Department of Biotechnology and General Technology of Food, Faculty of Food Technology, University of Agriculture in Krakow, Balicka 122, 30-149 Krakow, Poland.
Molecules. 2020 Dec 8;25(24):5782. doi: 10.3390/molecules25245782.
Solid-state fermentation with food-grade fungal strains can be applied to enhance the bioactive parameters of agro-industrial by-products. Tempe-type fermentation can be adapted to various substrates, but the key factor is the appropriate strain selection. The aim of this study was to compare the potential of strains for obtaining products of improved antioxidant activity from pumpkin oil cake. For this purpose, substances reacting with the Folin-Ciocalteu reagent, with free radical scavenging potential, as well as reducing power were assessed. The effect of the fermentation on the phytate level and inositol phosphate profile in the material was also monitored. The fermentation resulted in the significant enhancement of the antioxidant potential of pumpkin oil cake in the case of all the strains tested, but the most efficient one was ATCC 64063. During the course of fermentation, the level of phytate in the material decreased (the highest reduction rate was observed in the oil cake fermented with CBS 372.63), while peptides and fungal glucosamine were accumulated. Tempe-type fermentation can be considered as an alternative way of improving the bioactive parameters of pumpkin oil cake and, thanks to the various activities of different strains, it is possible to obtain products of desired parameters.
固态发酵采用食品级真菌菌株，可以提高农业工业副产品的生物活性参数。豆豉型发酵可以适应各种基质，但关键因素是适当的菌株选择。本研究旨在比较不同菌株从南瓜油饼中获得具有更高抗氧化活性的产品的潜力。为此，评估了与福林-考尔法特试剂反应的物质、自由基清除能力以及还原能力。还监测了发酵对材料中植酸水平和肌醇磷酸盐分布的影响。发酵显著提高了所有测试菌株的南瓜油饼的抗氧化潜力，但最有效的是 ATCC 64063。在发酵过程中，材料中的植酸水平降低（在与 CBS 372.63 发酵的油饼中观察到的降低率最高），同时积累了肽和真菌氨基葡萄糖。豆豉型发酵可以被认为是改善南瓜油饼生物活性参数的一种替代方法，并且由于不同菌株的各种活性，可以获得具有所需参数的产品。
