Production of single-cell-protein (SCP)/poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) matrices through fermentation of archaea Haloferax mediterranei
Unis, R.; Gnaim, R.; Kashyap, M.; Shamis, O.; Gnayem, N.; Gozin, M.; Liberzon, A.; Gnaim, J.; Golberg, A.
Show abstract
The idea of in-situ integrating poly(3-hydroxybutyrate-co-3-hydroxyvalerate) (PHBV) sieves in a single-cell protein (SCP) represents a promising approach to enhance the properties of microbial biomass as protein alternatives. Archaea SCP/PHBV matrix was successfully produced with a concentration of 8.0 {+/-} 0.1 g L-1 and a productivity of 11.1 mg L-1 h-1 using Haloferax mediterranei. This was achieved by employing 30 g L-1 of enzymatically hydrolyzed bread waste (BW) and 200 g L-1 of red sea salt at 42 {degrees}C and with shaking at 150 rpm for 3 days. The amino acid profile of the SCP/PHBV matrix revealed a total amino acid content of 358 g kg-1, including 147 g kg-1 of essential amino acids. The protein quality of the H. mediterranei SCP/PHBV matrix was assessed using the in-vitro enzyme digestion method, indicating a high-quality protein with an in-vitro digestibility value of 0.91 and a protein digestibility-corrected amino acid score (PDCAAS) of 0.78. The PHBV component (36.0 {+/-} 6.3% w/w) in the SCP/PHBV matrix consisted of a copolymer of 3-hydroxybutyrate and 3- hydroxyvalerate in a 91:9 mol% ratio, respectively. The simultaneous production of PHBV polymeric sieves within the H. mediterranei SCP/PHBV matrix provides an alternative protein source with enhanced physicochemical and thermal properties. HighlightsO_LISCP/PHBV matrices were produced from wasted bread by archaea H. mediterranei. C_LIO_LIThis is the first report that explored the production and properties of SCP/PHBV. C_LIO_LIThe presence of PHBV in SCP affected its physicochemical and thermal properties. C_LIO_LISCP/PHBV with high-quality protein was achieved with a PDCAAS value of 0.78. C_LI Graphical abstract O_FIG O_LINKSMALLFIG WIDTH=200 HEIGHT=91 SRC="FIGDIR/small/571855v1_ufig1.gif" ALT="Figure 1"> View larger version (22K): org.highwire.dtl.DTLVardef@773447org.highwire.dtl.DTLVardef@94a96org.highwire.dtl.DTLVardef@1ffdfb8org.highwire.dtl.DTLVardef@1b8e27a_HPS_FORMAT_FIGEXP M_FIG C_FIG
Matching journals
The top 8 journals account for 50% of the predicted probability mass.
Similar papers in this journal
- Low cost and sustainable hyaluronic acid production in a manufacturing platform based on Bacillus subtilis 3NA strain 96%
- Co-utilization of microalgae and heterotrophic microorganisms improves wastewater treatment efficiency 96%
- Operational and biochemical aspects of co-digestion (co-AD) from sugarcane vinasse, filter cake and deacetylation liquor 95%
Similar papers in this journal
- Effect of a Monascus sp. red yeast rice extract on germination of bacterial spores 96%
- Transcriptional response of the xerotolerant Arthrobacter sp. Helios strain to PEG-induced drought stress 94%
- SARS-CoV-2 virus in Raw Wastewater from Student Residence Halls with concomitant 16S rRNA Bacterial Community Structure changes 94%
Similar papers in this journal
- Nano formulation development and antibacterial activity of cinnamon bark extract-chitosan composites against burkholderia glumae, the causative agent of bacterialpanicle blight in rice 96%
- A biochemical analysis of Black Soldier fly (Hermetia illucens) larval frass plant growth promoting activity 96%
- Production, purification and evaluation of biodegrading potential of PHB depolymerase of Stenotrophomonas sp. RZS 7 95%
Similar papers in this journal
- Evolution of fungal community associated with ready-to-eat pineapple during storage under different temperature conditions 95%
- Biotechnological exploitation of Saccharomyces jurei and its hybrids in craft beer fermentation uncovers new aroma combinations. 95%
- Isolation of wild yeasts from Olympic National Park and Moniliella megachiliensis ONP131 physiological characterization for beer fermentation 94%
Similar papers in this journal
- Micronutrient composition and microbial community analysis across diverse landraces of the Ethiopian orphan crop enset 96%
- The impact of commercially available ale and lager yeast strains on the fermentative diversity of beers 94%
- Novel misos shape distinct microbial ecologies: opportunities for flavourful sustainable food innovation 94%
"Similar papers" are the closest papers from that journal in the model's embedding space. They show what the match is built on, but the ranking comes mostly from a classifier over the whole training set, not from these examples alone.