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

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 journal › Article › peer-review

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 language	English
Pages (from-to)	710-716
Journal	Food Chemistry
Volume	145
Publication status	Published (in print/issue) - 1 Nov 2013

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

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.",

author = "Theodoros Aggelopoulos and Konstantinos Katsieris and Argyro Bekatorou and Ashok andey and Ibrahim Banat and Athanasios Koutinas",

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TY - JOUR

T1 - Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

AU - Aggelopoulos, Theodoros

AU - Katsieris, Konstantinos

AU - Bekatorou, Argyro

AU - andey, Ashok

AU - Banat, Ibrahim

AU - Koutinas, Athanasios

PY - 2013/11/1

Y1 - 2013/11/1

N2 - 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.

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.

M3 - Article

VL - 145

SP - 710

EP - 716

JO - Food Chemistry

JF - Food Chemistry

ER -

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

Abstract

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