Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation
BACKGROUND Mediterranean agro‐food industries (such as wineries, breweries and olive mills) dispose of great amounts of waste. This generates environmental problems, and the waste has a low nutritional value for use as animal feed. In this sense, solid‐state fermentation (SSF) can increase the nutri...
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| Veröffentlicht in: | Journal of the science of food and agriculture 2018-11, Vol.98 (14), p.5248-5256 |
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| creator | Sousa, Daniel Venâncio, Armando Belo, Isabel Salgado, José M |
| description | BACKGROUND
Mediterranean agro‐food industries (such as wineries, breweries and olive mills) dispose of great amounts of waste. This generates environmental problems, and the waste has a low nutritional value for use as animal feed. In this sense, solid‐state fermentation (SSF) can increase the nutritional value of these wastes and simultaneously produce lignocellulolytic enzymes.
RESULTS
All fermented wastes were enriched in protein by the three fungi studied. Aspergillus ibericus was the fungus with the biggest increase of protein, which ranged from 1.4 times to 6.2 times with respect to unfermented wastes. Likewise, A. ibericus achieved the maximum cellulase and xylanase activities. The relationships among substrates composition, fungi used and SSF performance were evaluated by principal components analysis. The high content of cellulose and hemicellulose favoured lignocellulolytic enzymes production, and the phenolics content was negatively correlated with enzymes production and with the increase of protein by SSF. Furthermore, the scanning electron microscopy analysis showed the growth of fungi over solid wastes, the formation of conidiophores and the changes in their structures.
CONCLUSION
The nutritional value of Mediterranean wastes was improved and other value‐added products such as lignocellulolytic enzymes were produced in the same process, which could facilitate the efficient reuse of these wastes. © 2018 Society of Chemical Industry |
| doi_str_mv | 10.1002/jsfa.9063 |
| format | Article |
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Mediterranean agro‐food industries (such as wineries, breweries and olive mills) dispose of great amounts of waste. This generates environmental problems, and the waste has a low nutritional value for use as animal feed. In this sense, solid‐state fermentation (SSF) can increase the nutritional value of these wastes and simultaneously produce lignocellulolytic enzymes.
RESULTS
All fermented wastes were enriched in protein by the three fungi studied. Aspergillus ibericus was the fungus with the biggest increase of protein, which ranged from 1.4 times to 6.2 times with respect to unfermented wastes. Likewise, A. ibericus achieved the maximum cellulase and xylanase activities. The relationships among substrates composition, fungi used and SSF performance were evaluated by principal components analysis. The high content of cellulose and hemicellulose favoured lignocellulolytic enzymes production, and the phenolics content was negatively correlated with enzymes production and with the increase of protein by SSF. Furthermore, the scanning electron microscopy analysis showed the growth of fungi over solid wastes, the formation of conidiophores and the changes in their structures.
CONCLUSION
The nutritional value of Mediterranean wastes was improved and other value‐added products such as lignocellulolytic enzymes were produced in the same process, which could facilitate the efficient reuse of these wastes. © 2018 Society of Chemical Industry</description><identifier>ISSN: 0022-5142</identifier><identifier>EISSN: 1097-0010</identifier><identifier>DOI: 10.1002/jsfa.9063</identifier><identifier>PMID: 29652435</identifier><language>eng</language><publisher>Chichester, UK: John Wiley & Sons, Ltd</publisher><subject>Agricultural wastes ; Animal feed ; Breweries ; Cellulase ; Cellulose ; Enzymes ; Fermentation ; Fermented food ; Food industry ; Fungi ; Hemicellulose ; Industrial wastes ; lignocellulolytic enzymes ; Mediterranean wastes ; Organic chemistry ; Principal components analysis ; Proteins ; Scanning electron microscopy ; Solid state fermentation ; Solid wastes ; Substrates ; Waste disposal ; Waste reuse ; Wastes ; Wineries ; Xylanase</subject><ispartof>Journal of the science of food and agriculture, 2018-11, Vol.98 (14), p.5248-5256</ispartof><rights>2018 Society of Chemical Industry</rights><rights>2018 Society of Chemical Industry.</rights><lds50>peer_reviewed</lds50><oa>free_for_read</oa><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c3883-3060347b208a42916f1d6b42b54fdd5e7f29afc31d1ab25e41ed0e41d58bf7563</citedby><cites>FETCH-LOGICAL-c3883-3060347b208a42916f1d6b42b54fdd5e7f29afc31d1ab25e41ed0e41d58bf7563</cites><orcidid>0000-0002-5941-3841 ; 0000-0002-6747-8389</orcidid></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2Fjsfa.9063$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2Fjsfa.9063$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/29652435$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sousa, Daniel</creatorcontrib><creatorcontrib>Venâncio, Armando</creatorcontrib><creatorcontrib>Belo, Isabel</creatorcontrib><creatorcontrib>Salgado, José M</creatorcontrib><title>Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation</title><title>Journal of the science of food and agriculture</title><addtitle>J Sci Food Agric</addtitle><description>BACKGROUND
Mediterranean agro‐food industries (such as wineries, breweries and olive mills) dispose of great amounts of waste. This generates environmental problems, and the waste has a low nutritional value for use as animal feed. In this sense, solid‐state fermentation (SSF) can increase the nutritional value of these wastes and simultaneously produce lignocellulolytic enzymes.
