Bioengineering in Solid-State Fermentation for next sustainable food bioprocessing

Next Sustainability, Journal Year: 2025, Volume and Issue: 6, P. 100105 - 100105

Published: Jan. 1, 2025

Language: Английский

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Is It Possible to Produce Meat Without Animals? The Potential of Microorganisms as Protein Sources

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

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In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein

Molecules, Journal Year: 2025, Volume and Issue: 30(1), P. 165 - 165

Published: Jan. 3, 2025

Seaweed biomass is globally underutilized as a source of proteins despite its nutritional potential, with much use focused on hydrocolloid extraction. This study evaluated the quality and digestibility protein amino acids from two brown seaweeds (Durvillaea spp. Macrocystis pyrifera), one green seaweed (Ulva spp.), novel mycoprotein derived Durvillaea through fungal fermentation. Using an in vitro gastrointestinal digestion Megazyme assay kit, digestibility-corrected acid scores (PDCAASs) digestible indispensable (DIASSs) were determined. Compared seaweeds, seaweed-derived presented significantly greater contents (~33%) profiles (2.2 times than those M. (~100%) (<60%). The PDCAAS values 0.37, 0.41, 0.53, 0.89 for Ulva spp., pyrifera, mycoproteins, respectively. DIASSs highlighted superior mycoprotein, particularly lysine (0.59) histidine (0.67). SDS-PAGE revealed soluble peptides (<25 kDa) whereas exhibited limited solubility due to structural aggregation. These findings highlight need characterize properties edible Chile further emphasize importance optimized processing techniques, such fermentation or bioconversion, improve potential develop high-quality food ingredients diverse applications.

Language: Английский

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Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications

Fermentation, Journal Year: 2024, Volume and Issue: 10(12), P. 638 - 638

Published: Dec. 13, 2024

This review explores recent advances in the design of fermentation processes for producing alternative proteins, focusing on utilizing agro-industrial waste and renewable substrates. New bioprocess strategies, such as experimental designs, optimizing bioreactors, bioprocesses, applying precision can improve protein yields nutritional value. Also, unconventional substrates, hydrolysates derived from residues conversion may result cost reduction enhanced feasibility. The application enzymes to produce protein-rich foods with high bioaccessibility that digestibility value are also highlighted. article addresses importance developing cost-effective solutions minimize environmental impact while addressing technical challenges scalability contamination control. Furthermore, it emphasizes growing need innovations process ensure sustainability industrial production. concludes improvements fundamental overcoming technological regulatory barriers, particularly increasing efficiency competitiveness non-meat proteins global market.

Language: Английский

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Fungi as a Source of Single Cell Proteins

IGI Global eBooks, Journal Year: 2025, Volume and Issue: unknown, P. 163 - 190

Published: March 14, 2025

Fungi offer a promising solution for sustainable protein production and global food security as single-cell sources (SCPs). Their rapid growth, diverse substrate utilization, high content make them attractive candidates. Key fungal species, including filamentous fungi yeasts, are explored their characteristics applications. Various substrates, focusing on waste valorization circular economy integration, analyzed SCP production. Bioprocess engineering aspects, such fermentation methods, bioreactor designs, process optimization, discussed. The nutritional value, safety, applications of SCPs, ranging from feed to nutraceuticals, bioelectronics, packaging materials, examined. Challenges in scaling up production, technical, economic, consumer acceptance issues, addressed, along with advances genetic engineering, biorefinery novel extraction technologies. economic environmental impacts evaluated.

Language: Английский

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Optimizing Mycoprotein Production by Aspergillus oryzae Using Soy Whey as a Substrate

Journal of Fungi, Journal Year: 2025, Volume and Issue: 11(5), P. 349 - 349

Published: May 1, 2025

Soy whey, a by-product of soy processing, has shown promise as substrate for mycoprotein production using Aspergillus oryzae. However, the low biomass concentration obtained necessitates optimization cultivation conditions to enhance total protein production. In this study, we optimized (50%, 75%, and 100%), initial pH (unadjusted, 4, 5, 6), supplementation with 8 g/L ammonium sulfate, minerals (0.75 MgSO4·7H2O, 1 CaCl2·H2O 3.5 KH2PO4), or their combination maximize The results showed that adjusting 5 adding sulfate increased by 169% from 1.82 4.9 in 100% whey. This condition also slightly improved content 53% w/w 55.93% w/w. Additionally, cultivating A. oryzae under these significantly reduced whey’s chemical oxygen demand 8100 mg/L 3267 mg/L, highlighting bioremediation potential. These findings suggest productivity contribute sustainable management whey waste, providing combined benefit nutrient recovery wastewater treatment.

Language: Английский

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Pretreatment and anaerobic co-digestion of lignocellulosic biomass: Recent developments

Bioresource Technology Reports, Journal Year: 2025, Volume and Issue: unknown, P. 102133 - 102133

Published: April 1, 2025

Language: Английский

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