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Volume 11
Issue 7
10.3390/fermentation11070359
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Review

Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed

by
Andrés Álvarez
1,
Alejandra Rodríguez
1,
Sandra Chaparro
1,
Luis Miguel Borrás
2,
Leidy Y. Rache
3,*,
Maria H. Brijaldo
4 and
José J. Martínez
1,*
1
Escuela de Ciencias Químicas, Facultad de Ciencias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, Colombia
2
Grupo de Investigación en Bioquímica y Nutrición Animal (GIBNA), Facultad de Ciencias Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia UPTC, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, Colombia
3
Grupo de Investigación en Desarrollo y Producción Agraria Sostenible (GIPSO), Facultad de Ciencias Agropecuarias, Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, Colombia
4
Grupo de Investigación de Farmacia y Medio Ambiente (FARQUIMA), Universidad Pedagógica y Tecnológica de Colombia, Avenida Central del Norte, vía Paipa, Tunja 150003, Boyacá, Colombia
*
Authors to whom correspondence should be addressed.
Fermentation 2025, 11(7), 359; https://doi.org/10.3390/fermentation11070359
Submission received: 3 May 2025 / Revised: 12 June 2025 / Accepted: 13 June 2025 / Published: 20 June 2025
(This article belongs to the Special Issue Exploring Fermentation Strategies for the Valorization of Food By-Products and Their Bioactive Potential)
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Abstract

Antinutritional Factors (ANFs) are compounds produced by plants as defense mechanisms, and in high concentrations, they inhibit nutritional properties. Reducing these ANFs increases the presence of proteins, antioxidants, and vitamins, which is crucial for optimizing animal feed, particularly in developing countries where traditional methods may be costly. Solid-state fermentation (SSF) has the potential to improve the nutritional quality of animal feed derived from cereals and legumes cultivated and non-commercially cultivated by reducing antinutrients and enhancing nutrient availability. This review also considers the potential of non-native species, including those exhibiting invasive behavior and taxonomic similarity to cultivated varieties, as alternative substrates for SSF. Additionally, SSF highlights the biological properties of ANFs when extracted and utilized for technological and industrial advancements. Solid-state fermentation with lactic acid bacteria could be an effective and straightforward method for reducing these antinutritional factors while simultaneously enriching protein content. The aim is to present solid-state fermentation as a biotechnological tool to reduce antinutritional factors and enhance the nutritional content of legumes and cereals that are not cultivated for animal feed. This perspective contributes to expanding the range of raw materials considered for SSF by including taxonomically related but underutilized and ecologically problematic plant resources.
Keywords: tannins; saponins; L-DOPA; lactic acid; animal nutrition; non-cultivated plants tannins; saponins; L-DOPA; lactic acid; animal nutrition; non-cultivated plants
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MDPI and ACS Style

Álvarez, A.; Rodríguez, A.; Chaparro, S.; Borrás, L.M.; Rache, L.Y.; Brijaldo, M.H.; Martínez, J.J. Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed. Fermentation 2025, 11, 359. https://doi.org/10.3390/fermentation11070359

AMA Style

Álvarez A, Rodríguez A, Chaparro S, Borrás LM, Rache LY, Brijaldo MH, Martínez JJ. Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed. Fermentation. 2025; 11(7):359. https://doi.org/10.3390/fermentation11070359

Chicago/Turabian Style

Álvarez, Andrés, Alejandra Rodríguez, Sandra Chaparro, Luis Miguel Borrás, Leidy Y. Rache, Maria H. Brijaldo, and José J. Martínez. 2025. "Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed" Fermentation 11, no. 7: 359. https://doi.org/10.3390/fermentation11070359

APA Style

Álvarez, A., Rodríguez, A., Chaparro, S., Borrás, L. M., Rache, L. Y., Brijaldo, M. H., & Martínez, J. J. (2025). Solid-State Fermentation as a Biotechnological Tool to Reduce Antinutrients and Increase Nutritional Content in Legumes and Cereals for Animal Feed. Fermentation, 11(7), 359. https://doi.org/10.3390/fermentation11070359

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