Evaluation of some effective potentialities of newly formulated rice fermented food using Elephantopus scaber L. rhizome as herbal starter

Traditionally, fermented food and beverages are prepared by adding a mixture of plant residues as a starter or source of microbes. Most of the conventional fermented foods use a local starter which contains a mixture of herbs or old ferment or otherwise cereal dust-coated tablet. In this study, we have made an attempt to prepare a rice-based fermented food with the herbal starter (0.5% w/w) of Elephantopus scaber L. rhizome, and also examined its microbial and nutrient profiles. The food product is fortified with organic acid and titratable acidity of 0.58% and also contained an excellent source of microbes (LAB and Bifidobacterium sp.). The fermented food contains significant amount of fat, protein, minerals, vitamins, oligosaccharide, unsaturated fatty acids (?3, ?6, ?7 and ?9) and a pool of free amino acids. The presence of phytochemical contents in the fermented rice was also exhibited significant effects against commercially available free radicals (DPPH, ABTS, FRAP and OH-radicals). Thus, food-grade microbes containing newly formulated fermented food would provide essential macro-and micro-nutrients to the individuals and convey the sustainability of good health. Therefore, the mentioned plant part would be used as an effective starter for aiding rice-based food products.

Reutilization of waste fungal biomass for concomitant production of proteochitinolytic enzymes and their catalytic products by Alcaligenes faecalis SK10

Fungal biomass, being organic waste, could be an excellent source of protein, carbohydrate and minerals. However, it has not been exploited fully until now. Efficient management of this waste can not only address the environmental impact on its disposal but also yield value-added metabolites. In the present study, in order to explore its potential, we subjected dead fungal biomass of Aspergillus niger SKN1 as substrate for both fermentative and enzymatic biodegradation, respectively by potent proteo-chitinolytic bacteria Alcaligenes faecalis SK10 and its enzyme cocktail. The results revealed that reasonable amount of protease and chitinase could be biosynthesized by the fermentative mode of utilization, while a mixture of amino acid, peptides and low-molecular weight amino-sugar (mono and oligomeric form of N-acetylglucosamine) could be generated through enzymatic hydrolysis. The physicochemical condition of both the bioprocess was subsequently optimized through statistical approach. The projected utilization of waste zero-valued fungal biomass offer a sustainable and environmentally sound method for production of microbial metabolites and large scale execution of the same could be proficient and in tune with the principle of circular economy.