The role of food-grade microorganisms and their enzymes on the phenolic enhancement in cereal/pulse/oilseed by-products during solid-state fermentation

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dc.contributor.advisorMine, Yoshinori
dc.contributor.authorDe Villa, Ray
dc.date.accessioned2022-09-07T18:50:44Z
dc.date.available2022-09-07T18:50:44Z
dc.date.copyright2022-09
dc.date.created2022-08-26
dc.degree.departmentDepartment of Food Scienceen_US
dc.degree.grantorUniversity of Guelphen
dc.degree.nameMaster of Scienceen_US
dc.degree.programmeFood Scienceen_US
dc.description.abstractThis study investigated the effect of solid-state fermentation (SSF) on the phenolic enrichment in low-value grain processing by-products. Food-grade microorganisms (Aspergillus awamori, Rhizopus oryzae, Bacillus subtilis, and Saccharomyces cerevisiae) and their cell wall-degrading enzymes (amylase, cellulase, β-glucosidase and xylanase) were examined for their potential to increase the total phenolic content (TPC) of grain brans/hulls (oriental mustard bran, yellow mustard bran, wheat bran, Amarillo pea hull and Dunn pea hull) during a 7-day SSF. With the exception of Dunn pea hull, the TPC of most bran/hull samples significantly increased in SSF treatment with A. awamori, R. oryzae and S. cerevisiae. In correlation with TPC results, significant increase in enzyme activities of A. awamori and R. oryzae were observed during SSF treatment. These results indicate that SSF using fungi, with their strong cell wall-degrading enzyme activities, positively affects phenolic enrichment in low-value grain brans/hulls through the release of insoluble bound phenolics.en_US
dc.description.sponsorshipAgriculture and Agri-Food Canada
dc.identifier.citationDe Villa, R., Roasa, J., Mine, Y. and Tsao R. Impact of solid-state fermentation on factors and mechanisms influencing the bioactive compounds of grains and processing by-products. Crit Rev Food Sci Nutr. (2021) https://doi.org/10.1080/10408398.2021.2018989
dc.identifier.urihttps://hdl.handle.net/10214/27191
dc.language.isoenen_US
dc.publisherUniversity of Guelphen
dc.rights.licenseAll items in the Atrium are protected by copyright with all rights reserved unless otherwise indicated.
dc.subjectsolid-state fermentationen_US
dc.subjectprocessing by-productsen_US
dc.subjectgrain seedsen_US
dc.subjectfood-grade microorganismsen_US
dc.subjectfood bioactivesen_US
dc.titleThe role of food-grade microorganisms and their enzymes on the phenolic enhancement in cereal/pulse/oilseed by-products during solid-state fermentationen_US
dc.typeThesisen
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