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Bajić B, Vučurović D, Vasić Đ, Jevtić-Mučibabić R, Dodić S. Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products. Foods 2022; 12:107. [PMID: 36613323 PMCID: PMC9818480 DOI: 10.3390/foods12010107] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 12/02/2022] [Accepted: 12/22/2022] [Indexed: 12/28/2022] Open
Abstract
Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.
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Affiliation(s)
- Bojana Bajić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Damjan Vučurović
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Đurđina Vasić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Rada Jevtić-Mučibabić
- Institute for Food Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
| | - Siniša Dodić
- Department of Biotechnology, Faculty of Technology Novi Sad, University of Novi Sad, Bulevar cara Lazara 1, 21000 Novi Sad, Serbia
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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: 52] [Impact Index Per Article: 26.0] [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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Reihani SFS, Khosravi-Darani K. Influencing factors on single-cell protein production by submerged fermentation: A review. ELECTRON J BIOTECHN 2019. [DOI: 10.1016/j.ejbt.2018.11.005] [Citation(s) in RCA: 25] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/27/2022] Open
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Comwien J, Boonvithaya N, Chulaluksananukul W, Glinwong C. Direct Production of Butanol and Ethanol from Cane Sugar Factory Wastewater and Cellulosic Ethanol Pilot Plant Wastewater by Clostridium Beijerinckii CG1. ACTA ACUST UNITED AC 2015. [DOI: 10.1016/j.egypro.2015.11.533] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 189] [Impact Index Per Article: 21.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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Karadag D, Köroğlu OE, Ozkaya B, Cakmakci M. A review on anaerobic biofilm reactors for the treatment of dairy industry wastewater. Process Biochem 2015. [DOI: 10.1016/j.procbio.2014.11.005] [Citation(s) in RCA: 157] [Impact Index Per Article: 17.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Yadav JSS, Bezawada J, Ajila CM, Yan S, Tyagi RD, Surampalli RY. Mixed culture of Kluyveromyces marxianus and Candida krusei for single-cell protein production and organic load removal from whey. BIORESOURCE TECHNOLOGY 2014; 164:119-127. [PMID: 24844166 DOI: 10.1016/j.biortech.2014.04.069] [Citation(s) in RCA: 34] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/04/2014] [Revised: 04/20/2014] [Accepted: 04/22/2014] [Indexed: 06/03/2023]
Abstract
The study was conducted to evaluate the potential of mixed culture of Kluyveromyces marxianus and Candida krusei to enhance COD removal efficiency, minimize contamination at extreme conditions (high temperature 40°C and low pH 3.5) during batch and continuous aerobic fermentation and to obtain improved quality single-cell protein (SCP) using whey as substrate. The batch fermentation of mono-culture and mixed culture result showed that the mixed culture resulted in 8.8% higher COD removal efficacy with 19% higher biomass yield and 33% increased productivity. The maximum COD removal 80.2% (including residual protein) was obtained at 24h HRT with biomass productivity of 0.17 g/L/h; however, maximum biomass productivity of 0.38 g/L/h and 34% COD removal were obtained at 6h HRT. The results showed that the mixed culture of acid resistance and thermo-tolerant yeasts was a potential way to produce SCP (animal feed) and simultaneous COD removal under extreme operating conditions.
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Affiliation(s)
- J S S Yadav
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - J Bezawada
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - C M Ajila
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - S Yan
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada
| | - R D Tyagi
- Université du Québec, Institut National de la Recherche Scientifique, Centre Eau, Terre & Environnement, 490 de la Couronne, Québec (QC) G1K 9A9, Canada.
