Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

Theodoros Aggelopoulos, Konstantinos Katsieris, Argyro Bekatorou, Ashok andey, Ibrahim Banat, Athanasios Koutinas

Research output: Contribution to journalArticle

Abstract

Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of e-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product. A preliminary design of a biorefinery-type process flow sheet and its economic analysis, indicated potential production of products (enriched livestock feed, fat and e-pinene) of significant added value.
LanguageEnglish
Pages710-716
JournalFood Chemistry
Volume145
Publication statusPublished - 1 Nov 2013

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fermentation wastes
single cell protein
food waste
solid state fermentation
Kluyveromyces marxianus
kefir
livestock feeds
odors
lipids
fermentation industry
enriched feed
biorefining
value added
economic analysis
volatile compounds
mineral content
food industry
Saccharomyces cerevisiae
proteins
lipid content

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Aggelopoulos, T., Katsieris, K., Bekatorou, A., andey, A., Banat, I., & Koutinas, A. (2013). Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. 145, 710-716.
Aggelopoulos, Theodoros ; Katsieris, Konstantinos ; Bekatorou, Argyro ; andey, Ashok ; Banat, Ibrahim ; Koutinas, Athanasios. / Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. 2013 ; Vol. 145. pp. 710-716.
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Aggelopoulos, T, Katsieris, K, Bekatorou, A, andey, A, Banat, I & Koutinas, A 2013, 'Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production', vol. 145, pp. 710-716.

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. / Aggelopoulos, Theodoros; Katsieris, Konstantinos; Bekatorou, Argyro; andey, Ashok; Banat, Ibrahim; Koutinas, Athanasios.

Vol. 145, 01.11.2013, p. 710-716.

Research output: Contribution to journalArticle

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AU - Aggelopoulos, Theodoros

AU - Katsieris, Konstantinos

AU - Bekatorou, Argyro

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AU - Banat, Ibrahim

AU - Koutinas, Athanasios

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AB - Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of e-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product. A preliminary design of a biorefinery-type process flow sheet and its economic analysis, indicated potential production of products (enriched livestock feed, fat and e-pinene) of significant added value.

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Aggelopoulos T, Katsieris K, Bekatorou A, andey A, Banat I, Koutinas A. Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production. 2013 Nov 1;145:710-716.