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Valorization of Waste from Agro-Food, Food and Marine Industry

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A special issue of Fermentation (ISSN 2311-5637). This special issue belongs to the section "Industrial Fermentation".

Deadline for manuscript submissions: closed (30 April 2022) | Viewed by 20187

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Special Issue Editor

Dr. Sathyanarayanan Sevilimedu Veeravalli

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Guest Editor

BioProcess Lead at Verschuren Centre, Sydney, NS, Canada
Interests: ferementation; manufacturing; anaerobic; microbiology

Special Issue Information

Dear Colleagues,

In the past biowaste is typically recyled in anaerobic digestion to produce compost, biofertizer and energy in form of biogas. However, in the past decade, effective cascading utilization of biowaste have lead us to discover new avenue in not only seeeking new raw material for inductrial products but also creating additional value to the underutilized waste and contributing to bioeconomy. The precondition for the bioeconomy is new knowledge, new technologies, new business models, and new value chains. Cascading maximizes resource effectiveness by using biomass in products that create the most economic value over multiple lifetimes. This approach to production and consumption, states that energy recovery should be the last option, and only after all higher-value products and services have been exhausted. We should consider the whole value chain when developing new technologies, business models and policies. Most abundant waste generated includes food, agri-food and marine biomass. Much of the work on food waste and marine biomass have research focus on biofuels. Alternatively, cascading bio-refineries have to be sought in order to maximise the inherent value of all components present in these biomass. The goal of this special Issue is to publish both recent innovative research results, as well as review papers on the production of value-added co-products from food and marine waste including marine biomass as feedstocks in biochemical processes to produce high-value molecules. Review and research papers on development of fermentative bioprocess as is or in combinations with green chemistry are also of interest. If you would like to contribute a review paper, please contact one of the editors to discuss the topic relevance before submitting the manuscript.

Dr. Sathyanarayanan Sevilimedu Veeravalli
Guest Editor

Manuscript Submission Information

Manuscripts should be submitted online at www.mdpi.com by registering and logging in to this website. Once you are registered, click here to go to the submission form. Manuscripts can be submitted until the deadline. All submissions that pass pre-check are peer-reviewed. Accepted papers will be published continuously in the journal (as soon as accepted) and will be listed together on the special issue website. Research articles, review articles as well as short communications are invited. For planned papers, a title and short abstract (about 100 words) can be sent to the Editorial Office for announcement on this website.

Submitted manuscripts should not have been published previously, nor be under consideration for publication elsewhere (except conference proceedings papers). All manuscripts are thoroughly refereed through a single-blind peer-review process. A guide for authors and other relevant information for submission of manuscripts is available on the Instructions for Authors page. Fermentation is an international peer-reviewed open access monthly journal published by MDPI.

Please visit the Instructions for Authors page before submitting a manuscript. The Article Processing Charge (APC) for publication in this open access journal is 2600 CHF (Swiss Francs). Submitted papers should be well formatted and use good English. Authors may use MDPI's English editing service prior to publication or during author revisions.

Keywords

Cascading approach
fermentation
biochemicals
bioproducts
anaerobic
bioprocess
waste valorization
bio-refinery
circular economy

Published Papers (5 papers)

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Research

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15 pages, 2241 KiB

Open AccessArticle

Organic Carbon Is Ineffective in Enhancing the Growth of Dunaliella

by Gleison de Souza Celente, Tiele Medianeira Rizzetti, Rosana de Cassia de Souza Schneider, Patricia J. Harvey and Yixing Sui

Fermentation 2022, 8(6), 261; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8060261 - 01 Jun 2022

