scholarly journals Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2774
Author(s):  
Neda Rousta ◽  
Coralie Hellwig ◽  
Steven Wainaina ◽  
Lukitawesa Lukitawesa ◽  
Swarnima Agnihotri ◽  
...  
Keyword(s):  
Protein Content ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Consumer Preferences ◽  
Biomass Concentration ◽  
Downstream Processing ◽  
Food Sources ◽  
Submerged Cultivation ◽  
Minimally Processed ◽  
Oat Flour

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

scholarly journals Exploring the Acceptance of Entomophagy: A Survey of Italian Consumers

Insects ◽  
2021 ◽  
Vol 12 (2) ◽  
pp. 123
Author(s):  
Roberta Moruzzo ◽  
Simone Mancini ◽  
Fabio Boncinelli ◽  
Francesco Riccioli
Keyword(s):  
Health Risk ◽  
Physical Health ◽  
Food Industry ◽  
Consumer Preferences ◽  
Food Product ◽  
Food Sources ◽  
Food Neophobia ◽  
Significant Interest ◽  
Set Up ◽  
Specific Scale

Insect-based food is not common in Europe, because most people do not consider insects to be edible, but rather a threat and a health risk. Fear and refusal to eat a new food product introduced into a culture is called food neophobia, which results in a hesitation to trying and experimenting with new foods. Although there is significant interest in this novel sector, there is a lack of research on the link between rejection, the level of food neophobia, and consumer behavior related to the introduction of insects into the diet. In this study, through 420 questionnaires, a specific experimental scale of insects was introduced which, together with a neophobia scale, analyzed the probability and the intention of respondents to consume insects. Another issue tested has been their intention to eat food containing insects. We observed that the analyses of the two scales produced different results, confirming the need for a specific scale to measure “insect phobia”. This is important, since knowledge about consumer preferences for and barriers to using insects as human food sources is limited but necessary in order to set up commercialization strategies. The development of insect-based food offers physical health benefits and also improves the sustainability of the food industry.

scholarly journals Enhanced glucosamine production from Aspergillus oryzae NCH-42 via acidic stress under submerged fermentation

2021 ◽  
Vol 19 (1) ◽  
pp. 614-624
Author(s):  
Jia-Shiun Li ◽  
Yin-Ming Chew ◽  
Meng-Chi Lin ◽  
Yie-Qie Lau ◽  
Chin-Shuh Chen
Keyword(s):  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Acidic Stress

scholarly journals EVALUATION OF ARTHROSPIRA SP. GROWTH ABILITY ON HEAVY METAL SALTS AND THEIR EFFECT ON SOME CELLULAR COMPONENTS

2020 ◽  
Vol 17 (34) ◽  
pp. 667-677
Author(s):  
Hiba Khaleel Saeed AL-SHAKARCHI ◽  
Yousef Jabbar AL-SHAHERY
Keyword(s):  
Growth Rate ◽  
Protein Content ◽  
Biomass Concentration ◽  
Local Strain ◽  
Food Supplement ◽  
Metal Salts ◽  
Chlorophyll Contents ◽  
Copper Nickel ◽  
Iron Copper ◽  
Nickel Cadmium

rthrospira sp. is an aquatic and photosynthetic microorganism that is extensively employed as a food supplement due to its rich contents of nutrients, proteins, and carbohydrates. In this study, a local strain of cyanobacterium of the genus Arthrospira was isolated from the Iraqi soil, in the region of Mosul city, using the Chu’s Medium No. 10. The growth rate, as well as the effects on biomass and cellular component contents of proteins, carbohydrates, and chlorophyll of this strain, were evaluated on the molasses medium alone or supplemented with iron, copper, nickel, cadmium and cobalt salts after fifteen days of incubation. The results showed that the best growth rate (1.09 OD), the highest value of biomass (120.0 mg/l), proteins content (297.2 mg/l), chlorophyll content (14.9 mg/l) and carbohydrates content (400.0 mg/l) of Arthrospira sp. was achieved after fifteen days of incubation. Generally, it was observed that adding iron, copper, nickel, cadmium, and cobalt salts into the molasses medium increased the contents of biomass, proteins, and carbohydrates of Arthrospira sp.. It was noticed that the highest biomass concentration (1960 mg/l) was obtained when Arthrospira sp. grown on molasses medium supplemented with nickel. Also, none of the metal salts added to the molasses medium increased the protein content of Arthrospira sp.. Conversely, adding copper, nickel, and cobalt to the medium showed an adverse effect on the protein content. It was shown that adding iron metal salts into the molasses medium increased the carbohydrates and the chlorophyll contents of Arthrospira sp.. These results suggest that Arthrospira sp. can be utilized for the bioremediation of heavy metals pollution in the environment and industrial sites.

