Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus

Theodoros Aggelopoulos, Argyro Bekatorou, Stavros Plessas, Athanasios Koutinas, Poonam Singh - Nee Nigam

Research output: Contribution to journalReview article

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Abstract

In the frame of efforts to exploit agroindustrial side-streams and wastes (AISS) for added-value products that are based on single cell protein (SCP), mixed substrates consisting of brewer’s spent grains (BSG), malt spent rootlets (MSR), cheese whey, molasses, orange, and potato pulps, were used for growth of the edible mushroom Pleurotus ostreatus. The substrates were mixed in various combinations, and were used for P. ostreatus growth at various conditions. The substrate, for which the highest sugar consumption, protein increase, and mycelium yield were observed, consisted of 20 mL molasses (4◦ Baume density), 20 mL potato pulp, 5 mL whey, 5 mL orange pulp, 30 g BSG, and 5 g MSR (at 25 ◦C and substrate pH 4). The mycelium-enriched product was analyzed for
protein, fat, minerals (Ca, Mg, Fe, Cu), and aroma volatile compounds, indicating the potential for use as nutritious supplement for food, feed, or microbiology uses. The product was also autolyzed, freeze-dried, powdered, and analyzed for total ribonucleic acid content, showing the potential for use as a commercial natural food flavor enhancer.
Original languageEnglish
Pages (from-to)1-12
JournalRecycling
Volume3
Issue number2
Early online date1 Apr 2018
DOIs
Publication statusE-pub ahead of print - 1 Apr 2018

Keywords

  • Agroindustrial side-streams
  • Pleurotus ostreatus
  • protein
  • volatiles
  • autolysis
  • RNA content
  • natural food additive

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