tailieunhanh - Solid state fermentation of Bee-collected pollen

This research work aimed at obtaining a novel natural food product from pollen, safe and improved nutritional value, to be used as a dietary supplement or a functional ingredient for formulating other foods. Bee-collected pollen subjected to lactic acid fermentation using lactic acid bacteria Lactobacillus lactis and its effect on some of the natural characteristics of the pollen were studied. The optimum conditions for the pollen fermentation were provided that are, anaerobic condition for solid state fermentation at 35⁰ C for first 96 hours, then 20⁰ C for next 72 hours, and optimum moisture content was 35-40%. The process was characterized byt the production of lactic acid and decrease in pH and sugar content. As a result of this project the proteins were increased by , total sugars were decreased by %, lactic acid content increased by , total free amino acid content increased by , total poly-phenol content decreased by , increment in all minerals and radical scavenging activity increased by fermented pollen. The solid state fermentation of the bee pollen by Lactic acid bacteria were effective to increase its nutritional value. | 2019 8 5 1557-1563 EXCELLENT PUBLISHERS International Journal of Current Microbiology and Applied Sciences ISSN 2319-7706 Volume 8 Number 05 2019 Journal homepage http Original Research Article https Solid State Fermentation of Bee-Collected Pollen Dhananjay V. Shirsat Snehal K. Kad and Dhananjay M. Wakhle Centre of Excellence in Apicultural Biotechnology Vidyapratisthan s School of Biotechnology Baramati Maharashtra India Corresponding author ABSTRACT Keywords Solid state fermentation Pollen fermentation LAB Bee-pollen Apis mellifera Article Info Accepted 15 April 2019 Available Online 10 May 2019 This research work aimed at obtaining a novel natural food product from pollen safe and improved nutritional value to be used as a dietary supplement or a functional ingredient for formulating other foods. Bee-collected pollen subjected to lactic acid fermentation using lactic acid bacteria Lactobacillus lactis and its effect on some of the natural characteristics of the pollen were studied. The optimum conditions for the pollen fermentation were provided that are anaerobic condition for solid state fermentation at 35O C for first 96 hours then 20o C for next 72 hours and optimum moisture content was 35-40 . The process was characterized byt the production of lactic acid and decrease in pH and sugar content. As a result of this project the proteins were increased by total sugars were decreased by lactic acid content increased by total free amino acid content increased by total poly-phenol content decreased by increment in all minerals and radical scavenging activity increased by fermented pollen. The solid state fermentation of the bee pollen by Lactic acid bacteria were effective to increase its nutritional value. Introduction Pollen exists for a time as an independent unit and thus contains most nutrients essential for life. Man has long been the consumer of .

• Hoá học
• Solid state fermentation
• Pollen fermentation
• Bee pollen
• Apis mellifera
• Increase its nutritional value
• Hot water spring
• Bacillus thuringiensis
• Yeast extract
• Substrate in solid state fermentation
• Bacillus thuringiensis J2
• Biosurfactant production
• Pleurotus ostreatus
• Submerged fermentation
• Surface tension
• Defatted rice bran
• Aspergillus fumigatus MTCC 9657
• Alkaline lipase
• Solid state fermentation; Bacillus; Pectinase
• Bioresource Technology
• Aspergillus sojae
• Spore production
• Orange peel
• Response surface methodology
• Dipeptidyl peptidase IV
• Aspergillus oryzae
• Gastrointestinal system
• DPP IV enzyme
• Trichoderma harzianum
• Biological control
• Micropropagule production
• Hazelnut shell
• Grape marc
• Pleurotus sajor caju
• Cellulosic components
• Microbial enzyme
• Sugarcane bagasse
• Lignocellulosics waste
• Millet straw
• Aspergillus flavus
• CMC agar medium
• Saccharomyces cerevisiae
• Aspergillus niger
• Orange peel as novel substrate
• Enhanced Invertase production
• Characterization of bacteria
• Amylase production
• Damaged wheat as substrate
• Bacillus subtilis
• Pine needles
• Degradation of pine needles
• Different white rot fungi
• Basal salt media
• Palmyra palm
• Agricultural waste
• Cellulase from Bacillus Subtilis
• Industrial applications
• Agro residues for the production
• BMC Biotechnology
• Trichoderma sp
• Hydrolytic enzymes
• Agriculture wastes
• Agricultural science
• Nutritional value upgrading
• Maize stalk
• BMC Chemistry
• Rhizopus oligosporus
• Apricot pomace
• Antioxidant activity
• Simultaneous saccharification and fermentation
• Aspergillus awamori
• Bioethanol production from waste corn
• Marine microorganism
• Secondary metabolites
• Secondary metabolites produced
• Fermentation techniques
• Aerobic Digestion
• Agro Industrial Wastes
• Solid State
• Fermentation Processes
• Types of Waste
• Pozzolanic Materials
• Taguchi DOE
• Marasmiellus palmivorus LA1
• Ligninolytic enzymes
• Enzyme activity
• Oil cakes
• Oil effluent
• Agro waste and medicinal oil effluent
• Wheat bran
• Culture conditions
• One factor at time methodology
• Partial purification of amylase
• Aspergillus niger of DTO: H5
• Bacillus sp
• Alkaline αamylase
• UV induced mutation
• Sediment sample