scholarly journals A Life Cycle Assessment on the Dehairing of Rawhides: Chemical Treatment versus Enzymatic Recovery through Solid State Fermentation

2018 ◽  
Vol 23 (2) ◽  
pp. 361-373 ◽  
Author(s):  
Eva Catalán ◽  
Dimitrios Komilis ◽  
Antoni Sánchez
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Solid State ◽  
Solid State Fermentation ◽  
Chemical Treatment

scholarly journals The Use of Life Cycle Assessment in the Support of the Development of Fungal Food Products from Surplus Bread

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 173
Author(s):  
Pedro Brancoli ◽  
Rebecca Gmoser ◽  
Mohammad Taherzadeh ◽  
Kim Bolton
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Solid State ◽  
Protein Content ◽  
Environmental Impacts ◽  
Solid State Fermentation ◽  
Food Product ◽  
Additional Income ◽  
Promising Avenue

The use of food waste as feedstock in the manufacture of high-value products is a promising avenue to contribute to circular economy. Considering that the majority of environmental impacts of products are determined in the early phases of product development, it is crucial to integrate life cycle assessment during these phases. This study integrates environmental considerations in the development of solid-state fermentation based on the cultivation of N. intermedia for the production of a fungal food product using surplus bread as a substrate. The product can be sold as a ready-to-eat meal to reduce waste while generating additional income. Four inoculation scenarios were proposed, based on the use of bread, molasses, and glucose as substrate, and one scenario based on backslopping. The environmental performance was assessed, and the quality of the fungal product was evaluated in terms of morphology and protein content. The protein content of the fungal food product was similar in all scenarios, varying from 25% to 29%. The scenario based on backslopping showed the lowest environmental impacts while maintaining high protein content. The results show that the inoculum production and the solid-state fermentation are the two environmental hotspots and should be in focus when optimizing the process.

scholarly journals Solid-State Fermentation (SSF) versus Submerged Fermentation (SmF) for the Recovery of Cellulases from Coffee Husks: A Life Cycle Assessment (LCA) Based Comparison

Energies ◽  
2020 ◽  
Vol 13 (11) ◽  
pp. 2685 ◽  
Author(s):  
Eva Catalán ◽  
Antoni Sánchez
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Solid State ◽  
Environmental Impacts ◽  
Solid State Fermentation ◽  
Submerged Fermentation ◽  
Energy Use ◽  
Production Systems ◽  
Cellulase Production ◽  
Coffee Husk

This article studies the environmental impacts of cellulase production by using a comparative attributional life cycle assessment (LCA) of two different scenarios of production. The first one is the commonly used submerged fermentation (SmF) using a pure substrate (cellulose powder) and a specific microorganism (Trichoderma reesei). The second scenario considers a novel system to produce enzymes and simultaneously treat a waste using the solid-state fermentation (SSF) process of coffee husk (CH) used as substrate. Experimental data were used in this scenario. The complete production process was studied for these two technologies including the fermentation phase and the complete downstream of cellulase. Life cycle inventory (LCI) data were collected from the database EcoInvent v3 (SimaPro 8.5) modified by data from literature and pilot scale experiments. The environmental impacts of both production systems revealed that those of SmF were higher than those of SSF. A sensitivity analysis showed that the results are highly conditioned by the energy use in the form of electricity during lyophilization, which is needed in both technologies. The results point to a possible alternative to produce the cellulase enzyme while reducing environmental impacts.

scholarly journals Life Cycle Impacts of Enzyme Production: Xylanase Production Case Study via Solid-state Fermentation and Suspended Culture Methods

2021 ◽  
Author(s):  
Sercan Çimenlik ◽  
Gaye Ongen Ozgen ◽  
Fehmi Gorkem Uctug
Keyword(s):  
Life Cycle ◽  
Solid State ◽  
Carbon Footprint ◽  
Solid State Fermentation ◽  
Enzyme Production ◽  
Raw Material ◽  
Culture Methods ◽  
Xylanase Production ◽  
Suspended Culture ◽  
Bread Production

Abstract Xylanase enzyme has the potential to be used in bread production, as addition of small amounts of xylanase can significantly increase the volume of the bread, making it more appealing to the consumer. In this study, the environmental life cycle assessment of producing xylanase via suspended culture and solid-state fermentation methods has been realized by using CCaLC software with Ecoinvent 2 database and CML2001 method and the following impacts were calculated: carbon footprint, acidification potential, eutrophication potential, ozone layer depletion potential, photochemical smog potential, and human toxicity potential. Raw material acquisition, production, and transportation stages were taken into account. Results show that solid-state fermentation method has much higher environmental impact than the suspended culture method, mostly because of the higher yield of the latter. Energy consumption in the bioreactor stage, followed by high amounts of water use in separation and cleaning processes emerged as the main hotspots. The results showed consistency with earlier literature for high-purity enzyme production. An analysis of the potential implications of the nation-wide use of xylanase in bread production in Turkey showed that xylanase can increase the carbon footprint of bread production by 20% on average (of the two methods).

Life Cycle Assessment and resource analysis of all-solid-state batteries

2016 ◽  
Vol 169 ◽  
pp. 757-767 ◽  
Author(s):  
Stefanie Troy ◽  
Andrea Schreiber ◽  
Thorsten Reppert ◽  
Hans-Gregor Gehrke ◽  
Martin Finsterbusch ◽  
...  
Keyword(s):  
Life Cycle Assessment ◽  
Life Cycle ◽  
Solid State ◽  
Resource Analysis ◽  
Solid State Batteries ◽  
All Solid State Batteries

Solid state fermentation of the winter savory (Satureja montana L) plant: changes of chemical composition and antimicrobial activity

Planta Medica ◽  
2013 ◽  
Vol 79 (13) ◽  
Author(s):  
G Juodeikiene ◽  
D Cizeikiene ◽  
A Maruška ◽  
E Bartkiene ◽  
L Basinskiene ◽  
...  
Keyword(s):  
Antimicrobial Activity ◽  
Chemical Composition ◽  
Solid State ◽  
Solid State Fermentation ◽  
Satureja Montana
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