Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins
Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from <i>Aspergillus niger</i> and <i>Trich...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-12-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/8/1/17 |
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| author | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz Juan Alberto Ascacio-Valdés Juan Carlos Contreras-Esquivel Mónica L. Chávez-González Alaín Martínez-Pérez Guillermo Castillo-Olvera Cristóbal N. Aguilar |
| author_facet | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz Juan Alberto Ascacio-Valdés Juan Carlos Contreras-Esquivel Mónica L. Chávez-González Alaín Martínez-Pérez Guillermo Castillo-Olvera Cristóbal N. Aguilar |
| author_sort | Leidy Johana Valencia-Hernández |
| collection | DOAJ |
| description | Procyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from <i>Aspergillus niger</i> and <i>Trichoderma harzianum</i> strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of <i>A. niger</i> GH1 and <i>A. niger</i> HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that <i>A. niger</i> and <i>T. harzianum</i> strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health. |
| first_indexed | 2024-03-10T01:30:27Z |
| format | Article |
| id | doaj.art-33408c342d68443e998bb117da71ca76 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T01:30:27Z |
| publishDate | 2021-12-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-33408c342d68443e998bb117da71ca762023-11-23T13:43:01ZengMDPI AGFermentation2311-56372021-12-01811710.3390/fermentation8010017Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp ProcyanidinsLeidy Johana Valencia-Hernández0Jorge E. Wong-Paz1Juan Alberto Ascacio-Valdés2Juan Carlos Contreras-Esquivel3Mónica L. Chávez-González4Alaín Martínez-Pérez5Guillermo Castillo-Olvera6Cristóbal N. Aguilar7Bioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza, Saltillo 25280, Coahuila, MexicoDepartamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Carretera al Ingenio Plan de Ayala Vista Hermosa, Ciudad Valles 79010, San Luis Potosi, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza, Saltillo 25280, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza, Saltillo 25280, Coahuila, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza, Saltillo 25280, Coahuila, MexicoDepartamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Carretera al Ingenio Plan de Ayala Vista Hermosa, Ciudad Valles 79010, San Luis Potosi, MexicoDepartamento de Ingenierías, Instituto Tecnológico de Ciudad Valles, Tecnológico Nacional de México, Carretera al Ingenio Plan de Ayala Vista Hermosa, Ciudad Valles 79010, San Luis Potosi, MexicoBioprocesses and Bioproducts Research Group, Food Research Department, School of Chemistry, Universidad Autónoma de Coahuila, Boulevard Venustiano Carranza, Saltillo 25280, Coahuila, MexicoProcyanidins are bioactive molecules with industrial and pharmaceutical relevance, they are present in recalcitrant agro-industrial wastes that are difficult to degrade. In this study, we evaluated the potential consumption of procyanidins from <i>Aspergillus niger</i> and <i>Trichoderma harzianum</i> strains in submerged fermentations. For this purpose, a culture medium containing salts, glucose, and procyanidins was formulated, where procyanidins were added to the medium after the near-total consumption of glucose. The submerged cultures were carried out in amber flasks at 30 °C and 120 rpm. The addition of procyanidins to the culture medium increased the formation of micellar biomass for all the strains used. The use of glucose affected the growth of <i>A. niger</i> GH1 and <i>A. niger</i> HS1, however, in these assays, a total consumption of procyanidins was obtained. These results show that the consumption of procyanidins by fungal strains in submerged fermentations was influenced by the pH, the use of glucose as the first source of carbon, and the delayed addition of procyanidins to the medium. The study showed that <i>A. niger</i> and <i>T. harzianum</i> strains can be used as a natural strategy for the consumption or removal of procyanidins present in recalcitrant residues of risk to the environment and human health.https://www.mdpi.com/2311-5637/8/1/17procyanidins<i>Aspergillus niger</i><i>Trichoderma harzianum</i> |
| spellingShingle | Leidy Johana Valencia-Hernández Jorge E. Wong-Paz Juan Alberto Ascacio-Valdés Juan Carlos Contreras-Esquivel Mónica L. Chávez-González Alaín Martínez-Pérez Guillermo Castillo-Olvera Cristóbal N. Aguilar Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins Fermentation procyanidins <i>Aspergillus niger</i> <i>Trichoderma harzianum</i> |
| title | Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins |
| title_full | Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins |
| title_fullStr | Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins |
| title_full_unstemmed | Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins |
| title_short | Kinetic Study of Fungal Growth of Several Tanninolytic Strains Using Coffee Pulp Procyanidins |
| title_sort | kinetic study of fungal growth of several tanninolytic strains using coffee pulp procyanidins |
| topic | procyanidins <i>Aspergillus niger</i> <i>Trichoderma harzianum</i> |
| url | https://www.mdpi.com/2311-5637/8/1/17 |
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