Bioconversion of fruit peels to levan by solid state fermentation and statistical optimization by response surface methodology

Saeed, Shagufta; Shahid, Mahnoor; Naseer, Rahat; Ghazanfar, Misbah; Irfan, Muhammad

doi:10.1007/s13399-023-04353-z

Cited by 5 publications

(3 citation statements)

References 18 publications

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“…Solid-state fermentation dates back to ancient times when it was used for different applications [ 93 ]. This fermentation approach has attracted increasing worldwide attention due to its several benefits, i.e., it uses little energy and water, produces little wastewater, and contributes to environmental remediation [ 94 ]. This technology is also used in SCP, and researchers have observed desirable SCP outputs [ 95 , 96 ].…”

Section: Modes Of Fermentation Used In Scp Productionmentioning

confidence: 99%

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production

Sekoai,

Roets-Dlamini,

O’Brien

et al. 2024

Microorganisms

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The rapidly increasing population and climate change pose a great threat to our current food systems. Moreover, the high usage of animal-based and plant-based protein has its drawbacks, as these nutritional sources require many hectares of land and water, are affected by seasonal variations, are costly, and contribute to environmental pollution. Single-cell proteins (SCPs) are gaining a lot of research interest due to their remarkable properties, such as their high protein content that is comparable with other protein sources; low requirements for land and water; low carbon footprint; and short production period. This review explores the use of food waste as a sustainable feedstock for the advancement of SCP processes. It discusses SCP studies that exploit food waste as a substrate, alongside the biocatalysts (bacteria, fungi, yeast, and microalgae) that are used. The operational setpoint conditions governing SCP yields and SCP fermentation routes are elucidated as well. This review also demonstrates how the biorefinery concept is implemented in the literature to improve the economic potential of “waste-to-protein” innovations, as this leads to the establishment of multiproduct value chains. A short section that discusses the South African SCP scenario is also included. The technical and economic hurdles facing second-generation SCP processes are also discussed, together with future perspectives. Therefore, SCP technologies could play a crucial role in the acceleration of a “sustainable protein market”, and in tackling the global hunger crisis.

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Section: Modes Of Fermentation Used In Scp Productionmentioning

confidence: 99%

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production

Sekoai,

Roets-Dlamini,

O’Brien

et al. 2024

Microorganisms

View full text Add to dashboard Cite

show abstract

“…A study has indicated that the enzyme titers in solid-state fermentation are higher than those in deep-liquid fermentation ( Roy, Dutta, Sarkar, & Ghosh, 2013 ). Saeed, Shahid, Naseer, Ghazanfar, and Irfan (2023) achieved the highest fructose yield (7.586 mg/g) through solid-state fermentation of sucrose-rich mango peels using Bacillus subtilis at 32 °C, 60% moisture, and pH 7 for 120 h. Aslam et al (2020) obtained maximum pectinase yield by solid-state fermentation of data palm waste with Bacillus licheniformis KIBGE-IB3 at 37 °C and pH 7.0 for 72 h. However, solid-state fermentation has some limitations, as the incubation time is longer than liquid fermentation and the productivity tends to be lower. Moreover, solid-state fermentation is susceptible to contamination by stray bacteria.…”

Section: Fruit Fermentation Strategiesmentioning

confidence: 99%

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Yuan,

Wang,

Sun

et al. 2024

Food Chemistry: X

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“…These by-products, often dismissed as trivial waste, in fact possess significant potential for reuse and sustainability initiatives. The organic content in these discarded items could be transformed into a variety of useful products, largely through the process of solid-state fermentation [1,2] or thermochemical processes (such as hydrothermal liquefaction [3] and aqueous phase reforming [4]). However, solidstate fermentation, albeit effective, is time-consuming due to its reliance on microbial growth, and it also poses a risk of contamination from unwanted bacteria and fungi.…”

Section: Introductionmentioning

confidence: 99%

Enhanced H2 Generation via Piezoelectric Reforming of Waste Sugars and Fruits Using Au-Decorated g-C3N4

Ren,

Ding,

Zhang

et al. 2024

Sustainability

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The food industry is responsible for generating considerable amounts of waste, such as excess fruits and leftover sugars, which contribute to resource depletion and pose environmental challenges. This research delves into the application of gold-modified graphitic carbon nitride nanosheets (Au/CN) as a potent catalyst for the transformation of these food wastes into H2 via piezoelectric reforming during sonication. Au/CN demonstrated a superior rate of H2 evolution compared to pristine g-C3N4 (i.e., 1533.3 vs. 364.9 µmol/g/h) and it maintained its efficiency through multiple cycles of use. The catalytic activity was found to be optimal at a neutral pH level and with increased sugar concentrations. The enhanced catalytic performance of Au/CN was ascribed to the efficient segregation of charge carriers as well as the reduced charge transfer distance. This study underscores the viability of using Au/CN as a means for converting food wastes into a sustainable source of H2 energy.

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Bioconversion of fruit peels to levan by solid state fermentation and statistical optimization by response surface methodology

Cited by 5 publications

References 18 publications

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production

Valorization of Food Waste into Single-Cell Protein: An Innovative Technological Strategy for Sustainable Protein Production

Recent advances of fermented fruits: A review on strains, fermentation strategies, and functional activities

Enhanced H2 Generation via Piezoelectric Reforming of Waste Sugars and Fruits Using Au-Decorated g-C3N4

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