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He J, Tang M, Zhong F, Deng J, Li W, Zhang L, Lin Q, Xia X, Li J, Guo T. Current trends and possibilities of typical microbial protein production approaches: a review. Crit Rev Biotechnol 2024:1-18. [PMID: 38566484 DOI: 10.1080/07388551.2024.2332927] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2023] [Accepted: 01/17/2024] [Indexed: 04/04/2024]
Abstract
Global population growth and demographic restructuring are driving the food and agriculture sectors to provide greater quantities and varieties of food, of which protein resources are particularly important. Traditional animal-source proteins are becoming increasingly difficult to meet the demand of the current consumer market, and the search for alternative protein sources is urgent. Microbial proteins are biomass obtained from nonpathogenic single-celled organisms, such as bacteria, fungi, and microalgae. They contain large amounts of proteins and essential amino acids as well as a variety of other nutritive substances, which are considered to be promising sustainable alternatives to traditional proteins. In this review, typical approaches to microbial protein synthesis processes were highlighted and the characteristics and applications of different types of microbial proteins were described. Bacteria, fungi, and microalgae can be individually or co-cultured to obtain protein-rich biomass using starch-based raw materials, organic wastes, and one-carbon compounds as fermentation substrates. Microbial proteins have been gradually used in practical applications as foods, nutritional supplements, flavor modifiers, and animal feeds. However, further development and application of microbial proteins require more advanced biotechnological support, screening of good strains, and safety considerations. This review contributes to accelerating the practical application of microbial proteins as a promising alternative protein resource and provides a sustainable solution to the food crisis facing the world.
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Affiliation(s)
- JinTao He
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Min Tang
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - FeiFei Zhong
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Changsha Institute for Food and Drug Control, Changsha, China
| | - Jing Deng
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Wen Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Lin Zhang
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - QinLu Lin
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
- Hunan Provincial Engineering Technology Research Center of Seasonings Green Manufacturing, Changsha, China
- College of Food Science and Engineering, Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing, China
| | - Xu Xia
- Huaihua Academy of Agricultural Sciences, Huaihua, China
| | - Juan Li
- Hunan Province Key Laboratory of Edible Forestry Resources Safety and Processing Utilization, National Engineering Research Center of Rice and Byproduct Deep Processing, College of Food Science and Engineering, Central South University of Forestry and Technology, Changsha, China
| | - Ting Guo
- Jiangsu Academy of Agricultural Sciences, Nanjing, China
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Jach ME, Serefko A, Ziaja M, Kieliszek M. Yeast Protein as an Easily Accessible Food Source. Metabolites 2022; 12:63. [PMID: 35050185 PMCID: PMC8780597 DOI: 10.3390/metabo12010063] [Citation(s) in RCA: 50] [Impact Index Per Article: 25.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2021] [Revised: 01/07/2022] [Accepted: 01/09/2022] [Indexed: 02/07/2023] Open
Abstract
In recent years, the awareness and willingness of consumers to consume healthy food has grown significantly. In order to meet these needs, scientists are looking for innovative methods of food production, which is a source of easily digestible protein with a balanced amino acid composition. Yeast protein biomass (single cell protein, SCP) is a bioavailable product which is obtained when primarily using as a culture medium inexpensive various waste substrates including agricultural and industrial wastes. With the growing population, yeast protein seems to be an attractive alternative to traditional protein sources such as plants and meat. Moreover, yeast protein biomass also contains trace minerals and vitamins including B-group. Thus, using yeast in the production of protein provides both valuable nutrients and enhances purification of wastes. In conclusion, nutritional yeast protein biomass may be the best option for human and animal nutrition with a low environmental footprint. The rapidly evolving SCP production technology and discoveries from the world of biotechnology can make a huge difference in the future for the key improvement of hunger problems and the possibility of improving world food security. On the market of growing demand for cheap and environmentally clean SCP protein with practically unlimited scale of production, it may soon become one of the ingredients of our food. The review article presents the possibilities of protein production by yeast groups with the use of various substrates as well as the safety of yeast protein used as food.
