Marigold flowers are the main natural source of xanthophylls, and marigold saponified extract is used as an additive in several food and pharmaceutical industries. In this work, the use of a solid-state fermentation (ensilage) process for increasing the yield of xanthophylls extracted from fermented marigold flowers was examined. The process consisted of a mixed culture of three microorganisms (Flavobacterium IIb, Acinetobacter anitratus, and Rhizopus nigricans), part of the normal microbiota associated with the marigold flower. These microorganisms had been previously isolated, and were identified as relevant for the ensilage process due to their capacity to produce cellulolytic enzymes. Based on experimental design strategies, optimum operation values were determined for aeration, moisture, agitation, and marigold-to-inoculum ratio in the proposed solid-state fermentation equipment, leading to a xanthophylls yield of 17.8-g/kg dry weight. The optimum achieved represents a 65% increase with respect to the control. HPLC analysis indicated conservation of extracted oleoresin. Based on the experimental results, interactions were identified that could be associated with the heat and mass-transfer reactions taking place within the bioreactor. The insight gained allows conditions that limit growth and metabolic activity to be avoided.
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00253-004-1615-5 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Yeast community in the first-round fermentation of sauce-flavor Baijiu: Source, succession and metabolic function.
Food Res Int
January 2025
Key Laboratory of Industrial Biotechnology of Ministry of Education, School of Biotechnology, Jiangnan University, Wuxi 214122, PR China; Innovation Center for Advanced Brewing Science and Technology, College of Biomass Science and Engineering, Sichuan University, Chengdu 610065, PR China. Electronic address:
Yeasts play a crucial role in determining the quality and yield of sauce-flavor Baijiu, yet the source, succession, and metabolic functions of the yeast community in fermented grains during stacking fermentation remains unclear. In this study, amplicon sequencing combined with solid-state fermentation was used to investigate the structure and function of yeast community during the first-round fermentation of sauce-flavor Baijiu. The richness and diversity of yeast community increased throughout fermentation, with 83.
View Article and Find Full Text PDFGellan-amino acid hydrogel-based bioreactor for optimizing the production of yeast metabolites.
Carbohydr Polym
March 2025
Biochemical Engineering Research & Process Development Centre (BERPDC), Institute of Microbial Technology (IMTECH), Council of Scientific and Industrial Research (CSIR), Sector-39A, Chandigarh 160036, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India. Electronic address:
Hydrogels mimic natural environments due to their hydrated, polymeric networks which are beneficial for microorganism growth. The substantial water content maintains a consistently moist environment, and porous structure of hydrogel promotes efficient nutrient transfer and cell distribution, offering advantages over traditional liquid bioreactors. While their application in cell immobilization for bioconversion is well-known, their use as a solid-state fermentation matrix remains unexplored.
View Article and Find Full Text PDFBioconversion of Food and Green Waste into Valuable Compounds Using Solid-State Fermentation in Nonsterile Conditions.
Plants (Basel)
December 2024
Department of Molecular and Translational Medicine, University of Brescia, Viale Europa 11, 25123 Brescia, Italy.
Agro-industrial residues have transitions from being an environmental problem to being a cost-effective source of biopolymers and value-added chemicals. However, the efficient extraction of the desired products from these residues requires pretreatments. Fungal biorefinery is a fascinating approach for the biotransformation of raw materials into multiple products in a single batch.
View Article and Find Full Text PDFOptimization of Fermentation Process of and Evaluation of Acute Toxicity of Protein Extract in Mice.
Foods
December 2024
Chinese-Thai Traditional Chinese Veterinary Medicine and Techniques Cooperation Laboratory, Lanzhou Institute of Husbandry and Pharmaceutical Sciences, Chinese Academy of Agricultural Sciences, Lanzhou 730050, China.
The seeds of , a high-quality vegetable protein source, encounter application limitations due to their high molecular weight and anti-nutritional factors. This study focused on optimizing the fermentation process by investigating key parameters such as inoculation amount, inoculation ratio, material-to-liquid ratio, fermentation temperature, and fermentation time. Both single-factor experiments and response surface methodology were used to determine the optimal conditions.
View Article and Find Full Text PDFCorrelation Analyses of Amylase and Protease Activities and Physicochemical Properties of Wheat Bran During Solid-State Fermentation.
Foods
December 2024
State Key Laboratory of Food Nutrition and Safety, Tianjin University of Science and Technology, Tianjin 300457, China.
Solid-state fermentation (SSF) has emerged as an effective method for wheat bran valorization, providing advantages like cost reduction, decreased water usage, and enhanced product quality. In this study, wheat bran was fermented using to evaluate the extraction yield of soluble dietary fiber, the activities of protease and amylase, and the physicochemical characteristics of wheat bran during SSF. The findings demonstrated that the maximum yield of soluble dietary fiber was achieved after 120 h of fermentation at a moisture content of 55%.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!