Utilization of Water Hyacinth (Eichhornia crassipes) as a Feasible Substrate for the Production of Single Cell Protein Using Saccharomyces cerevisiae (Baker’s Yeast)

Saravanan, K.; Rajendran, M.; Preethi, Kathirvel

doi:10.1007/s12649-023-02138-z

Cited by 1 publication

(1 citation statement)

References 23 publications

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“…Previous studies have indicated that SCP is characterized by high nutritional value while it is rich in EAA [ 55 , 56 , 57 ]. However, the low content of sulfur-containing amino acids (i.e., methionine and cysteine) might be a limiting factor for the application of SCP in food systems [ 58 ].…”

Section: Discussionmentioning

confidence: 99%

Single-Cell Protein and Ethanol Production of a Newly Isolated Kluyveromyces marxianus Strain through Cheese Whey Valorization

Koukoumaki,

Papanikolaou,

Ioannou

et al. 2024

Foods

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The present work examined the production of single-cell protein (SCP) by a newly isolated strain of Kluyveromyces marxianus EXF-5288 under increased lactose concentration of deproteinized cheese whey (DCW) and different temperatures (in °C: 20.0, 25.0, 30.0 and 35.0). To the best of the authors’ knowledge, this is the first report examining the ability of Kluyveromyces marxianus species to produce SCP at T = 20.0 °C. Different culture temperatures led to significant differences in the strain’s growth, while maximum biomass and SCP production (14.24 ± 0.70 and 6.14 ± 0.66 g/L, respectively) were observed in the cultivation of K. marxianus strain EXF-5288 in shake-flask cultures at T = 20.0 °C. Increased DCW lactose concentrations (35.0–100.0 g/L) led to increased ethanol production (Ethmax = 35.5 ± 0.2 g/L), suggesting that K. marxianus strain EXF-5288 is “Crabtree-positive”. Batch-bioreactor trials shifted the strain’s metabolism to alcoholic fermentation, favoring ethanol production. Surprisingly, K. marxianus strain EXF-5288 was able to catabolize the produced ethanol under limited carbon presence in the medium. The dominant amino acids in SCP were glutamate (15.5 mg/g), aspartic acid (12.0 mg/g) and valine (9.5 mg/g), representing a balanced nutritional profile

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