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The objective of this study was to increase polyphenols in the fruit of algarrobillo substrate through of the solid state fermentation (SSF) with Rhizopus sp. (CMPUJ H041). Substrate conditions were 125 °C and 150 kPa during 20 min. and 180 µm. Subsequently, two samples of 150 g were drawn (with and without (NH4) 2SO4) and a completely randomized statistical design with three replications was applied. To these samples a nutrient solution and inoculum with spore concentration 4x106 spores/mL were added, to then proceed with the SSF. Polyphenols were determined calorimetrically using the Folin-Ciocalteu method. The polyphenol content increased and the results were statistically significant (p < 0.05) obtaining 7.324 mg EAG/g dry weight (without (NH4)2SO4) to 11.74 mg EAG/g dry weight (with (NH4)2SO4). SSF polyphenolic compounds enhanced total substrate, which is important for possible uses in consumption sources.

información tecnológica

Aumento de Polifenoles en el Sustrato de Algarrobillo (Samanea saman (Jacq.) Merr.) mediante Fermentación en Estado Sólido con Rhizopus sp (CMPUJ H041)