LWT - Food Science and Technology ( IF 6 ) Pub Date : 2020-08-03 , DOI: 10.1016/j.lwt.2020.109981 Marta Ferreira , Helena Fernandes , Helena Peres , Aires Oliva-Teles , Isabel Belo , José Manuel Salgado
Oilseed cakes have potential for new applications as substrates for solid-state fermentation (SSF), to increase their nutritional value by increasing its polyunsaturated fatty acids (PUFAs) or protein content. In this sense, it was performed a screening of oilseed cakes to be used as substrates for the production of PUFAs by Mortierella alpina Peyronel MUM 9412. Of all by-products tested, linseed cake (LSC) was the oilseed cake that achieved the highest production of total PUFAs: 153.09 ± 2.25 mg/g. Overall, the PUFAs and protein contents of fermented LSC increased 33% and 11%, respectively. Further, supplementation of the rapeseed cake with linseed oil, prior to the SSF, proved to increase the PUFAs production in about 26%.
This study demonstrated the potential of SSF for improving linseed and linseed cakes nutritional composition and the positive effect of linseed oil as inductor to improve the PUFAs production by M. alpina.
中文翻译:
固态发酵下高山被孢霉对油料饼的生物富集
油籽饼作为固态发酵(SSF)的底物,具有潜在的新用途,可通过增加其多不饱和脂肪酸(PUFA)或蛋白质含量来增加其营养价值。从这个意义上讲,它进行了油籽饼的筛选,以用作Mortierella alpina Peyronel MUM 9412生产PUFA的底物。在所有测试的副产品中,亚麻籽饼(LSC)是产量最高的油籽饼总PUFA的含量:153.09±2.25 mg / g。总体而言,发酵LSC的PUFA和蛋白质含量分别增加了33%和11%。此外,在SSF之前,用亚麻籽油补充菜籽饼可将PUFA的产量提高约26%。
这项研究表明用于改善亚麻籽和亚麻籽饼营养组合物和亚麻子油的作为电感器,以提高多不饱和脂肪酸所生产的积极作用SSF的电位高山被孢霉。