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Article

Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass

by
Sofie E. Svensson
1,*,
Ludmila Bucuricova
1,
Jorge A. Ferreira
1,
Pedro F. Souza Filho
2,
Mohammad J. Taherzadeh
1 and
Akram Zamani
1,*
1
Swedish Centre for Resource Recovery, University of Borås, 50190 Borås, Sweden
2
Laboratory of Biochemical Engineering, Chemical Engineering Department, Federal University of Rio Grande do Norte, 59078-970 Natal, Brazil
*
Authors to whom correspondence should be addressed.
Fermentation 2021, 7(2), 91; https://doi.org/10.3390/fermentation7020091
Submission received: 6 May 2021 / Revised: 29 May 2021 / Accepted: 31 May 2021 / Published: 3 June 2021
(This article belongs to the Special Issue Biodegradation in Fermentation)

Abstract

Filamentous fungi can be used for the valorization of food waste as a value-added product. The goal of this study was the valorization of bread waste through fungal cultivation and the production of value-added products. The fungal cultivation was verified for upscaling from shake flasks to a bench-scale bioreactor (4.5 L) and a pilot-scale bioreactor (26 L). The fungus showed the ability to grow without any additional enzymes or nutrients, and it was able to consume a bread concentration of 4.5% (w/v) over 48 h. The biomass concentration in the shake flasks was 4.1 g/L at a 2.5% bread concentration, which increased to 22.5 g/L at a 15% bread concentration. The biomass concentrations obtained after 48 h of cultivation using a 4.5% bread concentration were 7.2–8.3 and 8.0 g/L in 4.5 and 26 L bioreactors, respectively. Increasing the aeration rate in the 4.5 L bioreactor decreased the amount of ethanol produced and slightly reduced the protein content of the fungal biomass. The initial protein value in the bread was around 13%, while the protein content in the harvested fungal biomass ranged from 27% to 36%. The nutritional value of the biomass produced was evaluated by analyzing the amino acids and fatty acids. This study presents the valorization of bread waste through the production of a protein- and fatty-acid-rich fungal biomass that is simultaneously a source of microfibers.
Keywords: Rhizopus delemar; food waste; fungal biomass; bread waste; filamentous fungi; mycoprotein; fungal microfibers Rhizopus delemar; food waste; fungal biomass; bread waste; filamentous fungi; mycoprotein; fungal microfibers

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MDPI and ACS Style

Svensson, S.E.; Bucuricova, L.; Ferreira, J.A.; Souza Filho, P.F.; Taherzadeh, M.J.; Zamani, A. Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass. Fermentation 2021, 7, 91. https://doi.org/10.3390/fermentation7020091

AMA Style

Svensson SE, Bucuricova L, Ferreira JA, Souza Filho PF, Taherzadeh MJ, Zamani A. Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass. Fermentation. 2021; 7(2):91. https://doi.org/10.3390/fermentation7020091

Chicago/Turabian Style

Svensson, Sofie E., Ludmila Bucuricova, Jorge A. Ferreira, Pedro F. Souza Filho, Mohammad J. Taherzadeh, and Akram Zamani. 2021. "Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass" Fermentation 7, no. 2: 91. https://doi.org/10.3390/fermentation7020091

APA Style

Svensson, S. E., Bucuricova, L., Ferreira, J. A., Souza Filho, P. F., Taherzadeh, M. J., & Zamani, A. (2021). Valorization of Bread Waste to a Fiber- and Protein-Rich Fungal Biomass. Fermentation, 7(2), 91. https://doi.org/10.3390/fermentation7020091

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