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Waste Bread Valorization Using Edible Filamentous Fungi
Högskolan i Borås, Akademin för textil, teknik och ekonomi. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0001-5719-7252
(Swedish Centre for Resource Recovery)
Högskolan i Borås, Akademin för textil, teknik och ekonomi. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0003-3418-1762
Högskolan i Borås, Akademin för textil, teknik och ekonomi. Biotechnology. (Swedish Centre for Resource Recovery)ORCID-id: 0000-0003-4887-2433
2017 (engelsk)Konferansepaper, Poster (with or without abstract) (Fagfellevurdert)
Hållbar utveckling
Innehållet faller inom området hållbar samhällsutveckling
Abstract [en]

The present study is the first of its kind to use industrial waste bread for ethanol and food-grade filamentous fungal biomass production, with an ‘integrated-biorefinery’ approach for the existing wheat-based ethanol facilities. Four different food-grade fungi such as Neurospora intermedia, Aspergillus oryzae, belonging to ascomycetes and Mucor indicus, Rhizopus oryzae, belonging to zygomycetes, were screened. Initial screening for fungal cultures (without external enzyme saccharification) showed an ethanol yield maximum of 47.8 ±1.1 to 67.3 ±2.1, and 38.7 ±1.1 to 67.7±1.8 mg per g dry substrate loading from whole-grain bread and white-bread respectively, post the enzymatic liquefaction. Scale-up of the N. intermedia fermentation achieved using bench scale airlift reactor showed an ethanol yield maximum of 91.6 ±2.1 and 87.5 ±1.9 mg per g dry substrate loading for whole-grain bread and white-bread respectively.

sted, utgiver, år, opplag, sider
2017.
Emneord [en]
Integrated-biorefinery, Edible filamentous fungi, Bread waste, Ethanol, Animal feed
HSV kategori
Forskningsprogram
Resursåtervinning
Identifikatorer
URN: urn:nbn:se:hb:diva-12922OAI: oai:DiVA.org:hb-12922DiVA, id: diva2:1152625
Konferanse
EUBCE 2017 – 25th European Biomass Conference and Exhibition, Stockholm Sweden, June 12-15, 2017
Tilgjengelig fra: 2017-10-25 Laget: 2017-10-25 Sist oppdatert: 2017-12-14bibliografisk kontrollert

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Bread waste valorization(251 kB)429 nedlastinger
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Nair, Ramkumar BLennartsson, Patrik R.Taherzadeh, Mohammad J

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