Fungal Bioprocessing of Camelina Meal for Improved Nutritional Profile

Highlights Solid-state fermentation of camelina meal can improve its nutritional composition. Fermentation with T. versicolor degraded phytate by 68% and glucosinolates by 81%, while fermentation with A. oryzae degraded glucosinolates by 75%. Addition of urea increased amino acid concentration by 19% when fermented with A. oryzae. ABSTRACT. Camelina (Camelina sativa) is an oilseed crop known for environmental benefits in soil nutrient conservation when adopted as a cover crop. Camelina oil has been developed for use as a biofuel and in various commercial applications, but the adoption of camelina meal as a monogastric feed ingredient is limited by its high content of antinutrients, including glucosinolates and phytate, and its relatively low protein content. Therefore, the development of bioprocessing methods that improve the nutritional profile of camelina meal is highly desirable. Here, solid-state fermentation was performed with 6 filamentous fungal species. Compared to the non-fermented meal, fermentation with Trametes versicolor decreased phytate by 68% and glucosinolates by 81%. Meanwhile, fermentation with Aspergillus oryzae decreased glucosinolate content by 75%. The effects of extraneous nitrogen sources to enhance protein content were assessed, and it was found that fermentation with A. oryzae under urea addition increased the total amino acid content by 19% and improved the amino acid profile. Additionally, this study noted that autoclaving significantly decreased glucosinolate content. This study demonstrated the feasibility of selected fungi to improve the nutritional value of camelina meal, potentially promoting the economic return of camelina plantations as an oilseed cover crop. Keywords: Camelina meal, Fungal bioprocessing, Glucosinolates, Solid-state fermentation.