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Affiliation(s)
- Monika Elżbieta Jach
- Department of Molecular Biology, The John Paul II Catholic University of Lublin, Konstantynów Street 1I, 20-708 Lublin, Poland
| | - Anna Serefko
- Department of Applied Pharmacy, Medical University of Lublin, Chodźki Street 4a, 20-093 Lublin, Poland;
| | - Maria Ziaja
- Institute of Physical Culture Studies, Medical College, University of Rzeszów, Cicha Street 2a, 35-326 Rzeszów, Poland;
| | - Marek Kieliszek
- Department of Food Biotechnology and Microbiology, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, Nowoursynowska Street 159C, 02-776 Warsaw, Poland
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Refining Citrus Wastes: From Discarded Oranges to Efficient Brewing Biocatalyst, Aromatic Beer, and Alternative Yeast Extract Production. BEVERAGES 2021. [DOI: 10.3390/beverages7020016] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
Abstract
Agro-industrial wastes can be valorized as biorefinery raw materials through innovative, environmentally friendly bioprocessing for added value products. In this study, a process for citrus waste valorization within the biorefinery concept is proposed, including the development of an effective biocatalyst, based on immobilized cells, for aromatic beer production, and an alternative yeast extract (AYE) production in the same unit. Specifically, orange pulp from discarded oranges was applied as an immobilization carrier of the alcohol-resistant and cryotolerant yeast strain S. cerevisiae AXAZ-1. The yeast culture was produced by minor nutrient supplementation using diluted molasses as substrate. An effective Citrus Waste Brewing Biocatalyst (CWBB) was produced and applied for beer fermentation. The aroma-related compounds in beer produced with free yeast cells or the CWBB were evaluated by solid-phase micro-extraction (SPME) gas chromatography–mass spectrometry (GC–MS). The analysis showed that the beers produced by the CWBB had a more complex volatile profile compared with beer fermented by the free cells. More specifically, the CWBB enhanced the formation of esters and terpenes by 5- and 27-fold, respectively. In the frame of the proposed multiprocessing biorefinery concept, the spent CWBB, after it has completed its cycle of brewing batches, was used as substrate for AYE production through autolysis. The produced AYE significantly affected the yeast growth when compared to commercial yeast extract (CYE). More specifically, it promoted the biomass productivity and biomass yield factor by 60–150% and 110–170%, respectively. Thus, AYE could be successfully used for industrial cell growth as an efficient and cheaper substitute of CYE. Within a circular economy framework, the present study highlights the potential use of citrus waste to produce aromatic beer combined with AYE production as an alternative way to valorize these wastes.
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Puligundla P, Mok C. Recent advances in biotechnological valorization of brewers' spent grain. Food Sci Biotechnol 2021; 30:341-353. [PMID: 33868745 DOI: 10.1007/s10068-021-00900-4] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/17/2020] [Revised: 03/02/2021] [Accepted: 03/04/2021] [Indexed: 11/28/2022] Open
Abstract
Brewers' spent grain (BSG) is the most abundant by-product of beer-brewing. BSG is rich in nutrients such as protein, fiber, minerals, and vitamins, and therefore it is conventionally used as low-cost animal feed. On the other hand, alternative utilization of BSG has gained increased attention during recent years due to technological progress in its processing and the emergence of the concept of circular economy. The valorization of BSG through biotechnological approaches is environmentally friendly and sustainable. This review was focused on recent advancements in the conversion of BSG into value-added products, including bioenergy (ethanol, butanol, hydrogen, biodiesel, and biogas), organic acids, enzymes, xylitol, oligosaccharides, and single cell protein, via biotechnological approaches. In addition, the potential applications of BSG as immobilization matrices in bioprocesses have been reviewed.
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Affiliation(s)
- Pradeep Puligundla
- Department of Food Science and Biotechnology, Gachon University, Seongnam-si, Republic of Korea
| | - Chulkyoon Mok
- Department of Food Science and Biotechnology, Gachon University, Seongnam-si, Republic of Korea
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Abstract
Barley rootlets are the most abundant by-product from the malting industry. Due to the inherent association of the malting industry with brewing and distilling industries, it is also considered a by-product of these industries. Barley rootlets are produced during the germination step of malting. These rootlets are a valuable source of nutrition, with protein and fibre holding a large proportion of their composition. Barley rootlets are generally pelletised and used as animal fodder; however, their usage may not be limited to this. Efforts have been made to utilise barley rootlets as food ingredients, sources of enzymes, antioxidants, raw materials in fermentations, and in biochar production. Conversion of this by-product into other/new applications would reduce waste production from their industry origin and reduce some of the impending environmental concerns associated with by-product production. The current review focuses on providing information on the formation, production, and processing of barley rootlets, while also highlighting the composition, quality, and potential applications of barley rootlets.
