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Research Article

Academia Journal of Microbiology Research 4(4): 062-071, April 2016
DOI: 10.15413/ajmr.2015.0106
ISSN 2315-7771
©2016 Academia Publishing


Abstract


Transformation of Stizolobium niveum with cellulolytics fungi strains as functional food.
 

Accepted 18th September, 2015

 

Elaine Valiño Cabrera1, Julio César Dustet Mendoza2, Heilyn Pérez Soler2, Luciana R. Brandão3, Carlos A. Rosa3, Idania Scull Rodríguez1.


1Institute of Animal Science, Carretera central, km 47 ½. San José de las Lajas, Mayabeque, Cuba.

2Instituto Superior Politécnico “José Antonio Echeverría”, Facultad de Ingeniería Química, Grupo de Biotecnología Aplicada, La Habana Cuba.

3Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Brasil.


*Corresponding author e-mail: evalino@ica.co.cu.

 

 

The use of lignocellulolytic fungi based byproducts allows the transformation and improvement of legume foliage meal quality when its content is reduced of neutral detergent fiber and cellulose and increases the availability of nutrients in animal feed. The objective was to determine the kinetics of the solid state fermentation process of the Stizolobium niveum legume meal with the Trichoderma viride M5-2 fungus. Fermentation kinetics was carried out at laboratory scale with completely randomized design in factorial arrangement and three replications in each case. Samples of legume foliage meal fermented every 24 h for 4 days were taken, to carry out the pH analysis, dry matter, true protein, neutral detergent fiber, lignin and ash, exo β 1-4 glucanase enzymatic activity and infrared spectroscopy. The kinetics of the fermentative process of the S. niveum legume meal with the T. viride M5-2 fungus at 30°C and 70% humidity is characterized by: an expression of cellulase enzymatic activity that is independent of the inoculum size in the 48 to 72 h range. The fermentation average pH was increased throughout the time up to values nearly 8 units with 107 spores/g dry matter inoculum, the addition KH2PO4 and K2HPO4 buffer (6%) to the legumes foliage meal, favors enzymatic action. With the fermentation conditions: S. niveum meal moistened at 70%, and a 10% solid pre-inoculum on wet basis, at 96 h of the process produced a decrease of 6.14% units of neutral detergent fiber, an increase of 2% units of true protein and the appearance of new functional groups in the spectrum by FT-IR. The results shows S. niveum transformations by solid state fermentation increased the potential nutritional quality as functional food, making it possible to enhance the antioxidant activity with cellulolytic enzymes that ensure the nutrient availability for animal intake.

Key words: Fungi, fermentation, functional foods, legume.
 

This is an open access article published under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

 

Cite this article as:
Cabrera EV, Mendoza JCD, Soler HP, Brandão LR, Rosa CA, Rodríguez IS (2016). Transformation of Stizolobium niveum with cellulolytics fungi strains as functional food. Acad. J. Microbiol. Res. 4(4): 062-071.

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