Improved nutritional value of surplus bread and perennial ryegrass via solid-state fermentation with Rhizopus oligosporus

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

NPJ Science of Food Pub Date : 2024-11-16 DOI:10.1038/s41538-024-00338-y

Juan F. Sandoval, Joe Gallagher, Julia Rodriguez-Garcia, Kerry Whiteside, David N. Bryant

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Abstract

Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.

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通过寡孢根瘤菌固态发酵提高剩余面包和多年生黑麦草的营养价值。

固态发酵（SSF）是一种将食物垃圾和植物生物质转化为新型食品供人类食用的可持续方法。多余的面包皮（BC）具有作为固态发酵支架的结构能力，将其与多年生黑麦草（PRG）（一种具有优质蛋白质但感官不佳的生物精炼原料）结合使用可提高其营养价值。研究人员对这些基质与寡孢根瘤菌（Rhizopus oligosporus）的 SSF 进行了研究，以确定是否可以提高总体营养价值。BC-PRG SSF 的处理时间长达 72 小时，在此期间，淀粉含量减少了 89.6%，总氨基酸 (AA) 含量增加了 141.9%，必需氨基酸 (EAA) 含量增加了 54.5%。BC-PRG SSF 证明，该工艺有可能将 BC 和 PRG 这两种广泛存在但尚未得到充分开发的底物用于替代蛋白质的生产。

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来源期刊

NPJ Science of Food FOOD SCIENCE & TECHNOLOGY-

CiteScore

7.50

自引率

1.60%

发文量

期刊介绍： npj Science of Food is an online-only and open access journal publishes high-quality, high-impact papers related to food safety, security, integrated production, processing and packaging, the changes and interactions of food components, and the influence on health and wellness properties of food. The journal will support fundamental studies that advance the science of food beyond the classic focus on processing, thereby addressing basic inquiries around food from the public and industry. It will also support research that might result in innovation of technologies and products that are public-friendly while promoting the United Nations sustainable development goals.