Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate
The aim of this study was to increase the availability of high-value-added compounds by applying <i>S. cerevisiae</i> to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp<sup>−1</sup>) and water (30%) for up...
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MDPI AG
2025-05-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/11/5/257 |
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| author | Anelise Christ-Ribeiro Carolina da Silva Graça Kelly Cristina Massarolo Débora Pez Jaeschke Leonor Almeida de Souza Soares |
| author_facet | Anelise Christ-Ribeiro Carolina da Silva Graça Kelly Cristina Massarolo Débora Pez Jaeschke Leonor Almeida de Souza Soares |
| author_sort | Anelise Christ-Ribeiro |
| collection | DOAJ |
| description | The aim of this study was to increase the availability of high-value-added compounds by applying <i>S. cerevisiae</i> to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp<sup>−1</sup>) and water (30%) for up to 8 h at 30 °C. The fermentation of brown rice bran resulted in increased ash, protein, and fiber contents, while the fermentation of defatted rice bran led to higher lipid and fiber levels. Additionally, the fermentation process influenced the mineral profile. The phenolic compound content of the fermented brown rice bran increased over fermentation, reaching values of 1165 µg g<sup>−1</sup> per sample. Brown rice bran fermented for 6 h yielded the best results in terms of nutrient and bioactive compound availability. Principal component analysis (PCA) revealed correlations between variables, suggesting that modifications could further enhance the availability of various compounds. |
| format | Article |
| id | doaj-art-e6de69d83c2a45cfb6706d63a654d91a |
| institution | OA Journals |
| issn | 2311-5637 |
| language | English |
| publishDate | 2025-05-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj-art-e6de69d83c2a45cfb6706d63a654d91a2025-08-20T02:33:44ZengMDPI AGFermentation2311-56372025-05-0111525710.3390/fermentation11050257Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic SubstrateAnelise Christ-Ribeiro0Carolina da Silva Graça1Kelly Cristina Massarolo2Débora Pez Jaeschke3Leonor Almeida de Souza Soares4Industrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande—FURG, Campus Carreiros, Avenida Itália km 8, Rio Grande 96203-900, RS, BrazilLaboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande—FURG, Campus Carreiros, Avenida Itália km 8, Rio Grande 96203-900, RS, BrazilLaboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande—FURG, Campus Carreiros, Avenida Itália km 8, Rio Grande 96203-900, RS, BrazilIndustrial Technology Laboratory, School of Chemistry and Food, Federal University of Rio Grande—FURG, Campus Carreiros, Avenida Itália km 8, Rio Grande 96203-900, RS, BrazilLaboratory for Mycotoxins and Food Science, School of Chemistry and Food, Federal University of Rio Grande—FURG, Campus Carreiros, Avenida Itália km 8, Rio Grande 96203-900, RS, BrazilThe aim of this study was to increase the availability of high-value-added compounds by applying <i>S. cerevisiae</i> to rice bran substrates (whole and defatted). The substrates were subjected to solid-state fermentation with yeast (3% pp<sup>−1</sup>) and water (30%) for up to 8 h at 30 °C. The fermentation of brown rice bran resulted in increased ash, protein, and fiber contents, while the fermentation of defatted rice bran led to higher lipid and fiber levels. Additionally, the fermentation process influenced the mineral profile. The phenolic compound content of the fermented brown rice bran increased over fermentation, reaching values of 1165 µg g<sup>−1</sup> per sample. Brown rice bran fermented for 6 h yielded the best results in terms of nutrient and bioactive compound availability. Principal component analysis (PCA) revealed correlations between variables, suggesting that modifications could further enhance the availability of various compounds.https://www.mdpi.com/2311-5637/11/5/257defatted rice branbrown rice brannutritional compoundsagro-industrial wastesolid-state fermentation |
| spellingShingle | Anelise Christ-Ribeiro Carolina da Silva Graça Kelly Cristina Massarolo Débora Pez Jaeschke Leonor Almeida de Souza Soares Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate Fermentation defatted rice bran brown rice bran nutritional compounds agro-industrial waste solid-state fermentation |
| title | Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate |
| title_full | Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate |
| title_fullStr | Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate |
| title_full_unstemmed | Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate |
| title_short | Production of High-Value-Added Biomass by <i>Saccharomyces cerevisiae</i> Using Lignocellulosic Substrate |
| title_sort | production of high value added biomass by i saccharomyces cerevisiae i using lignocellulosic substrate |
| topic | defatted rice bran brown rice bran nutritional compounds agro-industrial waste solid-state fermentation |
| url | https://www.mdpi.com/2311-5637/11/5/257 |
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