Solid state fermentation as technology for anti-physiological compound reduction in Sorghum, and Coffe pulp to generate an eriched food


Abstract: According to global projections, by 2050 the population is expected to have increased by approximately 33%, which means that the agricultural and livestock systems must increase their production in order to supply the entire population with food. Also, prices must be guaranteed so that the products are affordable. In animal breeding systems, 50% of the costs are related to the raw materials used to make the feed rations. Therefore, it is necessary to look for alternative economic raw materials, in this sense low consumption cereals such as sorghum, and agroindustrial residues such as coffee pulp can be considered as such alternatives. However, the high concentration of condensed tannins and caffeine, compounds considered to be antiphysiological factors (ANF) due to the negative effect of the animals that consume them, limit their use. In addition, the vegetable protein in these products is of low digestibility. There are different treatments to reduce ANF, including biological treatments such as solid-state fermentation (SSF). SSF is a process that involves the culture of microorganisms on wet substrates in the absence of free water. Bacteria, fungi or yeasts can be used for the process, but due to their biochemical characteristics filamentous fungi are the most used, among these Rhizopus oryzae has been used since ancient times in food processing, also is categorized as GRAS according to the Agency of Food and Drug Administration of the United States Government (FDA). Considering these benefits, the present research was carried out with the aim of determining the appropriate conditions of the SSF process using R. oryzae (MUCL 28168) as a microorganism in a tray bioreactor, to reduce the antifisiological compounds of sorghum (Sorghum bicolor L. Moench) and coffee pulp (Coffea arabica L.) and to generate an enriched feed for animals.

Thesis PhD Liliana Londoño