Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass
Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass
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将面包废料转化为富含纤维和蛋白质的真菌生物质
DOI：
10.3390/fermentation7020091
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发表时间：
2021
期刊：
影响因子：
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通讯作者：
A. Zamani
中科院分区：
文献类型：
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作者：
S. Svensson;Ludmila Bucuricova;J. Ferreira;Pedro F. Souza Filho;M. Taherzadeh;A. Zamani
丝状真菌可作为增值产品用于食物垃圾的增值。本研究的目的是通过真菌培养和增值产品的生产来实现面包废料的价值。验证了真菌培养从摇瓶扩大到实验室规模生物反应器（4.5 L）和中试规模生物反应器（26 L）。该真菌显示出在没有任何额外的酶或营养物质的情况下生长的能力，并且它能够在48小时内消耗4.5%（w/v）的面包浓度。摇瓶中的生物质浓度在2.5%面包浓度下为4.1g/L，在15%面包浓度下增加至22.5g/L。在4.5和26 L生物反应器中，使用4.5%面包浓度培养48 h后获得的生物质浓度分别为7.2-8.3和8.0 g/L。增加4.5 L生物反应器中的通气速率降低了产生的乙醇的量，并略微降低了真菌生物质的蛋白质含量。面包中的初始蛋白质值约为13%，而收获的真菌生物质中的蛋白质含量范围为27%至36%。通过分析氨基酸和脂肪酸来评估所产生的生物质的营养价值。这项研究提出了通过生产富含蛋白质和脂肪酸的真菌生物质，同时是微纤维的来源，面包废物的价值。
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.