Cooperative metabolism in mixed culture solid-state fermentation
Okara and brewer's spent grain (BSG) are manufacturing side streams that contribute significantly to food waste. In this study, solid-state fermentation (SSF) was performed using okara and BSG as substrates to investigate the effects of fermentation using pure and mixed cultures of Aspergillus...
| Main Authors: | , |
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| Other Authors: | |
| Format: | Journal Article |
| Language: | English |
| Published: |
2022
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| Online Access: | https://hdl.handle.net/10356/159568 |
| _version_ | 1811680013841334272 |
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| author | Ong, Adwin Lee, Ken Chi-Lik |
| author2 | School of Physical and Mathematical Sciences |
| author_facet | School of Physical and Mathematical Sciences Ong, Adwin Lee, Ken Chi-Lik |
| author_sort | Ong, Adwin |
| collection | NTU |
| description | Okara and brewer's spent grain (BSG) are manufacturing side streams that contribute significantly to food waste. In this study, solid-state fermentation (SSF) was performed using okara and BSG as substrates to investigate the effects of fermentation using pure and mixed cultures of Aspergillus oryzae and Bacillus subtilis. The total phenolic content (TPC), crude protein content, and total dietary fibre (TDF) of the fermented substrates were determined to evaluate their nutritional profiles. Okara fermented with a mixed culture under specific conditions produced the highest TPC values, and its TDF profile was the most ideal. These results reflected the presence of cooperative metabolism between Aspergillus oryzae and Bacillus subtilis which afforded greater enhancement in the nutritional profile of substrates compared to that of pure cultures. However, crude protein content could not be accurately determined, and more specific methods of protein quantification and optimisation of sample preparation for BSG in future work is recommended. |
| first_indexed | 2024-10-01T03:18:18Z |
| format | Journal Article |
| id | ntu-10356/159568 |
| institution | Nanyang Technological University |
| language | English |
| last_indexed | 2024-10-01T03:18:18Z |
| publishDate | 2022 |
| record_format | dspace |
| spelling | ntu-10356/1595682022-06-28T01:48:19Z Cooperative metabolism in mixed culture solid-state fermentation Ong, Adwin Lee, Ken Chi-Lik School of Physical and Mathematical Sciences Science::Chemistry Solid-State Fermentation Mixed Culture Fermentation Okara and brewer's spent grain (BSG) are manufacturing side streams that contribute significantly to food waste. In this study, solid-state fermentation (SSF) was performed using okara and BSG as substrates to investigate the effects of fermentation using pure and mixed cultures of Aspergillus oryzae and Bacillus subtilis. The total phenolic content (TPC), crude protein content, and total dietary fibre (TDF) of the fermented substrates were determined to evaluate their nutritional profiles. Okara fermented with a mixed culture under specific conditions produced the highest TPC values, and its TDF profile was the most ideal. These results reflected the presence of cooperative metabolism between Aspergillus oryzae and Bacillus subtilis which afforded greater enhancement in the nutritional profile of substrates compared to that of pure cultures. However, crude protein content could not be accurately determined, and more specific methods of protein quantification and optimisation of sample preparation for BSG in future work is recommended. Nanyang Technological University This research was supported by C.L.K’s Nanyang Technological University SUG. 2022-06-28T01:47:21Z 2022-06-28T01:47:21Z 2021 Journal Article Ong, A. & Lee, K. C. (2021). Cooperative metabolism in mixed culture solid-state fermentation. LWT - Food Science and Technology, 152, 112300-. https://dx.doi.org/10.1016/j.lwt.2021.112300 0023-6438 https://hdl.handle.net/10356/159568 10.1016/j.lwt.2021.112300 2-s2.0-85113201259 152 112300 en LWT - Food Science and Technology © 2021 Elsevier Ltd. All rights reserved. |
| spellingShingle | Science::Chemistry Solid-State Fermentation Mixed Culture Fermentation Ong, Adwin Lee, Ken Chi-Lik Cooperative metabolism in mixed culture solid-state fermentation |
| title | Cooperative metabolism in mixed culture solid-state fermentation |
| title_full | Cooperative metabolism in mixed culture solid-state fermentation |
| title_fullStr | Cooperative metabolism in mixed culture solid-state fermentation |
| title_full_unstemmed | Cooperative metabolism in mixed culture solid-state fermentation |
| title_short | Cooperative metabolism in mixed culture solid-state fermentation |
| title_sort | cooperative metabolism in mixed culture solid state fermentation |
| topic | Science::Chemistry Solid-State Fermentation Mixed Culture Fermentation |
| url | https://hdl.handle.net/10356/159568 |
| work_keys_str_mv | AT ongadwin cooperativemetabolisminmixedculturesolidstatefermentation AT leekenchilik cooperativemetabolisminmixedculturesolidstatefermentation |