Mycoprotein Production from Date Waste Using Fusarium venenatum in a Submerged Culture

Background and objective: Production of single cell protein has various outstanding advantages, e.g., it can be grown on waste and it is environmental friendly as it helps in upgrading agricultural wastes. In the present study, the influence of process parameters on the biomass formation (g l-1), protein production (% w w-1) and volumetric productivity (g l-1 h-1) of Fusarium venenatum IR372C was determined. Material and methods: The Vogel medium was used with glucose as the carbon source for pre culture cultivation and date sugar as the carbon source for production medium. In the first phase of the study, submerged fermentation was conducted in 500 ml flasks and a 3l stirred-tank bioreactor was exploited to conduct the submerged fermentation in the second phase. Plackett-Burman Design with eleven factors, i.e., date sugar concentration, NH4H2PO4, peptone, MgSO4, KH2PO4, temperature, time, shake rate, inoculate age, inoculate size, pH in two levels and Response Surface Methodology with three variables, i.e., date sugar concentration, time and inoculate size were employed to determine the fermentation condition by which the maximum biomass, protein and productivity were achieved. Results and conclusion: Based on obtained results, by using the selected levels of influencing process variables, a relatively high amount of total protein (ca. 4 g l-1, 65.3% in the first phase using flasks and 5.5 g l-1, 76% in the second phase by using the bioreactor, respectively) was achieved. The amino and fatty acid profiles of mycoprotein and its relatively high fiber content (6%) imply that mycoprotein could be incorporated in various types of foods as a functional ingredient. Conflict of interest All authors have declared that they don’t have any conflict of interest for publishing this research. &nbsp

Bioproduction of Conjugated Linoleic Acid in Yogurt by Probiotic Bacteria

Conjugated linoleic acid as unique fatty acid of milk fat has beneficial properties including antioxidant‚ anticarcinogen‚ antidiabetic‚ antiblood pressure‚ stimulating the body immune system and reducing cholesterol. The aim of this study was assessing ability of some probiotics for biotransformation of linoleic acid to conjugated linoleic acid. Effect of process variables were investigated on production of conjugated linoleic acid in probiotic yogurt. An 8 run Plackett-Burman design was used to study the effect of 7 variables included: addition of supplements (whey powder‚ the amount of added grape seed oil), fermentation (temperature, pH, incubation time) and inoculum condition (age and size) on biomass and conjugated linoleic acid production in probiotic yogurt containing strains of Lactobacillus acidophilus La5, Bifidobacterium bifidum and Propionibacterium freudenerchii grown in medium containing free linoleic acid. The highest amount of conjugated linoleic acid was obtained by addition of 8% w/v whey powder, addition of 4%v/v grape seed oil in pH=6.0, inoculation of 0.7%v/v Inoculum of 36 h age and fermentation at temperature of 35°C for 27 h. This research showed that at the optimized conditions‚ the amount of conjugated linoleic acid in probiotic yogurt was increased by 40% from an average of 8.01 mg/g fat in non-treated yogurt to 11.03 mg/g fat of probiotic yogurt containing grape seed oil

Application of the Taguchi Design for Production of Poly( -hydroxybutyrate) by Ralstonia eutropha

ABSTRACT: The Taguchi design of experiments was used to test the relative importance of medium components and environmental factors on poly( -hydroxybutyrate)(PHB) production by Ralstonia eutropha. The optimum condition was obtained as: fructose concentration, 15 g/L; C/N ratio, 7.4; agitation speed 200 rpm; culture time, 40 h; temperature, 25 ° C; seed age, 15 h. At optimum condition the yield of PHB production was found to be 92.36%

Exploration and Understanding of Beneficial Properties of Lactic Acid Bacteria: 10 years of experience in Applied Food Biotechnology

