scholarly journals Use of Organic Wastes and Industrial By-Products to Produce Filamentous Fungi with Potential as Aqua-Feed Ingredients

2018 ◽  
Vol 10 (9) ◽  
pp. 3296 ◽  
Author(s):  
Sajjad Karimi ◽  
Nasrollah Mahboobi Soofiani ◽  
Amir Mahboubi ◽  
Mohammad Taherzadeh
Keyword(s):  
Filamentous Fungi ◽  
Fungal Biomass ◽  
Animal Feed ◽  
Value Added ◽  
Daily Basis ◽  
Fish Feed ◽  
Waste Streams ◽  
Aquaculture Industry ◽  
Aqua Feed ◽  
Protein Rich

Organic-rich waste and industrial by-product streams, generated in enormous amounts on a daily basis, contain substantial amounts of nutrients that are worthy of recovery. Biological conversion of organic-waste streams using filamentous fungi is a promising approach to convert nutrients into value-added bioproducts, such as fungal biomass. High-protein fungal biomass contains different kinds and levels of amino acids, fatty acids, immunostimulants, antioxidants, pigments, etc., which make it a potential choice for application in animal feed supplementation. Considering the challenges long faced by the aquaculture industry in fishmeal production due to the increasing prices and environmental concerns, the aquaculture industry is forced to provide alternative protein-rich sources to replace conventional fishmeal. In this review, the possibilities of utilization of filamentous fungi biomass cultivated on organic-rich waste streams, as an alternative nutrient source in fish feed, were thoroughly reviewed.

scholarly journals Techno-Economic Analysis of Bioethanol Plant By-Product Valorization: Exploring Market Opportunities with Protein-Rich Fungal Biomass Production

Fermentation ◽  
2020 ◽  
Vol 6 (4) ◽  
pp. 99
Author(s):  
Gülru Bulkan ◽  
Jorge A. Ferreira ◽  
Karthik Rajendran ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Economic Analysis ◽  
Fungal Biomass ◽  
Net Present Value ◽  
Animal Feed ◽  
Base Case ◽  
Selling Price ◽  
Food Markets ◽  
Human Food ◽  
Protein Rich ◽  
By Products

The feasibility of dry-grind bioethanol plants is extremely dependent on selling prices of ethanol and by-products, known as Dried distillers grains with solubles (DDGS), and sold as animal feed. Increasing the amount and quality of the by-products can widen potential feed and food markets and improve the process economy and robustness to price fluctuations of ethanol and grain. In this study, the techno-economic analysis of a bioethanol plant was investigated. Integration of edible filamentous fungi into the process leading to the conversion of sidestreams into ethanol and protein-rich fungal biomass for food and feed applications was considered, and its impact was investigated. Sensitivity analysis considered variations on process capacity, on the price of grain and ethanol, and on the price of fungal biomass considering its use for various animal feed (e.g., pig and fish) and human food markets. Selling the fungal biomass in the human food market resulted in 5.56 times higher NPV (net present value) than the base case bioethanol plant after 20 years. Integration of a low-performing strain towards ethanol, followed by the usage of the fungal biomass in the food sector, was found to be the most resistant scenario to the low ethanol selling price and increasing grain price. This study showed that the competitiveness of ethanol plants in the fuel market could be reinforced while meeting the increasing demand for protein sources.

scholarly journals Evaluation of Nutritional Composition of Pure Filamentous Fungal Biomass as a Novel Ingredient for Fish Feed

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 152
Author(s):  
Sajjad Karimi ◽  
Nasrollah Mahboobi Soofiani ◽  
Amir Mahboubi ◽  
Jorge A. Ferreira ◽  
Torbjörn Lundh ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Fungal Biomass ◽  
Fish Meal ◽  
Saturated Fatty Acids ◽  
Essential Amino Acids ◽  
Nutritional Composition ◽  
Submerged Cultivation ◽  
Fish Feed ◽  
Biomass Yields ◽  
Protein Rich

