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PRODUCTION OF THE FLAVONOID CONTENT BY BASIDIOMYCETE AND ASCOMYCETE FUNGI ON FOOD WASTE (POMEGRANATE PEEL) USING SOLID-STATE FERMENTATIONVu Dinh Giap1*, Vu Thi Cuong1, Nguyen Duc Hai2, Dang Thi Huong3Abstract: Production of the flavonoids and oxidative enzymes (laccase and catalase) by Basidiomycete and Ascomycete fungi on food waste using solid-state fermentation using four basidiomycete and three ascomycete fungi on pomegranate peel and PDA medium has been evaluated. Basidiomycota strains showed higher laccase and catalase activity than Ascomycota strains on PDA and pomegranate peel. C. prunulus BV18 exhibits the highest laccase activity, particularly on pomegranate peel (338.3 U ml-%u00b9), and the highest catalase activity (6.76 %u00b5mol H2O2ml-%u00b9). Fungi can release free flavonoids from flavonoid precursors found in pomegranate peel, with Basidiomycetes demonstrating a superior capacity to both synthesize and release these flavonoids compared to other fungal types. On pomegranate peel medium, P. pulmonarius BV13 produced the highest flavonoid content (464.1 %u03bcg quercetin ml-%u00b9), followed by C. prunulus BV18 (373.1 %u03bcg quercetin ml-%u00b9). Similarly, the highest 1 HaUI Institute of Technology, Hanoi University of Industry (HaUI)2 Department of Chemical Technology, Hanoi University of Industry (HaUI)3 Institute of Biological and Food Technology, Hanoi Open University* Correspondence: giapvd@haui.edu.vn; giapvudinh@gmail.com