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- Kaya, Burcu, et al.
(författare)
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The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production
- 2024
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Ingår i: Frontiers in Sustainable Food Systems. - 2571-581X. ; 8
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Tidskriftsartikel (refereegranskat)abstract
- Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry. This study comprehensively evaluates the utilization of two fermentation techniques (solid-state fermentation and submerged fermentation) for producing fungal biomass from cheese whey powder, employing Aspergillus oryzae, Rhizopus oryzae, and Neurospora intermedia for sustainable food production. It has been observed that submerged fermentation is more effective in increasing the protein content of whey powder compared to solid-state fermentation. The highest biomass yield was achieved with A. oryzae (5.29 g/L, 0.176 g biomass/g substrate), followed by N. intermedia (3.63 g/L, 0.121 g biomass/g substrate), and R. oryzae (1.9 g/L, 0.063 g biomass/g substrate). In the bubble column reactor, the protein content of the substrate (78.65 g/kg) increased by 165.54 and 176.69% with A. oryzae (208.85 g/kg) and N. intermedia (217.62 g/kg), respectively. This study has demonstrated that whey powder can be converted into protein-rich biomass through fungal bioconversion. The obtained biomass has the potential to be developed as an alternative food and feed source, contributing to waste management and sustainable food production.
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| 2. |
- Sar, Taner, Postdoctor, 1989-, et al.
(författare)
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A study on the use of olive oil mill wastewater to produce protein-rich fungal biomass
- 2024
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Konferensbidrag (refereegranskat)abstract
- While olive oil is an important food product in the Mediterranean Sea Basin, olive oil mill wastewater (OOMW) and olive pomace, which are by-products of olive oil, are released in excessive quantities. OMWW is an important source of environmental pollutants due to its slightly acidic pH, high contents of phenol and chemical oxygen demand (COD). To overcome this problem, it was aimed to investigate the potential use of OOMW as an alternative substrate for biomass production by filamentous fungi in this study. For the cultivation, three edible fungi (Aspergillus oryzae CBS 819.72, Neurospora intermedia CBS 131.92, and Rhizopus delemar CBS 145940) were tested. Among them, A. oryzae was found to be a promising fungus in biomass production containing 14.9% protein. The protein content of the biomass was improved to 44.9% (w/w) by adding a nitrogen source (sodium nitrate) and removing the suspended solids. Concomitantly, 35-44% of COD reduction was also obtained after the fungal cultivation. Thus, the potential use of olive oil mill wastewater for the cultivation of fungal biomass was determined and at the same time, its pre-treatment was provided. However, the content of the obtained fungal biomass should be determined and its usability as feed should be investigated.
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| 3. |
- Sar, Taner, Postdoctor, 1989-, et al.
(författare)
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On the Perspective of Solid-State Fermented Olive Leaves for High-Added Value Applications
- 2024
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Ingår i: Waste and Biomass Valorization. - 1877-2641 .- 1877-265X.
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Tidskriftsartikel (refereegranskat)abstract
- Purpose: The effect of solid-state fermentation (SSF), employing different microbial strains (single or co-cultured), to the chemical composition of olive leaves (OL) and the possible perspectives of the derived material for high added-value applications was explored. Methods: Emphasis was given on bioactives (oleuropein, OLE, hydroxytyrosol, HT, elenolic acid (EA) related compounds, maslinic (MA) and oleanolic (OA) acids). In parallel, the levels of other chemical components with nutritional/antinutritional interest for feed application and certain minerals were also measured. Results: A gradual decrease in OLE and an EA derivative till their complete loss was found. HT progressively increased and then consumed reaching low levels. MA and OA were unaffected. A. niger resulted in the highest formation of HT (1 mg/g dw), and the lowest loss of OL antioxidant potential (13.8% at 72 h). Varying levels of protein production were observed potentially improving their nutritional value. Conclusion: The study demonstrated that fermented OL significantly altered phenolic compounds, particularly OLE and HT, and maintained triterpenic acids such as MA and OA. Despite reductions in certain phenolics, fermented OL showed improved nutritional profiles, particularly in protein content and antioxidant potential, suggesting their potential for added-value applications in various industrial sectors, including animal feed. To our knowledge this is the first time that the co-cultures selected in the present study were employed for OL SSF and that under all conditions examined the triterpentic acids MA and OA were the dominant bioactives despite some improvements in HT formation Graphical Abstract: (Figure presented.)
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