| Autor: |
Sofie E. Svensson, Ludmila Bucuricova, Jorge A. Ferreira, Pedro F. Souza Filho, Mohammad J. Taherzadeh, Akram Zamani |
| Jazyk: |
angličtina |
| Rok vydání: |
2021 |
| Předmět: |
|
| Zdroj: |
Fermentation, Vol 7, Iss 2, p 91 (2021) |
| Druh dokumentu: |
article |
| ISSN: |
2311-5637 |
| DOI: |
10.3390/fermentation7020091 |
| Popis: |
Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products. The fungal cultivation was verified for upscaling from shake flasks to a bench-scale bioreactor (4.5 L) and a pilot-scale bioreactor (26 L). The fungus showed the ability to grow without any additional enzymes or nutrients, and it was able to consume a bread concentration of 4.5% (w/v) over 48 h. The biomass concentration in the shake flasks was 4.1 g/L at a 2.5% bread concentration, which increased to 22.5 g/L at a 15% bread concentration. The biomass concentrations obtained after 48 h of cultivation using a 4.5% bread concentration were 7.2–8.3 and 8.0 g/L in 4.5 and 26 L bioreactors, respectively. Increasing the aeration rate in the 4.5 L bioreactor decreased the amount of ethanol produced and slightly reduced the protein content of the fungal biomass. The initial protein value in the bread was around 13%, while the protein content in the harvested fungal biomass ranged from 27% to 36%. The nutritional value of the biomass produced was evaluated by analyzing the amino acids and fatty acids. This study presents the valorization of bread waste through the production of a protein- and fatty-acid-rich fungal biomass that is simultaneously a source of microfibers. |
| Databáze: |
Directory of Open Access Journals |
| Externí odkaz: |
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