Advanced upcycling of agro-industrial co-products of corn via different microorganisms

Fan, Weiwei; Huang, Xu-Hui; Liu, Kehan; Xu, Yongping; Chi, Zhanyou

doi:10.1016/j.biombioe.2022.106669

Cited by 9 publications

(5 citation statements)

References 43 publications

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“…The inclusion of recycling and upcycling in corn wet milling would make it more sustainable and economically sound. A study has demonstrated the possibility to upcycle corn distillers' dried grains with solubles and corncob into a balanced nutritional pig feed using co-fermentation with Aspergillus niger and Trichoderma reesei [59]. In corn wet milling, starch and oil are the primary products, while ethanol is produced from corn through dry milling, along with large quantities of byproducts, such as gluten meal and dried distillers' grains with solubles, which are sources of valuable compounds.…”

Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Abdel-Aal

2024

Foods

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Cereal grains and pulses are staple foods worldwide, being the primary supply of energy, protein, and fiber in human diets. The current practice of milling and fractionation yields large quantities of byproducts and waste, which are largely downgraded and end up as animal feeds or fertilizers. This adversely affects food security and the environment, and definitely implies an urgent need for a sustainable grain processing system to rectify the current issues, particularly the management of waste and excessive use of water and energy. The current review intends to discuss the limitations and flaws of the existing practice of grain milling and fractionation, along with potential solutions to make it more sustainable, with an emphasis on wheat and peas as common fractionation crops. This review discusses a proposed sustainable grain processing system for the fractionation of wheat or peas into flour, protein, starch, and value-added components. The proposed system is a hybrid model that combines dry and wet fractionation processes in conjunction with the implementation of three principles, namely, integration, recycling, and upcycling, to improve component separation efficiency and value addition and minimize grain milling waste. The three principles are critical in making grain processing more efficient in terms of the management of waste and resources. Overall, this review provides potential solutions for how to make the grain processing system more sustainable.

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Section: Sustainable Grain Processing Systemmentioning

confidence: 99%

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Abdel-Aal

2024

Foods

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“…This method can also be used to forecast a variety of other factors. [10] established a new technique for assessing microbial-disease connections by merging data from the MDPH HMDA with path-based HeteSim scores. First, heterogeneous networks were constructed, followed by microbe-disease pair weighting.…”

Section: Literature Reviewmentioning

confidence: 99%

Deciphering Microorganisms through Intelligent Image Recognition: Machine Learning and Deep Learning Approaches, Challenges, and Advancements

Khasim,

Ghosh,

Rahat

et al. 2023

EAI Endorsed Trans IoT

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Microorganisms are pervasive and have a significant impact in various fields such as healthcare, environmental monitoring, and biotechnology. Accurate classification and identification of microorganisms are crucial for professionals in diverse areas, including clinical microbiology, agriculture, and food production. Traditional methods for analyzing microorganisms, like culture techniques and manual microscopy, can be labor-intensive, expensive, and occasionally inadequate due to morphological similarities between different species. As a result, there is an increasing need for intelligent image recognition systems to automate microorganism classification procedures with minimal human involvement. In this paper, we present an in-depth analysis of ML and DL perspectives used for the precise recognition and classification of microorganism images, utilizing a dataset comprising eight distinct microorganism types: Spherical bacteria, Amoeba, Hydra, Paramecium, Rod bacteria, Spiral bacteria, Euglena and Yeast. We employed several ml algorithms including SVM, Random Forest, and KNN, as well as the deep learning algorithm CNN. Among these methods, the highest accuracy was achieved using the CNN approach. We delve into current techniques, challenges, and advancements, highlighting opportunities for further progress.

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“…A small amount of fermentation broth was taken and centrifuged at 4000 r/min for 10 min in a refrigerated centrifuge at 4 ℃, and the supernatant was taken to make a crude enzyme solution. Carboxymethyl cellulase activity and xylanase activity were determined according to Y. , amylase activity was determined according to Nazarova et al (2022), reducing sugar content was determined by the DNS method (Fan et al, 2023). The total sugar content was determined by the phenol-sulfuric acid method and the soluble protein content was determined by the Komas Brilliant Blue colorimetric method (Yue et al, 2022;Wang et al, 2008).…”

Section: Fermentation Process Dynamic Monitoringmentioning

confidence: 99%

“…The effect of fermentation on the modi cation of dietary ber varies among the selected strains (Fan et al, 2023). The results of cellulase activity, xylanase activity, and SDF yield of different strains were shown in Table SI1(the additional data were given in Online Resource 1).…”

Section: Screening Of Fermentation Strainsmentioning

confidence: 99%

“…The strains commonly used in fermentation include Lactobacillus bulgaricus and Streptococcus thermophilus (L. , Bacillus natto (Chu et al, 2019), Ganoderma lucidum (Q. Wang et al, 2018), Trichoderma viride (W. , and Aspergillus niger (Fan et al, 2023), etc. Numerous studies have shown that fungal strains have a high capacity to degrade cellulose and hemicellulose, and can also secrete various enzymes, such as amylase and protease.…”

Section: Introductionmentioning

confidence: 99%

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Preparation and improvement of physicochemical and functional properties of dietary fiber from corn cob fermented by Aspergillus Niger

Zhou

Sun

Chen

et al. 2023

Preprint

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Corn cobs were fermented with Aspergillus niger to produce the high-quality soluble dietary fiber (SDF) with excellent food safety. In this work, the fermentation process was optimized by single-factor test and response surface methodology (RSM) to determine the fermentation conditions (material-liquid ratio 1:30, inoculum concentration 11%, temperature 32 ℃, time 6 d, shaking speed 200 r/min), the SDF yield of corn cob increased from 2.34–11.92% and SDF/TDF reached 19.08%, achieving the requirements of high-quality dietary fiber (SDF/TDF was more than 10%). SEM and FTIR analysis revealed that the fermentation effectively degraded part of cellulose and hemicellulose, resulting in the formation of a loose and porous structure. After fermentation the water swelling capacity, water-holding capacity, and oil-holding capacity of the corn cob SDF were obviously improved and the adsorption capacity of glucose, cholesterol, and nitrite ions all increased by more than 20%. Moreover, the total phenolic content increased by 20.96%, which correlated with the higher antioxidant activity of SDF. Overall, the fermentation of corn cobs by Aspergillus niger improved the yield and functional properties of its DF.

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Advanced upcycling of agro-industrial co-products of corn via different microorganisms

Cited by 9 publications

References 43 publications

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Insights into Grain Milling and Fractionation Practices for Improved Food Sustainability with Emphasis on Wheat and Peas

Deciphering Microorganisms through Intelligent Image Recognition: Machine Learning and Deep Learning Approaches, Challenges, and Advancements

Preparation and improvement of physicochemical and functional properties of dietary fiber from corn cob fermented by Aspergillus Niger

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