Biotransformation of vegetable and fruit processing wastes into yeast biomass enriched with selenium

Stabnikova, Оlena; Wang, Jing‐Yuan; Ding, Hong Bo; Tay, Joo‐Hwa

doi:10.1016/j.biortech.2004.06.022

Cited by 56 publications

(31 citation statements)

References 20 publications

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“…SCP has the potential to be developed into a very important source of supplemental protein that could be used in livestock feeding. Thus, the production of SCP from various wastes has been extensively studied on the basis of yeast biomass [5,40,41]. Wastewater treatment by yeast is known to be suitable for industrial disposal where the chemical oxygen demand (COD) is high.…”

Section: Discussionmentioning

confidence: 99%

Identification of novel genes responsible for salt tolerance by transposon mutagenesis in Saccharomyces cerevisiae

Park

Yang

Kim

2015

Journal of Industrial Microbiology and Biotechnology

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Saccharomyces cerevisiae strains tolerant to salt stress are important for the production of single-cell protein using kimchi waste brine. In this study, two strains (TN-1 and TN-2) tolerant of up to 10 % (w/v) NaCl were isolated by screening a transposon-mediated mutant library. The determination of transposon insertion sites and Northern blot analysis identified two genes, MDJ1 and VPS74, and revealed disruptions of the open reading frame of both genes, indicating that salt tolerance can be conferred. Such tolerant phenotypes reverted to sensitive phenotypes on the autologous or overexpression of each gene. The two transposon mutants grew faster than the control strain when cultured at 30 °C in rich medium containing 5, 7.5 or 10 % NaCl. The genes identified in this study may provide a basis for application in developing industrial yeast strains.

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Section: Discussionmentioning

confidence: 99%

Identification of novel genes responsible for salt tolerance by transposon mutagenesis in Saccharomyces cerevisiae

Park

Yang

Kim

2015

Journal of Industrial Microbiology and Biotechnology

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“…This technology is the most commonly applied in the fermentation of organic selenium yeast (Se-yeast) (Briens et al 2013). Numerous studies have used fungi and microbes such as yeast and mushrooms to absorb inorganic Se and convert it into organic Se, which is not only toxic-free but bioavailable to the human body (Du et al 2008;Stabnikova et al 2005;Zhao et al 2004). Therefore, organic Se can be applied to achieve antioxidation and cancer prevention functions (Ahmad et al 2012;Clausen and Nielsen 1988).…”

Section: Organic Ions Converted From the Inorganic Ions Of Dow By Micmentioning

confidence: 99%

The advantages of deep ocean water for the development of functional fermentation food

Lee¹

2015

Appl Microbiol Biotechnol

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Deep ocean water (DOW) is obtained from 600 m below the sea surface. In recent years, DOW has been applied in the development of fermentation biotechnologies and functional foods. DOW is rich in trace minerals, comprises multiple physiological and health functions, and is able to promote microbe growth; therefore, the application of DOW directly benefits the development of the fermentation industry and functional foods. This study integrated the current health functions and applications of DOW with the latest results from studies related to fermentation biotechnology. Subsequently, the influence of applying DOW in fermented functional food development and the effects in health function improvements were summarized. According to the previous studies, the main reasons for the increased effect of fermented functional foods through the application of DOW are increased generation of functional metabolite contents in the microbes, intrinsic health functions of DOW, and the microbial use of mechanisms of converting the absorbed inorganic ions into highly bioavailable organic ions for the human body. These combined advantages not only enhance the health functions of fermentation products but also provide fermentation products with the intrinsic health functions of DOW.

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“…Mohdaly et al (2010) examined the antioxidant properties and total phenolic, flavonoid and flavonol contents of three industrial by-products, sugar beet pulp, sesame cake and potato peel, extracted with various solvents The antioxidant activity observed encouraged the use of these wastes as natural antioxidants in the pharmaceutical and food industries. Stabnikova (2005) used water extracts of cabbage, watermelon, a mixture of residual biomass of green salads and tropical fruits for yeast cultivation. Indeed, vegetable and fruit processing wastes contained soluble sugars and organic acids, which could be utilized by some microorganisms, mainly yeast, to produce biomass with high protein content and, according to authors' results, with no addition of nutrients.…”

Section: A C C E P T E D Accepted Manuscriptmentioning

confidence: 99%

Current options for the valorization of food manufacturing waste: a review

Mirabella

Castellani

Sala

2014

Journal of Cleaner Production

906

467

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The production of food waste covers all the food life cycle: from agriculture, up to industrial manufacturing and processing, retail and household consumption. In developed countries, 42% of food waste is produced by households, while 39% losses occur in the food manufacturing industry, 14% in food service sector and remaining 5% in retail and distribution. Increasingly, industrial ecology concepts such as cradle to cradle and circular economy are considered leading principle for eco-innovation, aiming at "zero waste economy" in which waste are used as raw material for new products and applications. The large amount of waste produced by the food industry, in addition to being a great loss of valuable materials, also raises serious management problems, both from the economic and environmental point of view. Many of these residues, however, have the potential to be reused into other production systems, trough e.g. biorefineries. The present work focuses on the use of food waste coming from food manufacturing (FWm). Through extensive literature review, the authors present feasibility and constraints of applying industrial symbiosis in recovering waste from food processing, focusing on recycling (excluding energy recovery) of the solid and liquid waste from food processing industry. The main uses of functional ingredients derived from this transformation are presented and discussed, highlighting mainstream sectors of application, e.g. in the nutraceutical and pharmaceutical industry.

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Biotransformation of vegetable and fruit processing wastes into yeast biomass enriched with selenium

Cited by 56 publications

References 20 publications

Identification of novel genes responsible for salt tolerance by transposon mutagenesis in Saccharomyces cerevisiae

Identification of novel genes responsible for salt tolerance by transposon mutagenesis in Saccharomyces cerevisiae

The advantages of deep ocean water for the development of functional fermentation food

Current options for the valorization of food manufacturing waste: a review

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