Effects of Fungal Fermentation on Cellulase Activity Along with the Solubility and Protein Yield on Different Economically Important Substrates

Plant-based agricultural residues are readily available. However, due to the presence of several undesirable plant components such as high starch content, low protein yield, phytic acid, saponins, phenolics, etc., these feedstocks need to be processed prior to their end use1. Fermentation technology has been successful in bringing some of these feedstocks to the animal feed and human food markets by improving the nutritional composition through microbial metabolic activity2. Submerged state fermentation (SMF) is an effective way of controlling fermentation parameters (pH, temperature, agitation, etc.) to achieve high product yield and improve the quality 1,2. In this study, our goal is to use fungal fermentation to enhance the proximate composition of three different feedstocks [dry pea protein (DPP), dehulled yellow pea (DHP), and distiller's dried grains with solubles (DDGS)]. Filamentous fungi have shown varied responses with regards to cellulase production depending upon the substrate composition, leading to a change in the structural and chemical composition of the substrate3. Hence, estimation of cellulases production during submerged fermentation of different feedstocks would generate the knowledge that can be implemented to optimize the fermentation process needed for upgrading the nutritional, and economic value of the agricultural commodities The specific objectives of this study were to: 1. Ferment three substrates using three generally recognized as safe (GRAS) microbes (Aureobasidium pullulans, Neurospora crassa and Trichoderma reesei) for 120 h under submerged conditions. 2. Determine and compare the proximate compositions of substrates with their unfermented counterparts. Estimate the microbial cellulase activities at 120 h of fermentation.