RESULTS
All fermented wastes were enriched in protein by the three fungi studied. Aspergillus ibericus was the fungus with the biggest increase of protein, which ranged from 1.4 times to 6.2 times with respect to unfermented wastes. Likewise, A. ibericus achieved the maximum cellulase and xylanase activities. The relationships among substrates composition, fungi used and SSF performance were evaluated by principal components analysis. The high content of cellulose and hemicellulose favoured lignocellulolytic enzymes production, and the phenolics content was negatively correlated with enzymes production and with the increase of protein by SSF. Furthermore, the scanning electron microscopy analysis showed the growth of fungi over solid wastes, the formation of conidiophores and the changes in their structures.
CONCLUSION
The nutritional value of Mediterranean wastes was improved and other value‐added products such as lignocellulolytic enzymes were produced in the same process, which could facilitate the efficient reuse of these wastes. © 2018 Society of Chemical Industry</description><subject>Agricultural wastes</subject><subject>Animal feed</subject><subject>Breweries</subject><subject>Cellulase</subject><subject>Cellulose</subject><subject>Enzymes</subject><subject>Fermentation</subject><subject>Fermented food</subject><subject>Food industry</subject><subject>Fungi</subject><subject>Hemicellulose</subject><subject>Industrial wastes</subject><subject>lignocellulolytic enzymes</subject><subject>Mediterranean wastes</subject><subject>Organic chemistry</subject><subject>Principal components analysis</subject><subject>Proteins</subject><subject>Scanning electron microscopy</subject><subject>Solid state fermentation</subject><subject>Solid wastes</subject><subject>Substrates</subject><subject>Waste disposal</subject><subject>Waste reuse</subject><subject>Wastes</subject><subject>Wineries</subject><subject>Xylanase</subject><issn>0022-5142</issn><issn>1097-0010</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2018</creationdate><recordtype>article</recordtype><recordid>eNp1kMtOHDEQRa0oUWaYZJEfQJayYtHgR7sfS4TCS6Askqxbdrs88shjD3Y3qLPiE_hGvgQ3Q7Jj47LqnrpVugh9o-SYEsJONsnI45ZU_ANaUtLWBSGUfETLrLFC0JIt0EFKG0JI21bVZ7RgbSVYycUSPd2CtgPEKD1Ij-U6hufHJ-v1mIZopcMPMg2QsEz4XrpRKgc4jSqLcm6bELGzax96cG50wU2D7TH4v9N2HvIa72IYwPq56rEfbPBYTTgFZ3VelIZsgw3ELfj8zeoX9MlIl-DrW12hP-c_fp9dFjc_L67OTm-KnjcNLzipCC9rxUgjS9bSylBdqZIpURqtBdSGtdL0nGoqFRNQUtAkv1o0ytSi4iv0fe-bD7sbIQ3dJozR55Udo5TTmjWizNTRnupjSCmC6XbRbmWcOkq6Oftuzr6bs8_s4ZvjqLag_5P_ws7AyR54sA6m952661_np6-WL3OSlJQ</recordid><startdate>201811</startdate><enddate>201811</enddate><creator>Sousa, Daniel</creator><creator>Venâncio, Armando</creator><creator>Belo, Isabel</creator><creator>Salgado, José M</creator><general>John Wiley & Sons, Ltd</general><general>John Wiley and Sons, Limited</general><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QF</scope><scope>7QL</scope><scope>7QQ</scope><scope>7QR</scope><scope>7SC</scope><scope>7SE</scope><scope>7SN</scope><scope>7SP</scope><scope>7SR</scope><scope>7ST</scope><scope>7T5</scope><scope>7T7</scope><scope>7TA</scope><scope>7TB</scope><scope>7TM</scope><scope>7U5</scope><scope>7U9</scope><scope>8BQ</scope><scope>8FD</scope><scope>C1K</scope><scope>F28</scope><scope>FR3</scope><scope>H8D</scope><scope>H8G</scope><scope>H94</scope><scope>JG9</scope><scope>JQ2</scope><scope>KR7</scope><scope>L7M</scope><scope>L~C</scope><scope>L~D</scope><scope>M7N</scope><scope>P64</scope><scope>SOI</scope><orcidid>https://orcid.org/0000-0002-5941-3841</orcidid><orcidid>https://orcid.org/0000-0002-6747-8389</orcidid></search><sort><creationdate>201811</creationdate><title>Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation</title><author>Sousa, Daniel ; Venâncio, Armando ; Belo, Isabel ; Salgado, José M</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c3883-3060347b208a42916f1d6b42b54fdd5e7f29afc31d1ab25e41ed0e41d58bf7563</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2018</creationdate><topic>Agricultural wastes</topic><topic>Animal feed</topic><topic>Breweries</topic><topic>Cellulase</topic><topic>Cellulose</topic><topic>Enzymes</topic><topic>Fermentation</topic><topic>Fermented food</topic><topic>Food industry</topic><topic>Fungi</topic><topic>Hemicellulose</topic><topic>Industrial wastes</topic><topic>lignocellulolytic enzymes</topic><topic>Mediterranean wastes</topic><topic>Organic chemistry</topic><topic>Principal components analysis</topic><topic>Proteins</topic><topic>Scanning electron microscopy</topic><topic>Solid state fermentation</topic><topic>Solid wastes</topic><topic>Substrates</topic><topic>Waste disposal</topic><topic>Waste reuse</topic><topic>Wastes</topic><topic>Wineries</topic><topic>Xylanase</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sousa, Daniel</creatorcontrib><creatorcontrib>Venâncio, Armando</creatorcontrib><creatorcontrib>Belo, Isabel</creatorcontrib><creatorcontrib>Salgado, José