Foods with increased protein content: A qualitative study on European consumer preferences and perceptions

Appetite ◽  
2018 ◽  
Vol 125 ◽  
pp. 233-243 ◽  
Author(s):  
Marija Banovic ◽  
Anne Arvola ◽  
Kyösti Pennanen ◽  
Denisa E. Duta ◽  
Monika Brückner-Gühmann ◽  
...  
Keyword(s):  
Qualitative Study ◽  
Protein Content ◽  
Consumer Preferences ◽  
European Consumer

scholarly journals Protein Quality of Rice Drinks Fortified with Bovine and Porcine Blood Plasma

2015 ◽  
Vol 68 (1) ◽  
pp. 7487-7496 ◽  
Author(s):  
Piedad Margarita Montero Castillo ◽  
Yesid Alejandro Marrugo Ligardo ◽  
Lesbia Cristina Julio González
Keyword(s):  
Amino Acid ◽  
Blood Plasma ◽  
Protein Content ◽  
Protein Quality ◽  
Amino Acid Profile ◽  
Food Sources ◽  
In Vitro Digestibility ◽  
Porcine Blood ◽  
Bovine Plasma

The future of nutrition in Colombia, and perhaps in other developing countries, will depend in large part on the ability of food technology to take full advantage of the food sources available in the country and to adapt and develop new products that will vary and complement the diets of the majority of the population at a low cost. The objective of this study was to evaluate the protein quality of rice-based drinks fortified with bovine and porcine blood plasma. Six treatments were prepared with different levels of fortification (14.5%, 18.5% and 29%). The effects of the plasma type and the addition levels on the protein content, the amino acid profile, and the in vitro digestibility of the drinks were observed. The AOAC method was employed for the determination of the protein content; the amino acid profile was created using HPLC. The protein digestibility was determined by subjecting a dispersion of the drink to the action of a multi-enzymatic solution. The protein content increased with the level of fortification. The drinks fortified with bovine plasma (104%) and porcine plasma (89%) presented a better protein quality index than the unfortified drink. The digestibility of the fortified drinks did not demonstrate significant improvements in comparison with the unfortified drink. The chemical score of the drinks fortified with porcine plasma (71.6) and bovine plasma (78.5) showed that the latter had the best nutritional quality.

scholarly journals Environmental Impacts of Foods in the Adventist Health Study-2 Dietary Questionnaire

2020 ◽  
Vol 12 (24) ◽  
pp. 10267
Author(s):  
Andrew Berardy ◽  
Ujué Fresán ◽  
Rodrigo A. Matos ◽  
Abigail Clarke ◽  
Alfredo Mejia ◽  
...  
Keyword(s):  
Land Use ◽  
Life Cycle ◽  
Protein Content ◽  
Environmental Impacts ◽  
Water Consumption ◽  
Health Study ◽  
Processed Foods ◽  
Food Groups ◽  
Minimally Processed ◽  
Adventist Health Study

The objective of this study was to use life cycle assessment to estimate the environmental impacts (from farm to factory gate) of the 198 hard-coded line-items included in the food frequency questionnaire of the Adventist Health Study-2 survey and to assess differences among food groups. Life cycle inventories were created using existing data sources and primary data, and their global warming potential (GWP), land use, and water consumption impacts were assessed using the ReCiPe 2016 methodology. In addition to presenting the impacts according to weight and protein content across food groups, we include the novel addition of presenting impacts according to the NOVA classification indicating various levels of processing. Food categories were compared based on one kilogram of edible food, protein food sources were compared based on one kilogram of protein, and NOVA comparisons were based on one serving. In general, meats had the highest environmental impacts per both weight and protein content, while the lowest overall impacts per kilogram came from fruits. Meat analogs had the lowest overall impacts per kilogram of protein, contrary to expectations that additional processing would result in higher environmental impacts when compared to whole plant-based foods. Per serving, ultra-processed foods had the highest GWP, processed foods the highest land use, and minimally processed foods the highest water consumption. Results from this analysis were consistent with other studies. Results from this study suggest that meat and ultra-processed foods have the overall worst environmental impacts, but high water consumption in some minimally processed foods means that those should be carefully considered as well.

