Biovalorization of Olive Mill Waste Water for the Production of Single Cell Protein from Saccharomyces cerevisiae, Candida utilis and Pleurotus ostreatus

2016 ◽  
Vol 11 (2) ◽  
pp. 1-16
Author(s):  
Ioannis Giavasis ◽  
Konstantinos Petrotos
Keyword(s):  
Waste Water ◽  
Saccharomyces Cerevisiae ◽  
Single Cell ◽  
Pleurotus Ostreatus ◽  
Candida Utilis ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Olive Mill Waste Water ◽  
Mill Waste ◽  
Olive Mill

Isolation of a hydroxytyrosol lactone conjugate from olive mill waste water with antioxidant activity

Planta Medica ◽  
2014 ◽  
Vol 80 (16) ◽  
Author(s):  
K Vougogiannopoulou ◽  
H Pratsinis ◽  
R Grougnet ◽  
M Halabalaki ◽  
D Kletsas ◽  
...  
Keyword(s):  
Waste Water ◽  
Antioxidant Activity ◽  
Olive Mill Waste ◽  
Olive Mill Waste Water ◽  
Mill Waste ◽  
Olive Mill

scholarly journals Production of single cell protein (SCP) and essentials amino acids from Candida utilis FMJ12 by solid state fermentation using mango waste supplemented with nitrogen sources

2018 ◽  
Vol 17 (23) ◽  
pp. 716-723 ◽  
Author(s):  
Kounbesioune SOMDA Marius ◽  
NIKIEMA Mahamadi ◽  
KEITA Ibrahim ◽  
MOGMENGA Iliassou ◽  
H. S. KOUHOUNDE Sonagnon ◽  
...  
Keyword(s):  
Amino Acids ◽  
Solid State ◽  
Single Cell ◽  
Solid State Fermentation ◽  
Candida Utilis ◽  
Nitrogen Sources ◽  
Single Cell Protein ◽  
Cell Protein

scholarly journals Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid

2019 ◽  
Vol 102 (11) ◽  
pp. 9749-9762 ◽  
Author(s):  
H.M. Buitrago Mora ◽  
M.A. Piñeros ◽  
D. Espinosa Moreno ◽  
S. Restrepo Restrepo ◽  
J.E.C. Cardona Jaramillo ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Single Cell ◽  
Candida Utilis ◽  
Single Cell Protein ◽  
Cell Protein

Some Functional Properties of Succinylated Single Cell Protein Concentrate

1975 ◽  
Vol 38 (9) ◽  
pp. 521-526 ◽  
Author(s):  
M. D. McELWAIN ◽  
T. RICHARDSON ◽  
C. H. AMUNDSON
Keyword(s):  
Single Cell ◽  
Candida Utilis ◽  
Corn Oil ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Nucleic Acid Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Ph Values ◽  
Whole Egg

Single cell protein concentrate was prepared by extracting dried Candida utilis with 0.2 N NaOH at 95 C for 10 min. The soluble protein was precipitated at pH 3.5, washed, and lyophilized. Portions of the protein isolates were succinylated so that 84% of the free amino groups were blocked. Alkaline extractions under optimum conditions gave a yield of 25 to 30% of total solids. Nucleic acid content of the isolates was 10.4% whereas protein comprised 67.3%. Succinylated (SI) and nonsuccinylated (NSI) single cell protein concentrate exhibited similar solubilities above pH 4, the apparent isoelectric point. At pH values below 4, SI was quite insoluble whereas NSI was very soluble at pH 2. Digestibilities as measured by percentage of lysine released from the protein by pepsin and pancreatin were 32.7%, 18.6%, and 3.3% for NSI, whole egg, and SI, respectively. Stabilities of emulsions prepared from corn oil (20–50%) tended to be lower when gelatin was used at the 1% level compared to NSI and SI. However, higher levels of gelatin tended to yield more stable emulsions compared to NSI and SI. Stabilities of emulsions prepared from NSI and SI tended to be comparable with NSI being slightly better. Viscosities of emulsions increased with increasing oil content and increasing emulsifier concentration.

Sign in / Sign up

Export Citation Format

Share Document