The scientific community is currently facing a more than exponential increase of knowledge in all areas and disciplines. In the last 10 years, the contribution of the journal Applied Food Biotechnology was eminent in distributing that knowledge by providing a tribune for researchers from different countries all over the world to share their ideas, observations, and hypotheses. With a focus on different aspects of applied and fundamental biological sciences, the journal Applied Food Biotechnology was established as a reference of the Iranian scientific community. In the last 10 years, the journal has been covering several topics related to exploring the beneficial properties of lactic acid bacteria (LAB) and their role in modern food technologies. LAB are already proven as a realization of Hippocrates' vision for the potential role of food in human and other animals' health. However, what will be the next frontier? What are the challenges in understanding the interactions between microbiota and host microorganisms? What will be the novel analytical tools, facilitating a new era of probiotic research? These were only a few research topics presented and discussed in Applied Food Biotechnology in the last decade. This editorial overview aims to celebrate the scientific contribution of Applied Food Biotechnology in the area of research associated with the beneficial properties of LAB, summarizing some of the studies published in the journal

An overview of biotechnological production of propionic acid: From upstream to downstream processes

The increasing demand for propionic acid (PA) production and its wide applications in several industries, especially the food industry (as a preservative and satiety inducer), have led to studies on the low-cost biosynthesis of this acid. This paper gives an overview of the biotechnological aspects of PA production and introduces Propionibacterium as the most popular organism for PA production. Moreover, all process variables influencing the production yield, different simple and complex carbon sources, the metabolic pathway of production, engineered mutants with increased productivity, and modified tolerance against high concentrations of acid have been described. Furthermore, possible methods of extraction and analysis of this organic acid, several applied bioreactors, and different culture systems and substrates are introduced. It can be concluded that maximum biomass and PA production may be achieved using metabolically engineered microorganisms and analyzing the most significant factors influencing yield. To date, the maximum reported yield for PA production is 0.973 g\ub7g-1, obtained from Propionibacterium acidipropionici in a three-electrode amperometric culture system in medium containing 0.4 mM cobalt sepulchrate. In addition, the best promising substrate for PA bioproduction may be achieved using glycerol as a carbon source in an extractive continuous fermentation. Simultaneous production of PA and vitamin B12 is suggested, and finally, the limitations of and strategies for competitive microbial production with respect to chemical process from an economical point of view are proposed and presented. Finally, some future trends for bioproduction of PA are suggested

Optimization of Phospholipase A1 Immobilization on Plasma Surface Modified Chitosan Nanofibrous Mat

Phospholipase A1 is known as an effective catalyst for hydrolysis of various phospholipids in enzymatic vegetable oil degumming. Immobilization is one of the most efficient strategies to improve its activity, recovery and functional properties. In this study, chitosan-co-polyethylene oxide (90:10) nanofibrous mat was successfully fabricated and modified with atmospheric plasma at different times (2, 6 and 10 min) to interact with enzyme molecules. Scanning electron microscopy images revealed that the membranes retained uniform nanofibrous and open porous structures before and after the treatment. PLA1 was successfully immobilized onto the membrane surfaces via covalent bonds with the functional groups of chitosan nanofibrous mat. Response surface methodology was used to optimize the immobilization conditions for reaching the maximum immobilization efficiency. Enzyme concentration, pH, and immobilization time were found to be significant key factors. Under optimum conditions (5.03 h, pH 5.63, and enzyme dosage 654.36 UI), the atmospheric plasma surface modified chitosan nanofibers reached the highest immobilization efficiency (78.50%). Fourier transform infrared spectroscopy of the control and plasma surface-modified chitosan nanofibers revealed the functional groups of nanofibers and their reaction with the enzyme. The results indicated that surface modification by atmospheric plasma induced an increase in PLA1 loading on the membrane surfaces

