Exploring sustainable fermentation for the unlocking of high-value proteins in the valorization of dairy and poultry industry byproducts: Insights into novel strategies.

Abstract: The food industry struggles with environmental and economic burdens due to low-value by-products and waste streams. Reports from the FAO reveal that one-third of global food chain production becomes food waste, emphasizing the urgency of addressing this issue. In the US, where over 6.3 billion chickens and 43 million turkeys were slaughtered from January to August 2023, valuable byproducts like mechanically separated poultry (MSP) and acid whey are generated.

MSP, a nutritious meat paste with limited economic value, is a byproduct of poultry processing. Acid whey, a principal byproduct of cottage cheese, Greek-style yogurt, and casein manufacture, is known for its high acidity and calcium content. This study focuses on the valorization of MSP and acid whey through fermentation.

The dairy and poultry industries, due to their high processing volumes, produce waste streams with significant environmental implications, threatening ecosystems. Valorizing these waste streams by recovering crucial nutrients, such as proteins, offers a sustainable solution to meet the needs of a growing human population. However, the extraction of proteins or protein-derived ingredients, like peptides, from these byproducts poses challenges, necessitating innovative biotechnological approaches.

The primary objective of this research was to define optimal fermentation parameters for MSP and acid whey, controlling protein hydrolysis. Results from four fermentation treatments employing Lactobacillus rhamnosus (OSU-PECh-69) or natural microbiota provided insights into hydrolysis yields, peptide characteristics, and molecular weight distribution. Dynamic changes in pH, soluble protein content, and molecular weight over the 10-day fermentation period signify the transformative nature of the process.

This research is of paramount significance to the AOCS community as it explores the biotechnological potential to convert industrial byproducts into high-value products. By optimizing the fermentation process, this study contributes to sustainable protein hydrolysis, addressing the demand for functional ingredients while aligning with environmental sustainability goals.