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Article

Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

1
Centre for Nutrition and Food Sciences, Queensland Alliance for Agriculture and Food Innovation (QAAFI), The University of Queensland, Archerfield BC, Coopers Plains, QLD 4108, Australia
2
Queensland Department of Agriculture and Fisheries, Archerfield BC, Coopers Plains, QLD 4108, Australia
3
Poultry Science Unit, School of Agriculture and Food Sciences, The University of Queensland, Gatton, QLD 4343, Australia
*
Author to whom correspondence should be addressed.
Fermentation 2020, 6(2), 44; https://doi.org/10.3390/fermentation6020044
Received: 8 March 2020 / Revised: 18 April 2020 / Accepted: 20 April 2020 / Published: 24 April 2020
(This article belongs to the Special Issue Solid State Fermentations)
Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal. View Full-Text
Keywords: proximate composition; Aspergillus fungi; solid-state fermentation; camelina meal; protein molecular distribution proximate composition; Aspergillus fungi; solid-state fermentation; camelina meal; protein molecular distribution
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MDPI and ACS Style

Olukomaiya, O.O.; Fernando, W.C.; Mereddy, R.; Li, X.; Sultanbawa, Y. Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation 2020, 6, 44. https://doi.org/10.3390/fermentation6020044

AMA Style

Olukomaiya OO, Fernando WC, Mereddy R, Li X, Sultanbawa Y. Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation. 2020; 6(2):44. https://doi.org/10.3390/fermentation6020044

Chicago/Turabian Style

Olukomaiya, Oladapo O., W. C. Fernando, Ram Mereddy, Xiuhua Li, and Yasmina Sultanbawa. 2020. "Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi" Fermentation 6, no. 2: 44. https://doi.org/10.3390/fermentation6020044

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