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Fungal biotransformation of okara into functional food: Comparative species-dependent metabolomic and antioxidant profiles
(2026-01-01)
Farniga, Analdi
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
AbstractOkara, a nutrient-dense by-product of soybean processing, is abundantly produced in many Asian countries and holds significant potential for multiple purposes. Solid-state fungal fermentation represents a promising approach to improve its nutritional quality and functional properties; however, there is currently no research available on how fungal starter selection shapes the metabolites in the final product. This study aimed to investigate and compare the metabolite profiles of okara fermented using five different fungi: three species of Rhizopus (Rhizopus microsporus, Rhizopus oligosporus, and Rhizopus oryzae), Aspergillus oryzae, and Neurospora sitophila. Increased glucan content, which represents the fungal biomass, was observed after all fermentation periods (24 h for Rhizopus spp.; 48 h for A. oryzae; 72 h for N. sitophila). The highest glucan content, at 9.07% w/w, was achieved after fermentation with N. sitophila, representing an 11.20-fold increase, with α-glucan accounting for 6.38%. Meanwhile, R. microsporus yielded the highest β-glucan content at 5.93%, achieving a 20.45-fold increase. The LC-MS results showed that each starter facilitated the expression of different metabolites. A total of 181 metabolites were detected, with Rhizopus spp. notably producing 49–61 unique metabolites, while A. oryzae and N. sitophila distinctively resulted in formation of betaine and L-glutamic acid. In addition, fungal-fermented okara exhibited elevation of phenolic compounds by 2.19- to 4.13-fold and correspondingly possessed superior antioxidant properties compared to non-fermented okara. All told, the present study provides substantial information on considerations in fungal starter selection for fermenting okara.
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Effect of solid-state fermentation using Aspergillus oryzae and Aspergillus niger on bitter and bioactive compounds of Moringa oleifera seed flour
(2024-09-01)
Puspitasari, Candytias
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Pinsirodom, Praphan
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Wattanachaisaereekul, Songsak
Moringa seeds are a valuable source of phenolics and antioxidants when incorporated into food formulations. However, they also have a characteristic bitter taste attributed to the presence of glucosinolate compounds. This study aimed to assess the impact of solid-state fermentation (SSF) with monocultures and co-cultures of Aspergillus oryzae (AO) and Aspergillus niger (AN) on the levels of glucosinolate and phenolic compounds in moringa seed flour. After autoclave sterilization, the most significant reduction of glucosinolates was observed in samples fermented via AO:AN (1:1) co-culture, accompanied by a notable increase in myrosinase activity. Meanwhile, total phenolic and tannin content were most markedly increased with AO:AN (1:2) co-culture following autoclave sterilization. Assays measuring antioxidant activity (DPPH, ABTS, and FRAP) also showed substantial enhancement after fermentation. Pearson Correlation analysis indicated tannins to feature prominently in the antioxidant activity of moringa seed flour. All told, the results demonstrate SSF with AO:AN co-culture to be effective in reducing glucosinolates, elevating phenolic compounds, and enhancing antioxidants, the fermented flour also exhibited a noteworthy increase in protein content. These findings highlight the promising potential of fermented moringa seed flour in developing food products.
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Innovative mycoremediation technique for treating unsterilized PCDD/F-contaminated field soil and the exploration of chlorinated metabolites
(2021-11-15)
Kaewlaoyoong, Acharee
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Chen, Jenq Renn
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Cheng, Chih Yu
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Lin, Chitsan
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Cheruiyot, Nicholas Kiprotich
Mycoremediation of unsterilized PCDD/F-contaminated field soil was successfully demonstrated by solid-state fermentation coupled with Pleurotus pulmonarius utilizing a patented incubation approach. The experiments were carried out in four setups with two as controls. The contaminated soil was homogenously mixed with solid inocula, 1:0.5 dry w/w, resulting in an initial concentration of 4432 ± 623 ng WHO-TEQ kg−1. After a 30-day incubation under controlled conditions, the overall removal (approx. 60%) was non-specific. The removal was attributed to degradation by extracellular ligninolytic enzymes and uptake into the fruiting tissue (~110 ng WHO-TEQ kg−1 of mushroom). Furthermore, less recalcitrant chlorinated metabolites were found, implying ether bond cleavage and dechlorination happened during the mycoremediation. These metabolites resulted from the complex interaction between P. pulmonarius and the indigenous microbes from the unsterilized soil. This study provides a new step toward scaling up this mycoremediation technique to treat unsterilized PCDD/F-contaminated field soil.
