رسالة جامعية
Production of high-value nutritional ingredients by submerged fermentation of Pleurotus ostreatus ; Παραγωγή θρεπτικών συστατικών υψηλής αξίας από βυθισμένη καλλιέργεια του Pleurotus ostreatus
| العنوان: | Production of high-value nutritional ingredients by submerged fermentation of Pleurotus ostreatus ; Παραγωγή θρεπτικών συστατικών υψηλής αξίας από βυθισμένη καλλιέργεια του Pleurotus ostreatus |
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| المؤلفون: | Bakratsas, Georgios, Μπακρατσάς, Γεώργιος |
| بيانات النشر: | University of Ioannina Πανεπιστήμιο Ιωαννίνων |
| سنة النشر: | 2024 |
| المجموعة: | National Archive of PhD Theses (National Documentation Centre Greece) |
| مصطلحات موضوعية: | Μυκοπρωτεΐνη, Βιοαντιδραστήρες, Pleurotus ostreatus, Αμινοξέα, Αγροτοβιομηχανικά απόβλητα, Παραγοντικός σχεδιασμός, Πρωτεομική ανάλυση, Υγρή βυθισμένη καλλιέργεια, Submerged cultivation, Bioreactors, Mycoprotein, Amino acids, Proteomics, Αgro-industrial wastes, Green light, Red light, Blue light, Βιομηχανική Βιοτεχνολογία, Επιστήμες Μηχανικού και Τεχνολογία, Τεχνολογίες βιοδιεργασιών, Άλλες Επιστήμες Μηχανικού και Τεχνολογίες, Βιοτεχνολογία και Εφαρμοσμένη μικροβιολογία, Επιστήμη και Τεχνολογία τροφίμων, Industrial Biotechnology, Engineering and Technology, Bioprocessing technologies, Other Engineering and Technologies, Biotechnology and Applied Microbiology, Food Science and Technology |
| الوصف: | The predicted increase in population up to 9 billion by 2050, as well as the increase in the number of malnourished people, especially in developing countries, could increase the food demands and decrease the food quality for consumers. Moreover, the ongoing shrinking of agricultural land and decreasing global water resources could hinder both the cultivation of rich-in-nutrient crops and animal fish farming in the future, leading to a decrease in the main protein sources used in human nutrition. The need for the scientific community to find new nutrient sources is more crucial than ever before. Biotechnology especially microbial and industrial biotechnology could find the way, with the capability to establish methods of controlled cultivation of microorganisms which can be sources of biomass with high nutritional value. Except for already-known microorganisms used in human nutrition, new strains can be established and new ways to cultivate them could be introduced. This thesis is a proposal of a new way of exploiting an already known mushroom, Pleurotus ostreatus, producing high-value mycelial biomass in a faster and safer way and enhancing the production of biomolecules, such as proteins, lipids, polysaccharides, and enzymes with a perspective to be used as novel foods in the future. More specifically, an optimization of the fundamental cultivation conditions was accomplished to produce single-cell protein with a rich amino acid profile from Pleurotus ostreatus. In addition, the effect of the fundamental sugars of agro-industrial residues, glucose and xylose and mixtures of them was investigated to produce mycoprotein with high nutritional value. The different proteomic profiles and metabolic pathways that were upregulated in each condition were described through proteomic analysis. The production was achieved also on large-scale cultivations with the use of STR bioreactors and at low cost using agro-industrial residues from wood and paper industry side streams hydrolysates. Furthermore, wine lees were used as ... |
| نوع الوثيقة: | doctoral or postdoctoral thesis |
| اللغة: | English |
| العلاقة: | http://hdl.handle.net/10442/hedi/56072Test |
| DOI: | 10.12681/eadd/56072 |
| الإتاحة: | https://doi.org/10.12681/eadd/56072Test http://hdl.handle.net/10442/hedi/56072Test |
| رقم الانضمام: | edsbas.34129D01 |
| قاعدة البيانات: | BASE |
| DOI: | 10.12681/eadd/56072 |
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