چهارمین همایش ملی پژوهش های کاربردی امنیت غذایی: فرآوری، ایمنی و سلامت

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کد مقاله 1143

عنوان Designing Food-Grade Waste-to-Protein Bioprocesses: Feedstock-Microbe-Process Interactions and Food-Grade Quality

نویسندگان Mir-Hassan Moosavy - Zeynab Kazempour

چکیده The continued growth of the global population and increasing pressure on resources have made the production of sustainable and nutritious protein a major challenge of the twenty-first century. Conventional protein production, particularly from animal sources, requires resources and contributes to environmental impacts. Meanwhile, around 1.3 billion tons of food waste are generated each year, representing a source of carbon and nutrients that can be recovered and converted into protein. This study presents an integrated approach to designing food-grade waste-to-protein bioprocesses, with attention to the interactions among feedstock characteristics, microorganisms, and process conditions. A systematic review showed that fermentation type, including liquid, solid-state, and gas fermentation, and microbial type, including bacteria, fungi, yeasts, and mixed cultures, influenced protein content. Mixed cultures performed better than pure cultures, achieving protein contents of up to 76% and biomass productivities of up to 15 g/L/day. Higher dilution rates increased productivity but reduced protein content. Microbial proteins can offer essential amino acid profiles and digestibility comparable to other protein sources. However, food-grade production remains challenging because of nucleic acids, contaminants such as heavy metals, pathogens, and mycotoxins, and high downstream processing costs. Bioprocess engineering and process standardization are needed to support sustainable production and commercialization.

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