic acid (90.8 %), as well as a higher antioxidant activity by inhibiting the formation of 2,2-diphenyl-1-picrylhydrazyl (DPPH•) and 2,2'-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) (ABTS•+) radicals (31.6 and 31.9 %, respectively), lipid oxidation (70 %), reducing power (14.9 %), and Ferric Reducing Antioxidant Power (FRAP) (89.4 %), compared to the control. Furthermore, the first two main components explained 91.3 % of the variation, revealing that fermented samples with and without mycelium differed in terms of metabolite content and antioxidant activity, which were dependent on the proportion of wasted coffee beans. In conclusion, the fungal fermentation of spent coffee beans is a potential strategy for the recovery of antioxidant ingredients. [ABSTRACT FROM AUTHOR]

Betaine structural analogs are compounds characterized by the presence of positive and negative charges in a single molecule and have been reported to have physiological properties, such as anti-inflammatory activities. In this study, we performed a metabolomic analysis of metabolite composition changes during the fermentation of Neopyropia yezoensis, an edible red alga, with Aspergillus oryzae for 72 h. The results indicated that three specific betaine structural analogs (betaine, stachydrine, and carnitine) exhibited significant changes in production by the end of the 72 h fermentation period. Time-course analysis suggested that betaine was generated from the precursor choline at 12–24 h during the late stage of fungal growth, while stachydrine was generated from the precursor-related compound glutamic acid at 48–72 h during the sporulation stage. However, the contribution of the precursor lysine to the increased production of carnitine during the 12–72 h period was unclear. This study provides useful information on the efficient production of betaine structural analogs by the fungal fermentation of seaweed as well as various other food materials. [ABSTRACT FROM AUTHOR]

Betaine structural analogs are compounds characterized by the presence of positive and negative charges in a single molecule and have been reported to have physiological properties, such as anti-inflammatory activities. In this study, we performed a metabolomic analysis of metabolite composition changes during the fermentation of Neopyropia yezoensis, an edible red alga, with Aspergillus oryzae for 72 h. The results indicated that three specific betaine structural analogs (betaine, stachydrine, and carnitine) exhibited significant changes in production by the end of the 72 h fermentation period. Time-course analysis suggested that betaine was generated from the precursor choline at 12–24 h during the late stage of fungal growth, while stachydrine was generated from the precursor-related compound glutamic acid at 48–72 h during the sporulation stage. However, the contribution of the precursor lysine to the increased production of carnitine during the 12–72 h period was unclear. This study provides useful information on the efficient production of betaine structural analogs by the fungal fermentation of seaweed as well as various other food materials.

In order to explore the effect of fungal fermentation on the flavor quality of different grades of vine tea, hand-made Fu brick tea was processed from first-class vine tea and second-class vine tea. Sensory evaluation, physical and chemical composition analysis and aroma component comparison were contrasted. The results showed that fungal fermentation reduced the bitterness of different grades of vine tea, changed the aroma from grass aroma to the flower-fruit aroma, and had a unique fungal fragrance, and the soup color changed from bright yellow to bright orange. The contents of water extracts of the two fermented vine teas remained basically unchanged, and the contents of free amino acids and soluble sugars decreased to varying degrees. Particularly, the contents of free amino acids decreased significantly by 48.54% and 38.57%, respectively (P

Leathery mycelium materials, made from the vegetative part of filamentous fungi, have garnered significant interest in recent years due to their great potential of providing environmentally sustainable alternatives to animal- and plastic-based leathers. In this systematic patent review, we provide an in-depth overview of the fabrication methods for mycelium materials as leather substitutes recently described in patents. This overview includes strategies for fungal biomass generation and industrial developments in the sector. We discuss the use of various fungal species, plasticizers, crosslinking agents, and post-processing techniques, thereby highlighting potential gaps in scientific knowledge and identifying opportunities, challenges, and concerns in the field. Our analysis suggests that mycelium materials have significant potential for commercialization, with a growing number of companies betting on this new class of biomaterials. However, we also reveal the need for further scientific research to fully understand the properties of these materials and to unlock potential applications. Overall, this patent review delineates the current state of the art in leathery mycelium materials.

Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of tempe production, from soybean soaking to over-fermentation. Fourteen samples of raw soybeans, i.e., soaked soybeans (24 h), steamed soybeans, fungal fermented soybeans, and over-fermented soybeans (up to 72 h), were collected. Untargeted metabolomics by gas chromatography/mass spectrometry (GC–MS) was used to determine soybean transformations from various fermentation times and identify disparity-related metabolites. The results showed that soybeans samples clustered together on the basis of the different fermentation steps. The results also showed that sugar, sugar alcohol, organic acids, and amino acids, as well as fermentation time, contributed to the soybean metabolite profile transformations. During the fermentation of tempe, sugars and sugar alcohols accumulated at the beginning of the process before gradually decreasing as fermentation progressed. Specifically, at the beginning of the fermentation, gentiobiose, galactinol, and glucarate were accumulated, and several metabolites such as glutamine, 4-hydroxyphenylacetic acid, and homocysteine increased along with the progression of fermentation. In addition, notable isoflavones daidzein and genistein increased from 24 h of fermentation until 72 h. This is the first report that provides a complete description of the metabolic profile of the tempe production from soybean soaking to over-fermentation. Through this study, the dynamic changes at each step of tempe production were revealed. This information can be beneficial to the tempe industry for the improvement of product quality based on metabolite profiling. [ABSTRACT FROM AUTHOR]

