Article
Microbiology
Fei-Hong Zhai, Yan-Fei Chen, Yong Zhang, Wen-Jing Zhao, Jian-Rong Han
Summary: Solid-state fermentation of whole grain wheat with Agaricus brasiliensis and Agaricus bisporus led to a significant increase in polyphenol content and notable changes in phenolic compound composition. Fermented wheat exhibited stronger antioxidant properties compared to the control, as evidenced by enhanced DPPH radical scavenging capacity, reducing power, ferrous ion chelating ability, and inhibition of lipid peroxidation.
FEMS MICROBIOLOGY LETTERS
(2021)
Article
Food Science & Technology
Shakirah Omotoke Azeez, Chiemela Enyinnaya Chinma, Stella Oyom Bassey, Ukamaka Roseline Eze, Ayodamola Folake Makinde, Aisha Aderonke Sakariyah, Sewuese S. Okubanjo, Nahemiah Danbaba, Oluwafemi Ayodeji Adebo
Summary: The study found that germination and fermentation significantly increased the nutritional value and antioxidant properties of brown finger millet, while reducing antinutritional factors. Additionally, the combination of germination and fermentation enhanced the functional and processing properties of the flour, making it more versatile for use in food product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Na Liu, Yuan Wang, Xiaoping An, Jingwei Qi
Summary: Mixed-bacteria solid-state fermentation can increase the levels of antioxidant constituents in rice bran and enhance its antioxidant activity. Under optimized fermentation conditions, the DPPH free radical scavenging rate of rice bran extracts significantly improved.
FERMENTATION-BASEL
(2022)
Article
Chemistry, Multidisciplinary
Anna Mikulajova, Zuzana Matejcekova, Silvia Mosovska, Zlatica Kohajdova, L'ubomir Valik, Eva Hybenova
Summary: This study found that fermentation with Fresco DVS 1010 starter culture and added probiotic strains can increase the total phenolic content, total flavonoid content, and antioxidant activity of buckwheat water- and milk-based mashes, demonstrating potential health benefits and making them potentially functional foods.
APPLIED SCIENCES-BASEL
(2021)
Article
Nutrition & Dietetics
Ernesta Tolpeznikaite, Vytaute Starkute, Egle Zokaityte, Modestas Ruzauskas, Renata Pilkaityte, Pranas Viskelis, Dalia Urbonaviciene, Romas Ruibys, Joao M. Rocha, Elena Bartkiene
Summary: Pre-treatments such as solid-state fermentation and ultrasonication can enhance the antioxidant and antimicrobial characteristics of Baltic Sea macroalgae and Spirulina extracts, showing promising prospects for applications.
FRONTIERS IN NUTRITION
(2022)
Article
Biochemistry & Molecular Biology
Jui-Yi Hsu, Ming-Hsuan Chen, Yu-Shen Lai, Su-Der Chen
Summary: Solid-state fermentation of white truffle produces mycelial products with high antioxidant activities, which can be used as a cost-effective source of antioxidant ingredients. The fermentation medium with a 1:3 ratio of soybean and red adlay yields products with more uniform antioxidant compositions and activities. Additionally, the mycelial fermentation product is able to protect zebrafish embryos from oxidative stress.
Article
Microbiology
Yucui Tong, He'nan Guo, Zaheer Abbas, Jing Zhang, Junyong Wang, Qiang Cheng, Shuyue Peng, Tiantian Yang, Ting Bai, Yichen Zhou, Jinzhuan Li, Xubiao Wei, Dayong Si, Rijun Zhang
Summary: This study developed postbiotics with antimicrobial, antioxidant, and anti-inflammatory activities through optimized solid-state fermentation. The optimized postbiotics showed significant antibacterial capabilities, strong antioxidant activity, and good anti-inflammatory ability. They also improved intestinal epithelial wound healing capabilities.
FRONTIERS IN MICROBIOLOGY
(2023)
Article
Food Science & Technology
Erika Ortega-Hernandez, Lucio Martinez-Alvarado, Beatriz A. Acosta-Estrada, Marilena Antunes-Ricardo
Summary: It has been found that solid-state fermentation (SSF) can enhance the release of phenolic compounds from pineapple peels, leading to increased antioxidant and anti-inflammatory activities. This innovative approach shows potential for the production of biofortified and nutraceutical-enriched foods.
