Upgrading the Nutritional Value of Rice Bran by Solid-State Fermentation with Pleurotus sapidus

OMARINI, ALEJANDRA B.; LABUCKAS, DIANA; ZUNINO, MARÍA P.; PIZZOLITTO, ROMINA P.; FERNÁNDEZ-LAHORE, ; BARRIONUEVO, DAMIAN ; ZYGADLO, JULIO A.

Fermentation

MDPI

Lugar: Basel; Año: 2019 vol. 5

Solid-state fermentation (SSF) of rice bran (RB) employing the edible fungus Pleurotussapidus was investigated as a process strategy to improve the nutritional quality of this low-cost andabundant 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 During fermentation, samples were withdrawn at different time intervals (4, 6,and 10 days) and further analyzed.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 innutritional composition (carbohydrates, proteins, ash, and lipids). Additionally, changes in fattyacid composition was studied as a function of culture progress. Results showed that the SSF of ricebran increased total carbohydrates from 36.6% to 50.2%, total proteins from 7.4% to 12.8%, and ashfrom 7.6% to 11.5%. However, the total lipid content was reduced from 48.5% to 27.8%. The fattyacid (FA) composition of RB included mainly oleic, linoleic, and palmitic acids. Upon fermentationwith P. sapidus, small differences were found: linoleic acid and oleic acid content were increased by0.4% and 1.1%, respectively, while palmitic acid content was reduced by 0.8%. This studydemonstrated 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, ourresults indicate that fermented rice bran could be used as a high-quality animal feed supplement.