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From stale bread and brewers spent grain to a new food source using edible filamentous fungi
By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the fo...
Autores principales: | , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Taylor & Francis
2020
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8291841/ https://www.ncbi.nlm.nih.gov/pubmed/32449450 http://dx.doi.org/10.1080/21655979.2020.1768694 |
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author | Gmoser, Rebecca Fristedt, Rikard Larsson, Karin Undeland, Ingrid Taherzadeh, Mohammad J. Lennartsson, Patrik R. |
author_facet | Gmoser, Rebecca Fristedt, Rikard Larsson, Karin Undeland, Ingrid Taherzadeh, Mohammad J. Lennartsson, Patrik R. |
author_sort | Gmoser, Rebecca |
collection | PubMed |
description | By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae. After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage. |
format | Online Article Text |
id | pubmed-8291841 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2020 |
publisher | Taylor & Francis |
record_format | MEDLINE/PubMed |
spelling | pubmed-82918412021-08-03 From stale bread and brewers spent grain to a new food source using edible filamentous fungi Gmoser, Rebecca Fristedt, Rikard Larsson, Karin Undeland, Ingrid Taherzadeh, Mohammad J. Lennartsson, Patrik R. Bioengineered Research Paper By-products from the food sector with a high load of organic matter present both a waste-handling problem related to expenses and to the environment, yet also an opportunity. This study aims to increase the value of stale bread and brewers spent grain (BSG) by re-introducing these residues to the food production chain by converting them to new protein-enriched products using the edible filamentous fungi Neurospora intermedia and Rhizopusoryzae. After 6 days of solid state fermentation (at 35°C, with a95% relative humidity and moisture content of 40% in the substrate) on stale bread, a nutrient-rich fungal-fermented product was produced. The total protein content, as analyzed by total amino acids, increased from 16.5% in stale sourdough bread to 21.1% (on dry weight basis) in the final product with an improved relative ratio of essential amino acids. An increase in dietary fiber, minerals (Cu, Fe, Zn) and vitamin E, as well as an addition of vitamin D2 (0.89 µg/g dry weight sample) was obtained compared with untreated stale bread. Furthermore, addition of BSG to the sourdough bread with the aim to improve textural changes after fermentation showed promising outcomes. Cultivation of N. intermedia or R. oryzae on stale sourdough bread mixed with 6.5% or 11.8% BSG, respectively, resulted in fungal-fermented products with similar textural properties to a commercial soybean burger. Bioconversion of stale bread and BSG by fungal solid state fermentation to produce a nutrient-enriched food product was confirmed to be a successful way to minimize food waste and protein shortage. Taylor & Francis 2020-05-24 /pmc/articles/PMC8291841/ /pubmed/32449450 http://dx.doi.org/10.1080/21655979.2020.1768694 Text en © 2020 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group. https://creativecommons.org/licenses/by/4.0/This is an Open Access article distributed under the terms of the Creative Commons Attribution License (http://creativecommons.org/licenses/by/4.0/ (https://creativecommons.org/licenses/by/4.0/) ), which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Paper Gmoser, Rebecca Fristedt, Rikard Larsson, Karin Undeland, Ingrid Taherzadeh, Mohammad J. Lennartsson, Patrik R. From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title | From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title_full | From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title_fullStr | From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title_full_unstemmed | From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title_short | From stale bread and brewers spent grain to a new food source using edible filamentous fungi |
title_sort | from stale bread and brewers spent grain to a new food source using edible filamentous fungi |
topic | Research Paper |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8291841/ https://www.ncbi.nlm.nih.gov/pubmed/32449450 http://dx.doi.org/10.1080/21655979.2020.1768694 |
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