Protein Enrichment of Olive Cake Substrate by Solid State Fermentation of Lentinus edodes
Trends in Peptide and Protein Sciences,
Vol. 1 No. 4 (2017),
3 Shahrivar 2017
,
Page 177-182
https://doi.org/10.22037/tpps.v1i4.17613
Abstract
Solid-state fermentation technique can be used for protein enrichment of the olive cake substrate (OCS). Among microorganisms, mushrooms, in particular, white-rot fungi belonging to the genus Lentinus is known for its ability to digest the lignin and also the most effective producers of lignocellulosic enzymes. Hence, the objective of this work is to evaluate the effect of Lentinus edodes on protein content of agro by-product namely, olive cake substrate. To do so, solid state fermentation was performed at 25ºC in different conditions including various nitrogen sources, inoculum size, fermentation time, and moisture content using glass bottle as bioreactor. Protein extraction was carried out at 4ºC. The results obtained show significantly increasing protein content of OCS.
HIGHLIGHTS
•Solid-state fermentation technique can be used for protein enrichment of the olive cake substrate (OCS).
•The nutritional value of olive cake substrate (OCS) was improved upon fungal treatment.
•Lentinus edodes fungi enhanced the protein content in experimental OCS.
- Lentinus edodes
- Olive Cake Substrate (OCS)
- Protein Content
- Protein Extraction
- Solid State Fermentation
How to Cite
References
Alcaide, E. M. and A. Nefzaoui, (1996). "Recycling of olive oil by-products: possibilities of utilization in animal nutrition." International Biodeterioration & Biodegradation, 38(3-4): 227-235.
Baçaoui, A., Yaacoubi, A., Dahbi, A., Bennouna, C., Luu, R. P. T., Maldonado-Hodar, F., Rivera-Utrilla, J. and C. Moreno-Castilla, (2001). "Optimization of conditions for the preparation of activated carbons from olive-waste cakes." Carbon, 39(3): 425-432.
Bisen, P., Baghel, R. K., Sanodiya, B. S., Thakur, G. S. and G. Prasad, (2010). "Lentinus edodes: a macrofungus with pharmacological activities." Current Medicinal Chemistry, 17(22): 2419-2430.
Bradford, M. M., (1976). "A rapid and sensitive method for the quantitation of microgram quantities of protein utilizing the principle of protein-dye binding." Analytical biochemistry, 72(1-2): 248-254.
Cordova, J., Nemmaoui, M., Ismaıli-Alaoui, M., Morin, A., Roussos, S., Raimbault, M. and B. Benjilali, (1998). "Lipase production by solid state fermentation of olive cake and sugar cane bagasse." Journal of Molecular Catalysis B: Enzymatic, 5(1): 75-78.
Fadel, M. and D. H. El-Ghonemy, (2015). "Biological fungal treatment of olive cake for better utilization in ruminants nutrition in Egypt." International Journal of Recycling of Organic Waste in Agriculture, 4(4): 261-271.
Forrester, I. T., Grabski, A. C., Mishra, C., Kelley, B. D., Strickland, W. N., Leatham, G. F. and R. R. Burgess, (1990). "Characteristics and N-terminal amino acid sequence of a manganese peroxidase purified from Lentinula edodes cultures grown on a commercial wood substrate." Applied microbiology and biotechnology, 33(3): 359-365.
Gervais, P. and P. Molin, (2003). "The role of water in solid-state fermentation." Biochemical Engineering Journal, 13(2): 85-101.
Haapala, R., Linko, S., Parkkinen, E. and P. Suominen, (1994). "Production of endo-1, 4-β-glucanase and xylanase by Trichoderma reesei immobilized on polyurethane foam." Biotechnology techniques, 8(6): 401-406.
Han, J., An, C. and J. Yuan, (2005). "Solid‐state fermentation of cornmeal with the basidiomycete Ganoderma lucidum for degrading starch and upgrading nutritional value." Journal of applied microbiology, 99(4): 910-915.
Hölker, U., Höfer, M. and J. Lenz, (2004). "Biotechnological advantages of laboratory-scale solid-state fermentation with fungi." Applied Microbiology and Biotechnology, 64(2): 175-186.
