The decrease in phenolic content of canola meal and the production of polyphenoloxidase in submerged and solid state fermentation using the white-rot fungus Trametes versicolor.

Abstract

The goal of this study was to examine the production of polyphenoloxidase (PPO) and the decrease in phenolic content of canola meal during submerged and solid state fermentation with canola meal. Several parameters during submerged fermentation were examined, including addition of CM phenolics, CM sugars, Vogel's minerals and aeration. The effect of CM, soybean meal (SBM) and sunflower meal (SFM) concentration on PPO production in a submerged process was also examined. Several parametrs were examined for the production of PPO and decrease in phenolic content during solid state fermentation (SSF) of Trametes vesrsicolor on CM. Preliminary flooding experiments, in which water was added to a portion of the fermenting culture to assist in the diffusion of phenolics and PPO, was shown to be useful. The maximum enzyme activity occurred for both types of fermentation at approximately 8 days. The submerged enzyme preparation had a much larger activity per gram of canola meal compared to the solid state fermentation, 2500 nkat/g vs 400 nkat/g, however when expressed in terms of volumetric reactor productivity, the activities were approximately equal. (Abstract shortened by UMI.)