[Display omitted] • A. niger NRRL 2001 showed promising HTLAP fermentation abilities. • A. niger removed 70 % COD in HTLAP with a COD of 7800 mg/L. • 46–56% of total organic carbon in HTLAP was converted to oxalic acid by A. niger. • Co-culturing A. niger with R. jostii RHA1 was beneficial at low HTLAP loading. To promote the sustainability of hydrothermal liquefaction (HTL) for biofuel production, fungal fermentation was investigated to treat HTL aqueous phase (HTLAP) from corn stover. The most promising fungus, Aspergillus niger demonstrated superior tolerance to HTLAP and capability to produce oxalic acid as a value-added product. The fungal-bacterial co-culture of A. niger and Rhodococcus jostii was beneficial at low COD (chemical oxygen demand) loading of 3800 mg/L in HTLAP, achieving 69% COD removal while producing 0.5 g/L oxalic acid and 11% lipid content in microbial biomass. However, higher COD loading of 4500, 6040, and 7800 mg/L significantly inhibited R. jostii, but promoted A. niger growth with increased oxalic acid production while COD removal remained similar (58–65%). Additionally, most total organic carbon (TOC) in HTLAP was transformed into oxalic acid, representing 46–56% of the consumed TOC. These findings highlighted the potential of fungi for bio-upcycling of HTLAP into value-added products. [ABSTRACT FROM AUTHOR]

This study evaluated the impact of fermentation with Chrysonilia crassa on nutritional composition and antioxidative activity of the mixture of cassava pulp and selected leaves meal. Cassava pulp (60 g) was mixed thoroughly with 35 g leaves meal of either cassava, M. Oleifera, or L. leucocephala, and inoculated with Chrysonilia crassa starter (5 g). The mixture was aerobically incubated for 3 days at room temperature and analyzed for the proximate composition, gross energy, true protein, antioxidant activity, and amino acid content. The fermented products showed higher crude protein, ether extract, ash, and gross energy but lower fibre content than unfermented cassava pulp. Both leaves meal supplementation and fermentation increased the true protein content of cassava pulp. Superior antioxidant activities and higher amino acids were observed in the fermented products than raw cassava pulp. In conclusion, supplementation of leaves meal in conjunction with Chrysonilia crassa-fermentation improved the nutritional values and antioxidant potential of cassava pulp.

Fu Brick Tea (FBT), a distinguished dark tea, derives its unique sensory identity from a specialized fungal fermentation process. However, the effect of core functional fungi on sensory attributes during FBT fungal fermentation still needs to be systematically explored. Employing a synergistic blend of electronic sensory evaluation, microbiomics, and volatile metabolomics, this study delves into the dynamic evolution of fungi and volatile metabolites (VMs) during fungal fermentation. Utilizing fungal sequencing and Gas Chromatography-Mass Spectrometry (GC-MS) techniques, we unveiled 234 OTUs, with g_Eurotium emerging as a dominant fungus. Additionally, we identified 288 contributing VMs, 35 of which exhibited notable fluctuations during fermentation. These associated fungi influenced crucial metabolic pathways, enhancing the synthesis of sweet-scented components like acetophenone, while repressing woody and fecal aromas, exemplified by nerolidol, skatole, and indole. This study reveals the evolution of fungi and VMs during FBT fungal fermentation, and suggests 4 possible pathways of substance synthesis in which fungi may be involved, delivering valuable insights into the nuanced processes governing the quality formation of FBT. • g_Eurotium dominated the FBT fungal fermentation. • The fungal fermentation resulted in a distinctive aroma of green, floral, fresh, cucumber, and fruity. • Fungi modified synthetic pathways, enriching sweet aroma components while reducing woody, waxy, and fecal ones. [ABSTRACT FROM AUTHOR]

Agro-industrial activity in Mexico generates a significant amount of vegetable by-products (37.5 Mt, estimated production), which are generated during the processing of harvested fruits. These agro-industrial by-products are an essential source of nutrients and bioactive compounds that can be reevaluated. In this manuscript, the findings of different investigations are reviewed, in which the use of solid-state fungal fermentation (SSF) for the recovery of compounds from agro-industrial by-products with possible use as ingredients in quail feed is evaluated. Concerning the chemical composition of agro-industrial by-products will depend on the plant species, anatomical region (peel, pulp, and seed), and processing conditions (fresh or dry). These by-products have bioactive components, such as enzymes, vitamins, organic acids, pigments, and phenolic compounds (phenolic acids and flavonoids). As an alternative to conventional and unconventional extraction methods, SSF is a novel method for recovering bioactive components from agroindustrial by-products of crops, such as apple, wheat, corn, cassava, rice, potato, pomegranate, blueberry, chickpea, and orange. The bioactive components recovered by SSF are an alternative with potential use as additives for quail feed. [ABSTRACT FROM AUTHOR]

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Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporusfermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters. [ABSTRACT FROM AUTHOR]

Tempe is fermented soybean from Java, Indonesia, that can serve as a functional food due to its high nutritional content and positive impact on health. Although the tempe fermentation process is known to affect its nutrient content, changes in the metabolite profile during tempe production have not been comprehensively examined. Thus, this research applied a metabolomics approach to investigate the metabolite profile in each step of tempe production, from soybean soaking to over-fermentation. Fourteen samples of raw soybeans, i.e., soaked soybeans (24 h), steamed soybeans, fungal fermented soybeans, and over-fermented soybeans (up to 72 h), were collected. Untargeted metabolomics by gas chromatography/mass spectrometry (GC–MS) was used to determine soybean transformations from various fermentation times and identify disparity-related metabolites. The results showed that soybeans samples clustered together on the basis of the different fermentation steps. The results also showed that sugar, sugar alcohol, organic acids, and amino acids, as well as fermentation time, contributed to the soybean metabolite profile transformations. During the fermentation of tempe, sugars and sugar alcohols accumulated at the beginning of the process before gradually decreasing as fermentation progressed. Specifically, at the beginning of the fermentation, gentiobiose, galactinol, and glucarate were accumulated, and several metabolites such as glutamine, 4-hydroxyphenylacetic acid, and homocysteine increased along with the progression of fermentation. In addition, notable isoflavones daidzein and genistein increased from 24 h of fermentation until 72 h. This is the first report that provides a complete description of the metabolic profile of the tempe production from soybean soaking to over-fermentation. Through this study, the dynamic changes at each step of tempe production were revealed. This information can be beneficial to the tempe industry for the improvement of product quality based on metabolite profiling.

