alexa Solid State Fermentation of Carinata (Brassica carinata) Meal Using Various Fungal Strains to Produce a Protein-Rich Product for Feed Application | OMICS International | Abstract
ISSN: 1948-5948

Journal of Microbial & Biochemical Technology
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Research Article

Solid State Fermentation of Carinata (Brassica carinata) Meal Using Various Fungal Strains to Produce a Protein-Rich Product for Feed Application

Jessika J. Simon, Stephanie A. Wootton, Tylor J. Johnson, Bishnu Karki, Jacob D. Zahler, Emily L. Baldwin, Mark Berhow, Jason R. Croat, and William R. Gibbons

1Department of Biology and Microbiology, South Dakota State University, Brookings, USA

2Department of Microbiology, The University of Tennessee, Knoxville, USA

3Department of Agriculture, National Center for Agricultural Utilization Research, Peoria, USA

*Corresponding Author:
Tylor J. Johnson
Department of Microbiology
The University of Tennessee
Knoxville, USA
Tel: 3194713362
E-mail: [email protected] utk.edu

Received date: February 12, 2017; Accepted date: March 09, 2017; Published date: March 16, 2017

Citation: JJ Simon, SA Wootton, TJ Johnson, B Karki, JD Zahler, et al. (2017) Solid State Fermentation of Carinata (Brassica carinata) Meal Using Various Fungal Strains to Produce a Protein-Rich Product for Feed Application. J Microb Biochem Technol 9:059-064. doi:10.4172/1948-5948.1000344

Copyright: © 2017 JJ Simon, et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.

Abstract

In this study, the efficacy of several fungal strains to reduce GLS (GLS) content and enhance protein content during solid state fermentation (SSF) of carinata meal was evaluated. Solid state fermentation of hexane extracted (HE) and cold pressed (CP) carinata meals were performed at 50% moisture content at 30ºC for 168 h. The fungal strains evaluated in this study preferred HE carinata meal compared to CP meal due to the low level of residual oil in the HE meal. Among the various fungal strains evaluated, Neurospora crassa NRRL-2332 was found to be the preferred strain, with a maximal relative increase in protein content of 17.3% and 15.2%, for HE and CP carinata meal, respectively. Solid state fermentation of HE carinata meal by N. crassa yielded an end-point protein content of ~50%, (db). This process also resulted in the complete reduction of GLS in HE and CP meals (0 mg/g GLS). Of all the treatments evaluated in this study, SSF of HE carinata meal by N. crassa is preferred. Utilizing this treatment for carinata meal led to the formation of a protein-enriched product with no residual GLS content that has great potential for feed application.

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