Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein

Salgado, Catalina Landeta; Muñoz, Rafael Del Villar; Blanco, Alejandro; Lienqueo, María Elena

doi:10.1016/j.algal.2020.102135

Cited by 33 publications

(18 citation statements)

References 76 publications

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“…According to Table 4, The highest protein content was found at 96 h (6.6 ± 0.2) (Figure 5) and the lowest at 72 h (4.6 ± 0.4) compared with the control (3.7 ± 0.40). The microorganisms can assimilate the concentration of carbohydrates to form fungal mycelium [35]. This scientific report is consistent with what was found in this study because there was an increase in protein content from 24 h (5.4 ± 0.1%) to 48 h (6.3 ± 0.0).…”

Section: Solid-state Fermentation On Sargassum Spp Hydrothermally Pre...supporting

confidence: 92%

“…Normally, fungi can produce extracellular enzymes to hydrolyze the complex polymers of brown seaweed and release carbon, nitrogen, and other nutrients for growth and metabolic functions [35,69,70]. The protein content has been attributed to the enzymatic reactions to degrade the polymers to mono or short oligomers and assimilate them, including the nitrogen compounds of the substrate, and thus promote alterations in solubility and nitrogen concentrations [37,71].…”

Section: Discussionmentioning

confidence: 99%

“…The protein content has been attributed to the enzymatic reactions to degrade the polymers to mono or short oligomers and assimilate them, including the nitrogen compounds of the substrate, and thus promote alterations in solubility and nitrogen concentrations [37,71]. This metabolic process is also due to carbohydrates that are degraded and converted into fungal biomass and CO 2 , which leads to an increase in nitrogen content [35,71]. The production of fungal proteins from biomass represents the decrease in carbohydrate content during growth, regardless of the fungus used [70,72].…”

Section: Discussionmentioning

confidence: 99%

“…These filamentous fungi can depolymerize complex carbohydrates (cellulose, fucoidan, and alginate) [37]. In the same way, these fungi can ferment or grow on the biomass of the seaweed, and assimilate the complex substrates, to produce fungal biomass, rich in proteins and edible-these are called mycoproteins [35]. The highest protein content was found at 96 h (6.6 ± 0.2) (Figure 5) and the lowest at 72 h (4.6 ± 0.4) compared with the control (3.7 ± 0.40).…”

Section: Solid-state Fermentation On Sargassum Spp Hydrothermally Pre...mentioning

confidence: 99%

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Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

et al. 2022

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The development of green technologies and bioprocesses such as solid-state fermentation (SSF) is important for the processing of macroalgae biomass and to reduce the negative effect of Sargassum spp. on marine ecosystems, as well as the production of compounds with high added value such as fungal proteins. In the present study, Sargassum spp. biomass was subjected to hydrothermal pretreatments at different operating temperatures (150, 170, and 190 °C) and pressures (3.75, 6.91, and 11.54 bar) for 50 min, obtaining a glucan-rich substrate (17.99, 23.86, and 25.38 g/100 g d.w., respectively). The results indicate that Sargassum pretreated at a pretreatment temperature of 170 °C was suitable for fungal growth. SSF was performed in packed-bed bioreactors, obtaining the highest protein content at 96 h (6.6%) and the lowest content at 72 h (4.6%). In contrast, it was observed that the production of fungal proteins is related to the concentration of sugars. Furthermore, fermentation results in a reduction in antinutritional elements, such as heavy metals (As, Cd, Pb, Hg, and Sn), and there is a decrease in ash content during fermentation kinetics. Finally, this work shows that Aspergillus oryzae can assimilate nutrients found in the pretreated Sargassum spp. to produce fungal proteins as a strategy for the food industry.

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Section: Solid-state Fermentation On Sargassum Spp Hydrothermally Pre...supporting

confidence: 92%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Solid-state Fermentation On Sargassum Spp Hydrothermally Pre...mentioning

confidence: 99%

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Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

et al. 2022

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“…In submerged fermentation, on the other hand, the microorganism is inoculated into a liquid medium containing all the nutrients necessary for its growth, and this process is carried out in a fermenter (Hezarjaribi et al, 2016;Oshoma and Eguakun-Owie, 2018;Ahlborn et al, 2019;Salgado et al, 2021;Sharif et al, 2021). According to the search on the WoS platform, the genera of the microorganisms most employed in this type of fermentation are Saccharomyces, followed by Candida, Kluyveromyces, and Aspergillus.…”

Section: Study Of the Main Abstract In The Area Of Single Cell Proteinmentioning

confidence: 99%

Innovations and developments in single cell protein: Bibliometric review and patents analysis

et al. 2023

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BackgroundGlobal demand for food products derived from alternative proteins and produced through sustainable technological routes is increasing. Evaluation of research progress, main trends and developments in the field are valuable to identify evolutionary nuances.MethodsIn this study, a bibliometric analysis and search of patents on alternative proteins from fermentation processes was carried out using the Web of Science and Derwent World Patents Index™ databases, using the keywords and Boolean operators “fermentation” AND “single cell protein” OR “single-cell protein.” The dataset was processed and graphics generated using the bibliometric software VOSviewer and OriginPro 8.1.ResultsThe analysis performed recovered a total of 360 articles, of which 271 were research articles, 49 literature review articles and 40 publications distributed in different categories, such as reprint, proceedings paper, meeting abstract among others. In addition, 397 patents related to the field were identified, with China being the country with the largest number of publications and patents deposits. While this topic is largely interdisciplinary, the majority of work is in the area of Biotechnology Applied Microbiology, which boasts the largest number of publications. The area with the most patent filings is the food sector, with particular emphasis on the fields of biochemistry, beverages, microbiology, enzymology and genetic engineering. Among these patents, 110 are active, with industries or companies being the largest depositors. Keyword analysis revealed that the area of study involving single cell protein has included investigation into types of microorganisms, fermentation, and substrates (showing a strong trend in the use of agro-industrial by-products) as well as optimization of production processes.ConclusionThis bibliometric analysis provided important information, challenges, and trends on this relevant subject.

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Reuse of Agro-Industrial Waste as Fermentation Substrate for Food Production

de Oliveira,

de Almeida,

Maia

et al. 2024

Trending Topics on Fermented Foods

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Valorization and upgrading of the nutritional value of seaweed and seaweed waste using the marine fungi Paradendryphiella salina to produce mycoprotein

Cited by 33 publications

References 76 publications

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

Fungal Proteins from Sargassum spp. Using Solid-State Fermentation as a Green Bioprocess Strategy

Innovations and developments in single cell protein: Bibliometric review and patents analysis

Reuse of Agro-Industrial Waste as Fermentation Substrate for Food Production

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