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Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi

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Olukomaiya, O. O., Fernando, W. C., Mereddy, R., Li, X. and Sultanbawa, Y. (2020) Physicochemical, Microbiological and Functional Properties of Camelina Meal Fermented in Solid-State Using Food Grade Aspergillus Fungi. Fermentation, 6 (2). p. 44. ISSN 2311-5637

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Article Link: https://doi.org/10.3390/fermentation6020044

Publisher URL: https://www.mdpi.com/2311-5637/6/2/44

Abstract

Camelina meal (CAM) was fermented in solid-state using food grade Aspergillus fungi (A. sojae, A. ficuum and their co-cultures), and the physicochemical composition, microbiological and functional properties were investigated. SSF increased the starch contents but reduced (p < 0.05) the contents of soluble carbohydrate. The microbiological counts of the fermented meals were higher (p < 0.05) than that of the unfermented CAM. Phytic acid content reduced (p < 0.05) in the fermented meals. SSF reduced the protein molecular weight and colour attributes of CAM. The fermented camelina meals had increased (p < 0.05) bulk density and swelling capacity but reduced (p < 0.05) water absorption capacity. Thus, the study indicated that SSF with A. sojae, A. ficuum and their co-cultures influenced the physicochemical, microbiological and functional properties of CAM. There is potential for the development of value-added novel food and feed products from solid-state fermented camelina meal.

Item Type:Article
Business groups:Crop and Food Science
Additional Information:Open access
Keywords:proximate composition; Aspergillus fungi; solid-state fermentation; camelina meal; protein molecular distribution
Subjects:Agriculture > Agriculture (General) > Agricultural chemistry. Agricultural chemicals
Agriculture > Agriculture (General) > Methods and systems of culture. Cropping systems
Plant culture > Food crops
Plant culture > Field crops > Grain. Cereals
Live Archive:08 Jun 2020 03:20
Last Modified:03 Sep 2021 16:45

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