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Brexó RP, Brandão LR, Chaves RD, Castro RJ, Câmara AA, Rosa CA, Sant’Ana AS. Yeasts from indigenous culture for cachaça production and brewer's spent grain: Biodiversity and phenotypic characterization for biotechnological purposes. FOOD AND BIOPRODUCTS PROCESSING 2020. [DOI: 10.1016/j.fbp.2020.08.006] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Chiş MS, Pop A, Păucean A, Socaci SA, Alexa E, Man SM, Bota M, Muste S. Fatty Acids, Volatile and Sensory Profile of Multigrain Biscuits Enriched with Spent Malt Rootles. Molecules 2020; 25:molecules25030442. [PMID: 31973089 PMCID: PMC7037562 DOI: 10.3390/molecules25030442] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2019] [Revised: 01/15/2020] [Accepted: 01/15/2020] [Indexed: 11/16/2022] Open
Abstract
Spent malt rootlets, a by-product of the brewing industry, are a rich source of protein, essential amino acids, healthy fats, polyphenols and minerals, and could be a new promising type of raw material from the nutritional, economic, sensory, and technical perspectives. However, their specific aroma profile could limit their addition in baked products. The aim of this work was to study the effect of spent malt rootlets addition on volatile derivatives of enriched biscuits in relation to their sensory profile. For this purpose, spent malt rootlets and enriched biscuits (0-25% spent malt rootlets added) were analyzed by GC-MS techniques, in order to obtain their fatty acids methyl esters and volatile compounds profile, while for the sensory analysis a nine-point hedonic score test was used. The results of this study reveal the fatty acids and volatile profile of spent malt rootlets and of the enriched biscuits with spent malt rootlets pointing out the contribution of fatty acids to the generation of aroma compounds. The influence of different aroma compounds on the consumer's preferences was studied and the optimum level addition of spent malt rootlets in multigrain biscuits was found to be 15%.
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Affiliation(s)
- Maria Simona Chiş
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Anamaria Pop
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
- Correspondence: ; Tel.: +40-744-604728
| | - Adriana Păucean
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sonia Ancuța Socaci
- Department of Food Science, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania;
| | - Ersilia Alexa
- Department of Food Control, Faculty of Agro-food Technologies, Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania”, 119 Calea Aradului Street, 300641 Timişoara, Romania;
| | - Simona Maria Man
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Monica Bota
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
| | - Sevastiţa Muste
- Department of Food Engineering, Faculty of Food Science and Technology, University of Agricultural Sciences and Veterinary Medicine of Cluj-Napoca, 3–5, Manastur Street, 400372 Cluj-Napoca, Romania; (M.S.C.); (A.P.); (S.M.M.); (M.B.); (S.M.)
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Revealing new promoters in whey fermentation leads to a new research concept. Heliyon 2019; 5:e01262. [PMID: 30891511 PMCID: PMC6395786 DOI: 10.1016/j.heliyon.2019.e01262] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/28/2018] [Revised: 02/15/2019] [Accepted: 02/18/2019] [Indexed: 11/29/2022] Open
Abstract
The current investigation reveals new findings concerning the substantial promotional activity of orange juice, orange peel and molasses on whey fermentation using single cell culture of kefir microflora. Specifically, the addition in whey of only 1 % v/v orange juice or 1% v/v molasses - 4% w/v orange peel reduced the fermentation time to 10 from 70 hours. But the lowest fermentation time (9 h) was observed when a composite biocatalyst consisted of cells entrapped with orange peel in corn starch gel was used, where also the highest 14C-labeled lactose uptake rate by kefir was recorded. Bio-ethanol concentrations were increased using all the aforementioned promoters too and volatile byproducts such as esters were raised during the whey-orange juice mixtures fermentations, while terpenes by composite biocatalyst. The findings could be the base for new research projects for the rapid production of novel food stuffs and chemicals using whey as raw material.
