Sustainable Bioprocessing in Post COVID-19 Era

A special issue of Processes (ISSN 2227-9717). This special issue belongs to the section "Biological Processes and Systems".

Deadline for manuscript submissions: closed (20 November 2023) | Viewed by 2732

Special Issue Editors


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Guest Editor
Functional Omics and Bioprocess Development Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
Interests: fungal bioprocessing; economical bioreactor designs; sustainable fermentation technique; food biotechnology
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Guest Editor
Biomass Bioenergy Laboratory, Institute of Biological Sciences, Faculty of Science, Universiti Malaya, Kuala Lumpur 50603, Malaysia
Interests: bioresources management; bioenergy; biomass topochemistry; renewable energy

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Guest Editor
School of Chemical Engineering Vellore Institute of Technology, Vellore 632 014, India
Interests: waste management; nutrient recovery; sanitation; wastewater treatment; microwave preprocessing

Special Issue Information

Dear Colleagues,

Sustainable processing is now more important than ever because of the urgent need to meet the ambitious net-zero targets to reduce carbon emissions and the effects of climate change. Inexpensive renewable materials, nature-inspired and highly selective biocatalysts operating optimally under mild circumstances, and decreased energy consumption/carbon footprint are all desired characteristics of bioprocessing that can help sustainable processing challenges to be met. As of recent, there has been extensive interest in developing intensified bioprocesses because bioprocessing productivity is far from ideal to meet the large-scale demand for food, drugs, biofuels, bioremediation, and bio-based chemicals. Significant progress has been made in tailoring and utilizing technologies that are traditionally applied in chemical process intensification.

This Special Issue focuses on bioreactor/fermentation separation steps, both upstream and downstream, highlighting the broad spectrum of ongoing activities and novel concepts in bioprocess intensification. With huge productivity improvements made possible by advances in biocatalyst engineering and high-density cell immobilization, as well as elegant process innovations such as innovative bioreactor technologies and in situ product separations, bioprocesses are now more competitive than ever. Although there are opportunities for bioprocess intensification in the future, there are still obstacles to be solved before this technology can be completely utilized.

Topics include, but are not limited to:

  • Clean and economical bioreactor designs;
  • Sustainable biomass bioproduction;
  • Sustainable waste recovery and treatment;
  • Low-cost high-impact (HTIT) in biotechnology.

Dr. Wan Abd Al Qadr Imad Wan-Mohtar
Dr. Zul Ilham Zulkiflee Lubes
Dr. Mahesh Ganesapillai
Guest Editors

Manuscript Submission Information

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Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2400 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

  • bioprocess intensification
  • hybrid biotechnology
  • bioreactor biomass
  • economical bioreactor designs
  • global sustainable

Published Papers (1 paper)

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Research

14 pages, 3229 KiB  
Article
Effect of Soaking and Proteolytic Microorganisms Growth on the Protein and Amino Acid Content of Jack Bean Tempeh (Canavalia ensiformis)
by Vira Putri Yarlina, Mohammad Djali, Robi Andoyo, Mohd Nizam Lani and Muhammad Rifqi
Processes 2023, 11(4), 1161; https://doi.org/10.3390/pr11041161 - 10 Apr 2023
Cited by 2 | Viewed by 1987
Abstract
Soaking is an important step in making tempeh. Tempeh fermentation normally involves the natural presence of proteolytic bacteria capable of producing protease enzymes to break down peptide bonds in protein molecules. This study evaluated the protein and amino acid content of Jack bean [...] Read more.
Soaking is an important step in making tempeh. Tempeh fermentation normally involves the natural presence of proteolytic bacteria capable of producing protease enzymes to break down peptide bonds in protein molecules. This study evaluated the protein and amino acid content of Jack bean tempeh (Canavalia ensiformis) soaked in distilled water during natural fermentation for 12, 24, 36, and 48 h. In this study, the crude proteins were determined using the Kjeldahl technique, amino acids were determined from protein hydrolysis, and proteolytic bacteria were enumerated for Total Plate Counts and further identified using Vitek 2.0 Compact System. The results showed that soaked Jack beans have higher protein and amino acid content, with sixteen essential and non-essential amino acids required for human bodies. The protein content of soaked Jack beans varied from 35% at 12 h to 32% at 24 and 36 h and 33% at 48 h. Soaking for 12 h yielded the highest amino acid concentration of 38,000 mg/kg L-glutamate, and the lowest of 14,000 mg/kg L-proline. Seven isolated bacteria showed proteolytic activity on Skim Milk Agar with a clear zone of 3.00 mm to 10.65 mm surrounding the colony. The bacteria identified were Pediococcus pentosaceus, Stenorophomonas maltophilia, Cronobacter sakazakii, and Klebsiella pneumonia ssp. In summary, Lactobacillaceae and Enterobacteriaceae were the predominant bacteria during tempeh fermentation, indicating the synergistic interaction between these microflorae during soaking conditions as part of their survival in this hostile environment. Full article
(This article belongs to the Special Issue Sustainable Bioprocessing in Post COVID-19 Era)
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