Search Results (88)

American ginseng (Panax quinquefolium L.) residue from the extraction industry can be dried and mixed with rice bran as media for black truffle solid-state fermentation to enhance reuse and bioactive functions. Different ratios of rice bran (R) and American ginseng residue (G) mixtures were used as solid-state media for 5 weeks of black truffle fermentation, and then their bio-component contents and whitening effects were analyzed. Finally, four drying methods—hot air drying (HA), microwave drying (MW), hot air-assisted radio frequency (HARF) drying, and radio frequency vacuum (RFV) drying—were assessed to optimize drying efficiency for fermented medium. The results showed that using a 3:1 ratio of rice bran and American ginseng residue as the medium increased the crude polysaccharide and flavonoid contents by approximately threefold and enhanced the ginsenoside Rg3 content about twelvefold. Additionally, the 100 µg/mL ethanol extract of the fermented product inhibited 70% of tyrosinase activity and reduced the melanin area on zebrafish embryos by 42.74%. In the drying study, RFV drying R2G1 required only 13 min without exceeding 70 °C, demonstrating superior drying efficiency, temperature control, and low energy consumption. Overall, this study demonstrates the potential of black truffle fermentation of solid-state media from rice bran and American ginseng residue mixtures for whitening applications and highlights RFV drying as an efficient method for by-products. Full article

This study investigated the effects of adding fermented mixed feed (FMF, composed of several unconventional protein feeds, such as brown rice, rice bran, rice bran meal, sunflower meal, cottonseed meal, and corn starch residue) into the diet of Longyan Shan-ma ducks on their egg quality and intestinal health. The ducks were randomly divided into two groups: one group served as the control and received a standard diet, while the other group received a diet in which 4% of the feed was substituted with FMF. Compared to unfermented feed, FMF had elevated lactic acid levels and reduced phytic acid and crude fiber, along with higher amounts of crude protein and a range of amino acids, including serine, histidine, arginine, alanine, valine, methionine, cysteine, isoleucine, and lysine. FMF significantly enhanced egg production and improved the overall egg quality, such as eggshell strength and thickness. It also enhanced total antioxidant capacity and glutathione peroxidase concentrations in serum while reducing serum urea nitrogen and interleukin-1β levels. Histological analysis showed that FMF supplementation improved the ileal villus height-to-crypt depth ratio. Microbiota analysis demonstrated that FMF had a significant impact on β-diversity by increasing Firmicutes, Actinobacteriota, and Desulfobacterota and decreasing Proteobacteria and Myxococcota at the phylum level. The abundance of Corynebacterium, Lactobacillus, and Gallicola was found to be elevated due to FMF at the genus level, whereas Kocuria, Rothia, Helicobacter, and Escherichia-Shigella were decreased. Additionally, diets supplemented with FMF resulted in higher intestinal valeric acid levels among ducks. Our findings indicate that incorporating FMF into laying duck diets can enhance production performance, egg quality, and gut health. Full article

Reducing the use of chemical inputs (fertilizers, pesticides) in agriculture while maintaining crop productivity is the main challenge facing sub-Saharan African family farming systems. The use of effective microorganisms (EM) is among the various innovative approaches for minimizing chemical inputs and the environmental impact of agricultural production and protecting soil health while enhancing crop yields and improving food security. This study sought to characterize the microbial biodiversity of local beneficial microorganisms (BMs) products from locally fermented forest litter and investigate their ability to enhance tomato plant growth and development. Beneficial microorganisms (BMs) were obtained by anaerobic fermentation of forest litter collected in four agroecological regions of Senegal mixed with sugarcane molasses and various types of carbon sources (groundnut shells, millet stovers, and rice bran in different proportions). The microbial community composition was analyzed using next-generation rDNA sequencing, and their effects on tomato growth traits were tested in greenhouse experiments. Results show that regardless of the litter geographical collection site, the dominant bacterial taxa in the BMs belonged to the phyla Firmicutes (27.75–97.06%) and Proteobacteria (2.93–72.24%). Within these groups, the most prevalent classes were Bacilli (14.41–89.82%), α-proteobacteria (2.83–72.09%), and Clostridia (0.024–13.34%). Key genera included Lactobacillus (13–65.83%), Acetobacter (8.91–72.09%), Sporolactobacillus (1.40–43.35%), and Clostridium (0.08–13.34%). Fungal taxa were dominated by the classes Leotiomycetes and Sordariomycetes, with a prevalence of the acidophilic genus Acidea. Although microbial diversity is relatively uniform across samples, the relative abundance of microbial taxa is influenced by the litter’s origin. This is illustrated by the PCoA analysis, which clusters microbial communities based on their litter source. Greenhouse experiments revealed that five BMs (DK-M, DK-G, DK-GM, NB-R, and NB-M) significantly (p < 0.05) enhanced tomato growth traits, including plant height (+10.75% for DK-G and +9.44% for NB-R), root length (+56.84–62.20%), root volume (+84.32–97.35%), root surface area (+53.16–56.72%), and both fresh and dry shoot biomass when compared to untreated controls. This study revealed that forest-fermented litter products (BMs), produced using litter collected from various regions in Senegal, contain beneficial microorganisms known as plant growth-promoting microorganisms (PGPMs), which enhanced tomato growth. These findings highlight the potential of locally produced BMs as an agroecological alternative to inorganic inputs, particularly within Senegal’s family farming systems. Full article

