Valorization of Cassava Bagasse Using Co-culture of Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 in Solid-State Fermentation

Cassava bagasse is a by-product of the starch processing industry which contains a high quantity of starch and low protein content. Consequently, its application in animal feed is limited. In this study, solid-state fermentation was carried out to valorize this by-product. Two strains Aspergillus or...

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Bibliographic Details
Published in:Waste and biomass valorization 2022-06, Vol.13 (6), p.3003-3012
Main Authors: Pham, Tuan Anh, Tran, Luong Nguyen, Dam, Thuy Hang, To, Kim Anh
Format: Article
Language:English
Subjects:
Animal feed
Aspergillus oryzae
Bagasse
Byproducts
Carotene
Cassava
Cell culture
Cell size
Citric acid
Digestibility
Engineering
Environment
Environmental Engineering/Biotechnology
Ethanol
Feeds
Fermentation
Hydrogen peroxide
Industrial Pollution Prevention
Inoculum
Lipids
Moisture effects
Nutritive value
Organic matter
Original Paper
Processing industry
Proteins
Renewable and Green Energy
Solid state
Solid state fermentation
Spores
Sporidiobolus pararoseus
Starch
Waste Management/Waste Technology
β-Carotene
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Summary:Cassava bagasse is a by-product of the starch processing industry which contains a high quantity of starch and low protein content. Consequently, its application in animal feed is limited. In this study, solid-state fermentation was carried out to valorize this by-product. Two strains Aspergillus oryzae VS1 and Sporidiobolus pararoseus O1 were co-cultivated on cassava bagasse at 30 °C and 70% moisture to co-enrich protein, lipid, and β-carotene of cassava bagasse. Our result showed that at the inoculum size of log 9 cells of S. pararoseus O1 and log 6 spores of A. oryzae VS1 per gram of dry cassava bagasse, the protein, lipid, and β-carotene improved to 7.92%, 50.3 mg/g and 14.96 µg/g, respectively. Specially, the digestibility of organic matter increased 1.3-fold comparing to the initial cassava bagasse. To improve β-carotene content, several compounds were individually added to the solid-state fermentation namely ethanol, hydrogen peroxide, or citrate. The highest β-carotene accumulation of 48 µg/g dry cassava bagasse was attained using 1% citrate. Co-cultivation of A. oryzae and S. pararoseus using solid-state fermentation is a suitable approach to increase the nutritional value and β-carotene composition of cassava bagasse for animal feed application. Graphical Abstract
ISSN:1877-2641
1877-265X
DOI:10.1007/s12649-022-01724-x