Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus

Autores
Omarini, Alejandra Beatriz; Labuckas, Diana Ondina; Zunino, María Paula; Pizzolitto, Romina Paola; Fernández Lahore, Marcelo; Barrionuevo, Luis Damian; Zygadlo, Julio Alberto
Año de publicación
2019
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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 During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.
Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania
Fil: Labuckas, Diana Ondina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Pizzolitto, Romina Paola. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Fernández Lahore, Marcelo. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania
Fil: Barrionuevo, Luis Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Materia
BIOECONOMY
FATTY ACIDS
NUTRITIONAL COMPOSITION
PLEUROTUS SAPIDUS
RICE BIOREFINERY
RICE BRAN
SOLID-STATE FERMENTATION
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/118489
Acceder
id CONICETDig_96b1aefc268541b367d776c4c8027efc
oai_identifier_str oai:ri.conicet.gov.ar:11336/118489
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidusOmarini, Alejandra BeatrizLabuckas, Diana OndinaZunino, María PaulaPizzolitto, Romina PaolaFernández Lahore, MarceloBarrionuevo, Luis DamianZygadlo, Julio AlbertoBIOECONOMYFATTY ACIDSNUTRITIONAL COMPOSITIONPLEUROTUS SAPIDUSRICE BIOREFINERYRICE BRANSOLID-STATE FERMENTATIONhttps://purl.org/becyt/ford/4.5https://purl.org/becyt/ford/4Solid-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 withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universitat Bremen. School of Enigineerring and Science Jacobs; AlemaniaFil: Labuckas, Diana Ondina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Pizzolitto, Romina Paola. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Fernández Lahore, Marcelo. Universitat Bremen. School of Enigineerring and Science Jacobs; AlemaniaFil: Barrionuevo, Luis Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaFil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; ArgentinaMDPI AG2019-06info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/118489Omarini, Alejandra Beatriz; Labuckas, Diana Ondina; Zunino, María Paula; Pizzolitto, Romina Paola; Fernández Lahore, Marcelo; et al.; Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus; MDPI AG; Fermentation; 5; 2; 6-2019; 44-532311-5637CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/5/2/44info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation5020044info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:58:31Zoai:ri.conicet.gov.ar:11336/118489instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-29 09:58:31.309CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
title Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
spellingShingle Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
Omarini, Alejandra Beatriz
BIOECONOMY
FATTY ACIDS
NUTRITIONAL COMPOSITION
PLEUROTUS SAPIDUS
RICE BIOREFINERY
RICE BRAN
SOLID-STATE FERMENTATION
title_short Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
title_full Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
title_fullStr Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
title_full_unstemmed Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
title_sort Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
dc.creator.none.fl_str_mv Omarini, Alejandra Beatriz
Labuckas, Diana Ondina
Zunino, María Paula
Pizzolitto, Romina Paola
Fernández Lahore, Marcelo
Barrionuevo, Luis Damian
Zygadlo, Julio Alberto
author Omarini, Alejandra Beatriz
author_facet Omarini, Alejandra Beatriz
Labuckas, Diana Ondina
Zunino, María Paula
Pizzolitto, Romina Paola
Fernández Lahore, Marcelo
Barrionuevo, Luis Damian
Zygadlo, Julio Alberto
author_role author
author2 Labuckas, Diana Ondina
Zunino, María Paula
Pizzolitto, Romina Paola
Fernández Lahore, Marcelo
Barrionuevo, Luis Damian
Zygadlo, Julio Alberto
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv BIOECONOMY
FATTY ACIDS
NUTRITIONAL COMPOSITION
PLEUROTUS SAPIDUS
RICE BIOREFINERY
RICE BRAN
SOLID-STATE FERMENTATION
topic BIOECONOMY
FATTY ACIDS
NUTRITIONAL COMPOSITION
PLEUROTUS SAPIDUS
RICE BIOREFINERY
RICE BRAN
SOLID-STATE FERMENTATION
purl_subject.fl_str_mv https://purl.org/becyt/ford/4.5
https://purl.org/becyt/ford/4
dc.description.none.fl_txt_mv 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 withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.
Fil: Omarini, Alejandra Beatriz. Consejo Nacional de Investigaciones Científicas y Técnicas. Instituto de Ciencias de la Tierra y Ambientales de La Pampa. Universidad Nacional de La Pampa. Facultad de Ciencias Exactas y Naturales. Instituto de Ciencias de la Tierra y Ambientales de La Pampa; Argentina. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania
Fil: Labuckas, Diana Ondina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zunino, María Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Pizzolitto, Romina Paola. Universidad Nacional de Córdoba; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Fernández Lahore, Marcelo. Universitat Bremen. School of Enigineerring and Science Jacobs; Alemania
Fil: Barrionuevo, Luis Damian. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
Fil: Zygadlo, Julio Alberto. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Córdoba. Instituto Multidisciplinario de Biología Vegetal. Universidad Nacional de Córdoba. Facultad de Ciencias Exactas Físicas y Naturales. Instituto Multidisciplinario de Biología Vegetal; Argentina
description 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 withdrawn at different time intervals (4, 6, and 10 days) and further analyzed. Established methods were deployed to monitor the changes in nutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fatty acid composition was studied as a function of culture progress. Results showed that the SSF of rice bran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ash from 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fatty acid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentation with P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by 0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This study demonstrated an improvement in the nutritional quality of RB after fermentation with P. sapidus, since protein, carbohydrates, minerals, and specific FA components were increased. As a whole, our results indicate that fermented rice bran could be used as a high-quality animal feed supplement.
publishDate 2019
dc.date.none.fl_str_mv 2019-06
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/118489
Omarini, Alejandra Beatriz; Labuckas, Diana Ondina; Zunino, María Paula; Pizzolitto, Romina Paola; Fernández Lahore, Marcelo; et al.; Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus; MDPI AG; Fermentation; 5; 2; 6-2019; 44-53
2311-5637
CONICET Digital
CONICET
url http://hdl.handle.net/11336/118489
identifier_str_mv Omarini, Alejandra Beatriz; Labuckas, Diana Ondina; Zunino, María Paula; Pizzolitto, Romina Paola; Fernández Lahore, Marcelo; et al.; Upgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus; MDPI AG; Fermentation; 5; 2; 6-2019; 44-53
2311-5637
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/5/2/44
info:eu-repo/semantics/altIdentifier/doi/10.3390/fermentation5020044
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv MDPI AG
publisher.none.fl_str_mv MDPI AG
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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