The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

Basit Öğe Kaydı
dc.authoridWijayarathna, Egodagedara Ralalage Kanishka Bandara/0000-0002-5897-5535
dc.contributor.authorKaya, Burcu
dc.contributor.authorWijayarathna, E. R. Kanishka B.
dc.contributor.authorYueceer, Yonca Karagul
dc.contributor.authorAgnihotri, Swarnima
dc.contributor.authorTaherzadeh, Mohammad J.
dc.contributor.authorSar, Taner
dc.date.accessioned2025-01-27T21:01:55Z
dc.date.available2025-01-27T21:01:55Z
dc.date.issued2024
dc.departmentÇanakkale Onsekiz Mart Üniversitesi
dc.description.abstractCheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry. This study comprehensively evaluates the utilization of two fermentation techniques (solid-state fermentation and submerged fermentation) for producing fungal biomass from cheese whey powder, employing Aspergillus oryzae, Rhizopus oryzae, and Neurospora intermedia for sustainable food production. It has been observed that submerged fermentation is more effective in increasing the protein content of whey powder compared to solid-state fermentation. The highest biomass yield was achieved with A. oryzae (5.29 g/L, 0.176 g biomass/g substrate), followed by N. intermedia (3.63 g/L, 0.121 g biomass/g substrate), and R. oryzae (1.9 g/L, 0.063 g biomass/g substrate). In the bubble column reactor, the protein content of the substrate (78.65 g/kg) increased by 165.54 and 176.69% with A. oryzae (208.85 g/kg) and N. intermedia (217.62 g/kg), respectively. This study has demonstrated that whey powder can be converted into protein-rich biomass through fungal bioconversion. The obtained biomass has the potential to be developed as an alternative food and feed source, contributing to waste management and sustainable food production.
dc.description.sponsorshipUniversity of Boras, Sweden; COST (European Cooperation in Science and Technology) [CA20128]
dc.description.sponsorshipThe author(s) declare that financial support was received for the research, authorship, and/or publication of this article. The open access was provided by University of Boras, Sweden. BK would like to acknowledge the direct support by COST (European Cooperation in Science and Technology; www.cost.eu), in the framework of COST Action CA20128 (Promoting Innovation of fermented foods; https://fermentedfoods.eu/).
dc.identifier.doi10.3389/fsufs.2024.1386519
dc.identifier.issn2571-581X
dc.identifier.scopus2-s2.0-85200500302
dc.identifier.scopusqualityQ1
dc.identifier.urihttps://doi.org/10.3389/fsufs.2024.1386519
dc.identifier.urihttps://hdl.handle.net/20.500.12428/27231
dc.identifier.volume8
dc.identifier.wosWOS:001283744500001
dc.identifier.wosqualityN/A
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherFrontiers Media Sa
dc.relation.ispartofFrontiers in Sustainable Food Systems
dc.relation.publicationcategoryinfo:eu-repo/semantics/openAccess
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20250125
dc.subjectdairy by-products
dc.subjectmycoprotein
dc.subjectbioconversion
dc.subjectwaste management
dc.subjectsustainability
dc.subjectalternative food
dc.titleThe use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production
dc.typeArticle

Dosyalar

Koleksiyon

WoS İndeksli Yayınlar Koleksiyonu
Scopus İndeksli Yayınlar Koleksiyonu