Rice bran is usually mixed into animal feeds or discarded directly because of its harsh taste and undesirable flavor. Its bioavailability and exploitation are limited. In order to enhance the antioxidant properties of rice bran, the solid-state ferme...
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 withdr...
Beta-glucans (β-glucans), polysaccharides found in cereals and fungi, are recognized for their prebiotic and potential anti-cancer activities, particularly in the colorectal area. This study aims to optimize the production of β-glucan throu...
Black rice has gained increasing attention due to its abundant phenolic compounds and gut microbiota modulation potential, but its health benefits are highly dependent on processing methods. In the present study, the effects of extrusion, traditional...
Ganoderma tsugae is well known as a medicinal mushroom in China and many Asian countries, while its fermentation technique and corresponding pharmacological activity are rarely reported. In this study, a wild G. tsugae strain (G42) with high triterpe...
Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors...
The present study was undertaken to find the most suitable organic substrates for the biomass production, viability and efficacy of the biocontrol strain Trichoderma harzianum AS12-2 in the solid-state fermentation system. In total, 13 inexpensive, l...
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 A...
It is difficult to obtain high-protein contents from rice straw using direct fermentation due to its low nitrogen content. This study investigates the effects of ammonification–steam explosion pretreatment of rice straw on the protein content a...
Polysaccharides are an important class of bioactive components of medical mushroom and herbs and are now used as natural drugs or dietary supplements on a global scale. In this paper, we aimed to increase the polysaccharide production of Cordyceps mi...
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 wate...
Sustainable production of high-quality chitosan from agro-industrial by-products remains a challenge in biotechnology. This study aimed to improve chitosan production from fermented rice bran and rice husk using Rhizopus oryzae in solid-state ferment...
The growing demand for aquaculture has driven the search for sustainable practices and utilization of agro-industrial residues. Brown rice bran, an abundant and low-cost by-product, has emerged as a promising raw material. This dissertation aimed to...
From an industrial point of view, the use of microorganisms as a wastewater bioremediation practice represents a sustainable and economic alternative for conventional treatments. In this work, we investigated the starch bioremediation of paper mill w...
Red yeast rice has been used to produce alcoholic beverages and various fermented foods in China and Korea since ancient times; it has also been used to produce tofuyo (Okinawan-style fermented tofu) in Japan since the 18th century. Recently, monacol...
Cereal wastes such as rice bran and cereal dust are valuable yet underutilised by-products of grain processing. This study aimed to bio-convert these wastes into bacterial cellulose (BC), an emerging sustainable and renewable biomaterial, via an inex...
Rice bran is known to have beneficial nutrients. Current studies suggest that solid-state fermentation affects the rice bran’s volatile profile. The aim of this study is to identify the volatile compounds and aroma description of fermented and...
Red yeast rice is a nutraceutical fermented product used worldwide for the symptomatic relief of dyslipidemia and cardiovascular disease. However, the fermentation-induced lipid transformation from rice to red yeast rice remains unclear. Herein, an u...
Rice koji, used as a starter for maximizing fermentation benefits, produces versatile end products depending on the inoculum microbes used. Here, we performed metabolite profiling to compare rice koji fermented with two important filamentous fungus,...
Poor quality straw can be made more digestible and palatable through delignification using white rot fungi as a biological treatment in SSF. The decomposition of organic matter by white rot fungi is improved when a carbon source is added. Reducing th...
Rice bran and soybean residue are high in nutrients and active ingredients. They are used as media in the solid-state fermentation of Wolfiporia cocos. They not only reduce raw material costs, but also raise the economic value and applications of soy...
Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was stu...
Hot air-assisted radio frequency (HARF) is considered a rapid heating process. In order to improve the circular economy of agricultural byproducts, this study used different proportions of HARF stabilized rice bran (R) from milling rice, HARF dried g...
This study aimed to formulate a black bean soy sauce using black beans and black rice as media for the solid-state fermentation of white truffle. Various proportions of these media (4:0, 3:1, 2:2, 1:3, and 0:4) were prepared, with methionine concentr...
Monascus pigments (MPs) are valuable natural colorants, but their industrial production is often hampered by scarce high-yield strains and inefficient processes. In this study, a novel MPs-producing strain was isolated from red yeast rice and named a...
Grain processing produces many by-products, including wheat bran, wheat germ and rice bran, which are rich in carbohydrates, proteins and trace elements. In this study, these grain-derived by-products were used as raw materials to conduct solid-state...
Melanin has good nutritional and medicinal value; however, its extraction rate is extremely low. This study explored the edible and medicinal fungus Inonotus hispidus fruiting body melanin (IHFM) extraction process and solid-state fermentation condit...
