dc.creatorOmarini, Alejandra Beatriz
dc.creatorLabuckas, Diana Ondina
dc.creatorZunino, María Paula
dc.creatorPizzolitto, Romina Paola
dc.creatorFernández Lahore, Marcelo
dc.creatorBarrionuevo, Luis Damian
dc.creatorZygadlo, Julio Alberto
dc.date.accessioned2020-11-16T22:14:29Z
dc.date.accessioned2022-10-15T05:54:30Z
dc.date.available2020-11-16T22:14:29Z
dc.date.available2022-10-15T05:54:30Z
dc.date.created2020-11-16T22:14:29Z
dc.date.issued2019-06
dc.identifierOmarini, 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
dc.identifierhttp://hdl.handle.net/11336/118489
dc.identifier2311-5637
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttps://repositorioslatinoamericanos.uchile.cl/handle/2250/4352115
dc.description.abstractSolid-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 During fermentation, samples were withdrawn at different time intervals (4, 6, and 10 days) and further analyzed.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.
dc.languageeng
dc.publisherMDPI AG
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://www.mdpi.com/2311-5637/5/2/44
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/https://doi.org/10.3390/fermentation5020044
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/openAccess
dc.subjectBIOECONOMY
dc.subjectFATTY ACIDS
dc.subjectNUTRITIONAL COMPOSITION
dc.subjectPLEUROTUS SAPIDUS
dc.subjectRICE BIOREFINERY
dc.subjectRICE BRAN
dc.subjectSOLID-STATE FERMENTATION
dc.titleUpgrading the nutritional value of rice bran by Solid-State fermentation with pleurotus sapidus
dc.typeinfo:eu-repo/semantics/article
dc.typeinfo:ar-repo/semantics/artículo
dc.typeinfo:eu-repo/semantics/publishedVersion


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