Corn wet distiller’s grain with solubles (WDGS) used as a feeding ingredient to monogastric animal diets is limited due to its imbalanced key amino acids, high fiber and potential existance of mycotoxins. Fermentation of WDGS by edible fungi has potential of upgrading the feedstock into nutritional and low-risk feeding ingredient for monogastric animals. In this study, four different fungi Aspergillus oryzae, Rhizopus oryzae, Mucor indicus and Trichoderma reesei were employed to ferment the mixture of WDGS and soybean hull at 75/25 ratio at 28 °C for 6–9 days. Urea at different concentration was supplied as additional nitrogen source. Results showed that, M. indicus improved total amino acids yield by 13.3% with over 95% consumption of the supplied urea at 1% N. Meanwhile, T. reesei degraded structural polysaccharides by 41% and concentrated amino acids by 19%. In addition, phytate was degraded by 53, 56, 31 and 20% with A. oryzae, R. oryzae, M. indicus, and T. reesei, respectively. Total aflatoxin and deoxynivalenol was detoxified via T. reesei by 52.8% and 92.9%, respectively, while zaeralenone was detoxified via M. indicus by 89.2%. This study demonstrated a feasible way of producing nutritional-improved monogastric feeding ingredient from corn-ethanol plant. [ABSTRACT FROM AUTHOR]

[Display omitted] • Fu brick tea fermentation significantly alters the chemical composition of the tea. • Flavonoids, polyphenols, sugars, amino acids, & catechins reduce in fermented tea. • Free amino acids and polysaccharides increase in golden flowers (GF) • Higher levels of bitter-tasting compounds concentrated in the separated tea leaves. • Higher levels of floral and fungal aroma compounds concentrated in golden flowers. The differences in and distributions of the quality components of Fu brick tea before and after flowering (also called fungal fermentation and known as "Fahua" in China) remain unclear, and the standard of judging quality by the number of golden flowers (GFs; yellow closed capsules of Eurotium cristatum spores) by consumers lacks a scientific foundation. In this study, Fu brick tea (AFT) was obtained from pre-flower raw dark tea (BFT) through the traditional processing of Fu brick tea. The AFT was then hand-selected and divided into pure tea (SFT) and GFs. It was found that the flavonoid, tea polyphenol, free amino acid, aqueous extract, and ester-type catechin content in the AFT were all significantly lower than in the BFT (p < 0.05); the content of 34 types of volatile compound was significantly higher (26 alkanes, 4 alkenes, 2 alcohols, 1 ester, 1 aldehyde) (p < 0.05), and the content of 14 types of volatile compound was significantly lower (6 alkanes, 4 alcohols, 2 esters, 1 ketone, 1 alkene) than in the BFT (p < 0.05). Furthermore, the content of 39 types of nonvolatile substances, including four carboxylic acids, three flavonoids, and D-Arabitol, amino acids and their derivatives, was significantly higher in the AFT (p < 0.05). The content of flavonoids and their derivatives, including 24 types of saturated alkanes and seven types of aldehydes and esters of volatile compounds (3 alkenes, 2 alcohols, 1 ester, and 1 aldehyde) (p < 0.05), was significantly higher in the SFT than in the GFs (p < 0.05). The GFs had significantly higher content of water-soluble leachate, maltose, glycosylated flavonoids, D-salicylose, and amino acids and their derivatives than the SFT (p < 0.05). Widdrol, linalool, N-octanal, and 25 other volatile compounds (9 alkenes, 9alcohols, s aldehydes, 1 ester, 1 alkane, 1 ketone, 1 Naphthalene) were detected only in the GFs. [ABSTRACT FROM AUTHOR]

Canola or rapeseed meal is a source of high-value protein, vitamins, and minerals. However, its feeding application for monogastric animals has been impeded due to the presence of antinutrients and undigestible fiber. Microbial bioconversion can be a viable method to degrade these components, increase the content of proteins and key amino acids, and improve the digestibility. In this study, edible Pleurotus ostreatus was inoculated on the canola meal for the fungal bioconversion. To assess the optimum fermentation conditions, critical feed parameters of the fermented samples were analyzed and compared to the non-fermented meal. The optimum growth conditions of P. ostreatus were at 65% moisture content and 8 days of fermentation. Illumination before spore germination and agitation during the cell cultivation could negatively affect the fungal protein production. With the bioconversion using P. ostreatus , the protein content of the fermented canola meal increased by 19.2%; meanwhile, the glucosinolates, sinapine, and phytate content of the meal decreased by 96.7%, 95.5%, and 55.0%, respectively. The total lipid content of the fermented samples decreased as this fungus is lipolytic rather than lipogenic. Furthermore, the applied treatment did not have any adverse effects on the in vitro digestibility of dry matter (DM) in the fermented meal. The obtained data demonstrate the feasibility of the P. ostreatus fermented canola meal to be applied as an economical, high-quality supplement in the monogastrics industry. [Display omitted] • Bioconversion using Pleurotus ostreatus increased protein content of the fermented canola meal by 19.2%. • Illumination before spore germination and agitation during cultivation could negatively affect fungal protein production. • Fungal fermentation increased methionine, isoleucine, phenylalanine, and tyrosine content of the meal. • Fermentation resulted in glucosinolates, sinapine, and phytate content reduction by 96.7%, 95.5%, and 55.0%, respectively. • P. ostreatus has high capability to improve canola meal's feed quality. [ABSTRACT FROM AUTHOR]

