Sandoval Juan F, Gallagher Joe, Rodriguez-Garcia Julia, Whiteside Kerry, Bryant David N
Institute of Biological, Environmental and Rural Sciences (IBERS), Aberystwyth University, Aberystwyth, UK.
Nutrition and Food Science Area, Preventive Medicine and Public Health, Food Science, Toxicology and Forensic Medicine Department, Faculty of Pharmacy, Universitat de València, Burjassot, València, Spain.
NPJ Sci Food. 2024 Nov 16;8(1):95. doi: 10.1038/s41538-024-00338-y.
Solid-state fermentation (SSF) is a sustainable method to convert food waste and plant biomass into novel foods for human consumption. Surplus bread crusts (BC) have the structural capacity to serve as an SSF scaffold, and their nutritional value could be increased in combination with perennial ryegrass (PRG), a biorefining feedstock with high-quality protein but an unpleasant sensory profile. SSF with Rhizopus oligosporus was investigated with these substrates to determine if the overall nutritional value could be increased. The BC-PRG SSFs were conducted for up to 72 h, over which time the starch content had decreased by up to 89.6%, the total amino acid (AA) content increased by up to 141.9%, and the essential amino acid (EAA) content increased by up to 54.5%. The BC-PRG SSF demonstrated that this process could potentially valorise BC and PRG, both widely available but underexplored substrates, for the production of alternative proteins.
固态发酵（SSF）是一种将食物垃圾和植物生物质转化为供人类食用的新型食品的可持续方法。剩余的面包皮（BC）具有作为固态发酵支架的结构能力，并且与多年生黑麦草（PRG）结合可以提高其营养价值，多年生黑麦草是一种具有高质量蛋白质但感官特性不佳的生物精炼原料。研究了用少孢根霉对这些底物进行固态发酵，以确定整体营养价值是否可以提高。对面包皮-多年生黑麦草进行了长达72小时的固态发酵，在此期间，淀粉含量下降了高达89.6%，总氨基酸（AA）含量增加了高达141.9%，必需氨基酸（EAA）含量增加了高达54.5%。面包皮-多年生黑麦草固态发酵表明，这一过程有可能使面包皮和多年生黑麦草增值，这两种底物都广泛可得但未得到充分探索，可用于生产替代蛋白质。
