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dc.contributor.authorIbarruri, Jone
dc.contributor.authorHernandez, Igor
dc.date.accessioned2020-10-07T14:24:56Z-
dc.date.available2020-10-07T14:24:56Z-
dc.date.issued2019
dc.identifierISI:000476595500005
dc.identifier.citationBIOPROCESS AND BIOSYSTEMS ENGINEERING, 2019, 42, 1285-1300
dc.identifier.issn1615-7591
dc.identifier.urihttp://dspace.azti.es/handle/24689/958-
dc.description.abstractSubmerged 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] .
dc.language.isoEnglish
dc.publisherSPRINGER
dc.subjectFood waste treatment
dc.subjectSubmerged fermentation
dc.subjectFungal bioprotein
dc.subjectRhizopus oryzae
dc.subjectParameters optimization
dc.subjectFUMARIC-ACID PRODUCTION
dc.subjectCHITOSAN PRODUCTION
dc.subjectASPERGILLUS-ORYZAE
dc.subjectPROTEIN-PRODUCTION
dc.subjectLACTIC-ACID
dc.subjectFATTY-ACIDS
dc.subjectWASTE
dc.subjectCULTIVATION
dc.subjectSTRAINS
dc.subjectVINASSE
dc.titleValorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.
dc.typeArticle
dc.identifier.journalBIOPROCESS AND BIOSYSTEMS ENGINEERING
dc.format.page1285-1300
dc.format.volume42
dc.contributor.funderBasque Government (Department of economic development and competitiveness and infrastructure development, agriculture, fisheries and food policy)
dc.identifier.e-issn1615-7605
dc.identifier.doi10.1007/s00449-019-02127-4
Aparece en las tipos de publicación: Artículos científicos



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