[Display omitted] • Red Sour Soup (RSS) post-fermentation increased flavor substances by over 25 % total amount. • L. acetotolerans induced over 50 % lactic acid increase and formed lactic acid-dominate sour taste. • Alcohols and short-chain acids increased in early- and middle-stage and then decreased. • Butyric acid was the maximum odor contributor, followed by esters. • Acid-resistant fungi induced rapid increase of esters in late-stage with low pH values. Flavor and chemical changes with microbial succession during Red-Sour-Soup (RSS) post-fermentation were urgent to be revealed for quality control. RSS post-fermentation could be divided into three stages according to acidity, nutrients exhausting and total colony counts, without coliform bacteria growth nor nitrite peak was observed. Lactobacillus acetotolerans induced over 50 % increase of lactic acid, finally conducing to the lactic acid-dominated sour taste of RSS. The volatile compounds totally increased by 25.70 % in chili sauce and 32.58 % in tomato sauce (p < 0.05). In early-/middle-stage (pH > 3.5), alcohols and short-chain fatty acids increased, and butyric acid with unpleasant odor became the maximum flavor contributor. Nevertheless, in late-stage (pH < 3.5), with the reduction of alcohols and fatty acids, esters, 2-nonanone and terpenoids with pleasant flavors increased by Clavispora lusitaniae , Pichia , Cladosporium delicatulum and Rozellomycota sp.. In conclusion, the post-fermentation, especially L. acetotolerans metabolism and aciduric fungal esterification were essential for RSS characteristic flavor formation. [ABSTRACT FROM AUTHOR]

Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed. Results: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L- alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice. Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products. [J Adv Vet Anim Res 2019; 6(2.000): 168-173]

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Copyright of Journal of Agriculture & Nature / Kahramanmaraş Sütçü İmam Üniversitesi Tarım & Doğa Dergisi is the property of Kahramanmaras Sutcu Imam Universitesi and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Schematic diagram for the sources of typical volatiles of Fu brick tea. RDT: volatiles from raw dark tea; ECE: volatiles formed from the extracellular enzymes pathways of Aspergillus cristatus ; typicalFBT: typical volatiles of Fu brick tea; non-Contributor: volatiles with a ROAV below 1 were considered to be unable to contribute to the aroma; FBTaroma: volatiles with ROAV over 1 were considered as aroma contributors to Fu brick tea. [Display omitted] • Volatile profiles of Aspergillus cristatus were rich in 1-octen-3-ol and 3-octanone. • 44 volatiles varied notably in all 3 groups of Fu brick tea after fermentation. • 1-Octen-3-ol increased dramatically after Fu brick tea fermentation. • Volatile profiles of Fu brick tea and parallel fungal cultures varied considerably. • Formation of key aroma compounds was mainly via microbial extracellular enzymes. Fu brick tea (FBT) has unique "fungal flower" aroma traits, but its source of crucial aroma compounds is still controversial. Aspergillus cristatus is the dominant fungus that participated in the fermentation of FBT. In this study, volatiles of Aspergillus cristatus and corresponding fermented FBT were examined using GC × GC-Q-TOFMS. A total of 59 volatiles were shared by three strains of Aspergillus cristatus isolated from representative FBT. Among them, 1-octen-3-ol and 3-octanone were the most abundant. A total of 133 volatiles were screened as typical FBT volatiles from three FBTs fermented by the corresponding fungi. Aspergillus cristatus and FBT had only 29 coexisting volatiles, indicating that the volatiles of Aspergillus cristatus could not directly contribute to the aroma of FBT. The results of no significant correlation between volatile content in FBT and volatile content in Aspergillus cristatus suggested that intracellular metabolism of Aspergillus cristatus was not a direct driver of FBT aroma formation. Metabolic pathway analysis and proteomic analysis showed that the aroma in FBT was mainly formed by the enzymatic reaction of extracellular enzymes from Aspergillus cristatus. This study enriched our understanding of Aspergillus cristatus in the aroma formation process of FBT. [ABSTRACT FROM AUTHOR]

The protein shortage for the world's population in the near future has prompted scientists to develop novel methods for the sustainable production of dietary proteins from various alternative sources. In this study, the application of the bioseparation technique known as microwave-assisted three phase partitioning (MATPP) was explored to simultaneously extract and separate proteins from brewer's spent grain (BSG) after fungal fermentation. The results of the study indicated that MATPP (82.2%) recovered twice the amounts of proteins from fermented BSG compared to three phase partitioning (TPP) (41.8%). Besides, no significant differences (p > 0.05) were observed in terms of amino acid composition, protein pattern, and some functional properties between the fermented BSG proteins (FBPs) obtained via TPP and MATPP. Additionally, MATPP was found to increase the antioxidant activities of FBPs. These findings suggest that MATPP holds great potential for industrial-scale protein recovery attributed to its effectiveness, simplicity, and speed. Microwave-assisted three phase partitioning (MATPP) is an emerging bioseparation technique that could simultaneously extract, separate, and partially purify proteins from protein-rich plant materials effectively within a relatively short timeframe. The fact that the microwave used does not significantly alter most of the physicochemical properties of the plant protein hydrolysates certainly supports the adoption of the technique in industry settings. MATPP demonstrates significant potential for industrial-scale utilization due to its efficiency, simplicity and potential cost reduction in production. • TPP and MATPP were employed to extract proteins from BSG after fungal fermentation. • The protein yield doubled by using MATPP compared to TPP. • MATPP- and TPP-extracted protein hydrolysates showed no differences in most properties. • Higher antioxidant activities were exhibited by MATPP-extracted protein hydrolysates. • MATPP shows great promise for implementation in industrial settings. [ABSTRACT FROM AUTHOR]