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Effect of Coffee Silver Skin and Brewers' Spent Grain in the Control of Root-knot Nematodes. Helminthologia 2019; 56:30-41. [PMID: 31662670 PMCID: PMC6662022 DOI: 10.2478/helm-2018-0038] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2018] [Accepted: 09/25/2018] [Indexed: 11/20/2022] Open
Abstract
Plant parasitic nematodes (PPN) are important pests of numerous agricultural crops especially vegetables, able to cause remarkable yield losses correlated to soil nematode population densities at sowing or transplant. The concern on environmental risks, stemming from the use of chemical pesticides acting as nematicides, compels to their replacement with more sustainable pest control strategies. To verify the effect of aqueous extracts of the agro-industry waste coffee silverskin (CS) and brewers’ spent grain (BSG) on the widespread root-knot nematode Meloidogyne incognita, and on the physiology of tomato plants, a pot experiment was carried out in a glasshouse at 25 ± 2 °C. The possible phytotoxicity of CS and BSG extracts was assessed on garden cress seeds. Tomato plants (landrace of Apulia Region) were transplanted in an artificial nematode infested soil with an initial population density of 3.17 eggs and juveniles/mL soil. CS and BSG were applied at rates of 50 and 100 % (1L/pot). Untreated and Fenamiphos EC 240 (nematicide) (0.01 μL a.i./mL soil) treated plants were used as controls. Reactive oxygen species (ROS) and chlorophyll content of tomato plants were estimated during the experiment. CS extract, at both doses, significantly reduced nematode population in comparison to the untreated control, although it was less effective than Fenamiphos. BSG extract did not reduce final nematode population compared to the control. Ten days after the first treatment, CS 100 %, BSG 50 % and BSG 100% elicited the highest ROS values, which considerably affected the growth of tomato plants in comparison to the untreated plants. The control of these pests is meeting with difficulties because of the current national and international regulations in force, which are limiting the use of synthetic nematicides. Therefore, CS extracts could assume economic relevance, as alternative products to be used in sustainable strategies for nematode management.
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Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus. RECYCLING 2018. [DOI: 10.3390/recycling3020012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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11
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Cooray ST, Chen WN. Valorization of brewer’s spent grain using fungi solid-state fermentation to enhance nutritional value. J Funct Foods 2018. [DOI: 10.1016/j.jff.2017.12.027] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023] Open
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12
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Ganatsios V, Koutinas AA, Bekatorou A, Panagopoulos V, Banat IM, Terpou A, Kopsahelis N. Porous cellulose as promoter of oil production by the oleaginous yeast Lipomyces starkeyi using mixed agroindustrial wastes. BIORESOURCE TECHNOLOGY 2017; 244:629-634. [PMID: 28810217 DOI: 10.1016/j.biortech.2017.07.163] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2017] [Revised: 07/25/2017] [Accepted: 07/26/2017] [Indexed: 06/07/2023]
Abstract
Enhanced single cell oil (SCO) production by the oleaginous yeast Lipomyces starkeyi DSM 70296, immobilised on delignified porous cellulose, is reported. Pure glucose media were initially used. The effects of substrate pH and treatment temperature were evaluated, showing that 30°C and pH 5.0 were the optimum conditions for SCO production by the immobilised yeast. The immobilisation technique led to increased lipid accumulation and cell growth by 44% and 8%, respectively, in the glucose media, compared to free cells in suspension. This positive effect was also shown when low concentration mixed agro-industrial waste suspensions were used as substrates, leading to 85% enhanced SCO production in comparison with free cells. Higher fatty acid (HFA) analysis showed that yeast immobilisation led to increased formation of unsaturated HFAs (6%) and reduced saturated HFAs (5%) compared to free cells.
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Affiliation(s)
- Vassilios Ganatsios
- Department of Chemistry, University of Patras, 26500 Patras, Greece; Department of Oenology and Beverage Technology, Eastern Macedonia and Thrace Institute of Technology, 661 00 Kavala, Greece
| | | | - Argyro Bekatorou
- Department of Chemistry, University of Patras, 26500 Patras, Greece.
