Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams
Abstract
:1. Introduction
2. Materials and Methods
2.1. Microorganisms
2.2. Raw Materials
2.3. Solid-State Fermentation and Enzymatic Hydrolytic Experiments
2.4. Microbial Oil Fermentations
2.5. Analytical Methods
3. Results and Discussion
3.1. Enzymatic Hydrolysis of Different Mixed Confectionery Waste Streams
3.2. Shake Flask Fermentations for Microbial Oil Production
3.3. Fed-Batch Bioreactor Cultures Using MFI and MCWS Hydrolysates
4. Conclusions
Author Contributions
Funding
Conflicts of Interest
Abbreviations
References
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Waste Stream Concentration | Composition | MFI | MCWS | MWS |
---|---|---|---|---|
50 g·L−1 | Starch | 95.6 ± 0.42 | 96.9 ± 0.89 | 93.6 ± 0.89 |
Sucrose | 91.9 ± 1.48 | 90.9 ± 1.96 | 92.1 ± 0.67 | |
Lactose | 89.2 ± 0.92 | 72.3 ± 2.75 | 88.9 ± 1.28 | |
100 g·L−1 | Starch | 93.4 ± 1.06 | 94.5 ± 0.85 | 91.3 ± 1.62 |
Sucrose | 83.9 ± 2.26 | 88.9 ± 1.02 | 83.6 ± 1.34 | |
Lactose | 81.8 ± 3.54 | 71.3 ± 0.98 | 78.1 ± 0.71 | |
150 g·L−1 | Starch | 91 ± 1.63 | 93.6 ± 0.56 | 91 ± 0.99 |
Sucrose | 79.4 ± 2.19 | 84.2 ± 1.93 | 78.4 ± 1.59 | |
Lactose | 75.1 ± 2.83 | 70.1 ± 1.63 | 73.8 ± 2.59 |
Substrate | Fermentation Time (h) | Consumed Substrate (g·L−1) | TDW (g·L−1) | MO (g·L−1) | Oil Content (%, w/w) |
---|---|---|---|---|---|
Glucose | 141 | 30 ± 0.3 | 9.4 ± 0.1 | 3.7 ± 0.3 | 39.3 ± 2.4 |
Sucrose | 147 | 30 ± 0.2 | 10.5 ± 0.3 | 4.6 ± 0.3 | 43.8 ± 1.5 |
Fructose | 147 | 29.4 ± 0.9 | 9.7 ± 0.4 | 3.5 ± 0.1 | 36.1 ± 0.9 |
Galactose | 147 | 29.6 ± 0.6 | 9.1 ± 0.1 | 3.6 ± 0.1 | 39.6 ± 1.9 |
Fermentation Time (h) | C14:0 | C16:0 | Δ9 C16:1 | C18:0 | Δ9 C18:1 | Δ9,12 C18:2 | Δ9,12,15 C18:3 |
---|---|---|---|---|---|---|---|
Glucose | |||||||
60 | 1.8 | 34 | 0.3 | 7.6 | 43.2 | 8.4 | 4.13 |
92 | 1.3 | 27.4 | 0.8 | 8 | 46.9 | 9.5 | 3.5 |
140 | 0.9 | 24.5 | 0.8 | 5.9 | 51.5 | 12.3 | 4 |
Sucrose | |||||||
23 | 1.9 | 34.7 | - | 7.9 | 42.8 | 8.6 | 4.1 |
103 | 1.2 | 27.1 | 0.8 | 8.5 | 48.9 | 9.7 | 3.7 |
147 | 0.9 | 24.9 | 0.8 | 6.1 | 50.7 | 12.4 | 4.1 |
Fructose | |||||||
45 | 1.6 | 28.1 | 1.1 | 7.5 | 46.8 | 10.9 | 2.7 |
103 | 1.4 | 27.9 | 0.7 | 7.9 | 48.7 | 9.5 | 3.6 |
147 | 0.9 | 24.5 | 0.9 | 5.7 | 51.5 | 12.3 | 3.7 |
Galactose | |||||||
24 | 1.2 | 26.2 | 0.9 | 6.8 | 45.3 | 11.1 | 2.7 |
105 | 1.6 | 27.5 | 0.9 | 7.5 | 49.7 | 8.9 | 3.8 |
140 | 0.9 | 24.9 | 0.9 | 6.8 | 50.3 | 11.3 | 4.6 |
Oil Source | Fatty Acids (%) | Reference | ||||||
---|---|---|---|---|---|---|---|---|
C14:0 | C16:0 | Δ9 C16:1 | C18:0 | Δ9 C18:1 | Δ9,12 C18:2 | Δ9,12,15 C18:3 | ||
Soybean | – | 6–10 | 0.1 | 2–5 | 20–24.9 | 50–60 | 4.3–11 | [43,44,45,46,47] |
Rapeseed | – | 2.8–14 | 0.9–2 | 13.6–64.1 | 11.8–26 | 7.5–13.2 | [43,44,45,46,47] | |
Cottonseed | – | 27–28.7 | – | 0.9–2 | 13–18 | 51–58 | 8 | [43,44,45,46,47] |
Sunflower | – | 4.6–6.4 | 0.1 | 2.9–3.7 | 17–62.8 | 27.5–74 | 0.1–0.2 | [43,44,45,46,47] |
Palm oil | 0.7 | 36.7–44 | 0.1 | 5–6.6 | 3–46.1 | 8.6–11 | 0.3 | [43,44,45,46,47] |
Olive oil | <0.1 | 7.5–20 | 0.3–3.5 | 0.5–5 | 55–83 | 3.5–21.0 | ≤1.0 | [48] |
Microbial lipids from bioreactor cultures | ||||||||
FRWa | 1.5 | 28.7 | 0.6 | 7.5 | 50.3 | 9.5 | 1.4 | [10] |
MFI | 1.4 | 10.3 | 0.7 | 14.5 | 61.2 | 5.3 | 0.4 | This study |
MCWS | 0.9 | 15.2 | 0.9 | 13.8 | 61.7 | 6.1 | 0.1 |
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Share and Cite
Tsakona, S.; Papadaki, A.; Kopsahelis, N.; Kachrimanidou, V.; Papanikolaou, S.; Koutinas, A. Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams. Foods 2019, 8, 300. https://doi.org/10.3390/foods8080300
Tsakona S, Papadaki A, Kopsahelis N, Kachrimanidou V, Papanikolaou S, Koutinas A. Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams. Foods. 2019; 8(8):300. https://doi.org/10.3390/foods8080300
Chicago/Turabian StyleTsakona, Sofia, Aikaterini Papadaki, Nikolaos Kopsahelis, Vasiliki Kachrimanidou, Seraphim Papanikolaou, and Apostolis Koutinas. 2019. "Development of a Circular Oriented Bioprocess for Microbial Oil Production Using Diversified Mixed Confectionery Side-Streams" Foods 8, no. 8: 300. https://doi.org/10.3390/foods8080300