solid-state fermentation – Page 5

Enhancing Nutritional Quality and Functionality of Legumes: Application of Solid-State Fermentation With Pleurotus ostreatus

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Researchers used a mushroom fungus (Pleurotus ostreatus) to ferment lentils, chickpeas, and soybeans, making them more nutritious and easier for the body to digest. The fermentation process reduced harmful compounds called antinutrients while boosting protein content and antioxidant power. This simple bioprocessing method could help create healthier plant-based foods that rival animal protein sources in nutritional quality.

Evaluation of cellulase production by endophytic fungi isolated from young and mature leaves of medicinal plants using maize cob substrate

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This research studied beneficial fungi living inside the leaves of medicinal plants (neem and aloe) to see if they could produce cellulase enzymes, which are used in many industries. Scientists isolated 11 different fungi from plant leaves and tested their ability to break down corn cobs (agricultural waste) to produce these useful enzymes. Two fungi species – G. candidum and C. stellimalicola – were found to be the best enzyme producers, suggesting they could be used commercially to make cellulase enzymes in a cost-effective and environmentally friendly way.

Influence of Culture Conditions on Bioactive Compounds in Cordyceps militaris: A Comprehensive Review

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Cordyceps militaris is a medicinal fungus used traditionally for treating fatigue, boosting immunity, and managing various health conditions. This comprehensive review explains how different growing methods, nutrients, light, temperature, and substrate materials affect the production of beneficial compounds in the fungus. The findings show that mixing grains with insect materials and using specific light conditions can significantly increase production of cordycepin, the most promising compound for cancer and immune health. The review identifies that more standardized growing methods and better understanding of the fungus’s metabolism are needed to make large-scale production practical and affordable.

Efficient conversion of tea residue nutrients: Screening and proliferation of edible fungi

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Tea leaves left over from making instant tea are usually thrown away, but researchers found that special edible mushrooms can break down these tea residues and convert them into nutritious mushroom protein. Monascus kaoliang B6 was the most effective, using powerful enzymes to decompose the tough plant fibers in tea residue and transform the nutrients into edible mushroom biomass. This discovery offers an environmentally friendly way to recycle tea industry waste into a useful food product without using harsh chemicals.

Fermentation With Pleurotus Ostreatus Enhances the Prebiotic Properties of Germinated Riceberry Rice

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This research shows that black-purple Riceberry rice can be made healthier by sprouting it and then fermenting it with oyster mushroom mycelium. The resulting product contains beneficial compounds called GABA and β-glucan that help healthy gut bacteria grow while preventing harmful bacteria like E. coli. This improved rice product could be used in foods for elderly people to support digestive and overall health.

Genomic characterization and fermentation study of the endophyte Stemphylium sp. (Aa22), a producer of bioactive alkyl-resorcinols

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Scientists sequenced the complete genome of a fungus called Stemphylium sp. (strain Aa22) that lives inside wormwood plants without harming them. This fungus produces natural compounds called alkyl-resorcinols that can repel aphids and kill plant-damaging nematodes, making them potentially useful as organic pesticides. The researchers found the genetic instructions for making these compounds and determined that growing the fungus in liquid culture produces more of the useful compounds than growing it on rice, offering a promising path toward developing these natural biopesticides on a larger scale.

Effects of Rhizopus oligosporus-Mediated Solid-State Fermentation on the Protein Profile and α-Glucosidase Inhibitory Activity of Selenium-Biofortified Soybean Tempeh

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Researchers developed a special tempeh (traditional soybean food) enriched with selenium using a fungus called Rhizopus oligosporus. The selenium-enriched tempeh had improved protein quality with more amino acids and demonstrated strong ability to slow down sugar absorption in the digestive system, similar to diabetes medications. This makes selenium-biofortified tempeh a promising natural functional food for managing blood sugar levels while providing essential selenium nutrients that many people lack.

Bibliometric, taxonomic, and medicinal perspectives of Ganoderma neo-japonicum Imazeki: A mini review

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Ganoderma neo-japonicum, known as purple Lingzhi, is a mushroom traditionally used by indigenous communities in Malaysia and other Asian countries to treat various health conditions. This review examines 36 scientific studies published between 1991 and 2021, showing that the mushroom contains special compounds that can fight cancer cells, lower blood sugar, reduce inflammation, and boost immunity. While laboratory studies show promising results, the mushroom still needs more clinical testing in humans before it can be widely used as a medicine.

Development of Biphasic Culture System for an Entomopathogenic Fungus Beauveria bassiana PfBb Strain and Its Virulence on a Defoliating Moth Phauda flammans (Walker)

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Researchers developed an efficient two-stage fermentation process to mass-produce Beauveria bassiana PfBb, a fungus that kills defoliating moths damaging Ficus trees. The first stage grows the fungus in liquid to produce active spores, which are then transferred to solid substrates to produce hardy, long-lasting conidia. The optimized process produces high quantities of effective fungal spores that can be stored at refrigerator temperature for over a year while maintaining their pest-killing ability.

Research Keyword: solid-state fermentation