Cylas formicarius (Fabricius) is a major pest of sweet potato in Taiwan, where no microbial control agents are currently available. This study aimed to identify Beauveria bassiana strains with both high virulence and high spore productivity using a r...
Solid-state fermentation (SSF) of Chinese jujube with Cordyceps militaris was performed in the present study. The results revealed that the contents of total phenolic and flavonoid in rice medium with 50% jujube content increased to 1.59 mg GAE/g d.w...
The inhibition of tumor-cell proliferationbyan organicsolvent extract from the solid-state fermentation of Phellinus baumii mycelia inoculated in rice medium was investigated in vitro. The active compounds inhibiting tumor-cell proliferation were cha...
Esters are predominant fragrance components in various traditional fermented foods. Hongqu rice wine, a beverage gaining popularity among young consumers in China, largely owes its aromatic profile to esterases derived from Monascus species. However,...
Agro-industrial waste is highly nutritious in nature and facilitates microbial growth. Most agricultural wastes are lignocellulosic in nature; a large fraction of it is composed of carbohydrates. Agricultural residues can thus be used for the product...
Wheat and rice are major sources of human nutrition worldwide. Solid-state fermentation (SSF) with lignocellulolytic mushrooms can enhance their nutritional value and increase their functional properties. However, this technology is not yet widely ap...
Various pretreatments are employed to increase the utilization of rice straw as a ruminant feed ingredient to minimize its negative environmental impact. However, an efficient alternative is still needed. The purpose of this study was to evaluate the...
Trichoderma spp. is a cosmopolitan group of soil fungi which plays a remarkable role in stimulating plant growth after interacting with plant roots and has good application prospects in intensive agriculture. In this study, rice straw and amino acids...
Naturally occurring phytochemicals from plants or grains are crucial in reducing various metabolic disorders. Bioactive phytonutrients are abundant in the Asian dietary staple, brown rice. This research evaluated the impact of lactic acid bacteria (L...
Fermented foods have several advantages, including increased nutritional value, improved bioavailability, and functional health properties. We examined that these outcomes were also observed in fermented mixed grains (FMG) containing wheat germ, whea...
In this study, water extracts from fermented (F), ultrasonicated (US), and enzyme-hydrolyzed (E) rice bran (RB) were evaluated against sixteen fungal plant stem and root-rot-associated pathogens. The effects of pre-treated RB additives on plant growt...
Seventeen lactones including eight territrem derivatives (1–8) and nine butyrolactone derivatives (9–17) were isolated from a marine-derived fungus Aspergillus terreus SCSGAF0162 under solid-state fermentation of rice. Compounds 1–3 and 9–10 were new...
Plant feedstuffs are the main ingredients of animal feed. Owing to food–feed competition, increasing the utilization efficiency of these feedstuffs is important for animal nutrition. This can be achieved via solid-state fermentation (SSF). SSF...
The soju (Korean traditional distilled liquor) market is increasing worldwide. However, in contrast to well-explored distilled liquors, including baijiu (China) and shochu (Japan), soju is less investigated, with limited research on its aroma charact...
This study developed a solid-state fermentation system based on Trichoderma harzianum, which significantly enhanced the nutritional value of distiller’s grain (DG) feed through a multi-stage synergistic treatment process. During the cellulase p...
Valorization of agro-industrial waste through greener and biotechnological processes are promising approaches to minimize the generation of agro-industrial waste. Therefore, the study aimed to produce lignocellulolytic enzymes from agro-industrial wa...
Sophorolipids (SLs) are microbial biosurfactants with an important role in industry and a continuously growing market. This research addresses the use of sustainable resources as feedstock for bioproducts. Winterization oil cake (WOC) and molasses ar...
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 w...
A fruiting body of a basidiomycete fungus was discovered growing on chopped Ficus nitida tree trunks in the student housing on the Assiut University campus during the course of this inquiry and a normal collecting operation in the Assiut Governorate,...
Yeast (Saccharomyces cerevisiae) has been used to improve the nutritive value of feedstuffs, especially rubber seed kernel. In the current study, rubber seed kernel was grated and subjected to solid-state fermentation with yeast to enhance the nutrit...
Background: Staurosporine is a potent broad-spectrum alkaloid antibiotic originally isolated from Streptomyces sp. It is renowned for its strong inhibitory activity against protein kinases by competitively binding to their ATP-binding sites. Therefor...
Vanillin is a flavorful and aromatic secondary metabolite found in vanilla plants. Natural vanillin, produced through processed vanilla beans accounts for scarcely 0.2% of industrial requirements. Vanillin produced via chemical methods and microbial...
To optimize and model the fermentation process of Beauveria bassiana, adsorbed carrier solid-state fermentation (ACSSF) was used with rice husk as the inert support. The sample pretreating method was improved by combining homogenization and ultrasoni...
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