Renal fungal bezoar owing to Geotrichum candidum

The goal of the study was to develop a biotechnological process for the production of protein concentrates via bioconversion of pea flour and whey, a secondary product of starch manufacture. Standard and special methods were used to analyze the chemical and biochemical composition of protein concentrates (amino acid, carbohydrate, and fractional) of flour, whey and protein concentrates. It was established that pea flour contains 52.28-57.05% water-soluble nitrogenous substances, 23.04-25.50% salt-soluble, 2.94-4.69% alcohol-soluble compounds, 0-0.61% of soluble glutenine, 6.67-10.40% alkali-soluble glutenine and 5.96-10.86% insoluble sclerotic substances. A mathematical model and optimal parameters of the enzymatic extraction of pea protein with a yield of 65-70% were developed. Ultrasonic exposure increased the yield of nitrogenous substances by 23.16 ± 0.69%, compared with the control without ultrasound. The protein concentrate had a mass fraction of nitrogenous substances of 72.48 ± 0.41% (Nx6.25) and a complete amino acid composition. The microbial conversion by the Saccharomyces cerevisiae 121 and Geotrichum candidum 977 cultures of starch whey which remained after protein precipitation allowed us to obtain feed concentrates from biomass and culture liquid with a protein mass fraction of 61.68-70.48% (Nx6.25). Protein concentrates positively affected the vital signs of rats and their excretory products. A technological scheme was developed to test the complex pea grain and starch whey processing under pilot conditions. pea, protein concentrate, extracts, whey, bioconversion, Geotrichum candidum, Saccharomyces cerevisiae, chemical composition, amino acid composition

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Quantitative Characterization of Geotrichum candidum Growth in Milk

Applied Sciences ◽

10.3390/app11104619 ◽

2021 ◽

Vol 11 (10) ◽

pp. 4619

Author(s):

Petra Šipošová ◽

Martina Koňuchová ◽

Ľubomír Valík ◽

Monika Trebichavská ◽

Alžbeta Medveďová

Keyword(s):

Growth Parameters ◽

Mechanistic Model ◽

Geotrichum Candidum ◽

Activity Level ◽

Effect Of Temperature ◽

Operational Parameters ◽

Quantitative Characterization ◽

Essential Knowledge ◽

Cardinal Temperatures

The study of microbial growth in relation to food environments provides essential knowledge for food quality control. With respect to its significance in the dairy industry, the growth of Geotrichum candidum isolate J in milk without and with 1% NaCl was investigated under isothermal conditions ranging from 6 to 37 °C. The mechanistic model by Baranyi and Roberts was used to fit the fungal counts over time and to estimate the growth parameters of the isolate. The effect of temperature on the growth of G. candidum in milk was modelled with the cardinal models, and the cardinal temperatures were calculated as Tmin = −3.8–0.0 °C, Topt = 28.0–34.6 °C, and Tmax = 35.2–37.2 °C. The growth of G. candidum J was slightly faster in milk with 1% NaCl and in temperature regions under 21 °C. However, in a temperature range that was close to the optimum, its growth was slightly inhibited by the lowered water activity level. The present study provides useful cultivation data for understanding the behaviour of G. candidum in milk and can serve as an effective tool for assessing the risk of fungal spoilage, predicting the shelf life of dairy products, or assessing the optimal conditions for its growth in relation to the operational parameters in dairy practices.

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