The rapid growth of aquaculture and the lack of fish meal demand new sustainable ingredients. Although fungal biomass is found to be a promising sustainable fish feed supplementation candidate, the characteristics of this protein-rich source are closely influenced by the quality of the applied growth medium. In this work, the nutritional properties of pure filamentous fungal biomass provided from the cultivation of Aspergillus oryzae, Neurospora intermedia and Rhzopus oryzae were evaluated to assess their potential as alternative novel protein sources in fish feed. In this regard, fungal biomass yields of up to 0.19 ± 0.005 (g dry biomass/g substrate glucose) were obtained during submerged cultivation of fungal strains. The pure fungal biomass acquired could contain significant amounts of protein up to 62.2 ± 1.2% (w/w). The obtained protein had a high quality with notable inclusion of essential amino acids such as lysine, arginine, methionine and threonine with comparable concentrations to those of fish meal. Fungal biomass is mainly considered as protein source, however, entitlement of 6.9 ± 0.5, 4.0 ± 0.7 and 17.2 ± 1.1% (w/w) of lipids and ratio of polyunsaturated fatty acids (PUFA) to saturated fatty acids (SFA) of 1.37:1, 1.74:1 and 1.47:1 in A. oryzae, N. intermedia and R. oryzae, respectively, signal health benefits for the fish. Considering the results, protein-rich pure fungal biomass with amino acid composition is greatly compatible with fish meal, and contains essential nutrients such as fatty acids and minerals. This pure biomass constitutes a promising sustainable alternative supplement to be introduced in fish feed industry.

scholarly journals Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass

Fermentation ◽  
2021 ◽  
Vol 7 (2) ◽  
pp. 91
Author(s):  
Sofie E. Svensson ◽  
Ludmila Bucuricova ◽  
Jorge A. Ferreira ◽  
Pedro F. Souza Filho ◽  
Mohammad J. Taherzadeh ◽  
...  
Keyword(s):  
Protein Content ◽  
Fungal Biomass ◽  
Biomass Concentration ◽  
Value Added ◽  
Pilot Scale ◽  
Aeration Rate ◽  
A Value ◽  
Shake Flasks ◽  
Protein Rich ◽  
Fungal Cultivation

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.

scholarly journals Protein recovery as a resource from waste specifically via membrane technology—from waste to wonder

2021 ◽  
Vol 28 (8) ◽  
pp. 10262-10282
Author(s):  
Kanwal Shahid ◽  
Varsha Srivastava ◽  
Mika Sillanpää
Keyword(s):  
Short Communication ◽  
Membrane Separation ◽  
Animal Feed ◽  
Membrane Technology ◽  
Future Research ◽  
Protein Recovery ◽  
World Population ◽  
Waste Streams ◽  
Novel Technologies ◽  
Efficient Extraction

AbstractEconomic growth and the rapid increase in the world population has led to a greater need for natural resources, which in turn, has put pressure on said resources along with the environment. Water, food, and energy, among other resources, pose a huge challenge. Numerous essential resources, including organic substances and valuable nutrients, can be found in wastewater, and these could be recovered with efficient technologies. Protein recovery from waste streams can provide an alternative resource that could be utilized as animal feed. Membrane separation, adsorption, and microbe-assisted protein recovery have been proposed as technologies that could be used for the aforementioned protein recovery. This present study focuses on the applicability of different technologies for protein recovery from different wastewaters. Membrane technology has been proven to be efficient for the effective concentration of proteins from waste sources. The main emphasis of the present short communication is to explore the possible strategies that could be utilized to recover or restore proteins from different wastewater sources. The presented study emphasizes the applicability of the recovery of proteins from various waste sources using membranes and the combination of the membrane process. Future research should focus on novel technologies that can help in the efficient extraction of these high-value compounds from wastes. Lastly, this short communication will evaluate the possibility of integrating membrane technology. This study will discuss the important proteins present in different industrial waste streams, such as those of potatoes, poultry, dairy, seafood and alfalfa, and the possible state of the art technologies for the recovery of these valuable proteins from the wastewater. Graphical abstract

scholarly journals Probiotics for cultured freshwater fish

2020 ◽  
Vol 41 (2) ◽  
pp. 105
Author(s):  
Javier Fernando Melo-Bolívar ◽  
Ruth Yolanda Ruiz-Pardo ◽  
Michael E Hume ◽  
Hanna E Sidjabat ◽  
Luisa Marcela Villamil-Diaz
Keyword(s):  
Water Quality ◽  
Gastrointestinal Tract ◽  
Stress Tolerance ◽  
Freshwater Fish ◽  
Filamentous Fungi ◽  
Growth Promotion ◽  
Freshwater Fishes ◽  
Fish Feed ◽  
Probiotic Strains ◽  
Commercial Applications

Probiotic products are viewed as an alternative to the use of antibiotics in freshwater fishes farming. Probiotic organisms include bacteria, yeast, and filamentous fungi offering different benefits to fish including growth promotion, inhibition of pathogen colonisation, and improvement of nutrient digestion, water quality, and stress tolerance, as well as enhancement of reproduction. For these reasons, this review aims to identify the main trends in probiotic amendment in freshwater fishes. Strategies to incorporate the probiotic strains in the fish feed or pellets to allow optimal viability of the strains as they reach the fish gastrointestinal tract (GIT) are crucial in probiotic research and commercial applications for freshwater fish.