scholarly journals Deproteinization: an integrated-solution approach to increase efficiency in β-galactosidase production using cheese whey powder (CWP) solution

2017 ◽  
Vol 12 (4) ◽  
pp. 643 ◽  
Author(s):  
Leandro Freire dos Santos ◽  
Cibely Maria Gonçalves ◽  
Priscila Lumi Ishii ◽  
Hélio Hiroshi Suguimoto
Keyword(s):  
Environmental Pollution ◽  
Aspergillus Oryzae ◽  
Submerged Fermentation ◽  
Present Experiment ◽  
Cheese Whey ◽  
Value Added ◽  
Pollution Source ◽  
Cell Free Extract ◽  
Alternative Management ◽  
Solution Approach

Whey is the liquid that results from the coagulation of milk during cheese manufacture. Cheese whey is also an important environmental pollution source. The present experiment sought to compare β-galactosidase (EC 3.2.1.23) production by Aspergillus oryzae from deproteinized and un-deproteinized CWP solutions. β-galactosidase was produced by submerged fermentation in deproteinized or un-deproteinized CWP solutions. To determine the activity of the enzyme, a reaction mixture containing cell-free extract and ortho-Nitrophenyl-β-galactoside (ONPG) was used. The results indicated that β-galactosidase induction was greater when using deproteinized CWP solution compared to the un-deproteinized CWP solution. These results may enable an alternative management of cheese whey, thereby decreasing its impact on the environment and producing value-added biomacromolecules.

Protein analysis as a measure of active biomass in activated sludge

2012 ◽  
Vol 65 (8) ◽  
pp. 1483-1489 ◽  
Author(s):  
E. Yücesoy ◽  
N. Lüdemann ◽  
H. Lucas ◽  
J. Tan ◽  
M. Denecke
Keyword(s):  
Biological Activity ◽  
Activated Sludge ◽  
Protein Content ◽  
Suspended Solids ◽  
Oxygen Uptake Rate ◽  
Biomass Concentration ◽  
Active Biomass ◽  
Lowry Method ◽  
Conventional Methods ◽  
The Relationship

Conventional methods to determine the biomass in activated sludge are the measurement of total suspended solids (TSS) and volatile suspended solids (VSS). Such methods do not distinguish between active biomass and inactive organic material. In this study, biomass was determined with both conventional methods and also through measuring the protein content with the modified Lowry method. In order to investigate the relationship between activity and biomass concentration in terms of TSS, VSS and protein content, some starvation experiments were conducted. It was found that the protein fraction of VSS differs under different starvation conditions. The biological activity of the activated sludge was measured as oxygen uptake rate (OUR). The strongest correlation could be measured between protein and OUR under various conditions. The results show that protein is an appropriate parameter for the measurement of the biological activity.

scholarly journals Conversion of fish processing wastewater into fish feed ingredients through submerged cultivation of Aspergillus oryzae

2020 ◽  
Vol 1 (1) ◽  
pp. 100-110 ◽  
Author(s):  
Taner Sar ◽  
Jorge A. Ferreira ◽  
Mohammad J. Taherzadeh
Keyword(s):  
Aspergillus Oryzae ◽  
Biogas Production ◽  
Submerged Cultivation ◽  
Fish Feed ◽  
Fish Processing ◽  
Feed Ingredients ◽  
Wastewater Stream ◽  
Initial Ph ◽  
Recovered Material ◽  
Protein Rich

Abstract Fish processing towards production of fillet gives rise to wastewater streams that are ultimately directed to biogas production and/or wastewater treatment. However, these wastewater streams are rich in minerals, fat, and proteins that can be converted to protein-rich feed ingredients through submerged cultivation of edible filamentous fungi. In this study, the origin of wastewater stream, initial pH, cultivation time, and extent of washing during sieving, were found to influence the amount of recovered material from the wastewater streams and its protein content, following cultivation with Aspergillus oryzae. Through cultivation of the filamentous fungus in sludge, 330 kg of material per ton of COD were recovered by sieving, corresponding to 121 kg protein per ton of COD, while through its cultivation in salt brine, 210 kg of material were recovered per ton of COD, corresponding to 128 kg protein per ton of COD. Removal ranges of 12–43%, 39–92%, and 32–66% for COD, total solids, and nitrogen, respectively, were obtained after A. oryzae growth and harvesting in the wastewater streams. Therefore, the present study shows the versatility that the integration of fungal cultivation provides to fish processing industries, and should be complemented by economic, environmental, and feeding studies, in order to reveal the most promising valorization strategy. Graphic abstract

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