Abstract

ORTIZ-ROBLEDO, Faviola et al. Effect of fermentation with Aspergillus oryzae on the phytochemical and nutritional content of cereals. Abanico vet [online]. 2025, vol.16, e2024-39.  Epub July 04, 2025. ISSN 2448-6132.  https://doi.org/10.21929/abavet2025.5.

The aim of this study was the fermentation of cereal grains with Aspergillus oryzae at different times (0, 3, 5 and 7 days) to increase the total phenolic, protein and condensed tannins content. Therefore, four cereal grains were used: corn, oat, barley and sorghum. Cereal grains were subjected to a solid-state fermentation with de Aspergillus oryzae. Higher increases of protein in corn, oat and sorghum were observed at 5 and 7 days of fermentation. In relation to phenolic content, the highest content was shown at 7 days of fermentation in all grains. Otherwise, condensed tannins showed higher contents in corn and sorghum at 5 days of fermentation; whereas, oat reached higher contents at 7 days. No changes were observed in barley among 3 and 7 days of fermentation time. In conclusion, solid state fermentation increased phytochemicals and nutritional contents by changing fermentation time.

Keywords : state-solid fermentation; filamentous fungi; bioactive compounds; phenolics.

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