<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>1390-8596</journal-id>
<journal-title><![CDATA[LA GRANJA. Revista de Ciencias de la Vida ]]></journal-title>
<abbrev-journal-title><![CDATA[La Granja]]></abbrev-journal-title>
<issn>1390-8596</issn>
<publisher>
<publisher-name><![CDATA[Universidad Politécnica Salesiana]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1390-85962025000100140</article-id>
<article-id pub-id-type="doi">10.17163/lgr.n41.2025.09</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Mejora del valor nutritivo de harina de follaje de Lupinus mutabilis Sweet mediante fermentación en estado sólido con las cepas Aspergillus niger J1 y Trichoderma viride M5-2]]></article-title>
<article-title xml:lang="en"><![CDATA[Improvement of the nutritional value of Lupinus mutabilis Sweet foliage meal by solid-state fermentation with Aspergillus niger J1 and Trichoderma viride M5-2 strains.]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Catagua]]></surname>
<given-names><![CDATA[David]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Dustet Mendosa]]></surname>
<given-names><![CDATA[Julio]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Valiño Cabrera]]></surname>
<given-names><![CDATA[Elaine]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad Tecnológica de La Habana  ]]></institution>
<addr-line><![CDATA[Ciudad de La Habana ]]></addr-line>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad Tecnológica de La Habana  ]]></institution>
<addr-line><![CDATA[Ciudad de La Habana ]]></addr-line>
<country>Cuba</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Instituto de Ciencia Animal  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Cuba</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>08</month>
<year>2025</year>
</pub-date>
<volume>41</volume>
<numero>1</numero>
<fpage>140</fpage>
<lpage>150</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_arttext&amp;pid=S1390-85962025000100140&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_abstract&amp;pid=S1390-85962025000100140&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.senescyt.gob.ec/scielo.php?script=sci_pdf&amp;pid=S1390-85962025000100140&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Para incrementar el valor nutritivo de la harina de follaje de Lupinus mutabilis Sweet (chocho) por medio de una fermentación en estado sólido con las cepas Aspergillus niger J1 y Trichoderma viride M5-2 se efectuaron 2 experimentos a nivel de laboratorio. Se utilizó un diseño completamente aleatorizado, con arreglo factorial 2×8 y tres repeticiones. Como factores se seleccionaron las dos cepas de hongos lignocelulolíticos y los tiempos de fermentación (0, 24, 48, 72, 96, 120, 144 y 168 h). Se tomaron muestras cada 24 h para los análisis enzimáticos (exo &#946;1-4 glucanasa) y composición química (fibra neutro detergente (FND), fibra ácido detergente (FAD), celulosa y lignina). Se midió el pH y la humedad en el sustrato, así como la composición de contenido fenólico y flavonoides. Se observaron variaciones en las propiedades físico-químicas de la harina estudiada, con disminución de la FND, flavonoides y el contenido fenólico por ambas cepas, alcanzando un máximo de 12, 75 y 84 % respectivamente en un tiempo máximo de 168 horas en la fermentación con A. niger J1 (P&lt;0,01). En la cinética enzimática se observó interacción en todos los factores (P&lt;0,01). Se registraron valores altos de enzimas exo &#946; 1-4 glucanasa en L. mutabilis Sweet con la cepa T. viride M5-2 a las 96 h y sostenida esta actividad en el tiempo para A. niger J1 con 0,189 UPF/mL. Las cepas T. viride M5-2 y A. niger J1 mejoran el valor nutritivo de la harina de leguminosa.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract  To increase the nutritive value of Lupinus mutabilis Sweet (chocho) foliage meal by solid-state fermentation with Aspergillus niger J1 and Trichoderma viride M5-2 strains, two laboratory experiments were carried out. A completely randomized design with 2×8 factorial arrangement and three replicates was used. The two strains of lignocellulolytic fungi and the fermentation times (0, 24, 48, 72, 96, 120, 144 and 168 h) were selected as factors. Samples were taken every 24 h for enzymatic analyses (exo &#946;1-4 glucanase) and chemical composition (neutral detergent fiber (NDF), acid detergent fiber (ADF), cellulose and lignin). Substrate pH and moisture, as well as phenolic and flavonoid content composition were measured. Variations in the physicochemical properties of the flour studied were observed, with decreases in NDF, flavonoids and phenolic content by both strains, reaching a maximum of 12, 75 and 84 % respectively in a maximum time of 168 hours in the fermentation with A. niger J1 (P&lt;0.01). In enzyme kinetics, interaction was observed in all factors (P&lt;0.01). High values of exo &#946; 1-4 glucanase enzymes were recorded in L. mutabilis Sweet with strain T. viride M5-2 at 96 h and sustained this activity over time for A. niger J1 with 0.189 UPF/mL. T. viride M5-2 and A. niger J1 strains improve the nutritive value of legume meal.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Leguminosa]]></kwd>
<kwd lng="es"><![CDATA[Fermentación sólida]]></kwd>
<kwd lng="es"><![CDATA[antinutrientes]]></kwd>
<kwd lng="es"><![CDATA[monogástricos.]]></kwd>
<kwd lng="en"><![CDATA[Legume]]></kwd>
<kwd lng="en"><![CDATA[Solid Fermentation]]></kwd>
<kwd lng="en"><![CDATA[antinutrients]]></kwd>
<kwd lng="en"><![CDATA[monogastrics.]]></kwd>
</kwd-group>
</article-meta>
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