scholarly journals Production of single cell protein (SCP) and essentials amino acids from Candida utilis FMJ12 by solid state fermentation using mango waste supplemented with nitrogen sources

2018 ◽  
Vol 17 (23) ◽  
pp. 716-723 ◽  
Author(s):  
Kounbesioune SOMDA Marius ◽  
NIKIEMA Mahamadi ◽  
KEITA Ibrahim ◽  
MOGMENGA Iliassou ◽  
H. S. KOUHOUNDE Sonagnon ◽  
...  
Keyword(s):  
Amino Acids ◽  
Solid State ◽  
Single Cell ◽  
Solid State Fermentation ◽  
Candida Utilis ◽  
Nitrogen Sources ◽  
Single Cell Protein ◽  
Cell Protein

scholarly journals Studies on production of single cell protein by Aspergillus niger in solid state fermentation of rice bran

2001 ◽  
Vol 44 (1) ◽  
pp. 79-88 ◽  
Author(s):  
Anupama ◽  
Pogaku Ravindra
Keyword(s):  
Solid State ◽  
Aspergillus Niger ◽  
Single Cell ◽  
Rice Bran ◽  
Solid State Fermentation ◽  
Biomass Yield ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Total Proteins ◽  
Extraction Buffer

An attempt was made to apply the solid state fermentation (SSF) for the production of single cell protein (SCP) using oil free rice bran waste as substrate. A local isolate of Aspergillus niger, was used as protein source for the studies. Total proteins were extracted to estimate the mycelial biomass from the moldy bran. Carbonate-bicarbonate extraction buffer and a pH 10 was found to be most efficient among the buffers used for the extraction of the proteins from the organism. The effect of supplementation by various sources of nitrogen and mineral solution on the final biomass yield was compared. The influence of C/N ratio on the protein yield was also studied. Sodium nitrate at C/N ratio of 1.387 was found to be an effective nitrogen-supplementing source, as it gave the higher biomass yield.

Solid-state fermentation for single-cell protein enrichment of guava and cashew by-products and inclusion on cereal bars

2020 ◽  
Vol 25 ◽  
pp. 101576
Author(s):  
Cecília Elisa S. Muniz ◽  
Ângela Maria Santiago ◽  
Thaisa Abrantes Souza Gusmão ◽  
Hugo Miguel Lisboa Oliveira ◽  
Líbia de Sousa Conrado ◽  
...  
Keyword(s):  
Solid State ◽  
Single Cell ◽  
Solid State Fermentation ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Protein Enrichment ◽  
Cereal Bars ◽  
By Products

Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production

2014 ◽  
Vol 145 ◽  
pp. 710-716 ◽  
Author(s):  
Theodoros Aggelopoulos ◽  
Konstantinos Katsieris ◽  
Argyro Bekatorou ◽  
Ashok Pandey ◽  
Ibrahim M. Banat ◽  
...  
Keyword(s):  
Solid State ◽  
Single Cell ◽  
Food Waste ◽  
Solid State Fermentation ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Aroma Volatiles

scholarly journals Co-production of amino acid-rich xylooligosaccharide and single-cell protein from paper mulberry by autohydrolysis and fermentation technologies

2022 ◽  
Vol 15 (1) ◽  
Author(s):  
Yang Gu ◽  
Yingying Hu ◽  
Caoxing Huang ◽  
Chenhuan Lai ◽  
Zhe Ling ◽  
...  
Keyword(s):  
Amino Acids ◽  
Amino Acid ◽  
Single Cell ◽  
Candida Utilis ◽  
Value Added ◽  
Single Cell Protein ◽  
Raw Material ◽  
Cell Protein ◽  
Environmental Friendliness ◽  
Value Added Products

Abstract Background Autohydrolysis is an extensively investigated pretreatment method due to its environmental friendliness. During autohydrolysis, most xylan from hemicellulose can be converted into xylooligosaccharides (XOS), and cellulose in the autohydrolyzed residues can be transformed into glucose after enzymatic hydrolysis. Both of these are value-added biochemicals in the biorefining process. In this work, paper mulberry (PM), which contains abundant protein, was utilized as a raw material to coproduce XOS and single-cell protein (SCP) through autohydrolysis and fermentation technologies. Results The results showed that 8.3 g of XOS and 1.8 g of amino acids could be recovered in the autohydrolysate (based on 100 g raw material) after autohydrolysis (170 °C, 1 h). Moreover, 5.7 g of low-DP XOS along with 1.8 g of amino acids could be further obtained from the autohydrolysate after hydrolysis with endo-β-1-4-xylanase. In addition, 20.1 g of fermentable monosaccharides was recovered after hydrolyzing the autohydrolyzed PM with cellulase, which can be used to produce 4.8 g of SCP after fermentation with Candida utilis. Conclusion As a valuable application of PM, a novel process is proposed to coproduce amino acid-rich XOS and SCP through autohydrolysis. The carbohydrate of PM is effectively converted to high value-added products.

scholarly journals Multiscale design of a dairy beverage model composed of Candida utilis single cell protein supplemented with oleic acid

2019 ◽  
Vol 102 (11) ◽  
pp. 9749-9762 ◽  
Author(s):  
H.M. Buitrago Mora ◽  
M.A. Piñeros ◽  
D. Espinosa Moreno ◽  
S. Restrepo Restrepo ◽  
J.E.C. Cardona Jaramillo ◽  
...  
Keyword(s):  
Oleic Acid ◽  
Single Cell ◽  
Candida Utilis ◽  
Single Cell Protein ◽  
Cell Protein

Some Functional Properties of Succinylated Single Cell Protein Concentrate

1975 ◽  
Vol 38 (9) ◽  
pp. 521-526 ◽  
Author(s):  
M. D. McELWAIN ◽  
T. RICHARDSON ◽  
C. H. AMUNDSON
Keyword(s):  
Single Cell ◽  
Candida Utilis ◽  
Corn Oil ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Nucleic Acid Content ◽  
Protein Concentrate ◽  
Optimum Conditions ◽  
Ph Values ◽  
Whole Egg

Single cell protein concentrate was prepared by extracting dried Candida utilis with 0.2 N NaOH at 95 C for 10 min. The soluble protein was precipitated at pH 3.5, washed, and lyophilized. Portions of the protein isolates were succinylated so that 84% of the free amino groups were blocked. Alkaline extractions under optimum conditions gave a yield of 25 to 30% of total solids. Nucleic acid content of the isolates was 10.4% whereas protein comprised 67.3%. Succinylated (SI) and nonsuccinylated (NSI) single cell protein concentrate exhibited similar solubilities above pH 4, the apparent isoelectric point. At pH values below 4, SI was quite insoluble whereas NSI was very soluble at pH 2. Digestibilities as measured by percentage of lysine released from the protein by pepsin and pancreatin were 32.7%, 18.6%, and 3.3% for NSI, whole egg, and SI, respectively. Stabilities of emulsions prepared from corn oil (20–50%) tended to be lower when gelatin was used at the 1% level compared to NSI and SI. However, higher levels of gelatin tended to yield more stable emulsions compared to NSI and SI. Stabilities of emulsions prepared from NSI and SI tended to be comparable with NSI being slightly better. Viscosities of emulsions increased with increasing oil content and increasing emulsifier concentration.

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