Production of filamentous fungal biomass with increased oil content using olive oil as a carbon source

Nazir, Muhammad Tahir; Mahboubi, Amir; Ferreira, Jorge A.; Şar, Taner; Taherzadeh, Mohammad J.

doi:10.1002/jctb.7135

Cited by 5 publications

(2 citation statements)

References 40 publications

(97 reference statements)

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“…The lipid content was lower than that of beef, chicken, egg, and tempeh. In addition, the lipid content of the fungal biomass obtained in this study (1.56%) was lower than those reported by previous studies, 3–64% [ 33 ]. Furthermore, mycoprotein has a high crude fiber content.…”

Section: Resultscontrasting

confidence: 88%

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

et al. 2023

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In recent years, there has been an increased motivation to reduce meat consumption globally due to environmental and health concerns, which has driven the development of meat substitutes. Filamentous fungal biomass, commonly known as mycoprotein, is a potential meat substitute since it is nutritious and has filaments to mimic meat fibrils. The current study aimed to investigate the potential use of a cheap substrate derived from the food industry, i.e., residual water in a tempeh factory, for mycoprotein production. The type of residual water, nutrient supplementation, optimum conditions for biomass production, and characteristics of the mycoprotein were determined. The results showed that the residual water from the first boiling with yeast extract addition gave the highest mycoprotein content. The optimum growth condition was a pH of 4.5 and agitation of 125 rpm, and it resulted in 7.76 g/L biomass. The mycoprotein contains 19.44% (w/w) protein with a high crude fiber content of 8.51% (w/w) and a low fat content of 1.56% (w/w). In addition, the amino acid and fatty acid contents are dominated by glutamic acid and polyunsaturated fatty acids, which are associated with an umami taste and are considered healthier foods. The current work reveals that the residual boiling water from the tempeh factory can be used to produce high-quality mycoprotein.

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Section: Resultscontrasting

confidence: 88%

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

et al. 2023

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“…Furthermore, the presence of cooking oil exhibited a significant influence on biomass growth. Muhammad Tahir Nazir et al analyzed the biomass obtained from A. oryzae for protein, fat, and alkali-insoluble material, revealing a biomass growth of 16 g/L with the addition of oil compared with 4 g/L without oil [107]. In addition to WCO, other wastes generated during food production can be digested by A. oryzae.…”

Section: Cell Factories For Processing Food Wastementioning

confidence: 99%

Aspergillus oryzae as a Cell Factory: Research and Applications in Industrial Production

Sun,

Wu,

Long

et al. 2024

JoF

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Aspergillus oryzae, a biosafe strain widely utilized in bioproduction and fermentation technology, exhibits a robust hydrolytic enzyme secretion system. Therefore, it is frequently employed as a cell factory for industrial enzyme production. Moreover, A. oryzae has the ability to synthesize various secondary metabolites, such as kojic acid and L-malic acid. Nevertheless, the complex secretion system and protein expression regulation mechanism of A. oryzae pose challenges for expressing numerous heterologous products. By leveraging synthetic biology and novel genetic engineering techniques, A. oryzae has emerged as an ideal candidate for constructing cell factories. In this review, we provide an overview of the latest advancements in the application of A. oryzae-based cell factories in industrial production. These studies suggest that metabolic engineering and optimization of protein expression regulation are key elements in realizing the widespread industrial application of A. oryzae cell factories. It is anticipated that this review will pave the way for more effective approaches and research avenues in the future implementation of A. oryzae cell factories in industrial production.

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Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein

Braho,

Sar,

Taherzadeh

2023

Syst Microbiol and Biomanuf

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Pomegranate, renowned for its delectable taste and remarkable nutritional profile, has witnessed a surge in both production and consumption. However, the by-products generated during industrial processes, such as peels and seeds, have the potential for adverse environmental impacts if not meticulously managed. Similarly, expired fruit juices or spillages that may occur during manufacturing and transportation contribute to agri-food waste. This study focused on the comprehensive assessment of pomegranate by-products and pomegranate juice using ascomycetes and zygomycetes filamentous fungi, namely Aspergillus oryzae, Rhizopus oligosporus, and Neurospora intermedia to obtain mycoprotein for sustainable vegan food production. The findings revealed that pomegranate juice, both fresh and expired commercial, contained essential nutrients for fungal biomass production (up to 0.024 g biomass/mL juice). Nonetheless, fresh juice emerges as a more potent medium in terms of protein production than commercial juice. Cultivating A. oryzae yielded a biomass of 0.39 (g biomass/g peel) from pomegranate peel, while concurrently raising the protein content of raw pomegranate peel from 30.89 g/kg to 85.41 g/kg. Furthermore, incorporating yeast extract into the peel medium not only resulted in an enhanced biomass yield of 0.49 (g biomass/g peel) but also significantly elevated the protein content to 198.63 g/kg. This study provides valuable insights into the potential of pomegranate peel and juice as promising substrate for fungal biomass production, offering opportunities for the development of innovative food and feed products.

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Production of filamentous fungal biomass with increased oil content using olive oil as a carbon source

Cited by 5 publications

References 40 publications

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

Development of Meat Substitutes from Filamentous Fungi Cultivated on Residual Water of Tempeh Factories

Aspergillus oryzae as a Cell Factory: Research and Applications in Industrial Production

Cultivation of edible filamentous fungi on pomegranate by-products as feedstocks to produce mycoprotein

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