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Title: Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
Authors: Ibarruri, Jone; Hernandez, Igor
Abstract: Submerged fermentation (SmF) is an attractive biotechnological option for waste treatment, generating fungal bioprotein from food industry by-products. Using different Rhizopus sp. strains as fermentation agents, this paper describes a global strategy to identify interactions between cultivation parameters (pH 4.75-7.75, 7.5-82.5g/l glucose, 0.75-3.75g/l nitrogen, incubation time up to 5days) for valorization of food industry by-products. Selected parameters and/or their interactions are critical for most of the proposed resulting values, giving the opportunity to optimize the process depending on the objective and making an in silico pre-evaluation of the process conditions. SmF of orange molasses leads to a high biomass and protein yield (11.9g biomass/l and 4.0g protein/l), with 43.10.1\% of essential amino acids and chemical oxygen demand (COD) reduction of almost 50\%. Experiments with cheese whey result in 76.3 +/- 1.1\% of glucose consumption and a biomass production of 5.6 +/- 2.2g/l with 48.9 +/- 5.1\% of essential amino acids. SmF of orange molasses and cheese whey could contribute to promoting a sustainable feed industry while reducing by-product treatment. [GRAPHICS] .
Keywords: Food waste treatment; Submerged fermentation; Fungal bioprotein; Rhizopus oryzae; Parameters optimization; FUMARIC-ACID PRODUCTION; CHITOSAN PRODUCTION; ASPERGILLUS-ORYZAE; PROTEIN-PRODUCTION; LACTIC-ACID; FATTY-ACIDS; WASTE; CULTIVATION; STRAINS; VINASSE
Issue Date: 2019
Publisher: SPRINGER
Type: Article
DOI: 10.1007/s00449-019-02127-4
ISSN: 1615-7591
E-ISSN: 1615-7605
Funder: Basque Government (Department of economic development and competitiveness and infrastructure development, agriculture, fisheries and food policy)
Appears in Publication types:Artículos científicos

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