The aim of this study was to increase the availability of high-value-added compounds by applying S. cerevisiae to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp⁻¹) and water (30%) for up to 8 h at 30 °C. The fermentation of brown rice bran resulted in increased ash, protein, and fiber contents, while the fermentation of defatted rice bran led to higher lipid and fiber levels. Additionally, the fermentation process influenced the mineral profile. The phenolic compound content of the fermented brown rice bran increased over fermentation, reaching values of 1165 µg g⁻¹ per sample. Brown rice bran fermented for 6 h yielded the best results in terms of nutrient and bioactive compound availability. Principal component analysis (PCA) revealed correlations between variables, suggesting that modifications could further enhance the availability of various compounds. Full article

This study aimed to improve the quality of sweet rice wine through exogenous addition of rice bran and extrusion. The effects of directly fermenting brown rice and adding rice bran on key quality indicators including alcohol content, sugar-to-acid ratio, antioxidant properties, and sensory characteristics were evaluated. Compared to direct fermentation, the exogenous addition of rice bran significantly improved overall wine quality, with 4% rice bran yielding the optimal alcohol content of 1.6% vol and sugar-to-acid ratio exceeding 40. Extrusion modified the physical structure of rice bran, improving its performance as a fermentation substrate. Consequently, both the antioxidant activity and flavor profile of the sweet rice wine were further enhanced. These findings provide valuable theoretical insights for the development of high-quality whole-grain foods. Full article

Rice hulls, a traditional ingredient in Chinese light-flavor Baijiu, contribute to bran and furfural flavors but may adversely affect the aroma and taste. This study explores fresh pomegranate peel as a sustainable alternative to rice hulls in Baijiu fermentation. The flavor profiles in jiupei and Baijiu were interpreted by employing head-space solid-phase microextraction coupled with gas chromatography–mass spectrometry (HS-SPME-GC-MS), while their physicochemical characteristics were systematically assessed. Statistical evaluations, such as correlation analysis and cluster analysis, were conducted to interpret the data. The results showed that compared with rice hull, pomegranate peel reduced furfural content in jiupei by 90%, increased the alcohol distillation rate (alcohol distillation rate: this refers to the weight percentage of 50% alcohol by volume (ABV) Baijiu produced from a unit amount of raw material under standard atmospheric pressure at 20 °C (also known as Baijiu yield)) by 30%, enhanced antioxidant capacity by 24.38%, and improved starch efficiency by 3%. Notably, the Baijiu complied with the premium Baijiu standards specified in the Chinese National Standard for light-flavor Baijiu. Additionally, under the experimental conditions of this study, the optimal Baijiu yield (optimal Baijiu yield: the maximum achievable Baijiu production under defined constraints (e.g., energy input, time, cost)) (48% ± 3.41%) correlated with the pomegranate peel particle size. This research highlights the viability of using pomegranate peel as a sustainable and environmentally friendly adjunct in the fermentation of light-flavor Baijiu, offering valuable perspectives for exploring alternative brewing ingredients. Full article

