Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

Abstract

Submerged fermentation (SmF) is an attractive biotechnological option for waste treatment, generating fungal bioprotein from food industry by-products. Using different Rhizopus sp. strains as fermentation agents, this paper describes a global strategy to identify interactions between cultivation parameters (pH 4.75-7.75, 7.5-82.5g/l glucose, 0.75-3.75g/l nitrogen, incubation time up to 5days) for valorization of food industry by-products. Selected parameters and/or their interactions are critical for most of the proposed resulting values, giving the opportunity to optimize the process depending on the objective and making an "in silico" pre-evaluation of the process conditions. SmF of orange molasses leads to a high biomass and protein yield (11.9g biomass/l and 4.0g protein/l), with 43.1 ± 0.1% of essential amino acids and chemical oxygen demand (COD) reduction of almost 50%. Experiments with cheese whey result in 76.3 ± 1.1% of glucose consumption and a biomass production of 5.6 ± 2.2g/l with 48.9 ± 5.1% of essential amino acids. SmF of orange molasses and cheese whey could contribute to promoting a sustainable feed industry while reducing by-product treatment.