Solid-state fermentation of ammoniated corn straw to produce feed protein and toxicological assessment of the product

Li, Riqiang; Zhao, Jixin

doi:10.1007/s11356-020-07981-4

Cited by 8 publications

(2 citation statements)

References 24 publications

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“…For example, in a study on SCP production from rice straw, a mixed fermentation using multiple strains of Neurospora crassa , Candida utilis , and P. chrysosporium resulted in the highest true protein yield of 8.89% (Jia et al., 2019). However, it is important to note that negative interactions can also occur during mixed fermentation, such as the production of toxic metabolites or the creation of an antagonistic environment, which makes process control more complex (Li, Wang, et al., 2020). Nevertheless, the co‐culture of different strains offers a broader lignocellulolytic enzyme spectrum and richer nutritional structure, which can make straw‐based SCP more competitive relative to traditional protein sources.…”

Section: Fermentation Products Derived From Sbbmentioning

confidence: 99%

“…As the natural lignin degraders, white rot fungi are used in the microbial degradation of SBB due to their excellent ligninolytic ability. The finding that the white‐rot fungus Phanerochaete chrysosporium could efficiently bridge the lignin barrier has attracted particular attention (Li, He, et al., 2020; Li, Wang, et al., 2020). In addition, Cyathus stercoreus and Pycnoporus sanguineus also offered high sugar yields in the microbial degradation of corn stover (Saha et al., 2016).…”

Section: Fermentation Products Derived From Sbbmentioning

confidence: 99%

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New strategy for the biosynthesis of alternative feed protein: Single‐cell protein production from straw‐based biomass

Zhang,

Chen,

Gao

2024

GCB Bioenergy

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With rapid growth of global population, meeting the increasing demand for food has become a significant challenge. This challenge is further compounded by limited arable land and the necessity to address the nutritional needs of both humans and animals. However, the utilization of straw biomass, which is readily available as an agricultural by‐product, presents a sustainable solution to this problem. Microbial fermentation has emerged as a highly effective method for converting non‐food biomass into protein, particularly known as single‐cell protein (SCP). Compared to traditional protein sources, SCP production through microbial fermentation is rapid and efficient, and requires minimal land resources. This review provides a comprehensive review of the research advancements in SCP from agricultural biomass, including pretreatment methods, microbial strains, and fermentation processes involved in the bioconversion of straw biomass. Due to the complexity of straw‐based biomass (SBB), it is essential to customize industrial strains and optimize the fermentation process to achieve the highest protein yield and productivity. Additionally, improving the compatibility between tailored processes and cost‐effective industrial strains can lead to the production of protein substitutes that are not only highly nutritious but also economically viable. Hence, the application of SCP derived from SBB presents a dual solution by reducing the need for managing agricultural residues and providing a sustainable source of protein. However, the production of SCP from SBB also has some limitations, such as protein‐synthesis efficiency, production cost, and difficulty to scale‐up the production process. In the future, there is great potential for significant advancements in the targeted conversion of SBB into protein by customizing high‐performance microbial strains. Several sensor and machine learning technologies will predict and monitor real‐time dynamic changes in the fermentation process of SBB, offering an opportunity to improve the production of sustainable SCP in an environmentally friendly and precise manner.

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Section: Fermentation Products Derived From Sbbmentioning

confidence: 99%