Fungal fermented foods are nutritious, environmentally friendly and sustainable protein sources. To develop fungal fermented food with acceptable sensory characteristics, it is important to assess factors that can affect the sensory characteristics of the product. The current study aimed to investigate the correlations between the chemical and microbiological characteristics and sensory characteristics of fungal fermented food. Soybeans were fermented using five local Indonesian strains of the genus Rhizopus sp. and one strain of industrial starter to mimic traditional Indonesian tempe. The chemical (amino acid and ammonia content), microbiological (lactic acid bacteria, proteolytic bacteria and yeast) and sensory characteristics of the fermented products were examined. The results showed that there is a correlation between the chemical properties, particularly glutamic acid and aspartic acid, and the overall liking of different types of tempe. In general, Rhizopus oligosporus-fermented products had better sensory characteristics than those fermented with Rhizopus oryzae and Rhizopus delemar. The sensory characteristics of the fermented products in this work made from isolates are comparable to those made with an industrial starter culture. In addition, taste and texture affect the overall liking of the product. The results of this study contribute to the development of acceptable sensory fungal fermented food and, in particular, the screening of potential starters.

The present work was designed to investigate the changes in the phenolic composition and antioxidant activities of native and fermented Prinsepia utilis Royle seeds during a simulated gastrointestinal digestion in vitro. Results revealed that Prinsepia utilis Royle seeds contained high phenolic content and exhibited good antioxidant activities. Gastrointestinal (GI) digestion could significantly increase the bioaccessibility of phenolics and the antioxidant activity of the native seeds. These parameters could be further increased by fungal fermentation during GI digestion compared with those of the native seed. A total of 19 phenolics were identified and quantified. Among these phenolics, vanillic acid hexoside, protocatechuic acid, primeveroside salicylic acid, and rutin were the predominant ones. The present results indicated that fermentation remarkably affected the bioaccessibility of phenolics and the bioactivities of food during GI digestion and might help maximize the potential applications of native and fermented P. utilis Royle seeds.

In the present study, rice bran, one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae. The fermented rice bran extracts were tested for their functional properties and compared to the non-fermented counterparts. Antioxidant activities as well as phenolics and organic acid contents were evaluated. Skincare-related functionalities were also tested by evaluating tyrosinase and elastase inhibition activities. Tyrosinase inhibition activity, measured to determine the anti-pigmentation effect of extracts, was found to be the highest in the extract of rice bran fermented with A. oryzae (56.18%) compared to other extracts. In determining the anti-aging effect of fermented rice bran extracts, the same extract showed the highest elastase inhibition activity with a value of 60.52%. Antioxidant activities were found to be highest in the mix-cultured rice bran extract. The results of phenolic and organic acid content were varied; the major phenolic acid detected was ferulic acid with a value of 43.19 μg/ml in the mix-cultured rice bran extract. On the other hand, citric acid was the major organic acid detected, with the highest content found in the same extract (214.6 mg/g). The results of this study suggest that the fermented rice bran extracts may have the potential to be further exploited as ingredients in cosmetics as well as in antioxidant-rich products.

Abstract Marine sources especially crustaceans have been extensively used worldwide for the production of chitosan. However, limited availability as well as variations in the properties of the derived chitosan is a serious drawback of utilizing marine sources for chitosan production. This study investigated sustainable and green approach of fungal chitosan production using paper mill wastewater as a cheap and easily available substrate. The fungus Penicillium citrinum IITG_KP1 used in this study was initially isolated from an infected bamboo shoot. Addition of acetic acid at low levels led to a 150% increase in the yield of chitosan from 95 g/kg to 138 g/kg of dry fungal biomass. This result correlated well with an increase in xylose uptake rate due to acetic acid addition that was confirmed by enhanced activity of xylose reductase (XR) and xylitol dehydrogenase (XDH) enzymes in the presence of acetic acid. Very high COD removal efficiency (75%) along with 70% phenolic reduction and 84% decolourization efficiency of the raw paper mill wastewater without any prior pre-treatment was further achieved by carrying out the fungal fermentation using a bioreactor under batch mode of operation. The fungal chitosan showed properties comparable with those of a commercially available standard. Graphical abstract Image 1059 Highlights • Acetic acid induced chitosan production by P. citrinum biomass. • A novel method of fungal chitosan production using industrial wastewater is reported. • Batch mode of bioreactor operation is highly efficient for wastewater COD removal and chitosan production. • The fungal chitosan produced has properties comparable with those of the commercially available standards. [ABSTRACT FROM AUTHOR]

Objective: This study was aimed at evaluating the effect of fermentation using Chrysonillia crassa and Monascus purpureus on nutritional qualities, antioxidant, and antimicrobial activities of the used rice as a poultry feed ingredient. Materials and Methods: The used rice was soaked, steamed, and spread on a tray to cool. Suspension of M. purpureus or C. crassa was inoculated on the steamed used rice, and then mixed thoroughly. Afterward, the mixture was spread out on the tray, which was then covered with an aluminum foil. It was aerobically incubated for 7 and 4 days for the M. purpureus- and C. crassa-inoculated used rice, respectively. Subsequent to sun drying, the fermented used rice was grounded and analyzed. Results: Crude protein and ash contents were higher (p < 0.05) in the used rice fermented with C. crassa or M. purpureus than in the unfermented. Conversely, carbohydrate content was lower (p < 0.05) in the fermented compared with the unfermented. Gross energy and energy from fat were higher (p < 0.05) in the used rice fermented with M. purpureus than the unfermented. Amino acids L-methionine, L-serine, L-glutamic acid, L-valine glycine, L-leucine, L proline, L-threonine, L-histidine, and L-Sistine were higher (p < 0.05) in M. purpureus-fermented used rice than in C. crassa-fermented and the unfermented used rice. However, amino acids L-isoleucine, L-alanine, L-lysine, and L-tryptophan were higher (p < 0.05) in the used rice fermented with both C. crassa and M. purpureus, compared with the unfermented. L-tyrosine content was higher (p < 0.05) in M. purpureus-fermented used rice than in the unfermented. Furthermore, the antioxidant activities of the fermented products were higher (p < 0.05) than that of the unfermented. In addition, the antimicrobial activities of the fermented products against Staphylococcus aureus were higher (p < 0.05) than that of the unfermented used rice. Conclusion: In conclusion, the used rice fermented using C. crassa and M. purpureus improved the nutritional quality, as well as the antioxidant and antimicrobial activities of the products. [ABSTRACT FROM AUTHOR]

