The production of phenolics-degrading enzymes in submerged and solid state fermentation and the decrease in phenolic content of canola meal using the white-rot fungus Pleurotus ostreatus.

Abstract

Canola meal (CM) is a by-product of canola oil production. Because of the high nutritional composition CM has, it is often used as a protein source for livestock feeding. However, its usage is limited due to the presence of some undesirable compounds in CM, such as glucosinolates, phytic acid and phenolic compounds (mainly sinapic acid esters-SAE). The objectives of this research project were: (1) to study the production of phenolics-degrading enzymes secreted by the white-rot fungus Pleurotus ostreatus in submerged and solid state fermentation processes; (2) to examine the degradation of phenolic compounds in CM during solid state process. The effects of some operating parameters on enzyme production were investigated during the submerged process. Enzyme prepared from the submerged process was characterized using three substrates, sinapic acid (SA), sinapine (SIN) and sinapaldehyde (SALD). The production of enzyme and degradation of phenolics during solid state process were studied. Three surfactants, Triton X-100, Tween 80 and sodium oleate, were tested for their effects on the solid state process. Modeling of biomass and enzyme production, as well as SAE degradation during solid state process have been attempted. (Abstract shortened by UMI.)