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Waste Bread Valorization Using Edible Filamentous Fungi
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0001-5719-7252
(Swedish Centre for Resource Recovery)
University of Borås, Faculty of Textiles, Engineering and Business. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-3418-1762
University of Borås, Faculty of Textiles, Engineering and Business. Biotechnology. (Swedish Centre for Resource Recovery)ORCID iD: 0000-0003-4887-2433
2017 (English)Conference paper, Poster (with or without abstract) (Refereed)
Sustainable development
The content falls within the scope of Sustainable Development
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.

Place, publisher, year, edition, pages
2017.
Keywords [en]
Integrated-biorefinery, Edible filamentous fungi, Bread waste, Ethanol, Animal feed
National Category
Bioprocess Technology Bioenergy
Research subject
Resource Recovery
Identifiers
URN: urn:nbn:se:hb:diva-12922OAI: oai:DiVA.org:hb-12922DiVA, id: diva2:1152625
Conference
EUBCE 2017 – 25th European Biomass Conference and Exhibition, Stockholm Sweden, June 12-15, 2017
Available from: 2017-10-25 Created: 2017-10-25 Last updated: 2017-12-14Bibliographically approved

Open Access in DiVA

Bread waste valorization(251 kB)166 downloads
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efda8354ae42142c0ed734810f3459a4f533dff70e74720300328a3004e4371ae1d38cf50a05e4f6d8bf3dba6c637fcf9e2fb4219ee6e8ad676aeec3a941a7de
Type fulltextMimetype application/pdf

Authority records BETA

Nair, Ramkumar BLennartsson, Patrik R.Taherzadeh, Mohammad J

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CiteExportLink to record
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