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.
Original languageEnglish
Pages (from-to)710-716
JournalFood Chemistry
Volume145
Publication statusPublished - 1 Nov 2013

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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. Food Chemistry, 145, 710-716.