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<p>This study investigates the biochemical and functional transformations occurring during solid-state fermentation (SSF) of waste bread flour using <i>Aspergillus oryzae</i> (AO) and <i>Rhizopus oryzae</i> (RO). Changes in physicochemical parameters (pH, titratable acidity, and water activity), microbial dynamics, sugar composition, enzymatic hydrolysis, phenolic and flavonoid release, and volatile compound evolution were monitored over 120 h. AO maintained a strongly acidic environment (pH 4.23–4.88), which is conducive to rapid phenolic liberation, reaching peak total phenolic content (1.01 mg/g (gallic acid equivalent)) at 48 h, whereas RO exhibited gradual acidification and sustained enzymatic hydrolysis, achieving higher glucose accumulation (43.56 mol/L) and prolonged phenolic stability. Both fungi reduced water activity (0.88–0.82), enhancing substrate stability. AO fermentation produced acid- and ester-rich volatiles, while RO favored malt-like aromatic compounds. Mechanistically, high phenolic accumulation in AO inhibited amylolytic enzymes at later stages, while RO maintained balanced saccharification and oxidative stability. These findings demonstrate a reciprocal relationship between enzymatic activity and phenolic metabolism, highlighting the potential of targeted fungal selection to optimize either antioxidant recovery or sugar yield. Overall, SSF of bread waste provides an effective bioconversion strategy for producing bioactive-rich and flavor-enhanced ingredients within the circular food economy framework.</p> Graphical abstract <p></p>

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Solid-state fermentation of waste bread by Aspergillus oryzae and Rhizopus oryzae: enzymatic hydrolysis and phenolic release

  • 期刊论文

  • 发表日期：

    2026年3月2日

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  • Miriam Dede Doku,
  • Khin Su Su Hlaing,
  • Mouhamed Fall,
  • Steven Suryoprabowo,
  • Yuliang Cheng,
  • Hang Yu,
  • Shaofeng Yuan,
  • Yahui Guo,
  • Weirong Yao

摘要

This study investigates the biochemical and functional transformations occurring during solid-state fermentation (SSF) of waste bread flour using Aspergillus oryzae (AO) and Rhizopus oryzae (RO). Changes in physicochemical parameters (pH, titratable acidity, and water activity), microbial dynamics, sugar composition, enzymatic hydrolysis, phenolic and flavonoid release, and volatile compound evolution were monitored over 120 h. AO maintained a strongly acidic environment (pH 4.23–4.88), which is conducive to rapid phenolic liberation, reaching peak total phenolic content (1.01 mg/g (gallic acid equivalent)) at 48 h, whereas RO exhibited gradual acidification and sustained enzymatic hydrolysis, achieving higher glucose accumulation (43.56 mol/L) and prolonged phenolic stability. Both fungi reduced water activity (0.88–0.82), enhancing substrate stability. AO fermentation produced acid- and ester-rich volatiles, while RO favored malt-like aromatic compounds. Mechanistically, high phenolic accumulation in AO inhibited amylolytic enzymes at later stages, while RO maintained balanced saccharification and oxidative stability. These findings demonstrate a reciprocal relationship between enzymatic activity and phenolic metabolism, highlighting the potential of targeted fungal selection to optimize either antioxidant recovery or sugar yield. Overall, SSF of bread waste provides an effective bioconversion strategy for producing bioactive-rich and flavor-enhanced ingredients within the circular food economy framework.

Graphical abstract