AI Article Synopsis
- Oilseed cakes (OC) are valuable feedstock for the biobased industry, and biotechnological methods can enhance their nutritional value while producing useful products.
- A study used a fungal consortium, specifically Rhyzopus oryzae and Aspergillus ibericus, to improve the nutritional quality of sunflower and rapeseed cakes through solid-state fermentation (SSF).
- The fermentation process led to high enzyme production (e.g., cellulase, protease, xylanase) and increased antioxidant properties, suggesting potential applications as food additives to combat oxidative stress.
Article Abstract
Oilseed cakes (OC) present high potential as feedstock for the biobased industry. Biotechnological processes allow OC valorization by the production of diverse value-added products and simultaneously altering OC structure, improving their nutritional value, and boosting OC utilization in animal feed. This work explored the use of fungi consortium of two different species as a bioprocessing approach to improve the nutritional quality of OC, obtain enzymes and antioxidants by solid-state fermentation (SSF) of sunflower cake (SFC) and rapeseed cake (RSC). Rhyzopus oryzae and Aspergillus ibericus consortium led to the highest production of cellulase (135 U/g) and β-glucosidase (265 U/g) while maximum protease (228 U/g) was obtained with A. niger and R. oryzae consortium. Maximum xylanase production (886 U/g) was observed in SSF of RSC resulting in high hemicellulose reduction. The synergistic action of lignocellulosic enzymes resulted in extracts with increased antioxidant potential with possible application as food additives against oxidative stress.
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| http://dx.doi.org/10.1016/j.jbiotec.2023.01.008 | DOI Listing |
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