Article
Biochemistry & Molecular Biology
Katarzyna Sujka, Grazyna Cacak-Pietrzak, Alicja Sulek, Karolina Murgrabia, Dariusz Dziki
Summary: This study evaluated the effects of replacing semolina with ground buckwheat hull on the chemical composition, antioxidant properties, color, cooking characteristics, and sensory properties of wheat pasta. The results showed that adding buckwheat hull increased the fiber content of the pasta but led to a decrease in brightness and yellowness. It also resulted in a shorter cooking time and unpleasant smell and taste at higher levels.
Article
Biotechnology & Applied Microbiology
Honghui Shi, Endian Yang, Yun Li, Xiaoyang Chen, Junjie Zhang
Summary: The study demonstrated that solid-state fermentation induced by specific microorganisms can enhance the protein content, amino acid content, and antioxidant capacity of drumstick leaf flour, while reducing fat, fiber, and anti-nutritional factors. Fermentation also led to an increase in phenolics and flavonoids in the flour.
FRONTIERS IN BIOENGINEERING AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Adwin Ong, Chi-Lik Ken Lee
Summary: This study investigated the effects of solid-state fermentation using okara and BSG as substrates with pure and mixed cultures of Aspergillus oryzae and Bacillus subtilis. The results showed that a mixed culture fermentation enhanced the nutritional profile of the substrates, particularly in terms of total phenolic content and total dietary fibre. However, challenges remain in accurately determining crude protein content, suggesting the need for more specific methods and sample preparation optimization in future research.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Microbiology
Biao Liu, Hongyun Lu, Qin Shu, Qihe Chen, Jinling Wang
Summary: The study found that solid-state fermentation by Agaricus sinodeliciosus var. Chaidam ZJU-TP-08 can significantly enhance the nutritional value of highland barley, increasing levels of ergosterol, beta-glucan, total amino acids, dietary fiber, total phenols, and flavonoids. In addition, the colonized highland barley exhibited excellent physicochemical characteristics, which may promote its application in functional foods.
Article
Food Science & Technology
Jiaxu Chen, Yulian Chen, Jiaojiao Hu, Cheng He, Xiaozhen Peng, Zongjun Li, Yuanliang Wang, Mingzhi Zhu, Yu Xiao
Summary: This study found that solid-state fermentation (SSF) with Rhizopus oryzae HC-1 significantly improves the metabolite profile, antioxidant activity, and human intestinal microbiota modulation effect of soybeans, potentially offering novel functional or nutraceutical ingredients for the food and pharmaceutical industry.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Biochemistry & Molecular Biology
Daniel Mamy, Yuanyuan Huang, Nelson Dzidzorgbe Kwaku Akpabli-Tsigbe, Maurizio Battino, Xiumin Chen
Summary: This study demonstrated that the bioactive components and antioxidant activities of citrus peel powder can be significantly enhanced through solid-state fermentation with Aspergillus niger CGMCC3.6189. Optimal fermentation conditions resulted in a substantial increase in flavonoid accumulation and antioxidant activity in CRPP, but prolonged fermentation time led to increased darkness in color. This research provides a feasible and effective method to improve the bioactivity of citrus peel powder for potential applications in the food, nutraceutical, and medicinal industries.
Article
Food Science & Technology
Sanju Bala Dhull, Sneh Punia, Rajesh Kumar, Manoj Kumar, Kiran Bala Nain, Kanchan Jangra, Chanchal Chudamani
Summary: This study investigated the effect of solid-state fermentation using Aspergillus awamori on four fenugreek cultivars, showing significant increases in antioxidant properties and bioactive compounds on the 5th day of fermentation. Additionally, mineral content and bioavailability in the fermented samples were found to be enhanced compared to unfermented samples. The results may contribute to the development of new health foods and functional ingredients in the food industry.
JOURNAL OF FOOD SCIENCE AND TECHNOLOGY-MYSORE
(2021)