Upcycling low-cost agricultural by-products into valuable and sustainable alternative feeding materials could secure human food-supply chains with a low carbon footprint. This study explored increasing the feeding value of camelina meal (CAM) mixed with wheat bran (WB), soybean hulls (SH), and rice hulls (RH) for monogastric animals via solid-state fermentation (SSF) using white rot fungus Trametes versicolor. Experiments evaluated fungal growth, amino acid profiles, structural carbohydrates, glucosinolates, phytate and in vitro dry matter digestibility (IVDMD). Weight loss analysis indicated that fungal growth was more active in WB/CAM and SH/CAM substrates than RH/CAM. Significant phytic acid degradation and near-complete glucosinolate elimination improved CAM feed quality across all substrates. Fermentation increased total and essential amino acids in the SH/CAM mixture, while reductions occurred in WB/CAM and RH/CAM mixtures. SH/CAM fermentation caused substantial cellulose and hemicellulose degradation, resulting in a 44% IVDMD increase. Conversely, RH/CAM fermentation decreased IVDMD despite a reduction in cellulose, possibly due to protein degradation. This study demonstrates the potential of T. versicolor-mediated SSF to enhance CAM and other agricultural residues’ feeding value for monogastric animal applications. Full article

The in situ fortification of vitamin B12 (VB12) in foods through fermentation is an effective strategy to address the deficiency of this micronutrient, and precise monitoring of VB12 production is crucial for developing VB12-fortified functional foods. Liquid chromatography–tandem mass spectrometry (LC-MS/MS) is advantageous for analyzing trace substances in food due to its high sensitivity. In the present study, an LC-MS/MS method capable of rapidly and accurately quantifying three active forms of VB12, namely adenosylcobalamin (AdoCbl), methylcobalamin (MeCbl), hydroxocobalamin (OHCbl), in 8 min were developed. Meanwhile, the quantitative result of this method is not affected by pseudo-VB12 because the selected ion channels include fragments of active VB12. Maintaining light-shielding during extraction and purification is essential, as light exposure during the process can decrease the content of detected VB12 by about 30%. At last, the developed method was applied for the determination of VB12 in fermented rice bran and the cell mass of Propionibacterium freudenreichii. The results showed that AdoCbl was the predominant form of VB12 during fermentation, and the addition of cobalt did not influence the proportions of the three VB12 types. The present study reported a rapid and accurate method for the simultaneous determination of three active forms of VB12, which can effectively support the development of foods with VB12 fortification. Full article

There is a global and increasing demand for natural ingredients that support the human immune response. In this study, the immunomodulatory effect and mechanism of action of rice bran extract fermented by Lentinus edodes was investigated. The potential immunomodulatory effect of fermented rice bran (FRB) and processed rice bran (RB) was evaluated using male BALB/c mice whose immunity was lowered by Cyclophosphamide (CY). The changes in the weight of the thymus and the spleen, immunoglobulins, and cytokine expressions were measured as biomarkers of immunomodulating potential after 14 days of oral administration of FRB and RB (0.5 g/kg-body weight (b.w.), respectively). The FRB and RB groups treated with CY resulted in increased weight of the thymus (1.73 ± 0.40 and 1.45 ± 0.43 mg/g-b.w., respectively) compared to the CY-treated control group (1.05 ± 0.36 mg/g-b.w.). The levels of the immunoglobulin (Ig) G in the group treated with FRB (21.98 ± 2.17, p < 0.01) were significantly increased when compared to the RB group (18.48 ± 1.52 μg/mL, p < 0.01). The expression of serum cytokines, including IL-1α (p < 0.05), IL-2 (p < 0.05), IL-6 (p < 0.001), IL-12 p70 (p < 0.01), IFN-γ (p < 0.01), and TNF-α (p < 0.01) were also significantly increased by the administration of FRB (0.5 g/kg-b.w.). Similarly, the expression of spleen cytokines, including IL-1α (p < 0.05), IL-2 (p < 0.05), IFN-γ (p < 0.01), and TNF-α (p < 0.05), was also significantly increased in the group receiving the FRB (0.5 g/kg-b.w.). The natural killer cell (NK) cell activities at a 1:25 ratio of YAC-1 cells to splenocytes were significantly increased in positive control red ginseng extract 0.5 g/kg (38.64 ± 2.13%, p < 0.05), FRB (34.85 ± 3.45%, p < 0.05), and RB (25.00 ± 4.18%), compared to that of negative control CY group (12.67 ± 3.23%). These results suggest that FRB administration could stimulate the innate immune system by increasing the expression of cytokines in splenocytes and serum, especially IFN-γ, IL-2, and IL-12 (p70), which are associated with TNF-α and NK cell activities. The above results could provide the biochemical rationale to further evaluate the use of FRB for immunomodulatory applications. Full article

