Dynamic changes in molecular composition of black soldier fly prepupae and derived biomasses with microbial fermentation.
Food Chem X 2022;
14:100327. [PMID:
35601212 PMCID:
PMC9117553 DOI:
10.1016/j.fochx.2022.100327]
[Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Revised: 04/12/2022] [Accepted: 05/05/2022] [Indexed: 01/25/2023] Open
Abstract
Lactic fermentation was used as unconventional way to valorise black soldier fly prepupae and by-products.
Black soldier fly biomasses (prepupae, pupuria and adult flies) were characterized before and after fermentation.
LAB fermentation modified insect protein and lipid but not chitin fraction.
Fermentation improved BSF biomasses in terms of unsaturated fatty acids and essential amino acids.
Black soldier fly (BSF) is being increasingly used for agro-food by-products valorisation. Adult flies, puparia, and excess of prepupae are the by-products of this process, which could be further valorised. Lactic fermentation of BSF biomasses with two different strains (L. rhamnosus and L. plantarum) has been used for this purpose.
Deep changes in the molecular composition were observed, without significant differences related to the different strains used. The lipid and protein fractions were the most impacted. Fermentation enriched the biomass in monounsaturated and polyunsaturated fatty acids and essential amino acids, significantly improving the nutritional properties of the substrates. Although not particularly marked, a proteolytic activity of lactobacilli was observed on the BSF muscular and cuticular proteins, especially in the samples of adult flies and puparia, where fermentation resulted more effective. Conversely, there was no evidence of chitinolytic activity.
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