Utilization of membrane systems in beer processing

Beer is the most consumed beverage after tea, carbonates, milk and coffee in the world and it continues to be a popular drink. One of the important reason for its popularity is that beer is a drink with a pleasant flavor, an attractive color and also because of its clarity. So, Membrane separation technology has become widely used in the food processing industryto attain these characteristics.As advantages of membrane filtration are included maintainingdissolved macromolecules that give the beer its flavor and functional properties while causes removal of yeast cells and turbidity colloids and also, reducing the components that cause turbidity of the bottled beer.Because of the potential of cross-flow microfiltration as a separation method for brewery, it has been investigated in the many of recent studies. Clarification of rough beer (RB) and pasteurization of clarified beer (CB) are as an application of cross-flow microfiltration (CFMF) in brewery. An important limitation in the performance of membrane processes is the fouling mechanism and the general effect of these phenomena, known as concentration polarization have described briefly in this review article. Moreover, the influence of important parameters in the filtration process such as temperature, pressure,type of membrane, pore size and the use of stamped membrane have been discussed.

Production of Arachidonic Acid and Eicosapentaenoic Acid by Mortierella alpina CBS 528.72 on Date Waste

Arahidonska (ARA) i eikozapentaenska (EPA) kiselina, koje proizvodi plijesan Mortierella alpina, važne su za zdravlje ljudi. Uvjeti fermentacije mogu utjecati na sastav masnih kiselina u dobivenom ulju. Kao podloga za fermentaciju uglavnom se koristi obnovljivi i jeftini agro-industrijski otpad. Svrha je ovoga rada bila ispitati istodobnu proizvodnju tih dviju kiselina fermentacijom na čvrstoj podlozi s pomoću plijesni Mortierella alpina CBS 528.72. Otpad od datulja odabran je kao izvor ugljika, a sojina sačma kao izvor dušika. Primjenom Plackett-Burmanovog dizajna procijenjen je utjecaj 11 varijabli na proizvodnju ARA i EPA. Analizom dobivenih rezultata utvrđeno je da su glavne varijable, koje bitno utječu na proizvodnju, starost populacije nacijepljene plijesni, te dodatak lanenog ulja i izvora dušika. Te su tri varijable zatim ispitane pomoću centralno složenog dizajna za optimiranje proizvodnje obiju kiselina. Naposljetku, proveden je test radi potvrde predviđenih optimalnih uvjeta pomoću eksperimentalnih rezultata. Pokazalo se da je moguće optimirati proizvodnju ARA i EPA na otpadu od datulja s pomoću plijesni M. alpina CBS 528.72 prilagođavanjem varijabli procesa fermentacije na čvrstoj podlozi.Arachidonic acid (ARA) and eicosapentaenoic acid (EPA) are important for human health and are produced by the fungus Mortierella alpina. Fermentation conditions may affect fatty acid profile of produced oil. Substrates in solid-state fermentation are usually renewable and low-cost agro-industrial waste. The aim of this research is to study simultaneous production of ARA and EPA by M. alpina CBS 528.72 in solid-state fermentation. Date waste and soybean meal served as carbon and nitrogen sources, respectively. Plackett-Burman design was used to evaluate the impact of eleven process variables on ARA and EPA production. Analysis of the results showed that the main variables with significant impact on production include seed age, and supplementation of linseed oil and nitrogen. These three variables were then studied in a central composite design for the optimization of production of both fatty acids. Finally, reconfirmation test was conducted to obtain experimental results from predicted optimum conditions. This report showed that simultaneous optimization of the production of ARA and EPA by M. alpina CBS 528.72 on date waste can be achieved by modification of process variables in solid-state fermentation

Modelling of proteolysis in Iranian brined cheese using proteinase-loaded nanoliposome

In this study, Flavourzyme was encapsulated in liposomes to accelerate the ripening of Iranian white cheese. Liposomal enzyme was prepared using a modified heating method. The influence of enzyme content, ripening time and curd retention in saturated brine on proteolysis indices and sensory perception was investigated using response surface methodology. The most influential factor on proteolysis indices was ripening time, while the content of liposomal enzyme and retention time were also significant (P < 0.05). The maximum proteolysis indices and highest sensory characteristic scores were achieved by applying 0.3% w/w enzyme, ripening for 30 days and 8-h curd retention in saturated brine