New Aspergillus Study Findings Have Been Reported from Adana Alparslan Turkes Science and Technology University (Upgrading the Bioactive Potential of Hazelnut Oil Cake by Aspergillus oryzae under Solid-State Fermentation).

A study conducted at Adana Alparslan Turkes Science and Technology University has found that hazelnut oil cake (HOC) can be upgraded as a bioactive component source through solid-state fermentation (SSF) using Aspergillus oryzae. The study optimized the fermentation process by adjusting variables such as moisture content, incubation temperature, and time. The fermented HOC (FHOC) had higher protein, oil, and ash content, as well as increased essential amino acids and phenolic compounds compared to HOC. FHOC also exhibited higher antioxidant and enzyme inhibition activities. The study concluded that SSF improved the bioactive potential and functionality of FHOC. [Extracted from the article]