| | | | - Ibrahim M Banat
- School of Biomedical Sciences, University of Ulster, BT52 1SA Coleraine, N. Ireland, UK
| | - Antonia Terpou
- Department of Chemistry, University of Patras, 26500 Patras, Greece
| | - Nikolaos Kopsahelis
- Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece
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Gervasi T, Pellizzeri V, Calabrese G, Di Bella G, Cicero N, Dugo G. Production of single cell protein (SCP) from food and agricultural waste by using Saccharomyces cerevisiae. Nat Prod Res 2017; 32:648-653. [DOI: 10.1080/14786419.2017.1332617] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
Affiliation(s)
- Teresa Gervasi
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Vito Pellizzeri
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Giorgio Calabrese
- Department of Pharmacy, Università degli Studi di Napoli Federico II, Napoli, Italy
| | - Giuseppa Di Bella
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
| | - Nicola Cicero
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
- Department of Pharmacy, Università degli Studi di Napoli Federico II, Napoli, Italy
| | - Giacomo Dugo
- Department of Biomedical and Dental Sciences and Morphofunctional Imaging, University of Messina, Messina, Italy
- Science4Life, Spin Off Company, University of Messina, Messina, Italy
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Patel G, Patil MD, Soni S, Chisti Y, Banerjee UC. Production of Mycophenolic Acid by Penicillium brevicompactum Using Solid State Fermentation. Appl Biochem Biotechnol 2016; 182:97-109. [DOI: 10.1007/s12010-016-2313-3] [Citation(s) in RCA: 18] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Accepted: 10/30/2016] [Indexed: 10/20/2022]
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15
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Liu P, Li J, Deng Z. Bio-transformation of agri-food wastes by newly isolated Neurospora crassa and Lactobacillus plantarum for egg production. Poult Sci 2016; 95:684-93. [DOI: 10.3382/ps/pev357] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/15/2015] [Accepted: 10/13/2015] [Indexed: 11/20/2022] Open
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16
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Hu Y, Qin H, Zhan Z, Dun Y, Zhou Y, Peng N, Ling H, Liang Y, Zhao S. Optimization ofSaccharomyces boulardiiproduction in solid-state fermentation with response surface methodology. BIOTECHNOL BIOTEC EQ 2015. [DOI: 10.1080/13102818.2015.1086689] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022] Open
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17
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Yunus FUN, Nadeem M, Rashid F. Single-cell protein production through microbial conversion of lignocellulosic residue (wheat bran) for animal feed. JOURNAL OF THE INSTITUTE OF BREWING 2015. [DOI: 10.1002/jib.251] [Citation(s) in RCA: 32] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Affiliation(s)
- Fakhar-un-Nisa Yunus
- Department of Zoology; Lahore College for Women University; 54000- Jail Road Lahore Pakistan
| | - Muhammad Nadeem
- Pakistan Council of Scientific and Industrial Research, Laboratories Complex; Lahore Pakistan
| | - Farzana Rashid
- Department of Zoology; Lahore College for Women University; 54000- Jail Road Lahore Pakistan
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18
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Hu Y, Pan L, Dun Y, Peng N, Liang Y, Zhao S. Conversion of yellow wine lees into high-protein yeast culture by solid-state fermentation. BIOTECHNOL BIOTEC EQ 2014; 28:843-849. [PMID: 26019568 PMCID: PMC4433825 DOI: 10.1080/13102818.2014.962407] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2014] [Accepted: 03/24/2014] [Indexed: 10/27/2022] Open
Abstract
This study is focussed on the possibility of producing a yeast culture with yellow wine lees as a substrate by solid-state fermentation (SSF). Results showed that a yeast count of 1.58 × 109 CFU/g was achieved by signal factor and orthogonal experiments. After fermentation, the starch content in the yeast culture reduced from 32.2% ± 0.5% to 7.5% ± 0.2%, and the contents of crude protein and peptide increased from 36.1% ± 0.8% to 48.0% ± 1.0% and 3.9% ± 0.2% to 7.2% ± 0.4%, respectively. Additionally, large amounts of short peptides and free amino acids were detected by fast protein liquid chromatography (FPLC). These results suggest that yellow wine lees are a suitable substrate for the production of yeast cultures. It can serve as a growth-promoting factor and help reduce the shortage of protein feed in the animal industry. This research provides a potential way for the utilization of agro-industrial residues.
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Affiliation(s)
- Yuanliang Hu
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China ; College of Life Sciences, Hubei Normal University , Huangshi , Hubei 435002 , P.R. China
| | - Lina Pan
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China
| | - Yaohao Dun
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China
| | - Nan Peng
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China
| | - Yunxiang Liang
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China
| | - Shumiao Zhao
- State Key Laboratory of Agricultural Microbiology, College of Life Science and Technology, Huazhong Agricultural University , Wuhan 430070 , P.R. China
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Aggelopoulos T, Katsieris K, Bekatorou A, Pandey A, Banat IM, Koutinas AA. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. Food Chem 2013; 145:710-6. [PMID: 24128535 DOI: 10.1016/j.foodchem.2013.07.105] [Citation(s) in RCA: 78] [Impact Index Per Article: 7.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2013] [Revised: 07/13/2013] [Accepted: 07/20/2013] [Indexed: 02/01/2023]
Abstract
Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of ε-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product. A preliminary design of a biorefinery-type process flow sheet and its economic analysis, indicated potential production of products (enriched livestock feed, fat and ε-pinene) of significant added value.
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Affiliation(s)
- Theodoros Aggelopoulos
- Food Biotechnology Group, Department of Chemistry, University of Patras, Patras 26500, Greece
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