scholarly journals Development of Protein Rich Flavored Bar

2021 ◽  
Vol 9 (12) ◽  
pp. 104-107
Author(s):  
Kaustav Mukherjee
Keyword(s):  
Protein Energy Malnutrition ◽  
Market Price ◽  
Value Added ◽  
Nutrient Content ◽  
Diabetic Patients ◽  
Organoleptic Evaluation ◽  
Sesame Seeds ◽  
Pumpkin Seeds ◽  
The Cost ◽  
Protein Rich

Abstract: The present study entitled “Development of protein rich flavoured bar” was conducted with the objective to develop protein rich flavoured bar using different ingredients, to assess the sensory accessibility, determine the nutritional composition and cost of developed protein bar. Protein rich flavoured bar were prepared by using three treatments i.e. T1 (dates 50g, oats 10g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 5g, cocoa powder 10g), T2 (dates 45g, oats 8g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, guava flavour 10g) and T3 (dates 40g, oats 13g, flaxseeds 5g, sesame seeds 5g, pumpkin seeds 5g, peanut powder 10g, honey 12g, orange flavour 10g). Organoleptic evaluation of the prepared product in relation to sensory attributes was carried out using the nine point hedonic scale score card by Srilaksmi (2015). The nutrient content of the value added food products were calculated with the help of food composition table given by Gopalan et al., (2011). The cost of individual raw ingredients used in the preparation of the food product as the prevailing market price. All treatments were replicated four times and the data obtained during investigation were statistically analyzed by using analysis of variance (ANOVA) and critical difference (C.D.) techniques. On the basis of sensory acceptability it was found that T1 was scored highest in terms of colour and appearance, body and texture, flavour and taste and overall acceptability. As well as T1 shows significantly high in the nutritive value among all treatments regarding energy, protein, carbohydrates, fat, fibre, calcium and iron. The cost of the protein rich flavoured bar per 100g of dry ingredients at the prevailing cost of the raw materials was highest in T1 (Rs. 29.33) followed by T2 (Rs. 20.69) and T3 (Rs. 20.34). Dates are very good source of fibre, carbohydrate, protein and act as natural sweetener with no fat. As the bar is rich in protein, iron and other macronutrients, so it is majorly recommended for Protein-energy malnutrition (PEM), athletes and anemic patient. Daily 100g of dates intake helps to get all essential nutrients. Strictly restricted for Type-1 diabetic patients. Keywords: Protein, Nutrient content, organoleptic evaluation, nutrition bar, cost.

scholarly journals Camelina sativa meal hydrolysate as sustainable biomass for the production of carotenoids by Rhodosporidium toruloides

2019 ◽  
Author(s):  
Stefano Bertacchi ◽  
Maurizio Bettiga ◽  
Danilo Porro ◽  
Paola Branduardi
Keyword(s):  
Acid Hydrolysis ◽  
Animal Feed ◽  
Value Added ◽  
Camelina Sativa ◽  
Rhodosporidium Toruloides ◽  
Economic Evaluations ◽  
Total Acid ◽  
Separate Hydrolysis And Fermentation ◽  
Camelina Meal ◽  
Simultaneous Saccharification

Abstract Background: The sustainability of biorefineries is strongly related to the origin, the availability and the market of the biomass used as feedstock. Moreover, one of the pillars of circular economy aims at reducing waste, ideally to zero. These considerations well justify the increasing industrial interest in exploiting many and diverse residual biomasses. This work focuses on the valorization of the leftover from Camelina sativa oil extraction, named Camelina meal. Despite Camelina meal is used as animal feed, there is an increasing interest in further valorizing its macromolecular content or its nutritional value. Results: Here we valorized Camelina meal hydrolysates by using them as nutrient and energy source for shake-flask fermentations where Rhodosporidium toruloides , a yeast natural producer of carotenoids, accumulated these pigments as desired product. Initially, by total acid hydrolysis we determined that in Camelina meal carbohydrates account for a maximum of 30.8 ± 1.0 %. However, since the acid hydrolysis is not optimal for subsequent microbial fermentation, an enzymatic hydrolysis protocol was assessed, obtaining a maximum sugar recovery of 53.3%. Having stated that, by Separate Hydrolysis and Fermentation, with or without water insoluble solids (SHF, SHF+WIS), or Simultaneous Saccharification and Fermentation (SSF) we obtained 5.51 ± 0.67, 12.64 ± 2.57, and 15.97 ± 0.67 mg/L of carotenoids, respectively, from Camelina meal hydrolysate. Significantly, the presence of WIS, possibly containing microbial inhibitors, correlates with a higher titer of carotenoids, which can be seen as scavengers. Conclusions: The proposed study paves the way for the development of bioprocesses based on the exploitation of Camelina meal, scarcely investigated in the field before, as feedstock. The processes depicted provide an example of how different final products of industrial interests can be obtained from this leftover, such as pure carotenoids and carotenoid-enriched Camelina meal for the feed industry, without diminishing but possibly increasing its initial value. These data provide valuable basis for the economic evaluations necessary to assess the feasibility of a bioprocess based on Camelina meal to obtain high-value added products.