Abstract: Commercial de‐fatted groundnut oil cake (GNC) fermented with the fungus Aspergillus niger was evaluated as a fishmeal alternative in the diet of Penaeus vannamei. A 45‐day growth trail was performed using nine iso‐nitrogenous and iso‐lipidic diets. Untreated/fermented GNC was included at the rate of 0 (control), 25, 50, 75 and 100 g/kg by replacing fishmeal (w/w). Each diet was randomly assigned to triplicate group of 20 shrimps (initial weight of 3.09 ± 0.03 g). Results revealed that shrimp fed with diets having untreated GNC up to 50 g/kg has no significant difference in growth, whereas the inclusion level was enhanced to 100 g/kg with fermented GNC with no deleterious effect. The negative linear trend was found for SGR with increasing the inclusion of both untreated and fermented GNC. The feed and protein efficiency measures, viz. feed conversion ratio, protein efficiency ratio and apparent protein utilization, were better in shrimps fed with diets having fermented GNC than those fed the respective level of untreated GNC. The broken‐line analysis indicated that the inclusion of 72.5 g/kg fermented GNC showed the best FCR. No significant difference was observed in survival (86.67%–96.67%) between the dietary treatments. There was a significant difference in ether extract of shrimp between the treatments, whereas other parameters were not affected. Haemolymph indices showed a significant difference in total protein, glucose, cholesterol and triglycerides between control and test diets. The results conclude fermented GNC, which can be better than untreated one in the diet of shrimp. [ABSTRACT FROM AUTHOR]

A low cost extraction procedure, based on the use of a hard cap espresso machine, has been developed for the extraction of myricetin, quercetin, luteolin and kaempferol from vegetables by using 50 mL of ethanol in water (80% v/v) in <30 s. Direct determination of extracts were carried out by liquid chromatography with diode array detection (LC-DAD), offering limit of detection values from 3 to 8 μg g −1 . Intra and inter-day precision ranged from 8 to 16%, and from 10 to 23%, respectively. Quantitative recoveries were assessed from leek and Habanero, Thai, and red chili samples spiked at different flavonoid concentrations with values ranging from 100 to 110%, from 80 to 108%, from 74 to 88%, and from 70 to 115%, respectively. Efficiency of the proposed extraction procedure was compared with ultrasound-assisted extraction and free quercetin was determined directly in onion samples and after a hydrolysis of extracts and/or fungal fermentation. [ABSTRACT FROM AUTHOR]

To analyze the content change of the nephrotoxic substances, aristolochic acid derivates (AAs) in the roots of Aristolochia debilis and the products generated from the solid-state fermentation of six different medicinal fungi by HPLC-ESI-TOF-MS, the chromatographic separation was carried out on C18 column at 30°C with the DAD detector. The elution was performed using the mobile phase of acetonitrile (A) and 0.2% acetic acid (B). Several new peaks were found in the scale of 0-20 min elution of HPLC diagram in the fermentation products. The ESI-MS detection (negative ion mode) was carried out by post-column flow splitting method following the automatic injection. Seven AAs in the fermentation products and A. debilis were deduced, which were recognized as AAIa or IIIa (1), AAVIa (2), AAIVa, Va, VIIa or VIIIa (3); AAII (4); AAIII (5); AAI (6); AAIV or VII (7). The areas of almost all these seven components existing originally in the corresponding crude drug decreased after the fermentation process, suggesting that fermentation is an effective way of lowering the nephrotoxicity induced by AAs in Chinese medicines similar with A. debilis. In addition, Optimized HPLC-MS method is helpful to AAs content identification. [ABSTRACT FROM AUTHOR]

• Changes of volatile compounds were clarified during fermentation over 9 d. • Critical aroma components in the fermented samples were exhibited. • Aroma-active compounds from the fermented sample of 7 d were discussed. • Possible metabolic pathways of several key compounds were drawn. Instant dark tea (IDT) was prepared by liquid-state fermentation inoculating Eurotium cristatum. The changes in the volatile compounds and characteristic aroma of IDT during fermentation were analyzed using gas chromatography-mass spectrometry by collecting fermented samples after 0, 1, 3, 5, 7, and 9 days of fermentation. Components with high odor activity (log 2 FD ≥ 5) were verified by gas chromatography–olfactometry. A total of 107 compounds showed dynamic changes during fermentation over 9 days, including 17 alcohols, 7 acids, 10 ketones, 11 esters, 8 aldehydes, 37 hydrocarbons, 4 phenols, and 13 other compounds. The variety of flavor compounds increased gradually with time within the early stage and achieved a maximum of 79 compounds on day 7 of fermentation. β -Damascenone showed the highest odor activity (log 2 FD = 9) in the day 7 sample, followed by linalool and geraniol. These results indicate that fungal fermentation is critical to the formation of these aromas of IDT. [ABSTRACT FROM AUTHOR]

