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Recycling 2018, 3(2), 12; https://doi.org/10.3390/recycling3020012

Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus

1
Department of Chemistry, University of Patras, Patras 26500, Greece
2
Laboratory of Microbiology, Biotechnology and Hygiene, Department of Agricultural Development, Democritus University of Thrace, 193 Pantazidou Str., Orestiada 68200, Greece
3
School of Biomedical Sciences, University of Ulster, Coleraine BT52 1SA, UK
*
Author to whom correspondence should be addressed.
Received: 6 February 2018 / Revised: 18 March 2018 / Accepted: 28 March 2018 / Published: 1 April 2018
(This article belongs to the Special Issue Food Waste – Strategies to Reuse and Prevention)
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Abstract

In the frame of efforts to exploit agroindustrial side-streams and wastes (AISS) for added-value products that are based on single cell protein (SCP), mixed substrates consisting of brewer’s spent grains (BSG), malt spent rootlets (MSR), cheese whey, molasses, orange, and potato pulps, were used for growth of the edible mushroom Pleurotus ostreatus. The substrates were mixed in various combinations, and were used for P. ostreatus growth at various conditions. The substrate, for which the highest sugar consumption, protein increase, and mycelium yield were observed, consisted of 20 mL molasses (4° Baume density), 20 mL potato pulp, 5 mL whey, 5 mL orange pulp, 30 g BSG, and 5 g MSR (at 25 °C and substrate pH 4). The mycelium-enriched product was analyzed for protein, fat, minerals (Ca, Mg, Fe, Cu), and aroma volatile compounds, indicating the potential for use as nutritious supplement for food, feed, or microbiology uses. The product was also autolyzed, freeze-dried, powdered, and analyzed for total ribonucleic acid content, showing the potential for use as a commercial natural food flavor enhancer. View Full-Text
Keywords: Agroindustrial side-streams; Pleurotus ostreatus; protein; volatiles; autolysis; RNA content; natural food additive Agroindustrial side-streams; Pleurotus ostreatus; protein; volatiles; autolysis; RNA content; natural food additive
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This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. (CC BY 4.0).
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Aggelopoulos, T.; Bekatorou, A.; Plessas, S.; Koutinas, A.A.; Nigam, P. Upgrading of Mixed Food Industry Side-Streams by Solid-State Fermentation with P. ostreatus. Recycling 2018, 3, 12.

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