Cited by 3 | Viewed by 2510

Abstract

(1) Background: Mixotrophic growth is commonly associated with higher biomass productivity and lower energy consumption. This paper evaluates the impact of using different carbon sources on growth, protein profile, and nutrient uptake for Dunaliella tertiolecta CCAP 19/30 to assess the potential for mixotrophic growth. (2) Methods: Two experimental sets were conducted. The first assessed the contribution of atmospheric carbon to D. tertiolecta growth and the microalgae capacity to grow heterotrophically with an organic carbon source to provide both carbon and energy. The second set evaluated the impact of using different carbon sources on its growth, protein yield and quality. (3) Results: D. tertiolecta could not grow heterotrophically. Cell and optical density, ash-free dry weight, and essential amino acids index were inferior for all treatments using organic carbon compared to NaHCO₃. Neither cell nor optical density presented significant differences among the treatments containing organic carbon, demonstrating that organic carbon does not boost D. tertiolecta growth. All the treatments presented similar nitrogen, phosphorus, sulfur recovery, and relative carbohydrate content. (4) Conclusions: Based on the results of this paper, D. tertiolecta CCAP 19/30 is an obligated autotroph that cannot grow mixotrophically using organic carbon. Full article

(This article belongs to the Special Issue Valorization of Waste from Agro-Food, Food and Marine Industry)

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13 pages, 2749 KiB

Open AccessArticle

Purification and Characterization of Strong Simultaneous Enzyme Production of Protease and α-Amylase from an Extremophile-Bacillus sp. FW2 and Its Possibility in Food Waste Degradation

by Van Hong Thi Pham, Jaisoo Kim, Jeahong Shim, Soonwoong Chang and Woojin Chung

Fermentation 2022, 8(1), 12; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8010012 - 30 Dec 2021

Cited by 13 | Viewed by 3704

Abstract

Microbial enzymes such as protease and amylase are valuable enzymes with various applications, widely investigated for their applications in degradation of organic waste, biofuel industries, agricultural, pharmaceuticals, chemistry, and biotechnology. In particular, extremophiles play an important role in biorefinery due to their novel metabolic products such as high value catalytic enzymes that are active even under harsh environmental conditions. Due to their potentials and very broad activities, this study isolated, investigated, and characterized the protease- and amylase-producing bacterial strain FW2 that was isolated from food waste. Strain FW2 belongs to the genus Bacillus and was found to be closest to Bacillus amyloliquefaciens DSM 7^T with a similarity of 99.86%. This strain was able to degrade organic compounds at temperatures from −6 °C to 75 °C (but weak at 80 °C) under a wide pH range (4.5–12) and high-salinity conditions up to 35% NaCl. Maximum enzyme production was obtained at 1200 ± 23.4 U/mL for protease and 2400 ± 45.8 U/mL for amylase for 4 days at pH 7–7.5, 40–45 °C, and 0–10% NaCl. SDS-PAGE analysis showed that the molecular weights of purified protease were 28 kDa and 44 kDa, corresponding to alkaline protease (AprM) and neutral protease (NprM), respectively, and molecular weight of α-amylase was 55 kDa. Degradation food waste was determined after 15 days, observing a 69% of volume decrease. A potential commercial extremozyme-producing bacteria such as strain FW2 may be a promising contributor to waste degradation under extreme environmental conditions. Full article

(This article belongs to the Special Issue Valorization of Waste from Agro-Food, Food and Marine Industry)

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11 pages, 1422 KiB

Open AccessArticle

Bioprocessing of Shrimp Waste Using Novel Industrial By-Products: Effects on Nutrients and Lipophilic Antioxidants

by Luis Angel Cabanillas-Bojórquez, Erick Paul Gutiérrez-Grijalva, Ramón Ignacio Castillo-López, Laura Aracely Contreras-Angulo, Miguel Angel Angulo-Escalante, Leticia Xochitl López-Martínez, Erika Yudit Ríos-Iribe and José Basilio Heredia

Fermentation 2021, 7(4), 312; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation7040312 - 14 Dec 2021