Okara (soybean residue) is an ideal erythritol feedstock due to its low price and high-nutrient content. Fungal-fermentations were carried out in okara using in-house enzyme pools generated by Mucor flavus or Trichoderma reesei to make okara more accessibility in the subsequent erythritol production using Yarrowia lipolytica . Mucor -fermented okara produced a high erythritol yield because of its special component and micromorphology. Five days is the optimal period for Mucor fermentation. Different fermentation modes were compared in terms of erythritol production and yield. The concentration of Mucor -fermented okara in erythritol fermentation medium was optimal at 30.0 g/L. Moreover, 40.0 g/L NaCl was added as the osmotic regulator. No extra ingredient was needed during this process. Results of 5-L fermentations showed that an erythritol titer of 14.7 g/L, with a yield of 0.49 g/g okara was obtained. These findings indicated that Mucor -fermented okara was an economically alternative feedstock for low-cost erythritol production. [ABSTRACT FROM AUTHOR]

The present work was designed to investigate the changes in the phenolic composition and antioxidant activities of native and fermented Prinsepia utilis Royle seeds during a simulated gastrointestinal digestion in vitro . Results revealed that Prinsepia utilis Royle seeds contained high phenolic content and exhibited good antioxidant activities. Gastrointestinal (GI) digestion could significantly increase the bioaccessibility of phenolics and the antioxidant activity of the native seeds. These parameters could be further increased by fungal fermentation during GI digestion compared with those of the native seed. A total of 19 phenolics were identified and quantified. Among these phenolics, vanillic acid hexoside, protocatechuic acid, primeveroside salicylic acid, and rutin were the predominant ones. The present results indicated that fermentation remarkably affected the bioaccessibility of phenolics and the bioactivities of food during GI digestion and might help maximize the potential applications of native and fermented P. utilis Royle seeds. [ABSTRACT FROM AUTHOR]

In the present study, rice bran, one of the most abundant agricultural by-products in Malaysia, was fermented with single and mixed cultures of Aspergillus oryzae and Rhizopus oryzae . The fermented rice bran extracts were tested for their functional properties and compared to the non-fermented counterparts. Antioxidant activities as well as phenolics and organic acid contents were evaluated. Skincare-related functionalities were also tested by evaluating tyrosinase and elastase inhibition activities. Tyrosinase inhibition activity, measured to determine the anti-pigmentation effect of extracts, was found to be the highest in the extract of rice bran fermented with A. oryzae (56.18%) compared to other extracts. In determining the anti-aging effect of fermented rice bran extracts, the same extract showed the highest elastase inhibition activity with a value of 60.52%. Antioxidant activities were found to be highest in the mix-cultured rice bran extract. The results of phenolic and organic acid content were varied; the major phenolic acid detected was ferulic acid with a value of 43.19 μg/ml in the mix-cultured rice bran extract. On the other hand, citric acid was the major organic acid detected, with the highest content found in the same extract (214.6 mg/g). The results of this study suggest that the fermented rice bran extracts may have the potential to be further exploited as ingredients in cosmetics as well as in antioxidant-rich products. [ABSTRACT FROM AUTHOR]

Background: Anaerobic digestate is the effluent from anaerobic digestion of organic wastes. It contains a significant amount of nutrients and lignocellulosic materials, even though anaerobic digestion consumed a large portion of organic matters in the wastes. Utilizing the nutrients and lignocellulosic materials in the digestate is critical to significantly improve efficiency of anaerobic digestion technology and generate value-added chemical and fuel products from the organic wastes. Therefore, this study focused on developing an integrated process that uses biogas energy to power fungal fermentation and converts remaining carbon sources, nutrients, and water in the digestate into biofuel precursor-lipid. Results: The process contains two unit operations of anaerobic digestion and digestate utilization. The digestate utilization includes alkali treatment of the mixture feed of solid and liquid digestates, enzymatic hydrolysis for monosugar release, overliming detoxification, and fungal fermentation for lipid accumulation. The experimental results conclude that 5 h and 30 °C were the preferred conditions for the overliming detoxification regarding lipid accumulation of the following fungal cultivation. The repeated-batch fungal fermentation enhanced lipid accumulation, which led to a final lipid concentration of 3.16 g/L on the digestate with 10% dry matter. The mass and energy balance analysis further indicates that the digestate had enough water for the process uses and the biogas energy was able to balance the needs of individual unit operations. Conclusions: A fresh-water-free and energy-positive process of lipid production from anaerobic digestate was achieved by integrating anaerobic digestion and fungal fermentation. The integration addresses the issues that both biofuel industry and waste management encounter-high water and energy demand of biofuel precursor production and few digestate utilization approaches of organic waste treatment. [ABSTRACT FROM AUTHOR]

Background: Animal wastes are of particular environmental concern due to greenhouse gases emissions, odor problem, and potential water contamination. Anaerobic digestion (AD) is an effective and widely used technology to treat them for bioenergy production. However, the sustainability of AD is compromised by two by-products of the nutrient- rich liquid digestate and the fiber-rich solid digestate. To overcome these limitations, this paper demonstrates a biorefinery concept to fully utilize animal wastes and create a new value-added route for animal waste management. Results: The studied biorefinery includes an AD, electrocoagulation (EC) treatment of the liquid digestate, and fungal conversion of the solid fiber into a fine chemical—chitin. Animal wastes were first treated by an AD to produce methane gas for energy generation to power the entire biorefinery. The resulting liquid digestate was treated by EC to reclaim water. Enzymatic hydrolysis and fungal fermentation were then applied on the cellulose-rich solid digestate to produce chitin. EC water was used as the processing water for the fungal fermentation. The results indicate that the studied biorefinery converts 1 kg dry animal wastes into 17 g fungal biomass containing 12 % of chitin (10 % of glucosamine), and generates 1.7 MJ renewable energy and 8.5 kg irrigation water. Conclusions: This study demonstrates an energy positive and freshwater-free biorefinery to simultaneously treat animal wastes and produce a fine chemical—chitin. The sustainable biorefinery concept provides a win-win solution for agricultural waste management and value-added chemical production. [ABSTRACT FROM AUTHOR]

