Fungal bioconversion of brewery by-products: assessment of fatty acids and sterols profiles
Ver/Abrir
Fecha de publicación
2022-11-11ISSN
1757-8361
Resumen
Waste management of brewery by-products is economically and environmentally problematic. In the frame of bio-recycling, this study aims to investigate the bioconversion of brewery by-products by filamentous fungi. Pleurotus ostreatus and Lentinula edodes were grown on different substrates based on brewer’s spent grains (fresh and dry). Afterwards, fatty acids and sterols were determined. Following the selection of the suitable substrate composition for fungal growth, results showed that fatty acids composition of fungal biomasses varied significantly as a function of substrate and fungal strain. Interestingly, fungal fat might be used for human nutrition due to low SFA/UFA ratios (~0.2–0.4) within the same range of vegetal oils. Sterols profile of fungi biomass revealed the predominance of ergosterol. Also, it was found that the fungi growing on by-products slightly reduced the cholesterol contents. As such, this approach focusing on the bioconversion of by-products using fungi can provide biomasses with a fat composition suitable for feed and human consumption.
Tipo de documento
Artículo
Versión del documento
Versión publicada
Lengua
Inglés
Materias (CDU)
663/664 - Alimentos y nutrición. Enología. Aceites. Grasas
Páginas
10
Publicado por
Codon Publications
Publicado en
Quality Assurance and Safety of Crops & Foods
Citación
Boukid, Fatma, Joan Pera, Javier Parladé, and Massimo Castellari. 2022. "Fungal Bioconversion Of Brewery By-Products". Quality Assurance And Safety Of Crops &Amp; Foods 14 (4): 202-211. doi:10.15586/qas.v14i4.1198.
Número del acuerdo de la subvención
CDTI/IDI-20170863/ES/Obtención de Componentes bioactivos para el sector agroalimentario mediante procesos de bioconversión y biorrefinería de subproductes de origen animal y vegetal. (2/8)/BIOPRO
Program
Protecció Vegetal Sostenible
Funcionalitat i Seguretat Alimentària
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