Enhanced mycoprotein production of Neurospora intermedia from soy processing byproducts: Integration of ultrasonic stimulation with repeated-batch simultaneous saccharification and culture
文献类型： 外文期刊
作者： Dai, Yiqiang 1 ; Liu, Yifei 2 ; Wang, Zhe 1 ; Han, Siyu 1 ; Tao, Yang 2 ; Wang, Zhongjiang 3 ; Dong, Mingsheng 2 ; Wang, Daoying 1 ; Xia, Xiudong 1 ;
作者机构： 1.Jiangsu Acad Agr Sci, Jiangsu Key Lab Food Qual & Safety, State Key Lab Cultivat Base, Minist Sci & Technol,Inst Agroprod Proc, Nanjing 210014, Peoples R China
2.Nanjing Agr Univ, Coll Food Sci & Technol, Nanjing 210095, Peoples R China
3.Northeast Agr Univ, Coll Food Sci, Harbin 150030, Peoples R China
关键词： Neurospora intermedia mycoprotein; Soy whey; Okara; Ultrasound treatment; Repeated-batch culture
期刊名称：BIORESOURCE TECHNOLOGY （ 影响因子：9.0； 五年影响因子：9.5 ）
ISSN： 0960-8524
年卷期： 2025 年 437 卷
页码：
收录情况： SCI
摘要： This study developed an integrated strategy combining simultaneous saccharification and culture (SSC), lowfrequency ultrasound treatment with repeated-batch culture (RBC) for Neurospora intermedia mycoprotein production from soy whey and okara. Results showed that soy whey served as a desired substrate for mycoprotein production, and adding okara increased both mycoprotein yield and productivity by balancing the carbon-tonitrogen ratio. Ultrasound treatment further increased the mycoprotein yield and shortened the production time by facilitating material exchange and improving cellulase activity. Finally, this integrated strategy was applied in shake-flask and 5 L fermenter systems, and their mycoprotein productivities of 1.79 +/- 0.03 and 2.11 +/- 0.04 g/L/12 h were achieved, showing 98.72 % and 189.04 % increases compared with those in soy whey alone with batch culture (BC). Moreover, the chemical and biological oxygen demand removal ratios reached 73.41 +/- 0.69 % and 94.38 +/- 0.78 %. Overall, this study offers an efficient, economical and environmentally sustainable way for mycoprotein production from agriculture and food industry waste.
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