Statistical Optimization of Solid‐State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed DOI Creative Commons

Abdallah S. Korayem,

Fafy Abd El-Rahman Mohammed, Samah H. Abu-Hussien

et al.

Scientifica, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

The agro‐industrial wastes gained much attention in recent years as an alternative source of animal feed because the accelerated increase prices and need for safe disposal these wastes. Olive cake (OC), one supplementary olive oil extraction by‐products, is distinguished by its excellent nutritional value. However, crude untreated OC fibrous with low protein content which makes it unsuitable feed. In this investigation, four indigenous microorganisms (two bacteria, yeast, filamentous fungus) were isolated from OC. These isolates evaluated their ability to valorize poultry reducing fiber increasing under solid‐state fermentation. fungal isolate NFAO4 demonstrated best performance objectives. NFAO 4 was selected It identified Aspergillus oryzae based on ITS sequencing 97.35% similarity. conditions fermentation optimized using one‐factor‐at‐a‐time approach be beef extract, pH 6, incubation period 14 days at 28°C, 3% inoculum size. value enhanced decreasing percentage 29.01 increased 1.67‐fold. Statistical optimization determined optimum factors 19.48, 7, 30°C, 2%, 30% time, pH, temperature, size, moisture content, respectively, decreased 28.1%. treated utilized alone without any additives a rooster’s feedstuff 48 h. Its gross energy apparent metabolizable remarkably compared results digestibility used additives.

Language: Английский

Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources DOI Creative Commons
Alan Portal D’Almeida, Tiago Lima de Albuquerque

Fermentation, Journal Year: 2025, Volume and Issue: 11(1), P. 24 - 24

Published: Jan. 9, 2025

Climate change and environmental impacts from greenhouse gas emissions have spurred on efforts to reduce these emissions. Meat production, especially cattle, is a significant contributor, releasing methane—a far more potent than CO2—and driving deforestation for pastureland. As sustainable alternative, Single-Cell Protein (SCP), derived microorganisms like bacteria, yeast, algae, offers high nutritional value with lower impact. SCP production has advanced through process optimization, the use of eco-friendly substrates such as agro-industrial food waste, cultivation safe classified Generally Regarded Safe (GRAS). Innovations in flavor texture, including myoglobin natural polymers mimic meat properties, further improved SCP’s appeal. Despite advances, challenges remain optimizing parameters, enhancing sensory acceptance, ensuring regulatory compliance market introduction. This review explores potential serve protein source, addressing both concerns demands. It highlights recent advancements techniques improvements while discussing their role environmentally friendly health-conscious systems. stands out promising solution reducing emissions, offering an efficient alternative conventional sources.

Language: Английский

Citations

2
Statistical Optimization of Solid‐State Fermentation by Aspergillus oryzae for Valorization of Olive Cake and Its Application as a Poultry Feed DOI Creative Commons

Abdallah S. Korayem,

Fafy Abd El-Rahman Mohammed, Samah H. Abu-Hussien

et al.

Scientifica, Journal Year: 2025, Volume and Issue: 2025(1)

Published: Jan. 1, 2025

The agro‐industrial wastes gained much attention in recent years as an alternative source of animal feed because the accelerated increase prices and need for safe disposal these wastes. Olive cake (OC), one supplementary olive oil extraction by‐products, is distinguished by its excellent nutritional value. However, crude untreated OC fibrous with low protein content which makes it unsuitable feed. In this investigation, four indigenous microorganisms (two bacteria, yeast, filamentous fungus) were isolated from OC. These isolates evaluated their ability to valorize poultry reducing fiber increasing under solid‐state fermentation. fungal isolate NFAO4 demonstrated best performance objectives. NFAO 4 was selected It identified Aspergillus oryzae based on ITS sequencing 97.35% similarity. conditions fermentation optimized using one‐factor‐at‐a‐time approach be beef extract, pH 6, incubation period 14 days at 28°C, 3% inoculum size. value enhanced decreasing percentage 29.01 increased 1.67‐fold. Statistical optimization determined optimum factors 19.48, 7, 30°C, 2%, 30% time, pH, temperature, size, moisture content, respectively, decreased 28.1%. treated utilized alone without any additives a rooster’s feedstuff 48 h. Its gross energy apparent metabolizable remarkably compared results digestibility used additives.

Language: Английский

Citations

0