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
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
Advances in Biotechnological Strategies for Sustainable Production of Non-Animal Proteins: Challenges, Innovations, and Applications
Emanuel do Nascimento Muniz,
No information about this author
Renata Montenegro,
No information about this author
Daniel Pereira Silva
No information about this author
et al.
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
In Vitro Bioaccessibility of Edible Seaweed Proteins from the Chilean Coast and Proteins from the Novel Seaweed-Derived Mycoprotein
Catalina Landeta-Salgado,
No information about this author
Javiera Munizaga,
No information about this author
María Paz González-Troncoso
No information about this author
et al.
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
Fungi as a Source of Single Cell Proteins
Sucheta Sharma,
No information about this author
Himanshu Prasad,
No information about this author
Anand Roy
No information about this author
et al.
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
Optimizing Mycoprotein Production by Aspergillus oryzae Using Soy Whey as a Substrate
Ferren Pratama,
No information about this author
Richelle Tirta Rahardja,
No information about this author
Angellique Regina Rachmadi
No information about this author
et al.
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
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
Effects of different additives on fermentation characteristics, nutrient composition and microbial communities of Leymus chinensis silage
Yuting Yan,
No information about this author
Muqier Zhao,
No information about this author
Pengbo Sun
No information about this author
et al.
BMC Microbiology,
Journal Year:
2025,
Volume and Issue:
25(1)
Published: May 15, 2025
Leymus
chinensis
(Trin.)
Tzvel
is
a
perennial
high-quality
indigenous
grass
in
China;
characterized
by
high
yield,
elevated
crude
protein
content,
excellent
palatability,
substantial
leaf
volume,
adaptability,
and
longevity.
This
study
aimed
to
examine
the
impact
of
Lactiplantibacillus
plantarum
(LP),
Lactobacillus
buhneri
(LB),
their
combination
(LPLB),
complex
enzyme
preparation
(CE)
on
quality
microbial
community
silage.
Throughout
silage
fermentation,
pH
levels
decreased
all
treatment
groups
relative
control
group.
The
LPLB
group
exhibited
lactic
acid
(LA)
water-soluble
carbohydrates
(WSC)
alongside
reduced
concentrations
acidic
detergent
fibre
(ADF),
neutral
(NDF)
content.
It
superior
outcomes
compared
other
groups.
predominated
groups,
but
Enterobacter
was
predominant
diversity
LP
within
due
suppression
unwanted
bacteria.
Functional
predictions
indicated
that
glyoxylate
dicarboxylate
metabolism,
starch
sucrose
glycolysis/gluconeogenesis,
amino
sugar
nucleotide
metabolism
were
most
significant
metabolic
pathways,
with
being
particularly
important
each.
experimental
results
demonstrated
incorporation
various
additives
influenced
bacterial
structure,
fermentation
quality,
nutrient
composition
differently.
ADF
amassed
quantity
LA
during
while
preserving
CP
WSC
greater
stability,
which
markedly
enhanced
silage,
hence
its
composition.
Not
applicable.
Language: Английский