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

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.
LanguageEnglish
Pages1-12
JournalRecycling
Volume3
Issue number2
Early online date1 Apr 2018
DOIs
Publication statusE-pub ahead of print - 1 Apr 2018

Fingerprint

potato pulp
orange pulp
spent grains
Pleurotus ostreatus
solid state fermentation
malt
molasses
mycelium
food industry
flavor enhancers
single cell protein
cheese whey
value-added products
natural foods
microbiology
whey
mushrooms
volatile compounds
dietary supplements
flavor

Keywords

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

Cite this

Aggelopoulos, Theodoros ; Bekatorou, Argyro ; Plessas, Stavros ; Koutinas, Athanasios ; Singh - Nee Nigam, Poonam. / Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus. In: Recycling. 2018 ; Vol. 3, No. 2. pp. 1-12.
@article{3aae29fd54f34e62b68f18de33d6a2c7,
title = "Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus",
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 forprotein, 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.",
keywords = "Agroindustrial side-streams , Pleurotus ostreatus , protein, volatiles, autolysis, RNA content, natural food additive",
author = "Theodoros Aggelopoulos and Argyro Bekatorou and Stavros Plessas and Athanasios Koutinas and {Singh - Nee Nigam}, Poonam",
year = "2018",
month = "4",
day = "1",
doi = "10.3390/recycling3020012",
language = "English",
volume = "3",
pages = "1--12",
journal = "Recycling",
issn = "2313-4321",
publisher = "MDPI",
number = "2",

}

Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus. / Aggelopoulos, Theodoros; Bekatorou, Argyro; Plessas, Stavros; Koutinas, Athanasios; Singh - Nee Nigam, Poonam.

In: Recycling, Vol. 3, No. 2, 01.04.2018, p. 1-12.

Research output: Contribution to journalReview article

TY - JOUR

T1 - Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus

AU - Aggelopoulos, Theodoros

AU - Bekatorou, Argyro

AU - Plessas, Stavros

AU - Koutinas, Athanasios

AU - Singh - Nee Nigam, Poonam

PY - 2018/4/1

Y1 - 2018/4/1

N2 - 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 forprotein, 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.

AB - 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 forprotein, 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.

KW - Agroindustrial side-streams

KW - Pleurotus ostreatus

KW - protein

KW - volatiles

KW - autolysis

KW - RNA content

KW - natural food additive

UR - https://doi.org/10.3390/recycling3020012

U2 - 10.3390/recycling3020012

DO - 10.3390/recycling3020012

M3 - Review article

VL - 3

SP - 1

EP - 12

JO - Recycling

T2 - Recycling

JF - Recycling

SN - 2313-4321

IS - 2

ER -