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Use of Organic Wastes and Industrial By-Products to Produce Filamentous Fungi with Potential as Aqua-Feed Ingredients
University of Borås, Faculty of Textiles, Engineering and Business.
Fisheries Division, Department of Natural Resources, Isfahan University of Technology.
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0001-6280-4483
University of Borås, Faculty of Textiles, Engineering and Business.ORCID iD: 0000-0003-4887-2433
2018 (English)In: Sustainability, E-ISSN 2071-1050, Vol. 10, no 9Article in journal (Other academic) Published
Sustainable development
According to the author(s), the content of this publication falls within the area of sustainable development.
Abstract [en]

Organic-rich waste and industrial by-product streams, generated in enormous amounts on a daily basis, contain substantial amounts of nutrients that are worthy of recovery. Biological conversion of organic-waste streams using filamentous fungi is a promising approach to convert nutrients into value-added bioproducts, such as fungal biomass. High-protein fungal biomass contains different kinds and levels of amino acids, fatty acids, immunostimulants, antioxidants, pigments, etc., which make it a potential choice for application in animal feed supplementation. Considering the challenges long faced by the aquaculture industry in fishmeal production due to the increasing prices and environmental concerns, the aquaculture industry is forced to provide alternative protein-rich sources to replace conventional fishmeal. In this review, the possibilities of utilization of filamentous fungi biomass cultivated on organic-rich waste streams, as an alternative nutrient source in fish feed, were thoroughly reviewed.

Place, publisher, year, edition, pages
2018. Vol. 10, no 9
Keywords [en]
Organic-rich waste, nutrient recovery, fungal biomass, fish feed formulation, proximate analysis
National Category
Industrial Biotechnology
Identifiers
URN: urn:nbn:se:hb:diva-15217DOI: 10.3390/su10093296ISI: 000446770200339Scopus ID: 2-s2.0-85053405756OAI: oai:DiVA.org:hb-15217DiVA, id: diva2:1259972
Available from: 2018-10-31 Created: 2018-10-31 Last updated: 2018-11-22Bibliographically approved

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Karimi, SajjadMahboubi, AmirTaherzadeh, Mohammad J

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