Bran is a by-product primarily derived from the milling of grains, notably wheat and rice. It is rich in dietary fiber, vitamins, minerals, and phytochemicals yet often remains underutilized in its raw form. This raw material is abundant and readily available, offering significant potential for value-added applications. In its unprocessed state, bran boasts a complex chemical composition that includes proteins, lipids, and carbohydrates. However, it also contains antinutritional components such as phytic acid and enzyme inhibitors, which may limit its nutritional efficacy. Through further processing or storage, these components can be transformed to enhance their antioxidant properties and overall nutritional value. Bran is used in both animal feed and human food applications, though its use is often hindered by its high fiber content and antinutritional factors. To maximize its utility, innovative processing techniques are required to improve its digestibility and nutrient availability. Fermentation presents a viable method for enhancing the nutritional profile of bran. This process typically employs microorganisms such as bacteria, yeast, or fungi to break down complex compounds, thereby increasing the bioavailability of nutrients. After fermentation, bran exhibits improved chemical composition and nutritional value. The process reduces antinutritional components while enriching the bran with beneficial compounds like amino acids and probiotics. Utilizing fermented bran in animal feed offers numerous advantages, including enhanced digestive health, improved nutrient absorption, and augmented disease resistance. It serves as a sustainable feed alternative that supports livestock growth while aligning with ecological goals. The processing of bran through fermentation not only maximizes its nutritional potential but also contributes to sustainable agricultural practices by reducing waste. Future research should focus on optimizing fermentation techniques and exploring novel applications in both feed and food industries to fully realize the benefits of this versatile by-product. Full article

Background: Diabetes is a devastating disease that causes millions of deaths. Fermented rice bran (FRB), made by fermenting rice bran with Aspergillus kawachii and a mixture of lactic acid bacteria, was hypothesized to b able to improve diabetes-related symptoms. This study aimed to investigate the effects of FRB supplementation in mitigating type 2 diabetes symptoms and identifying FRB bioactive compounds. Methods: In this study, KK-A^y mice (4 w.o. male) were used as a model for type 2 diabetes. Mice were divided into three different groups. The first group received a control diet, the second received a 12.5% non-fermented rice bran (RB) supplemented diet, and the last group was fed a 12.5% FRB-supplemented diet. Supplementation was done for 4 weeks. Results: FRB supplementation lowered the blood glucose level, OGTT, HOMA-IR, total cholesterol, liver RAGE protein, and glucokinase in KK-A^y mice. Metabolome analysis of RB and FRB showed that fermentation increased bioactive compounds in rice bran, such as GABA, L-theanine, and carnitine. It also increased the levels of various free amino acids while converting some amino acids such as arginine, tyrosine, and tryptophan into other metabolites. Conclusions: This research showed the potency of FRB supplementation as a preventive agent against type 2 diabetes. Full article

Sourdough fermentation is rarely used for gluten-free flatbread (GFFB), a product that is challenging to produce, especially when using high-fiber ingredients that bring nutritional benefits but lead to physical deterioration. The aim of this study was therefore to evaluate the fermentation performance of carob flour (CSPF), proso millet flour (PMF), and proso millet bran (PMB) individually and in combination with Limosilactobacillus fermentum and Kluyveromyces marxianus (LF + KM) and to compare the performance of LF + KM with a commercial starter (LIVENDO^® LV1). A mixture design (n = 13) was used to evaluate the fermentation performance of LF + KM (total titratable acidity (TTA); lactobacilli and yeast growth; acetic and lactic acid, fructose, glucose, and saccharose content) at 35 °C for 16 h. The comparison of LF + KM with LV1 fermentation was based on the acidity rate, fermentation quotient, TTA, and finally by determining the physical properties (texture, shape, color) of a rice–corn GFFB in which 10% of flour was supplemented with the sourdoughs. PMB promoted the growth of lactobacilli and the production of organic acids, especially in combination of CSPF and PMF. The optimum flour ratio was 2.4:1:1.2 (PMB:PMF:CSPF). LF + KM shortened the sourdough fermentation time by 2.5 times compared to LV1. The use of LF + KM sourdough reduced the hardness (32%) and chewiness (28%) of the GFFB, while the volume (35%) was increased compared to LV1 sourdough. This study shows the potential of using local alternative flours in sourdough fermentation for the production of GFFB. Full article

