Solid state fermentation of food waste mixtures for single cell protein, aroma volatiles and fat production
Abstract
Growth of selected microorganisms of industrial interest (Saccharomyces cerevisiae, Kluyveromyces marxianus and kefir) by solid state fermentation (SSF) of various food industry waste mixtures was studied. The fermented products were analysed for protein, and nutrient minerals content, as well as for aroma volatile compounds by GC/MS. The substrate fermented by K. marxianus contained the highest sum of fat and protein concentration (59.2% w/w dm) and therefore it could be considered for utilisation of its fat content and for livestock feed enrichment. Regarding volatiles, the formation of high amounts of ε-pinene was observed only in the SSF product of kefir at a yield estimated to be 4 kg/tn of SSF product. A preliminary design of a biorefinery-type process flow sheet and its economic analysis, indicated potential production of products (enriched livestock feed, fat and ε-pinene) of significant added value.
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Optimal growth condition for K. marxianus IMB3 was 30 °C and pH 7, and for kefir culture and S. cerevisiae AXAZ-1 was 30 °C and pH 5.5.
“The optimal growth condition for K. marxianus IMB3 was 30 °C and pH 7 and kefir culture and S. cerevisiae AXAZ-1 was 30 °C and pH 5.5 [113].”
From Food Waste Biorefinery: Pathway towards Circular Bioeconomy (2021) · cites this paper as [113]
Kefir culture produced about 4 kg of aroma compound pinene per ton of food waste, while S. cerevisiae AXAZ-1 produced 38.5% protein.
“Kefir culture produced about 4 kg of the aroma compound pinene per ton of the food waste while S. cerevisiae AXAZ-1 produced 38.5% protein [113].”
From Food Waste Biorefinery: Pathway towards Circular Bioeconomy (2021) · cites this paper as [113]
Solid-state fermentation of whey, orange and potato residues, molasses, brewer's solid waste by K. marxianus IMB3, Kefir culture and S. cerevisiae AXAZ-1 were used to produce aroma compound pinene, protein, and lipid.
“Solid-state fermentation of whey, orange and potato residues, molasses, brewer’s solid waste by K. marxianus IMB3 (thermotolerant), Kefir culture and S. cerevisiae AXAZ-1 (psychrotolerant and alcohol resistant) were used to produce aroma compound pinene, protein, and lipid [113].”
From Food Waste Biorefinery: Pathway towards Circular Bioeconomy (2021) · cites this paper as [113]
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- Authors
- Aggelopoulos, T., Katsieris, K., Bekatorou, A., Pandey, A., Banat, I. M., & Koutinas, A. A.
- Affiliations
- University of Patras (GR)
- National Institute for Interdisciplinary Science and Technology (IN)
- University of Ulster (GB)
- Venue
- Food Chemistry
- Publisher
- Elsevier BV
- Published
- 2014-02
- Volume
- 145
- Pages
- 710-716
- ISSN
- 0308-8146 (ISSN-L)
- OpenAlex
- W2000962273
- Cited by
- 221
- References
- 42
- Citations by year
- 2026: 8 · 2025: 28 · 2024: 24 · 2023: 27 · 2022: 30 · 2021: 28 · 2020: 16 · 2019: 11 · 2018: 16 · 2017: 12 · 2016: 6 · 2015: 10 · 2014: 5
- FWCI
- 9.70
- Type
- journal article
- Language
- en
- Open access
- closed
- Locations
- Food Chemistry (publishedVersion)
- PubMed (publishedVersion)
- Funders
- Research Committee of the University of Patras, Greece
- Topics
- Life Sciences › Agricultural and Biological Sciences › Food Science › Advanced Scientific Research Methods
- Physical Sciences › Engineering › Biomedical Engineering › Biofuel production and bioconversion
- Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Microbial Metabolic Engineering and Bioproduction
- Keywords
- solid-state fermentation, food industry waste, microbial protein, volatile flavor compounds, Saccharomyces cerevisiae, Kluyveromyces marxianus, kefir, biorefinery, economic analysis, waste valorization
- MeSH terms
- Dietary Proteins, Fatty Acids, Industrial Waste, Kluyveromyces, Gas Chromatography-Mass Spectrometry, Refuse Disposal, Saccharomyces cerevisiae, Monoterpenes, Solid Phase Microextraction, Volatile Organic Compounds
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