Direct nitrogen stripping and upcycling from anaerobic digestate during conversion of cheese whey into single cell protein

Matassa, Silvio; Pelagalli, Vincenzo; Papirio, Stefano; Zamalloa, Carlos; Verstraete, Willy; Esposito, Giovanni; Pirozzi, Francesco

doi:10.1016/j.biortech.2022.127308

Cited by 24 publications

(7 citation statements)

References 39 publications

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“…The use of whey for producing SCP has several advantages, such as being low-cost, readily available substrate, and easy to process. Hence, whey can be considered the best alternative source for biomass production [66,67]. Kluyveromyces spp.…”

Section: Bioethanol Several Countries Worldwide Includingmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably.

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Section: Bioethanol Several Countries Worldwide Includingmentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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“…Similarly, recent studies demonstrated how the air stripping of nitrogen from anaerobic digestate could be combined in a clean and cost‐effective way with the aerobic fermentation of microbial protein from, thereby enabling the direct upcycling of waste nitrogen under the form of ammonia gas into protein (Matassa et al, 2022 ), or how combining the treatment of fertilizer plant wastewater and flue gases could lead to the production of protein‐rich microalgae (Molitor & Schnoor, 2022 ).…”

Section: Straightforward Solutions To the Acute Nitrogen Problemmentioning

confidence: 99%

How can we possibly resolve the planet's nitrogen dilemma?

Matassa

Boeckx

Boere³

et al. 2022

Microbial Biotechnology

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Nitrogen is the most crucial element in the production of nutritious feeds and foods. The production of reactive nitrogen by means of fossil fuel has thus far been able to guarantee the protein supply for the world population. Yet, the production and massive use of fertilizer nitrogen constitute a major threat in terms of environmental health and sustainability. It is crucial to promote consumer acceptance and awareness towards proteins produced by highly effective microorganisms, and their potential to replace proteins obtained with poor nitrogen efficiencies from plants and animals. The fact that reactive fertilizer nitrogen, produced by the Haber Bosch process, consumes a significant amount of fossil fuel worldwide is of concern. Moreover, recently, the prices of fossil fuels have increased the cost of reactive nitrogen by a factor of 3 to 5 times, while international policies are fostering the transition towards a more sustainable agro‐ecology by reducing mineral fertilizers inputs and increasing organic farming. The combination of these pressures and challenges opens opportunities to use the reactive nitrogen nutrient more carefully. Time has come to effectively recover used nitrogen from secondary resources and to upgrade it to a legal status of fertilizer. Organic nitrogen is a slow‐release fertilizer, it has a factor of 2.5 or higher economic value per unit nitrogen as fertilizer and thus adequate technologies to produce it, for instance by implementing photobiological processes, are promising. Finally, it appears wise to start the integration in our overall feed and food supply chains of the exceptional potential of biological nitrogen fixation. Nitrogen produced by the nitrogenase enzyme, either in the soil or in novel biotechnology reactor systems, deserves to have a ‘renaissance’ in the context of planetary governance in general and the increasing number of people who desire to be fed in a sustainable way in particular.

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“…cremoris, Leuconostoc mesenteroides subsp. cremoris, Lactobacillus kefyr, Candida kefyr, Saccharomyces unisporus) [98].…”

Section: Streptomyces Tuirusunclassified

Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products

Bajić

Vučurović

Vasić

et al. 2022

Foods

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Microbial proteins, i.e., single-cell proteins or microbial biomass, can be cultivated for food and animal feed due to their high protein content and the fact that they represent a rich source of carbohydrates, minerals, fats, vitamins, and amino acids. Another advantage of single-cell proteins is their rapid production due to the growth rate of microorganisms and the possibility of using agro-industrial waste, residues and by-products for production through this renewable technology. Agro-industrial residues and by-products represent materials obtained from various processes in agriculture and agriculture-related industries; taking into account their composition and characteristics, as well as vast amounts, they have an enormous potential to generate sustainable bioproducts, such as microbial proteins. This review aims to summarize contemporary scientific research related to the production of microbial proteins on various agro-industrial residues and by-products, as well as to emphasize the current state of production of single-cell proteins and the importance of their production to ease the food crisis and support sustainable development.

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Direct nitrogen stripping and upcycling from anaerobic digestate during conversion of cheese whey into single cell protein

Cited by 24 publications

References 39 publications

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

How can we possibly resolve the planet's nitrogen dilemma?

Biotechnological Production of Sustainable Microbial Proteins from Agro-Industrial Residues and By-Products

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