Slaný Ondrej, Klempová Tatiana, Cibulková Zuzana, Marcinčák Slavomír, Shapaval Volha, Čertík Milan
Faculty of Chemical and Food Technology, Institute of Biotechnology, Slovak University of Technology in Bratislava, Bratislava, Slovakia.
Faculty of Science and Technology, Norwegian University of Life Sciences, Ås, Norway.
J Food Sci. 2025 Apr;90(4):e70188. doi: 10.1111/1750-3841.70188.
Solid-state fermentation is an efficient and economically viable biotechnological approach for converting low-cost substrates into high-value fermented bioproducts. This study used the filamentous fungus Mortierella alpina to directly enrich wheat bran substrate with a myriad of polyunsaturated fatty acids (PUFAs) and natural antioxidants, including phenolic acids and flavonoids. These PUFAs, with long carbon chains containing two or more unsaturated double bonds, are highly susceptible to oxidation, which can deteriorate the quality of the fermented bioproduct. Consequently, biochemical alterations during three distinct storage conditions were evaluated. Over 2 months of storage, the total fatty acid content decreased slightly. The inert nitrogen atmosphere showed a strong ability to preserve PUFAs, as only an 8% reduction in total fatty acid content was observed. Even the most valuable C20-PUFAs remained abundant after 2 months of storage. During the storage period, other organic compounds, specifically phenolic acids, accumulated, enhancing the thermo-oxidative stability of the fermented bioproducts, which were already enriched with various PUFAs. These findings were also confirmed by conducting differential scanning calorimetry. PRACTICAL APPLICATION: This research article detailed the assessment of the stability and quality of fermented products produced through solid-state fermentation using the filamentous fungus Mortierella alpina. The fermented product is enriched with microbial oils and additional bioactive compounds, which enhance its thermo-oxidative stability, thus increasing its application in the feed and food industries.
固态发酵是一种高效且经济可行的生物技术方法，可将低成本底物转化为高价值的发酵生物产品。本研究利用丝状真菌高山被孢霉直接用多种多不饱和脂肪酸（PUFAs）和天然抗氧化剂（包括酚酸和黄酮类化合物）富集麦麸底物。这些PUFAs具有含两个或更多不饱和双键的长碳链，极易氧化，这会使发酵生物产品的质量下降。因此，评估了三种不同储存条件下的生化变化。在超过2个月的储存期内，总脂肪酸含量略有下降。惰性氮气气氛显示出很强的保存PUFAs的能力，因为观察到总脂肪酸含量仅降低了8%。即使是最有价值的C20-PUFAs在储存2个月后仍大量存在。在储存期间，其他有机化合物，特别是酚酸，积累起来，增强了已富含各种PUFAs的发酵生物产品的热氧化稳定性。通过差示扫描量热法也证实了这些发现。实际应用：本文详细评估了使用丝状真菌高山被孢霉通过固态发酵生产的发酵产品的稳定性和质量。发酵产品富含微生物油脂和其他生物活性化合物，增强了其热氧化稳定性，从而增加了其在饲料和食品工业中的应用。
