Efecto de la fermentación con Aspergillus oryzae sobre el contenido fitoquímico y nutricional de cereales
Palabras clave:
fermentación en estado sólido, hongos filamentosos, compuestos bioactivos, fenolesResumen
El objetivo del presente trabajo fue fermentar granos de cereales con Aspergillus oryzae a diferentes tiempos (0, 3, 5 y 7 días) para incrementar su contenido fenólico total, proteico y taninos condensados. Para esto, se utilizaron granos de cuatro cereales: maíz, avena, cebada y sorgo. Los granos se sometieron a una fermentación en estado sólido con una cepa de Aspergillus oryzae. Los mayores incrementos de proteína cruda en maíz, sorgo y avena fueron observados a los 5 y 7 días de fermentación. En relación al contenido fenólico, se mostró el mayor contenido a los 7 días en todos los granos. Por otro lado, el contenido de taninos condensados mostró un mayor incremento en maíz y sorgo a los 5 días de fermentación, mientras que en avena se alcanzó a los 7 días. La cebada no mostró diferencias de 3 a 7 días. En conclusión, la fermentación en estado sólido incrementó el contenido fitoquímico y nutricional de cereales, al manipular el tiempo de fermentación.http://dx.doi.org/10.21929/abavet2025.5
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