Production of single cell protein (SCP) from food and agricultural waste by using Saccharomyces cerevisiae

Food waste is the single-largest component of the waste stream, in order to protect and safeguard the public health, useful and innovative recycling methods are investigated. The conversion of food wastes in value-added products is becoming a more economically viable and interesting practice. Food w...

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Bibliographic Details
Published in:Natural product research 2018-03, Vol.32 (6), p.648-653
Main Authors: Gervasi, Teresa, Pellizzeri, Vito, Calabrese, Giorgio, Di Bella, Giuseppa, Cicero, Nicola, Dugo, Giacomo
Format: Article
Language:English
Subjects:
Agricultural wastes
Agriculture
Animal Feed
Bioreactors
Dietary Proteins - metabolism
Fermentation
fermentation processes
Food
Food conversion
Food production
Food waste
Fruit
Industrial Microbiology - instrumentation
Industrial Microbiology - methods
Pollution control
Proteins
Public health
Saccharomyces cerevisiae
Saccharomyces cerevisiae - metabolism
SCP
Single-cell protein
Stream pollution
Substrates
Vegetables
Waste Products
Waste streams
Yeast
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Summary:Food waste is the single-largest component of the waste stream, in order to protect and safeguard the public health, useful and innovative recycling methods are investigated. The conversion of food wastes in value-added products is becoming a more economically viable and interesting practice. Food waste, collected in the distribution sector and citrus industries, was characterised for its potential as a raw material to use in fermentation processes. In this study, the production of single-cell protein (SCP) using food waste as a substrate was investigated. The purpose of this study has been to produce SCP from mixtures of food waste using Saccharomyces cerevisiae. The main fermentation test was carried out using a 25 l bioreactor. The utilisation of food waste can allow us to not only to reduce environmental pollution, but also to obtain value-added products such as protein supply for animal feed.
ISSN:1478-6419
1478-6427
DOI:10.1080/14786419.2017.1332617