The present study was conducted in order to improve the nutritive value of plant feed ingredients. Rapeseed meal (RM), soybean meal (SM), algal meal (AM; made from Gelidiaceae algae), and macrophyte meal (MM; made from Egeria densa ) were cultured (fermented) with three species of white-rot fungi — Trametes coccinea (+ T), Lentinula edodes (+ L), and Pleurotus sajor-caju (+ P) — for 6 weeks at 38 °C (+ T) or 28 °C (+ L, + P). The controls were not cultured. The neutral detergent fiber (NDF) content of RM decreased significantly in RM + T (25%) and RM + L (26%) compared with RM control (35%). NDF content of SM decreased significantly in SM + T (5.0%) and SM + L (5.2%) compared with SM control (8.1%). NDF content of AM decreased significantly in AM + T (20%), AM + L (59%), and AM + P (33%) compared with AM control (62%). However, NDF content of MM did not decrease by fungal culture compared with MM control (30%). In vitro degradability of NDF was high in RM + T (49%), RM + L (41%), SM + T (50%), and AM + T (78%) compared with respective controls (0%). Yield rates of the fermented ingredients ranged from 57% (RM + L) to 84% (AM + L). Crude protein (CP) content of RM tended to increase in RM + T (51%) and RM + L (56%) compared with RM (46%). CP content of SM increased significantly in SM + T (62%) compared with SM (51%). CP content of AM tended to increase in AM + T (40%) compared with AM (27%). Among these fermented materials, four with low NDF and high CP content were selected ( i.e. , RM + T, RM + L, SM + T, and AM + T). These, together with respective controls, were evaluated for their in vivo digestibility using rainbow trout. Digestibilities of CP, organic matter, and dry matter tended to be lower in fungal cultured than control samples. However, the amount of CP absorbed was higher with cultured ingredients than the controls due to the increased CP content by fermentation. Digestibility of phosphorus (P) in RM increased significantly in RM + T (100%) and RM + L (86%) compared with RM (52%). Digestibility of P in SM was 100% for SM + T and SM control. Digestibility of P in AM tended to increase in AM + T (100%) compared with AM (89%). Digestibilities (absorption) of Mg, Zn, and Cu in RM tended to increase by fungal fermentation due presumably to the decrease in phytate content. These results collectively suggest that fungal fermentation of plant feed ingredients is a cost-effective approach to increasing the nutritive value and decreasing the environmental burden of fish feeds. [ABSTRACT FROM AUTHOR]

Canola meal is an abundant and economic source of energy and nutrients for production animals, but it contains more antinutrients, less protein, and has a lower nutrient digestibility compared to soybean meal. In this study, mechanical fractionation and solid-state fungal fermentation were conducted to improve nutrient profile and reduce antinutrient content of canola meal. Mechanical processing, including milling, sieving, and air classification, was used to fractionate canola meal and redistribute its components in different fractions. Then these fractions were inoculated for fungal fermentation. The results showed that 12-day solid-state fermentation with Pleurotus ostreatus increased the protein content in all fractions by 11–18 %, decreased sinapine, glucosinolates, and phytate up to 99.8 %, 98.8 % and 75.8 %, respectively, and increased the in vitro digestibility of selective fractions. Overall, Pleurotus ostreatus -based solid-state fermentation has the potential to be an effective treatment to improve the nutritional profile of canola meal. [Display omitted] • Pleurotus ostreatus could grow on different particle sizes of canola meal with variable protein and fiber content. • Pleurotus ostreatus -based solid-state fermentation of mechanically fractionated canola meal increased its protein content. • Fungal fermentation degraded glucosinolates and phytate up to 98.8 % and 75.8 %, respectively. • Sinapine content of all fractions reduced by 96.8–99.8 % after fungal fermentation. • Combining fungal fermentation with mechanical fractionation effectively improved the nutritional profile of canola meal. [ABSTRACT FROM AUTHOR]

Aim This work was conducted to produce, purify and characterize biosurfactants from Aspergillus flavus AF612 isolated from citrus fruit. Methods and results Biosurfactant named 'Uzmaq' was isolated from A. flavus AF612. The chemical characterization of the biosurfactant was conducted. Biosurfactant Uzmaq produced by A. flavus, was composed of methoxy phenyl oxime glycosides. Two molecular forms of the biosurfactant, Uzmaq-A and Uzmaq-B were isolated. Biological properties (antifungal activity) were evaluated. The fractions of the biosurfactant were isolated and their surface properties were analysed. Uzmaq-A and Uzmaq-B had critical micelle concentration (CMC) around 170 and 80 mg l−1, and lowered surface tension of water up to 20 and 25 m Nm−1 respectively. The biosurfactants were stable at pH 3-12 and temperature up to 80°C. Growth and biosurfactant production kinetics were also analysed. Conclusion Novel biosurfactant Uzmaq was produced from A. flavus, which was composed of methoxy phenyl oxime glycosides. The surface activity of Uzmaq was better than the maximum values of synthetic chemical surfactants. The biosurfactant showed antifungal activity and self-assembling properties. Significance and Impact of the Study Aspergillus flavus AF612 can be used for commercial production of Uzmaq that may be employed for controlled drug release applications and bioremediation. [ABSTRACT FROM AUTHOR]