Homapour, M., Ghavami, M., Piravivanak, Z. and E. Hosseini, (2016). "Evaluation of Chemical Characteristics of Extra Virgin Olive Oils Extracted from Three Monovarieties of Mari, Arbequina and Koroneiki in Fadak and Gilvan Regions."Journal of Food Biosciences and Technology, 6(1): 77-85.
Huang, M. and S. Zhang, (2011). "Starch degradation and nutrition value improvement in corn grits by solid state fermentation technique with Coriolus versicolor." Brazilian Journal of Microbiology, 42(4): 1343-1348.
Krishna, C., (2005). "Solid-state fermentation systems—an overview." Critical reviews in biotechnology, 25(1-2): 1-30.
Lakhtar, H. and S. Roussos, (2016). "Solid State Fermentation of Lentinula edodes on Solid Olive Substrate: Evaluation of Growth Factors." Journal of Applied Sciences, 16: 562-569.
Levin, L., Melignani, E. and A. M. Ramos, (2010). "Effect of nitrogen sources and vitamins on ligninolytic enzyme production by some white-rot fungi. Dye decolorization by selected culture filtrates." Bioresource technology, 101(12): 4554-4563.
Mishra, C., Forrester, I. T., Kelley, B. D., Burgess, R. R. and G. F. Leatham, (1990). "Characterization of a major xylanase purified from Lentinula edodes cultures grown on a commercial solid lignocellulosic substrate." Applied microbiology and biotechnology, 33(2): 226-232.
Pal, A. and F. Khanum, (2010). "Production and extraction optimization of xylanase from Aspergillus niger DFR-5 through solid-state-fermentation." Bioresource technology, 101(19): 7563-7569.
Pandey, A., (2001). "Solid-state fermentation in biotechnology: fundamentals and applications", Asiatech Publishers Inc, NewDehli, pp. 100-196.
Pandey, A., Nigam, P. and M. Vogel, (1988). "Simultaneous saccharification and protein enrichment fermentation of sugar beet pulp." Biotechnology letters, 10(1): 67-72.
Pandey, A., Selvakumar, P., Soccol, C. R. and P. Nigam, (1999). "Solid state fermentation for the production of industrial enzymes." Current science, 77(1): 149-162.
Rahi, D. K., Rahi, S., Pandey, A. and R. Rajak, (2009). "Enzymes from mushrooms and their industrial applications." In: M. Rai (Ed.), Advances in Fungal Biotechnlogy, I.K. International Publishing House, NewDehli, pp. 136-184.
Raimbault, M., (1998). "General and microbiological aspects of solid substrate fermentation." Electronic Journal of Biotechnology, 1(3): 26-27.
Rashad, M. M., Mahmoud, A. E., Abdou, H. M. and M. U. Nooman, (2011). "Improvement of nutritional quality and antioxidant activities of yeast fermented soybean curd residue." African Journal of Biotechnology, 10(28): 5504-5513.
Sharma, V. and S. Kumar, (2011). "Spawn production technology." In: Mushrooms Cultivation, Marketing and Consumption, Directorate of Mushroom Research (ICAR), Chambaghat, Solan, pp. 35-42.
Shen, Q., Liu, P., Wang, X. and D. J. Royse, (2008). "Effects of substrate moisture content, log weight and filter porosity on shiitake (Lentinula edodes) yield." Bioresource technology, 99(17): 8212-8216.
Singhania, R. R., Soccol, C. R. and A. Pandey, (2008). "Application of tropical agro-industrial residues as substrate for solid-state fermentation processes." In: Pandey, A., Soccol, C. R. and C. Larroche (Eds.), Current developments in solid-state fermentation, New York, NY, Springer New York, pp. 412-442.
Souza, R. Á. T., da Fonseca, T. R. B., de Souza Kirsch, L., Silva, L. S. C., Alecrim, M. M., da Cruz Filho, R. F. and M. F. S. Teixeira, (2016). "Nutritional composition of bioproducts generated from semi-solid fermentation of pineapple peel by edible mushrooms." African Journal of Biotechnology, 15(12): 451-457.
Toca-Herrera, J., Osma, J., and S. Rodriguez-Couto, (2007). "Potential of solid-state fermentation for laccase production." In: A. Mendez-Vilas (Ed.), Communicating Current Research and Educational Topics and Trends in Applied Microbiology, Formatex, Spain, pp. 391-400.
- Abstract Viewed: 589 times
- PDF Downloaded: 340 times