Development of minimal fermentation media supplementation for ethanol production using two<i>Saccharomyces cerevisiae</i>strains

Tropea, Alessia; Wilson, David R.; Cicero, Nicola; Potortì, Angela Giorgia; Torre, Giovanna Loredana La; Dugo, Giacomo; Richardson, David J.; Waldron, Keith W.

doi:10.1080/14786419.2015.1095748

Cited by 20 publications

(16 citation statements)

References 36 publications

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“…According to Anupama and Ravindra [34], fermented products containing SCP can feed both humans and animals, thereby replacing expensive conventional sources of protein such as fishmeal and soymeal. However, it is important to use a microorganism that are "generally regarded as safe (GRAS)" for fermentation in order to promote its use [35][36][37][38][39]. The yeast Saccharomyces cerevisiae is widely accepted, considering its use in traditional fermentation and its nutritional quality [22].…”

Section: Introductionmentioning

confidence: 99%

Single Cell Protein Production through Multi Food-Waste Substrate Fermentation

et al. 2022

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Today, food valorization represents an important challenge to environmental sustainability. Food waste can be used as a substrate for single cell protein production suitable for animal feed. In this study, animal and agricultural food waste, represented by fish, pineapple, banana, apple, and citrus peels, have been used simultaneously as a fermentation substrate for single cell protein production by Saccharomyces cerevisiae, to evaluate the possibility of using a multi complex substrate for a simultaneous biovalorization of different food waste. The fermentation process was implemented by the supplementation of a hydrolytic enzyme and nutrient to allow the best yeast growing conditions. At the end of the process, the final substrate was enriched in protein, reaching up to 40.19% of protein, making the multisubstrate useful for animal feed. The substrate was also investigated for crude lipid, ash, lignin, soluble and insoluble sugar. The substrate composition at the end of the fermentation process was represented by 14.46% of crude lipid, 1.08% ash, 6.29% lignin. Conversely, the soluble and insoluble sugars dropped down from 20.5% to 6.10% and 19.15% to 2.14%, respectively, at the end of the process.

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Section: Introductionmentioning

confidence: 99%

Single Cell Protein Production through Multi Food-Waste Substrate Fermentation

et al. 2022

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“…Among the microorganisms applied, yeasts have also been used as inoculum, along with lactic bacteria, to ferment fish waste [19] for converting it to a useful product that can be used as an ingredient to balance the food rations of animals. Yeast has many different immunostimulatory compounds, e.g., nucleic acid, b-glucans, and mannan oligosaccharides [20,21]. These compounds may enhance the growth of different fish species and therefore can be considered as the best health promoters for fish culture [22].…”

Section: Introductionmentioning

confidence: 99%

Aquafeed Production from Fermented Fish Waste and Lemon Peel

et al. 2021

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In order to obtain a high-protein-content supplement for aquaculture feeds, rich in healthy microorganisms, in this study, Saccharomyces cerevisiae American Type Culture Collection (ATCC) 4126 and Lactobacillus reuteri ATCC 53608 strains were used as starters for fermenting fish waste supplemented with lemon peel as a prebiotic source and filler. Fermentation tests were carried out for 120 h until no further growth of the selected microorganisms was observed and the pH value became stable. All the samples were tested for proteins, crude lipids, and ash determination, and submitted for fatty acid analysis. Moreover, microbiological analyses for coliform bacteria identification were carried out. At the end of the fermentation period, the substrate reached a concentration in protein and in crude lipids of 48.55 ± 1.15% and 15.25 ± 0.80%, respectively, representing adequate levels for the resulting aquafeed, whereas the ash percentage was 0.66 ± 0.03. The main fatty acids detected were palmitic, oleic, and linoleic acids. Saturated fatty acids concentration was not affected by the fermentation process, whereas monounsaturated and polyunsaturated ones showed an opposite trend, increasing and decreasing, respectively, during the process. Coliform bacteria were not detected in the media at the end of the fermentation, whereas the amount of S. cerevisiae and L. reuteri were around 1011 and 1012 cells per g, respectively.

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“…[54] Furthermore, Tropea [55] studied the ethanol production by two S. cerevisiae strains with three different nitrogen sources cheaper than yeast extract. The study showed that the ethanol production elevated to 2.29% and 2.34% for both S. cerevisiae strains.…”

Section: Ethanol Production During Different Fermentation Periods At mentioning

confidence: 99%