| | - R Y Surampalli
- Department of Civil Engineering, University of Nebraska-Lincoln, N104 SEC, P.O. Box 886105, Lincoln, NE 68588-6105, USA
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Yadav JSS, Bezawada J, Elharche S, Yan S, Tyagi RD, Surampalli RY. Simultaneous single-cell protein production and COD removal with characterization of residual protein and intermediate metabolites during whey fermentation by K. marxianus. Bioprocess Biosyst Eng 2013; 37:1017-29. [PMID: 24185705 DOI: 10.1007/s00449-013-1072-6] [Citation(s) in RCA: 27] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2013] [Accepted: 10/01/2013] [Indexed: 11/28/2022]
Abstract
Cheese whey fermentation with Kluyveromyces marxianus was carried out at 40 °C and pH 3.5 to examine simultaneous single-cell protein production and chemical oxygen demand (COD) removal, determine the fate of soluble whey protein and characterize intermediate metabolites. After 36 h of batch fermentation, the biomass concentration increased from 2.0 to 6.0 g/L with 55 % COD reduction (including protein), whereas soluble whey protein concentration decreased from 5.6 to 4.1 g/L. It was confirmed through electrophoresis (SDS-PAGE) that the fermented whey protein was different from native whey protein. HPLC and GC-MS analysis revealed a change in composition of organic compounds post-fermentation. High inoculum concentration in batch fermentation resulted in an increase in biomass concentration from 10.3 to 15.9 g/L with 80 % COD reduction (including protein) within 36 h with residual protein concentration of 4.5 g/L. In third batch fermentation, the biomass concentration increased from 7.3 to 12.4 g/L with 71 % of COD removal and residual protein concentration of 4.3 g/L after 22 h. After 22 h, the batch process was shifted to a continuous process with cell recycle, and the steady state was achieved after another 60 h with biomass yield of 0.19 g biomass/g lactose and productivity of 0.26 g/L h. COD removal efficiency was 78-79 % with residual protein concentration of 3.8-4.2 g/L. The aerobic continuous fermentation process with cell recycle could be applied to single-cell protein production with substantial COD removal at low pH and high temperature from cheese whey.
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Affiliation(s)
- J S S Yadav
- Centre Eau, Terre et Environnement, Institut National de la Recherche Scientifique, Université du Québec, 490 de la Couronne, Quebec, QC, G1K 9A9, Canada
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Elicitation of Streptomyces coelicolor with E. coli in a bioreactor enhances undecylprodigiosin production. Biochem Eng J 2011. [DOI: 10.1016/j.bej.2010.11.008] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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Kosseva MR. Chapter 3 Processing of Food Wastes. ADVANCES IN FOOD AND NUTRITION RESEARCH 2009; 58:57-136. [DOI: 10.1016/s1043-4526(09)58003-5] [Citation(s) in RCA: 55] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/22/2023]
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Mrvcic J, Stehlik-Tomas V, Grba S. Incorporation of copper ions by yeastKluyveromyces marxianusduring cultivation on whey. ACTA ALIMENTARIA 2008. [DOI: 10.1556/aalim.2007.0012] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/19/2022]
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Lukondeh T, Ashbolt NJ, Rogers PL. Fed-batch fermentation for production of Kluyveromyces marxianusFII 510700 cultivated on a lactose-based medium. J Ind Microbiol Biotechnol 2005; 32:284-8. [PMID: 15959728 DOI: 10.1007/s10295-005-0245-y] [Citation(s) in RCA: 29] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/19/2004] [Accepted: 05/04/2005] [Indexed: 10/25/2022]
Abstract
A strain of Kluyveromyces marxianus was grown in batch culture in lactose-based media at varying initial lactose concentrations (10-60 g L(-1)) at 30 degrees C, pH 5.0, dissolved oxygen concentrations greater than 20%. Increasing the concentration of mineral salts three-fold at 40 g L(-1) and 60 g L(-1) initial lactose concentration showed only a small increase in the yield of biomass, from 0.38 g g(-1) to 0.41 g g(-1), indicating that the initial batch cultures were not significantly nutrient- (mineral salts)-limited. A relatively high biomass concentration (105 g L(-1)) was obtained in fed-batch culture following extended lactose feeding. An average specific growth rate (0.27 h(-1)), biomass yield (0.38 g g(-1)) and overall productivity (2.9 g L(-1) h(-1)) were obtained for these fed-batch conditions. This fed-batch protocol provides a strategy for achieving relatively high concentrations and productivities of K. marxianus on other lactose-based substrate streams (e.g., whey) from the dairy industry.
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Affiliation(s)
- Tredwell Lukondeh
- School of Civil and Environmental Engineering, University of New South Wales, Sydney, Australia.
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. IN, . HM. Isolation and Identification of Yeast Strains with High Beta-galactosidase Activity from Dairy Products. ACTA ACUST UNITED AC 2003. [DOI: 10.3923/biotech.2004.35.40] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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