Enhanced mycoprotein production of Neurospora intermedia from soy processing byproducts: Integration of ultrasonic stimulation with repeated-batch simultaneous saccharification and culture.

Abstract

This study developed an integrated strategy combining simultaneous saccharification and culture (SSC), low-frequency ultrasound treatment with repeated-batch culture (RBC) for Neurospora intermedia mycoprotein production from soy whey and okara. Results showed that soy whey served as a desired substrate for mycoprotein production, and adding okara increased both mycoprotein yield and productivity by balancing the carbon-to-nitrogen ratio. Ultrasound treatment further increased the mycoprotein yield and shortened the production time by facilitating material exchange and improving cellulase activity. Finally, this integrated strategy was applied in shake-flask and 5 L fermenter systems, and their mycoprotein productivities of 1.79 ± 0.03 and 2.11 ± 0.04 g/L/12 h were achieved, showing 98.72 % and 189.04 % increases compared with those in soy whey alone with batch culture (BC). Moreover, the chemical and biological oxygen demand removal ratios reached 73.41 ± 0.69 % and 94.38 ± 0.78 %. Overall, this study offers an efficient, economical and environmentally sustainable way for mycoprotein production from agriculture and food industry waste.