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Production of filamentous fungal biomass with increased oil content using olive oil as a carbon source
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recover)ORCID iD: 0000-0001-9078-1987
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0001-6280-4483
University of Borås, Faculty of Textiles, Engineering and Business.
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-2369-9638
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2022 (English)In: Journal of chemical technology and biotechnology (1986), ISSN 0268-2575, E-ISSN 1097-4660Article in journal (Refereed) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

BACKGROUND

Vegetable oil is more difficult for microorganisms to degrade compared with carbohydrates and protein. Oil-rich waste creates serious environmental and health concerns if it remains untreated. The aim of the work reported here was to evaluate the effects on the nutritional composition of filamentous fungal biomass by growing it in pure olive oil as a carbon source.

RESULTS

The growth of different filamentous fungal strains (Aspergillus oryzae, Neurospora intermedia and Rhizopus oryzae) was investigated in pure olive oil. A pre-germination stage of either glucose or yeast extract was necessary for successful fungal growth in olive oil. A. oryzae showed superior performance in comparison with N. intermedia and R. oryzae in terms of biomass growth. The obtained biomass from A. oryzae and N. intermedia was analyzed for protein, fat, ash and alkali-insoluble material, where the presence of olive oil had a steering effect on biomass growth (16 g L−1 with oil versus 4 g L−1 without oil). Nutritional composition of the fungal biomass of A. oryzae contained 0.33% fat and 48% protein when cultivated in medium without olive oil supplementation, while 31% fat and 14% protein contents were observed in the presence of olive oil-containing medium. Similar trends for fat and protein contents were observed for the biomass of N. intermedia. Moreover, microscopy confirmed the presence of oil globules inside the fungal cells.

CONCLUSIONS

Fat composition of fungal biomass can be steered through addition of olive oil, which increases the versatility of the produced biomass for various applications, namely in feed, food and biofuel production.

Place, publisher, year, edition, pages
John Wiley & Sons, 2022.
Keywords [en]
Aspergillus oryzae, ediblefilamentous fungi, food and feed, fungal fat, olive oil
National Category
Microbiology Other Industrial Biotechnology
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-28035DOI: 10.1002/jctb.7135ISI: 000807962700001Scopus ID: 2-s2.0-85131587107OAI: oai:DiVA.org:hb-28035DiVA, id: diva2:1671003
Available from: 2022-06-16 Created: 2022-06-16 Last updated: 2022-11-24Bibliographically approved

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Nazir, Muhammad TahirMahboubi, AmirFerreira, JorgeSar, TanerTaherzadeh, Mohammad J

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Journal of chemical technology and biotechnology (1986)
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