Functional Cereal-Derived Biomaterials Enriched with Lipophilic Compounds Prepared by Fungal Solid-State Fermentations

Abstract:

Cereals as one of the main component in human diet and feed industry are important sources of several macronutrients (proteins, carbohydrates) and micronutrients (minerals, vitamins). However, their nutritional and functional properties and subsequent applications could be improved significantly by solid state fermentations. During this biotechnological process suitable filamentous fungi efficiently utilize cereals and convert them to new prefermented biomaterials with a high content of valuable metabolites such as polyunsaturated fatty acids, carotenoids, ergosterol, coenzyme Q10, dietary fibers and various enzymes. Fungi also improved content of dry matter, proteins, detergent fibers and ash in biomaterials. These functional biomaterials should be generally recognized as safe for the production of food or feed ingredients/additives. Thus, biotechnologically modified agromaterials may open novel prospects for the market of functional cereal-based food and feed supplements.

• Periodical: Materials Science Forum (Volume 851)
• Pages: 8-13
• DOI: https://doi.org/10.4028/www.scientific.net/MSF.851.8
• Online since: April 2016
• Authors: Milan Čertík*, Tatiana Klempová
• Keywords: Cereals, Functional Biomaterials, Fungi, Solid State Fermentations

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