Valorization of cheese whey and orange molasses for fungal biomass production by submerged fermentation with Rhizopus sp.

摘要: Submerged fermentation (SmF) is an attractive biotechnological option for waste treatment, generating fungal bioprotein from food industry by-products. Using different Rhizopus sp. strains as agents, this paper describes a global strategy to identify interactions between cultivation parameters (pH 4.75–7.75, 7.5–82.5 g/l glucose, 0.75–3.75 g/l nitrogen, incubation time up 5 days) valorization of Selected and/or their are critical most the proposed resulting values, giving opportunity optimize process depending on objective and making “in silico” pre-evaluation conditions. SmF orange molasses leads high biomass protein yield (11.9 g biomass/l 4.0 g protein/l), with 43.1 ± 0.1% essential amino acids chemical oxygen demand (COD) reduction almost 50%. Experiments cheese whey result in 76.3 ± 1.1% glucose consumption production 5.6 ± 2.2 g/l 48.9 ± 5.1% acids. could contribute promoting sustainable feed while reducing by-product treatment.