Grape marc biotransformation to protein-rich food ingredients using fungal fermentation

Luziana Hoxha , Patrik R. Lennartsson , Mohammad J. Taherzadeh
{"title":"Grape marc biotransformation to protein-rich food ingredients using fungal fermentation","authors":"Luziana Hoxha ,&nbsp;Patrik R. Lennartsson ,&nbsp;Mohammad J. Taherzadeh","doi":"10.1016/j.focha.2025.101058","DOIUrl":null,"url":null,"abstract":"<div><div>The increasing global population and rising environmental and nutritional demands require sustainable, alternative protein sources. This study explores the biovalorization of grape marc, a by-product of winery and distillery industries, as cultivation medium for edible filamentous fungi to produce protein-rich biomass for food applications. Three fungal strains, <em>Neurospora intermedia, Aspergillus oryzae,</em> and <em>Rhizopus oryzae</em>, were cultivated at three scales: shake flasks, bench-scale (4.5 L), and demo-scale (1300 L) bubble column reactors. Hydrothermal pretreatment (121 °C, 20 min) was applied to grape marc (GM) prior to fermentation under varying GM concentrations (2–8 % w/v), pH (3.88–6), cultivation times (48–72 h), and supplementation (vitamins, trace metals, yeast extract). The fungal biomass was analyzed for physicochemical properties, crude protein and fat, amino acid and fatty acid profiles, minerals, and polyphenols. The fungal biomass yields reached up to 4.4 g dry weight/L, with crude protein contents up to 60 % dry weight, notably with <em>N. intermedia</em>. Fungal biomass exhibited a complete essential amino acid profile, with high leucine and lysine levels, along with favorable fatty acid, minerals and polyphenols. This study demonstrates the feasibility of producing sustainable, protein-rich fungal biomass from GM, offering a valuable solution for food applications within a circular bioeconomy.</div></div>","PeriodicalId":73040,"journal":{"name":"Food chemistry advances","volume":"8 ","pages":"Article 101058"},"PeriodicalIF":0.0000,"publicationDate":"2025-07-08","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":null,"platform":"Semanticscholar","paperid":null,"PeriodicalName":"Food chemistry advances","FirstCategoryId":"1085","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S2772753X2500173X","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
引用次数: 0

Abstract

The increasing global population and rising environmental and nutritional demands require sustainable, alternative protein sources. This study explores the biovalorization of grape marc, a by-product of winery and distillery industries, as cultivation medium for edible filamentous fungi to produce protein-rich biomass for food applications. Three fungal strains, Neurospora intermedia, Aspergillus oryzae, and Rhizopus oryzae, were cultivated at three scales: shake flasks, bench-scale (4.5 L), and demo-scale (1300 L) bubble column reactors. Hydrothermal pretreatment (121 °C, 20 min) was applied to grape marc (GM) prior to fermentation under varying GM concentrations (2–8 % w/v), pH (3.88–6), cultivation times (48–72 h), and supplementation (vitamins, trace metals, yeast extract). The fungal biomass was analyzed for physicochemical properties, crude protein and fat, amino acid and fatty acid profiles, minerals, and polyphenols. The fungal biomass yields reached up to 4.4 g dry weight/L, with crude protein contents up to 60 % dry weight, notably with N. intermedia. Fungal biomass exhibited a complete essential amino acid profile, with high leucine and lysine levels, along with favorable fatty acid, minerals and polyphenols. This study demonstrates the feasibility of producing sustainable, protein-rich fungal biomass from GM, offering a valuable solution for food applications within a circular bioeconomy.

Abstract Image

利用真菌发酵将葡萄马克生物转化为富含蛋白质的食品成分
不断增长的全球人口和不断增长的环境和营养需求需要可持续的替代蛋白质来源。葡萄马克是酿酒厂和酿酒厂的副产品,作为可食用丝状真菌的培养基,本研究探索了葡萄马克的生物增值,以产生富含蛋白质的生物质,用于食品应用。在摇瓶、实验规模(4.5 L)和示范规模(1300 L)的气泡柱反应器中培养3株真菌:中间神经孢子菌、米曲霉和米根霉。在不同的GM浓度(2 - 8% w/v)、pH(3.88-6)、培养时间(48-72 h)和添加物(维生素、微量金属、酵母提取物)下,对葡萄marc (GM)进行发酵前水热预处理(121°C, 20 min)。对真菌生物量的理化性质、粗蛋白质和粗脂肪、氨基酸和脂肪酸谱、矿物质和多酚进行了分析。真菌产量可达4.4 g干重/L,粗蛋白质含量可达干重的60%,其中以中间芽孢杆菌含量最高。真菌生物量表现出完整的必需氨基酸谱,具有较高的亮氨酸和赖氨酸水平,以及有利的脂肪酸、矿物质和多酚。这项研究证明了从转基因中生产可持续的、富含蛋白质的真菌生物量的可行性,为循环生物经济中的食品应用提供了一个有价值的解决方案。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
求助全文
约1分钟内获得全文 求助全文
来源期刊
Food chemistry advances
Food chemistry advances Analytical Chemistry, Organic Chemistry, Chemistry (General), Molecular Biology
CiteScore
1.90
自引率
0.00%
发文量
0
审稿时长
99 days
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整,为了账户安全,请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
确定
请完成安全验证×
copy
已复制链接
快去分享给好友吧!
我知道了
右上角分享
点击右上角分享
0
联系我们:info@booksci.cn Book学术提供免费学术资源搜索服务,方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号:604180095
Book学术官方微信