M</creatorcontrib><collection>PubMed</collection><collection>CrossRef</collection><collection>Aluminium Industry Abstracts</collection><collection>Bacteriology Abstracts (Microbiology B)</collection><collection>Ceramic Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Computer and Information Systems Abstracts</collection><collection>Corrosion Abstracts</collection><collection>Ecology Abstracts</collection><collection>Electronics & Communications Abstracts</collection><collection>Engineered Materials Abstracts</collection><collection>Environment Abstracts</collection><collection>Immunology Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Materials Business File</collection><collection>Mechanical & Transportation Engineering Abstracts</collection><collection>Nucleic Acids Abstracts</collection><collection>Solid State and Superconductivity Abstracts</collection><collection>Virology and AIDS Abstracts</collection><collection>METADEX</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Engineering Research Database</collection><collection>Aerospace Database</collection><collection>Copper Technical Reference Library</collection><collection>AIDS and Cancer Research Abstracts</collection><collection>Materials Research Database</collection><collection>ProQuest Computer Science Collection</collection><collection>Civil Engineering Abstracts</collection><collection>Advanced Technologies Database with Aerospace</collection><collection>Computer and Information Systems Abstracts Academic</collection><collection>Computer and Information Systems Abstracts Professional</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>Environment Abstracts</collection><jtitle>Journal of the science of food and agriculture</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sousa, Daniel</au><au>Venâncio, Armando</au><au>Belo, Isabel</au><au>Salgado, José M</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation</atitle><jtitle>Journal of the science of food and agriculture</jtitle><addtitle>J Sci Food Agric</addtitle><date>2018-11</date><risdate>2018</risdate><volume>98</volume><issue>14</issue><spage>5248</spage><epage>5256</epage><pages>5248-5256</pages><issn>0022-5142</issn><eissn>1097-0010</eissn><abstract>BACKGROUND
Mediterranean agro‐food industries (such as wineries, breweries and olive mills) dispose of great amounts of waste. This generates environmental problems, and the waste has a low nutritional value for use as animal feed. In this sense, solid‐state fermentation (SSF) can increase the nutritional value of these wastes and simultaneously produce lignocellulolytic enzymes.
RESULTS
All fermented wastes were enriched in protein by the three fungi studied. Aspergillus ibericus was the fungus with the biggest increase of protein, which ranged from 1.4 times to 6.2 times with respect to unfermented wastes. Likewise, A. ibericus achieved the maximum cellulase and xylanase activities. The relationships among substrates composition, fungi used and SSF performance were evaluated by principal components analysis. The high content of cellulose and hemicellulose favoured lignocellulolytic enzymes production, and the phenolics content was negatively correlated with enzymes production and with the increase of protein by SSF. Furthermore, the scanning electron microscopy analysis showed the growth of fungi over solid wastes, the formation of conidiophores and the changes in their structures.
CONCLUSION
The nutritional value of Mediterranean wastes was improved and other value‐added products such as lignocellulolytic enzymes were produced in the same process, which could facilitate the efficient reuse of these wastes. © 2018 Society of Chemical Industry</abstract><cop>Chichester, UK</cop><pub>John Wiley & Sons, Ltd</pub><pmid>29652435</pmid><doi>10.1002/jsfa.9063</doi><tpages>9</tpages><orcidid>https://orcid.org/0000-0002-5941-3841</orcidid><orcidid>https://orcid.org/0000-0002-6747-8389</orcidid><oa>free_for_read</oa></addata></record> |
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| ispartof | Journal of the science of food and agriculture, 2018-11, Vol.98 (14), p.5248-5256 |
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| subjects | Agricultural wastes Animal feed Breweries Cellulase Cellulose Enzymes Fermentation Fermented food Food industry Fungi Hemicellulose Industrial wastes lignocellulolytic enzymes Mediterranean wastes Organic chemistry Principal components analysis Proteins Scanning electron microscopy Solid state fermentation Solid wastes Substrates Waste disposal Waste reuse Wastes Wineries Xylanase |
| title | Mediterranean agro‐industrial wastes as valuable substrates for lignocellulolytic enzymes and protein production by solid‐state fermentation |
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