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.
Highlights
Food waste is generated in many steps of the food supply chain—from the producer to the consumer—and causes economic losses as well as the depletion of natural resources.In the European Union, it is estimated that 89 million tons of food are wasted per year, representing around 20% of the total amount of food produced [1]
Edible fungal biomass is widespread in the food industry—for example, to prepare fermented foods, which are often rich in protein [3]
We reported an analysis of the cell wall of the fungal biomass proIn a previous study, we reported an analysis of the cell wall of the fungal biomass duced using a 7.5% bread concentration during 48 h [23]; the cell wall was found to contain produced using a 7.5% bread concentration during 48 h [23]; the cell wall was found to
Summary
In the European Union, it is estimated that 89 million tons of food are wasted per year, representing around 20% of the total amount of food produced [1]. In a food waste study carried out by Brancoli et al [2] in a Swedish supermarket, bread represented a large contribution to the entire food waste—roughly a third of the total mass. The valorization of food waste that is generated is crucial for reducing environmental impacts and for contributing to a circular economy. Edible fungal biomass is widespread in the food industry—for example, to prepare fermented foods, which are often rich in protein [3]. Mycoprotein (the protein from fungal biomass) is increasingly used in the food industry as a meat replacement [3]. Mycoprotein has the potential of being a source of protein and energy for both food and feed applications; mycoprotein from Fusarium venenatum is a well-established
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