Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures
Date
2025-01-24
Authors
Kryachko, Yuriy
Arasaratnam, Lashmitha
House, James Duncan
Ai, Yongfeng
Nickerson, Michael Todd
Korber, Darren Raymond
Tanaka, Takuji
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Journal of Bioscience and Bioengineering
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Article
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Abstract
Starch-rich faba bean, yellow lentil, and yellow field pea flours were subjected to submerged fermentation using Aspergillus oryzae and Lactobacillus plantarum starter mono- or co-cultures, to increase protein contents of the flours. Fermentation mixes were supplemented with up to 35 g/L urea, ammonium sulfate and/or monoammonium phosphate as nitrogen sources. Protein contents of the flours increased 2–2.5-fold, i.e., total protein contents of up to 33 % were achieved following fermentation with A. oryzae monoculture or A. oryzae‒L. plantarum co-culture. Therefore, A. oryzae was capable of efficient legume starch utilization and protein production. Using A. oryzae‒L. plantarum co-culture led to the highest yields of at least six of microbially produced amino acids. After fermentation by L. plantarum monoculture, protein contents remained largely unchanged. However, in vitro protein digestibility of flours improved to a greater extent after fermentation with L. plantarum monoculture than with either A. oryzae monoculture or the co-culture. Hence, during fermentation with L. plantarum monoculture, microbially mediated hydrolysis of legume protein (generating smaller and easier digestible peptides), rather than microbial starch utilization, was the predominant process.
Description
Published version available at: https://doi.org/10.1016/j.jbiosc.2024.12.015
Citation: Kryachko, Y., Arasaratnam, L., House, J. D., Ai, Y., Nickerson, M. T., Korber, D. R., & Tanaka, T. (2025). Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures. Journal of Bioscience and Bioengineering. https://doi.org/10.1016/j.jbiosc.2024.12.015
Keywords
Faba bean, Lentil, Pea, Single cell protein, Starch, Submerged fermentation
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DOI
https://doi.org/10.1016/j.jbiosc.2024.12.015