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Open AccessCommunication

Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

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Instituto de Ciencias de la Tierra y Ambientales de La Pampa - INCITAP-(UNLPam-CONICET). Mendoza 109, L6300DUG, Santa Rosa, La Pampa, Argentina
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Downstream Bioprocessing Laboratory, Jacobs University Bremen gGmbH. Campus Ring 1, 28759, Bremen, Germany
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Instituto Multidisciplinario de Biología Vegetal (IMBIV-CONICET-UNC), Av. Vélez Sarsfield 1611, X5016GCA, Córdoba, Argentina
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Instituto de Ciencia y Tecnología de los Alimentos (ICTA), Facultad de Ciencias Exactas, Físicas y Naturales, Universidad Nacional de Córdoba, Av. Vélez Sarsfield 1611, X5016GCA Córdoba, Argentina
*
Authors to whom correspondence should be addressed.
Fermentation 2019, 5(2), 44; https://doi.org/10.3390/fermentation5020044
Received: 30 March 2019 / Revised: 29 April 2019 / Accepted: 9 May 2019 / Published: 28 May 2019
(This article belongs to the Special Issue Fermentation Process in Biorefinery)
Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotus sapidus was investigated as a process strategy to improve the nutritional quality of this low-cost and abundant substrate. During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement. View Full-Text
Keywords: rice bran; solid-state fermentation; Pleurotus sapidus; fatty acids; nutritional composition; rice biorefinery; bioeconomy. rice bran; solid-state fermentation; Pleurotus sapidus; fatty acids; nutritional composition; rice biorefinery; bioeconomy.
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Omarini, A.B.; Labuckas, D.; Zunino, M.P.; Pizzolitto, R.; Fernández-Lahore, M.; Barrionuevo, D.; Zygadlo, J.A. Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus. Fermentation 2019, 5, 44.

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