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Enhanced antioxidant activity of okara through solid state fermentation of GRAS fungi
(2020-01-01)
Sitanggang, Azis Boing
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Sinaga, Wenny Silvia Loren
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Wie, Felicia
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Fernando, Franz
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Krusong, Warawut
The enhancement of antioxidant activity of fermented okara was investigated using fungal solid-state fermentation. The initial fungal concentration and water activity were found to influence the enhanced antioxidant capacity of fermented okara. Extracellular enzymes, especially proteases and carbohydrases might facilitate the hydrolysis of okara protein that yielded antioxidative amino acids and peptides, as well as the release of isoflavones-derived components. Fermentation of okara with R. oligosporus with 1.04×10-3 g<inf>DCW</inf>/g<inf>okara</inf> as initial concentration, water activity of 0.931 was found to yield the highest antioxidant strength. Whereas for A. Oryzae, 1.6×10-3 g<inf>DCW</inf>/g<inf>okara</inf> was optimum as the initial concentration with water activity of 0.913. With these optimum conditions, solid-state fermentation of okara could enhance the antioxidant activity up to 2.6-and 5.5-fold, respectively for R. oligosporus and A. oryzae. Besides having an enhanced antioxidant activity, the fermented okara also had higher protein content, amino nitrogen content, and protein digestibility.
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Valorization of banana peel for citric acid production under solid state fermentation with aspergillus Niger
(2020-01-01)
Chysirichote, T.
Valorization of banana peel (BP) through solid state fermentation (SSF) was aimed in this research. The appropriate conditions of citric acid (CA) production by SSF of Aspergillus Niger were investigated. Firstly, the optimum initial pH of the BP and the aeration rate were studied by conducting SSF in a 250-mL flask and 2-L glass column, respectively. It was found that the initial pH of the BP and aeration rates affected the CA production. The results showed that the initial pH of 5.0 and 1.0 vvm aeration were appropriate for the CA production of A. Niger using BP as a substrate. The problem of rising temperature during SSF was found when applying the optimum condition to the SSF in the 20-L packed bed bioreactor (PBB), which caused a decrease in the CA production compared to that of the glass column. The cooling air jacket constructed to the PBB to remove the heat during the SSF helped increase the CA production from that in the PBB. The maximum CA production in the 20-L air-jacketed PBB was 124.0±19.2 mg g-1<inf>DS</inf>.
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Cellulase production by Aspergillus Niger ATCC 16888 on copra waste from coconut milk process in layered packed-bed bioreactor
(2018-07-01)
Chysirichote, T.
Solid-state fermentation (SSF) has been used to produce value-added products from agricultural and food processing wastes, but the majority of SSF production has been conducted on a small scale due to the limitations of heat and mass transfer. This research aimed to reduce the temperature changes in packed-bed bioreactor during the cellulase fermentation of Aspergillus Niger ATCC 16888 on copra waste from coconut milk process. The three configurations of bioreactor used in this study consisted of one-(control), two- and three-layered packed-bed bioreactors. Total volumes of packed-bed bioreactor and bed material were 127 and 57 L, respectively. The sterilized air 30 °C was forced from the bottom of bioreactor at 0.20 vvm. The highest cellulase production (5.0 ± 0.4 FPU g-1 <inf>DS</inf>) was obtained from the bottom zone of the three-layered bioreactor after fermenting for 1 d. However, the greatest growth was found at the top one, in which a large amount of aerial mycelium was detected.

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