The use of a mixed culture of Geotrichum candidum, Candida krusei and Hansenula anomala for microbial protein production from whiskey distillery spent wash

Barker, T. W.; Quinn, JP; Marchant, Roger

doi:10.1007/bf00498472

Cited by 20 publications

(8 citation statements)

References 13 publications

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“…Data in Table 3 indicate that although the values of the kinetic parameters suggest that use of the combined yeast culture will result in lower effluent COD; greater than 99% biodegradable COD removal efficiency was predicted for both individual and combined cultures. The predicted removal efficiencies are significantly higher than those reported in literature (e.g., Barker et al, 1982;Ruegger and Tauk-Tornisielo, 1996;Malnou et al, 1987). 3,921 ± 268 5,328 ± 850 1 ND indicates that the concentration was below the detection limit (1 mgCOD/L for organic acids, and 0.03 mgCOD/L for furfural)…”

Section: Evaluation Of the Effluent Quality That Can Be Achievedcontrasting

confidence: 68%

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Bioconversion of Waste Organic Matter into a Microbial Biomass Protein

Eliosov¹,

Ellis²,

Wongkarnka³

et al. 2002

proc water environ fed

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Food processing industries produce large quantities of wastewater with a high organic content. It is expensive to treat and dispose of this wastewater and it is a waste of organic resources. These waste streams can be converted from an economic liability to a source of revenue in the production of a high quality single cell protein. Several studies have been carried out on the production of microbial biomass protein from food processing wastewater using aerobic yeast cultures. The main challenge seems to be prevention of bacterial infection and maintaining the selected cultures in a full-scale continuous flow reactor. The hypothesis behind this research is that there is a range of operating conditions (e.g., SRT, pH, temperature) at which selected microorganism cultures have a competitive advantage and can be maintained in the system by a natural selection process. The concept was demonstrated with wastewater from the production of furfural, but the proposed methodology can be applied to any organic contaminants and microorganisms cultures. The results of this study indicated that furfural production wastewater can be effectively treated by aerobic yeast cultures to produce high quality microbial biomass. A COD removal efficiency of 92-95% and complete furfural degradation was achieved in a single stage process. A new approach for the design of biological processes aimed at the production of microbial biomass protein was proposed. The proposed approach is based on maintaining the selected microorganisms cultures in the system using natural selection processes. A methodology to define the range of operating conditions that prevent bacterial growth was proposed and verified in continuous flow experiments. Effluent soluble COD was significantly higher than the effluent biodegradable COD predicted possibly due to formation of SMP associated with substrate biodegradation.

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Section: Evaluation Of the Effluent Quality That Can Be Achievedcontrasting

confidence: 68%

“…The fungal biomass contained 38-48% protein, and 90% organic matter removal was accomplished. Barker et al (1982), Malnou et al (1987), and Moriya et al (1990) have shown that there is a potential for the production of microbial biomass protein from the ethanol distillery wastewater using filamentous fungi and aerobic yeast cultures.…”

Section: Introductionmentioning

confidence: 98%

Bioconversion of Waste Organic Matter into a Microbial Biomass Protein

Eliosov¹,

Ellis²,

Wongkarnka³

et al. 2002

proc water environ fed

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“…The utilization of distillery effluent for microbial biomass production has been reported by several researchers. The growth of Geotricum candidum, Candida krusei and Hansenula anomala either as single or mixed cultures on whisky distillery effluent resulted in about 54.9% COD reduction of the effluent along with good biomass generation [136]. SivaRaman et al [137] isolated a Candida utilis culture and used it for production of single cell protein from distillery effluent.…”

Section: Potential Applications Of Distillery Spent Washmentioning

confidence: 99%

Distillery spent wash: Treatment technologies and potential applications

Mohana

Acharya

Madamwar

2009

Journal of Hazardous Materials

352

189

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“…Solomons (1975) calculated protein amount up to 47% for fungi. More recently, Barker et al (1982Barker et al ( , 1983 used filamentous fungi to produce proteins and obtained up to 52 gcrude proteinll 00 g.…”

Section: Chemical Composition Of the Pc Mycelium (Table Ii)mentioning

confidence: 99%

Composition and physical properties of the Penicillium camemberti mycelium

Bizet¹,

Desobry²,

Fanni³

et al. 1997

Lait

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Summary -This paper concerns the Penicillium camemberti (PC) mycelium that grows on French soft cheeses, Iike Camembert or Brie. According to our knowledge, no author considered the PC as a packaging film around the cheese. Indeed, separation of PC and cheese is not possible because PC is rooted in the cheese cru st. In the present study, we grew PC on agar gel and it could easily be separated from the medium. Chemical composition and physical properties of the film were determined using raw or laminated mycelium films. The raw PC mycelium simulated the film during industrial process before packaging and the laminated film simulated the film compressed in the packaging. PC mycelium had a high elasticity allowing its adaptation to cheese-dimensional changes during industrial processing. The water vapor permeability of 2.42 10-10 kg/m1slPa and a high capacity for water vapor fixation Iimit water transport from cheese cru st to the atmosphere. PC mycelium acts as the first packaging film around cheese. mycelium composition 1 mycelium properties 1 Penicillium camemberti Résumé -Composition et propriétés physiques du mycélium de Penicillium camemberti. Cet article concerne le Penicillium camemberti (PC) que l'on trouve à la surface des fromages à pâte molle et à croûte fleurie blanche de type camembert ou brie. Nous n'avons pas connaissance d'article de la littérature concernant l'étude des propriétés de PC en tant que premier film d'emballage autour du fromage. Cela découle essentiellement de la difficulté à séparer le mycélium du fromage pour l' étu-dier. En effet, le mycélium est enraciné dans la croûte du fromage et il est impossible de le séparer sans l'altérer. Dans cet article, PC se développe sur un milieu à base d'agar et de composition nutritive proche de celle du fromage. Cela a permis de séparer très facilement le mycélium du milieu, afin de l'étudier sous deux formes: brute ou laminée. La forme brute simule le mycélium en surface du fromage dans la fromagerie. La forme laminée simule le mycélium tassé entre le fromage et l'emballage, après conditionnement. La composition du mycélium de PC a ainsi été établie. Du point de * Correspondence and reprints 462 C Bizet et al vue des caractéristiques physiques, le mycélium présente une grande élasticité, qui lui permet de s'adapter à la déformation durant le conditionnement du fromage. La perméabilité à la vapeur d'eau, égale à 2,4210-10 kg/m/slPa et la forte capacité de fixation de vapeur d'eau du film ralentissent les transferts d'eau entre la croûte du fromage et l'air ambiant. Le PC joue effectivement le rôle de premier emballage autour du fromage. composition du mycélium / propriété du mycélium / Penicillium camemberti

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The use of a mixed culture of Geotrichum candidum, Candida krusei and Hansenula anomala for microbial protein production from whiskey distillery spent wash

Cited by 20 publications

References 13 publications

Bioconversion of Waste Organic Matter into a Microbial Biomass Protein

Bioconversion of Waste Organic Matter into a Microbial Biomass Protein

Distillery spent wash: Treatment technologies and potential applications

Composition and physical properties of the Penicillium camemberti mycelium

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