Effect of Production Parameters on Release of Phenolic Content of Peanut Press Cake Fermented with A. oryzae and A. awamori

Author(s): Joginder Singh Duhan, Pooja Saharan and Pardeep Kumar Sadh*

Abstract: The aim of this study was to know the effect of various parameters viz. temperature, time, inoculum age, inoculum size, carbon and nitrogen source on release of phenolic content by A. oryzae and A. awamori during solid state fermentation of peanut press cake. Peanut press cakes (PPC) a byproduct which is obtained after oil extraction from peanut seeds. Results obtained from the study showed significant increase in total phenolic content of PPC at 30 °C with 5thday of inoculum age, 1×106 spore/ml as inoculum size with 1% starch, 2% glucose, 4% peptone and 1% sodium nitrate when fermented with A. oryzae. Whereas, PPC samples fermented with A. awamori showed highest phenolic content on 6thday of inoculum and1×107spore/ml as inoculum size with 4% starch, 3% glucose, 2% peptone and 2% of sodium nitrate. The phenolic content calculated after the optimization of these parameters was found approximately two fold higher i.e. 119.11±1.81 μM/g GAE than the phenolic content obtained without optimization of these parameters i.e. 60.73±2.01 μM/g GAE of PPC samples fermented with A. oryzae. Similarly fermentation with A. awamori also showed enhanced phenolic content i.e.107.34±3.11 μM/g GAE under optimized condition as compared to the phenolic content obtained before optimization i.e. 58.89±2.71 μM/g GAE.

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