Cited by 7 | Viewed by 3232

Abstract

The production of marine foods is on the rise, and shrimp is one of the most widely consumed. As a result, a considerable amount of shrimp waste is generated, becoming a hazardous problem. Shrimp waste is a rich source of added-value components such as proteins, lipids, chitin, minerals, and carotenoids; however, new bioprocesses are needed to obtain these components. This work aimed to characterize the chemical and nutraceutical constituents from the liquor of shrimp waste recovered during a lactic acid fermentation process using the novel substrate sources whey and molasses. Our results showed that the lyophilized liquor is a rich source of proteins (25.40 ± 0.67%), carbohydrates (38.92 ± 0.19%), minerals (calcium and potassium), saturated fatty acids (palmitic, stearic, myristic and lauric acids), unsaturated fatty acids (oleic acid, linoleic, and palmitoleic acids), and astaxanthin (0.50 ± 0.02 µg astaxanthin/g). Moreover, fermentation is a bioprocess that allowed us to obtain antioxidants such as carotenoids with an antioxidant capacity of 154.43 ± 4.73 µM Trolox equivalent/g evaluated by the ABTS method. Our study showed that liquor from shrimp waste fermentation could be a source of nutraceutical constituents with pharmaceutical applications. However, further studies are needed to separate these added-value components from the liquor matrix. Full article

(This article belongs to the Special Issue Valorization of Waste from Agro-Food, Food and Marine Industry)

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Review

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13 pages, 1567 KiB

Open AccessReview

Table Olive Wastewater as a Potential Source of Biophenols for Valorization: A Mini Review

by Alberto J. Huertas-Alonso, Diego J. Gonzalez-Serrano, Milad Hadidi, Manuel Salgado-Ramos, Jose C. Orellana-Palacios, M. Prado Sánchez-Verdú, Qiang Xia, Mario J. Simirgiotis, Francisco J. Barba, Basharat Nabi Dar and Andres Moreno

Fermentation 2022, 8(5), 215; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8050215 - 09 May 2022

Cited by 6 | Viewed by 2460

Abstract

The table olive industry generates high amounts of wastewater annually during the alkaline treatment, fermentation, and washing steps of olives. High conductivity and salt content, as well as the high organic and biophenol contents of these waters, is a worldwide problem, especially in the Mediterranean region, which is the major table olive producing area. There is a wide variety of bioactives found in wastewater derived from table olive processing. The main compounds of table olive wastewater, such as those derived from phenolic, hydrocarbon, and sugar fractions, can be recovered and reused. In this review, the table olive manufacturing processes and the volumes and composition of wastewater generated from the different methods of table olive processing are discussed. In addition, biophenols of table olive water and their biological activities are also introduced. The high concentrations of valuable biophenols, such as tyrosol and hydroxytyrosol, show promising potential for valorizing table olive wastewater; however, more research is needed in this area. Full article

(This article belongs to the Special Issue Valorization of Waste from Agro-Food, Food and Marine Industry)

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13 pages, 1063 KiB

Open AccessReview

Valorization of Brewers’ Spent Grains: Pretreatments and Fermentation, a Review

by Sara Mitri, Sarah-Joe Salameh, Anissa Khelfa, Estelle Leonard, Richard G. Maroun, Nicolas Louka and Mohamed Koubaa

Fermentation 2022, 8(2), 50; https://0-doi-org.brum.beds.ac.uk/10.3390/fermentation8020050 - 25 Jan 2022

Cited by 28 | Viewed by 7453

Abstract

Brewers’ spent grains constitute a valuable byproduct of the beer industry. They are characterized by a rich nutritional composition consisting of around 70% lignocellulosic fibrous material, 20% proteins, 10% lipids, in addition to vitamins, minerals, amino acids, and phenolic compounds. These spent grains are produced in large amounts all through the year, are cheap, and lack economically feasible applications. Nowadays, 70% of these spent grains are used as animal feed, 10% are used for biogas production, and the remaining 20% are disposed in landfills. Due to the aforementioned facts, alternative uses of the brewers’ spent grains are highly sought-after. In fact, this nutrient-rich industrial by-product makes it a very good candidate for valorization through biotechnological processing, particularly microbial fermentation. After applying the needed pretreatments, using brewers’ spent grains as a substrate in submerged and solid-state fermentation of different microorganisms leads to the production of various value-added compounds such as organic acids, amino acids, volatile fatty acids, enzymes, vitamins, second-generation biofuels and other products. Full article

(This article belongs to the Special Issue Valorization of Waste from Agro-Food, Food and Marine Industry)

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