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ARS Home » Midwest Area » Peoria, Illinois » National Center for Agricultural Utilization Research » Functional Foods Research » Research » Publications at this Location » Publication #340657
Research Project: Evaluation of the Chemical and Physical Properties of Low-Value Agricultural Crops and Products to Enhance Their Use and Value

Location: Functional Foods Research

Title: Solid state fermentation of carinata (Brassica carinata) meal using various fungal strains to produce a protein-rich product for feed application

Author
item SIMON, JESSIKA - South Dakota State University
item WOOTTON, STEPHANIE - South Dakota State University
item JOHNSON, TYLOR - University Of Tennessee
item BISHNU, KARKI - South Dakota State University
item ZAHLER, JACOB - South Dakota State University
item BALDWIN, EMILY - South Dakota State University
item Berhow, Mark
item CROAT, JASON - South Dakota State University
item GIBBONS, WILLIAM - South Dakota State University

Submitted to: Journal of Microbial and Biochemical Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 3/9/2017
Publication Date: 3/16/2017
Citation: Simon, J.J., Wootton, S.A., Johnson, T.J., Bishnu, K., Zahler, J.D., Baldwin, E.L., Berhow, M.A., Croat, J.R., Gibbons, W.R. 2017. Solid state fermentation of carinata (Brassica carinata) meal using various fungal strains to produce a protein-rich product for feed application. Journal of Microbial and Biochemical Technology. 9(2):577-582.

Interpretive Summary: In this study, the efficacy of several fungal strains to reduce noxious constituent content and enhance protein content during solid state fermentation of carinata meal was evaluated. Solid state fermentation of hexane extracted and cold pressed carinata meals were performed at 50% moisture content at 30ºC for 168 h. The fungal strains evaluated in this study preferred hexane-extracted carinata meal compared to cold pressed meal due to the low level of residual oil in the hexane extracted meal. Among the various fungal strains evaluated, a preferred fungal strain was found, with a maximal relative increase in protein content of 17.3% for the carinata meal. Solid state fermentation of carinata meal yielded an end-point protein content of ~50%. This process also resulted in the complete reduction of the noxious consituents in the meals. Utilizing this treatment for carinata meal led to the formation of a protein-enriched product with no residual noxious constituent content that has great potential for feed application.

Technical Abstract: 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.