Publicação
Solid state fermentation to add value to vegetable oil cakes
| Resumo: | Agro-industrial residues have been considered a major problem for modern society, but due to the constant scientific and technological evolution and modernization, these residues are now seen as important resources that can be valorized in full agreement with the concept of circular economy. Vegetable oil cakes represents a part of these resources, and their characteristics allow them, to be often reused in many alternative recovery and valorization processes, thus treated as by-products by the industry that produces them. Solid state fermentation is an alternative valorization approach that has attracted more and more interest over the last few years. In this biotechnological process, oil cakes are used as a substrate and solid support to microbial growth and concomitant production of added value compounds. In this work, was tested the suitability of olive pomace, together with sunflower and rapeseed cake to be applied as substrate for the production of enzymes, through solid state fermentation using the yeast Candida cylindracea and the filamentous fungus Trichoderma harzianum, varying factors such as substrate composition (by mixing oil cakes), % of moisture and fermentation time. Maximum enzymatic activity values of 12 ± 2 U/g for lipase and 35.7 ± 2.6 U/g for protease were achieved by C. cylindracea. While with T.harziamum values of lipase and protease activities were higher than for the yeast, and several other enzymes were also detected. Through a Box-Benchen experimental design, optimal values of lipase, protease, cellulase, xylanase, β-glucosidase and phytase were found as 14.2 U/g, 108.3 U/g 10.9 U/g, 40.7 U/g 7.2 U/g and 73.7 U/g, respectively. The production of various enzymes using these vegetable oil cakes mixtures enhances them nutritionally and helps to validate the idea of circular economy, of reusing agro-industrial by-products for the solid state fermentation process, facilitating the possibility of, under the correct conditions, use the olive pomace in animal diets. |
|---|---|
| Autores principais: | Fernandes, André Sousa |
| Assunto: | Candida cylindracea Solid state fermentation Trichoderma harzianum Vegetable oilcakes Bagaços de oleaginosas Fermentação em estado sólido Trichoderma harzianum Engenharia e Tecnologia |
| Ano: | 2022 |
| País: | Portugal |
| Tipo de documento: | dissertação de mestrado |
| Tipo de acesso: | acesso aberto |
| Instituição associada: | Universidade do Minho |
| Idioma: | inglês |
| Origem: | RepositóriUM - Universidade do Minho |
| Resumo: | Agro-industrial residues have been considered a major problem for modern society, but due to the constant scientific and technological evolution and modernization, these residues are now seen as important resources that can be valorized in full agreement with the concept of circular economy. Vegetable oil cakes represents a part of these resources, and their characteristics allow them, to be often reused in many alternative recovery and valorization processes, thus treated as by-products by the industry that produces them. Solid state fermentation is an alternative valorization approach that has attracted more and more interest over the last few years. In this biotechnological process, oil cakes are used as a substrate and solid support to microbial growth and concomitant production of added value compounds. In this work, was tested the suitability of olive pomace, together with sunflower and rapeseed cake to be applied as substrate for the production of enzymes, through solid state fermentation using the yeast Candida cylindracea and the filamentous fungus Trichoderma harzianum, varying factors such as substrate composition (by mixing oil cakes), % of moisture and fermentation time. Maximum enzymatic activity values of 12 ± 2 U/g for lipase and 35.7 ± 2.6 U/g for protease were achieved by C. cylindracea. While with T.harziamum values of lipase and protease activities were higher than for the yeast, and several other enzymes were also detected. Through a Box-Benchen experimental design, optimal values of lipase, protease, cellulase, xylanase, β-glucosidase and phytase were found as 14.2 U/g, 108.3 U/g 10.9 U/g, 40.7 U/g 7.2 U/g and 73.7 U/g, respectively. The production of various enzymes using these vegetable oil cakes mixtures enhances them nutritionally and helps to validate the idea of circular economy, of reusing agro-industrial by-products for the solid state fermentation process, facilitating the possibility of, under the correct conditions, use the olive pomace in animal diets. |
|---|