微生物与生化技术杂志

抽象的

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

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.