Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars

Muniz, Cecilia Elisa Sousa; Santiago, Ângela Maria; Gusmão, Thaisa Abrantes Souza; Oliveira, Hugo Miguel Lisboa; Conrado, Líbia de S; Gusmão, Rennan Pereira de

doi:10.1016/j.bcab.2020.101576

Cited by 46 publications

(22 citation statements)

References 38 publications

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“…The SSF process skips elaborate prearrangements for media preparation. Currently, there is a worldwide interest for SCP production using SSF [ 47 , 56 , 57 , 63 , 64 , 67 , 96 ]. There is an active and ongoing research and development on SCP from various fungal species, which may result in innovative products or production processes.…”

Section: Single Cell Proteinsmentioning

confidence: 99%

“…Aggelopoulos et al used SSF instead of submerged cultivation for production of fungal SCP as animal feed [ 67 ]. Muniz et al (2020) used solid state fermentation to produce SCP from Saccharomyces cerevisiae cultivated on guava peels and cashew bagasse and then produced SCP was included on three different formulations of cereal bars for human nutrition [ 96 ]. The SSF of fruit byproducts was performed with 70% equilibrium humidity at 30 °C, 0.9 water activity, and initial concentration of yeast of 3% in case of cashew bagasse and 5% in case of guava peels.…”

Section: Single Cell Proteinsmentioning

confidence: 99%

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Fungi as a Source of Edible Proteins and Animal Feed

Amara

El-Baky

2023

JoF

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It is expected that the world population will reach 9 billion by 2050. Thus, meat, dairy or plant-based protein sources will fail to meet global demand. New solutions must be offered to find innovative and alternative protein sources. As a natural gift, edible wild mushrooms growing in the wet and shadow places and can be picked by hand have been used as a food. From searching mushrooms in the forests and producing single cell proteins (SCP) in small scales to mega production, academia, United Nations Organizations, industries, political makers and others, play significant roles. Fermented traditional foods have also been reinvestigated. For example, kefir, miso, and tempeh, are an excellent source for fungal isolates for protein production. Fungi have unique criteria of consuming various inexpensive wastes as sources of carbon and energy for producing biomass, protein concentrate or amino acids with a minimal requirement of other environmental resources (e.g., light and water). Fungal fermented foods and SCP are consumed either intentionally or unintentionally in our daily meals and have many applications in food and feed industries. This review addresses fungi as an alternative source of edible proteins and animal feed, focusing mainly on SCP, edible mushrooms, fungal fermented foods, and the safety of their consumption.

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Section: Single Cell Proteinsmentioning

confidence: 99%

Section: Single Cell Proteinsmentioning

confidence: 99%

Fungi as a Source of Edible Proteins and Animal Feed

Amara

El-Baky

2023

JoF

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“…Watermelon, mixture of fruit wastes SF/LSF [89] Watermelon, pineapple SF/LSF [90] Yam peel SF/LSF [91] Apple, orange peel SF/LSF [36] Cucumber peel, orange peel SF/LSF [20] Pineapple waste SF/LSF [11,46,92,93] Papaya waste SF/LSF [94] Apple, papaya, banana SF/LSF [77] Guava peels and cashew bagasse SSF [95] Rind of pomegranate, mango, banana, apple, sweet orange peel SSF [79] Orange peels SSF [96,97] Pichia pinus Mango waste SF/LSF [98]…”

Section: Saccharomyces Cerevisiaementioning

confidence: 99%

Single Cell Protein Production Using Different Fruit Waste: A Review

et al. 2022

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The single cell protein (SCP) technique has become a popular technology in recent days, which addresses two major issues: increasing world protein deficiency with increasing world population and the generation of substantial industrial wastes with an increased production rate. Global fruit production has increased over the decades. The non-edible parts of fruits are discarded as wastes into the environment, which may result in severe environmental issues. These fruit wastes are rich in fermentable sugars and other essential nutrients, which can be effectively utilized by microorganisms as an energy source to produce microbial protein. Taking this into consideration, this review explores the use of fruit wastes as a substrate for SCP production. Many studies reported that the wastes from various fruits such as orange, sweet orange, mango, banana, pomegranate, pineapple, grapes, watermelon, papaya, and many others are potential substrates for SCP production. These SCPs can be used as a protein supplement in human foods or animal feeds. This paper discusses various aspects in regard to the potential of fruit wastes as a substrate for SCP production.

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“…The lag phase is the initial phase in which the cells inoculated with the medium are still at the adaptation stage to the environment. In this phase, the number of microbial cells in the product is still low (Muniz et al, 2020).…”

Section: The Effect Of Ph On Microbial Cell Weight In the Productmentioning

confidence: 99%

Production of Single Cell Protein from Banana Peel Waste in Batch Fermentation Using Saccharomyces Cerevisiae

Azwar¹,

Mukhlishien

Muslim

et al. 2021

JBAT

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Through engineering the fermentation process, it is hoped that new data can be obtained that will explain the ability of Saccharomyces cerevisiae to maximize the production of single-cell protein (SCP). SCP microorganisms have a high protein content, making them suitable for use as a human protein source as well as food additives in the cattle and fishing industries. The goal of this experiment is to see if the microbe Saccharomyces cerevisiae can generate SCP from banana peel waste. Some of the process variables used in this study include the variation in nutrition, fermentation time, and the effect of pH variations on SCP production. Where the variation in pH used is 3; 3.5; 4; 4.5; 5; and 5.5. As for the nutrients used, namely (NH4)2SO4 and KH2PO4 with a variety of nutrients, namely 0; 0.3; 0.6; 0.9; and 1.2 grams. Then the fermentation time was varied to 1,2,3,4 days. This study also analyzed the growth of microorganism cells using wet weight and dry weight with variations in pH and nutrition. The variation in nutrition is the same as the variation in the previous analysis of protein content, and the fermentation time is 1,2,3,4,5,6, and 7. In the analysis of protein content with Kjeldahl protein, the obtained optimal pH is 4.5 and the optimal protein content is 0.6 grams. As for the fermentation time, the optimal protein content is obtained on the 4th day. For the growth of microorganisms, the optimal pH is obtained at a pH value of 4.5 with optimal nutrition of 0.6 grams, and the optimal fermentation time is obtained on the 7th day.

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Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars

Cited by 46 publications

References 38 publications

Fungi as a Source of Edible Proteins and Animal Feed

Fungi as a Source of Edible Proteins and Animal Feed

Single Cell Protein Production Using Different Fruit Waste: A Review

Production of Single Cell Protein from Banana Peel Waste in Batch Fermentation Using Saccharomyces Cerevisiae

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