An alternative for corn bran byproduct: fermentation using M. purpureus

Purpose The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus. Design/methodology/approach The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (105, 106 and 107 spores for mL) and temperature (16,...

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Bibliographic Details
Published in:Nutrition and food science 2020-04, Vol.50 (3), p.515-527
Main Authors: Almeida, Adrielle Borges de, Lima, Thayanara Mayara de, Santos, Nathalia Horrana, Santana, Railany Vieira, Santos, Silvelly Carvalho dos, Egea, Mariana Buranelo
Format: Article
Language:English
Subjects:
Agricultural wastes
Amino acids
Antioxidants
Asexual reproduction
Asexuality
By products
Carbohydrates
Color
Corn
Corn bran
Feeds
Fermentation
Fermented food
Food waste
Fungi
Inoculum
Lipids
Nutrient content
Nutritive value
Phenolic compounds
Phenols
Pigments
Solid state fermentation
Spores
Standard deviation
Variance analysis
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Summary:Purpose The purpose of this paper is to evaluate the solid-state fermentation (SSF) of corn bran (CB) with Monascus purpureus. Design/methodology/approach The SSF was realized with CB ranged in process: time (4, 8, 12 and 16 days), inoculum ratio (105, 106 and 107 spores for mL) and temperature (16, 24 and 32 °C). Color of the CB and fermented CB (FCB) was evaluated by spectrophotometer, and this result was used to choose one treatment. The proximal composition (moisture, lipid, ash and protein content), pH value, total phenolic content, antioxidant capacity and functional properties of CB and FCB were analyzed. The carbohydrate content and caloric value were calculated for CB and FCB. Findings The color results showed that during asexual reproduction, there was inhibition of the pigment production by M. purpureus. There was an increase in the amount of lipids and a decrease in carbohydrates in SSF, thus elucidating the primary metabolism of M. purpureus. CB and FCB showed no statistical difference in either the emulsifying activity or water solubility. Originality/value SSF is an alternative for the use of unvalued agroindustrial waste, and by utilizing this process with CB, a new ingredient with red color can be produced with important nutritional value.
ISSN:0034-6659
1758-6917
DOI:10.1108/NFS-06-2019-0177