Changing the nutrient composition and enhancing the hydrolytic enzyme activity of citrus pulp residue by cofermentation with Candida utilis and Bacillus subtilis

• Published in: Process biochemistry (1991) Vol. 107; pp. 83 - 90
• Main Authors: Huang, Wen-Qi, Hu, Xi, Zeng, Jia-Rui, Tian, Xiao-Fei, Wu, Zhen-Qiang
• Format: Journal Article
• Language: English
• Published: Barking Elsevier Ltd 01.08.2021; Elsevier BV
• Subjects: Amino acids; Antinutrition factors; Bacillus subtilis; Candida utilis; Cellulase; Citrus pulp residue; Cofermentation; Composition; Correlation analysis; Enzymatic activity; Enzyme activity; Fermentation; Hydrolytic enzyme activities; Leucine; Microorganisms; Nutrient compositions; Nutrient content; Nutrients; Organic matter; Pectin; Pectinase; Phenylalanine; Protease; Proteins; Pulp; Residues; Solid state fermentation; Sugar; Two strains; Xylanase; Citrus pulp residue; Two strains; Cofermentation; Nutrient compositions; Hydrolytic enzyme activities
• ISSN: 1359-5113; 1873-3298
• DOI: 10.1016/j.procbio.2021.05.005

[Display omitted] •The citrus pulp residue value was improved by cofermentation using two strains.•The crude and soluble protein contents increased by 54.83 % and 866.50 %.•The leucine and phenylalanine contents increased by 538.46 % and 112.50 %.•Antinutritional factors (pectin and crude fiber) were reduced by 43.10 % and 20.21 %.•Five hydrolytic enzymes activities were synergistically enhanced by two strains. In this study, citrus pulp residue were treated to improve their nutritional compositions through solid-state fermentation using Candida utilis and Bacillus subtilis. The crude and soluble protein contents increased by 54.83 % and 866.50 %, reaching 242.50 ± 6.50 mg/g and 39.53 ± 1.77 mg/g after fermentation, respectively. The contents of essential amino acids and nonessential amino acids significantly increased by 230 % and 402 %, especially leucine and phenylalanine (8.3 % and 5.1 %, based on total protein). Moreover, antinutritional factors, such as pectin and crude fiber, were reduced by 43.10 % and 20.21 %, respectively. Correlation analysis showed that the activities of fiveenzymes, including acid protease, neutral protease, pectinase,xylanase and cellulase, were significantly correlated with the variation in the contents of soluble protein, total sugars and reducing sugars (p<0.05), indicating that the protein enrichment process was closely related to the changes in organic matter and enzymatic activity. The application of microbial cofermentation provides a new opportunity to improve the nutrients of these low-value organic residue.