Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi
Camelina meal (CAM) was fermented in solid-state using food grade <i>Aspergillus</i> fungi (<i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased th...
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| Format: | Article |
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MDPI AG
2020-04-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/6/2/44 |
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| author | Oladapo Oluwaseye Olukomaiya W. Chrishanthi Fernando Ram Mereddy Xiuhua Li Yasmina Sultanbawa |
| author_facet | Oladapo Oluwaseye Olukomaiya W. Chrishanthi Fernando Ram Mereddy Xiuhua Li Yasmina Sultanbawa |
| author_sort | Oladapo Oluwaseye Olukomaiya |
| collection | DOAJ |
| description | Camelina meal (CAM) was fermented in solid-state using food grade <i>Aspergillus</i> fungi (<i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (<i>p</i> < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (<i>p</i> < 0.05) than that of the unfermented CAM. Phytic acid content reduced (<i>p</i> < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (<i>p</i> < 0.05) bulk density and swelling capacity but reduced (<i>p</i> < 0.05) water absorption capacity. Thus, the study indicated that SSF with <i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal. |
| first_indexed | 2024-03-10T20:15:03Z |
| format | Article |
| id | doaj.art-09430583f60b498fa922e762c2a24e11 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T20:15:03Z |
| publishDate | 2020-04-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-09430583f60b498fa922e762c2a24e112023-11-19T22:36:16ZengMDPI AGFermentation2311-56372020-04-01624410.3390/fermentation6020044Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> FungiOladapo Oluwaseye Olukomaiya0W. Chrishanthi Fernando1Ram Mereddy2Xiuhua Li3Yasmina Sultanbawa4Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Archerfield BC, Coopers Plains, QLD 4108, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Archerfield BC, Coopers Plains, QLD 4108, AustraliaQueensland Department of Agriculture and Fisheries, Archerfield BC, Coopers Plains, QLD 4108, AustraliaPoultry Science Unit, School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, AustraliaCentre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Archerfield BC, Coopers Plains, QLD 4108, AustraliaCamelina meal (CAM) was fermented in solid-state using food grade <i>Aspergillus</i> fungi (<i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (<i>p</i> < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (<i>p</i> < 0.05) than that of the unfermented CAM. Phytic acid content reduced (<i>p</i> < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (<i>p</i> < 0.05) bulk density and swelling capacity but reduced (<i>p</i> < 0.05) water absorption capacity. Thus, the study indicated that SSF with <i>A. sojae</i>, <i>A. ficuum</i> and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.https://www.mdpi.com/2311-5637/6/2/44proximate composition<i>Aspergillus</i> fungisolid-state fermentationcamelina mealprotein molecular distribution |
| spellingShingle | Oladapo Oluwaseye Olukomaiya W. Chrishanthi Fernando Ram Mereddy Xiuhua Li Yasmina Sultanbawa Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi Fermentation proximate composition <i>Aspergillus</i> fungi solid-state fermentation camelina meal protein molecular distribution |
| title | Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi |
| title_full | Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi |
| title_fullStr | Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi |
| title_full_unstemmed | Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi |
| title_short | Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade <i>Aspergillus</i> Fungi |
| title_sort | physicochemical microbiological and functional properties of camelina meal fermented in solid state using food grade i aspergillus i fungi |
| topic | proximate composition <i>Aspergillus</i> fungi solid-state fermentation camelina meal protein molecular distribution |
| url | https://www.mdpi.com/2311-5637/6/2/44 |
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