Assistant Professor South Dakota State University Brookings, SD, United States
Abstract: Camelina sativa, a member of the Brassica (Cruciferae) family, has seen a growing interest as a source of biofuel in recent years. Camelina meal (CAM), obtained as a byproduct when extracting oil from camelina seeds, has become popular for use in the diets of livestock and aquatic animals. For this study, CAM was fermented in submerged conditions using food grade A. niger, A. pullulans, and A. oryzae and their cocultures under various washing conditions. The CAM was subjected to submerged fermentation at a 5% solid loading rate, 1% fungal inoculum, and 300 mL working volume at 4.5 pH with mild pretreatment for 120 hours. The physiochemical and nutritional properties of fermented CAM were evaluated. In monoculture fermentation, A. pullulans and A. niger produced significant changes in the total phenolic contents over the duration while phytic acid content didn’t show any significant changes. The protein titer increased in the supernatant over the course of fermentation. Other parameters currently being analyzed include glucosinolates, total and reducing sugars, antioxidant activities, and other physicochemical composition, microbiological and functional properties
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