scholarly journals VALORIZATION AND TREATMENT OF OILY WASTEWATERSFROM AGRO-INDUSTRIESUSING LIPASES: AN OVERVIEW

2020 ◽  
pp. 199-219
Author(s):  
Mulinari Jéssica ◽  
Júnior Afonso Henrique da Silva ◽  
Oliveira Carlos Rafael Silva de ◽  
Júnior Francisco Wilson Reichert
Keyword(s):  
Public Health ◽  
Removal Efficiency ◽  
Circular Economy ◽  
Value Added ◽  
Relevant Information ◽  
Waste Streams ◽  
Environmental Liabilities ◽  
General Overview ◽  
Oil Fraction ◽  
Antioxidant Agents

Oily wastewater from agro-industries can cause severe environmental and public health damages if unproperly treated. The conventional methods have several limitations for the treatment of oily wastewaters since the oil fraction can cause pipe clogging and biomass washout during the biological step. Based on this, the use of lipases can increase the oil removal efficiency of the treatments, minimizing operational problems,and improving the performance of the biological process. Lipases can also be used for the valorization of the oily wastewaters, transforming these waste streams intovaluable compounds, such as biodiesel, lubricants, antioxidant agents, etc. The use of wastes for the production of value-added compounds followsthe circular economy approach, minimizing the generation of residues and potential environmental liabilities. Thus, this study aims to give a general overview of themain topics related to thetreatment and valorization of oily wastewaters using lipases. The main characteristics of oily wastewaters from agro-industries areaddressed, as well as the most used conventional techniques for their treatment. Some relevant information about the enzyme lipaseisalso discussed to give the reader a background about how these enzymes can be applied for the treatment and transformation of oily wastes.

scholarly journals Development of New Chip Products from Brewer’s Spent Grain

2021 ◽  
Vol 2021 ◽  
pp. 1-6
Author(s):  
Reann Garrett ◽  
Danielle Bellmer ◽  
William McGlynn ◽  
Patricia Rayas-Duarte
Keyword(s):  
Sensory Evaluation ◽  
Rating Scale ◽  
Animal Feed ◽  
Value Added ◽  
Human Consumption ◽  
Processing Waste ◽  
Brewing Industry ◽  
Consumer Responses ◽  
Brewer’S Spent Grain ◽  
Spent Grain

Brewer’s spent grain (BSG) is a processing waste generated in large quantities by the brewing industry. It is estimated that over 38 million tons of BSG is produced worldwide each year and is usually used as animal feed, composted, or thrown into landfills. BSG contains valuable nutritional components, including protein, fiber, and antioxidants. Due to its brittle texture, strong nutty flavors, and dark color profiles, BSG has seen limited use in food products for human consumption. The objective of this study was to develop a palatable chip product that maximized the level of inclusion of BSG. Chips were produced that contained BSG levels ranging from 8% to 40%, and the physical and sensory properties of the chips were evaluated. Spent grain samples were provided by Iron Monk in Stillwater and were dried at a low temperature and milled into flour for use in the chip formulation. BSG chips were evaluated for water activity, color, and texture (fracture force). An informal sensory evaluation was conducted to evaluate flavor, texture, and probability of purchase using a 5-point hedonic rating scale. Results showed that there were no significant differences in the texture of the chips containing different levels of BSG. The color measurements showed no significant differences between L ∗ and a ∗ values for the chips containing different inclusion levels of BSG, but there were some differences in the b ∗ values. Results from the sensory evaluation showed that consumers preferred the texture of chips with 40% BSG over chips with 8% BSG, and they were also more likely to purchase the 40% BSG chips. There were no significant differences in flavor among the chips containing different inclusion levels of BSG. These results suggest that, for a chip-type product, BSG inclusion levels up to 40% are possible with positive consumer responses. Development of an alternative value-added product represents an opportunity for breweries nationwide to turn a processing waste into a future asset.

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