The current issue of ruminant methane emissions is still being researched by animal nutritionists in an effort to find new approaches. In this study, five beef cattle were randomly assigned in a 5 × 5 Latin square design to examine the effects of supplementation with high-tannin and -polyphenol plant materials on nutrient utilization, rumen fermentation, and nitrogen partitioning. Cattle offered total mixed ration (TMR) silage diets with or without tannin-rich tree leaf or plant herbs, such as Piper sarmentosum Roxb., Cymbopogon citratus (DC.) Stapf, Anacardium occidentale L., and Careya arborea Roxb., were supplemented at a dose of 10 g/d. Prior to TMR feeding, the animals’ meals were supplemented with 10 g of fortified plant materials twice a day, along with 100 g of rice bran. The animals in the control group received only 100 g of rice bran and no other plant materials. The result showed that there was no difference in nutrient intake or digestibility between the supplemented and control groups. Although the effect of ruminal pH, NH₃-N, Total VFA, acetate (C2), and butyrate (C4) was not significant (p > 0.05), the proportion of propionate (C3) tended to increase with supplementation (p = 0.07). There was no difference in the excretion of purine derivatives or the amount of microbial nitrogen supply, even though supplemented animals had significantly lower protozoal populations than the control group (p < 0.05). Moreover, when A. occidentale or C. arborea was added to the TMR silage diet, the nitrogen intake and retention increased considerably, although total nitrogen excretion decreased. In this approach, the leaves of Anacardium occidentale L. and Careya arborea Roxb. were particularly promising for strategic supplementation. Full article

Defatted rice bran (DRB) is the by-product of rice bran oil extraction and presents approximately 66% carbohydrates and 15% proteins, a composition with the potential to integrate biorefinery systems. This study aimed to investigate the feasibility of residual fractions from ultrasound-assisted protein extraction from DRB as sources of carbohydrates in bioprocesses. First, DRB was exposed to protein extraction in an alkaline medium assisted by ultrasound. The residual fractions, including the precipitate from the extraction process (P1) and the supernatant from protein precipitation (S2), were combined and autoclaved to gelatinize the starch. Enzyme activity tests showed that a temperature of 70 °C was optimal for the simultaneous application of α-amylase and amyloglucosidase (AMG). To study enzymatic hydrolysis, a Full Factorial Design (FFD) 2² was employed, with α-amylase and AMG concentrations ranging from 0.12 to 0.18 mL∙L⁻¹ and a substrate concentration (P1/S2 ratio) between 30 and 70 g∙L⁻¹, resulting in a maximum of 18 g∙L⁻¹ of reducing sugars (RS). Fermentation assays with Saccharomyces cerevisiae demonstrated that the hydrolysate of the residual fractions was effective for ethanol production (8.84 g∙L⁻¹ of ethanol; Y_P/S: 0.614 g_ethanol∙g_RS⁻¹; η: 120.24%), achieving results comparable to control media (with sucrose as the substrate), indicating its potential for application in bioprocesses. These outcomes highlight a promising technological approach for utilizing DRB in integrated biorefineries. Full article

The objective of this study was to assess the cellulase production of four fungi: Aspergillus terreus NIH2624, Aspergillus clavatus NRRL1, Aspergillus versicolor CBS583.65 and Aspergillus phoenicis ATCC3157, under submerged cultivation conditions. When these fungi were cultured in shake flasks using Mandels and Weber’s minimal medium with 1% sugarcane bagasse as a carbon source and 1.8 g/L of rice bran extract as a nitrogen source, A. terreus showed maximum cellulase production (filter paper activity (FPase) 3.35 U/mL; carboxymethyl cellulase activity (CMCase) 1.69 U/mL). Consequently, A. terreus was selected for the optimization study for cellulase production. Among the different tested carbon sources, A. terreus showed higher CMCase activity when it was cultivated on delignified sugarcane bagasse (1.64 U/mL) and higher FPase activity on sugarcane straw (7.95 U/mL). Regarding the nitrogen sources, the maximum FPase activity was observed when using rice bran (FPase, 8.90 U/mL) and soybean meal (FPase, 9.63 U/mL). The optimized fermentation medium (minimal medium with delignified sugarcane bagasse and rice bran as carbon and nitrogen sources, respectively) resulted in an enzymatic cocktail mainly composed of xylanases, with a maximum activity of 1701.85 U/mL for beechwood xylan, 77.12 U/mL for endoglucanase and 21.02 U/mL for cellobiohydrolase. Additionally, the enzymatic cocktail showed efficient activities for β-glucosidase, β-xylanase, arabinofuranosidase and lytic polysaccharide monoxygenases (LPMOs). This cellulase enzyme solution has the potential to efficiently hydrolyze lignocellulosic biomass, producing second-generation sugars in biorefineries. Full article