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2024 Technical Program

Biotechnology

Protein and Co-Products

Processing

Health and Nutrition

Session: Fermentation III: Challenges and opportunities in scaling up fermentation to isolate micro-organisms

Solid state fermentation of soybean hulls and cheese whey by using mono- and co-cultures of Aureobasidium pullulans, Aspergillus niger, and Trichoderma reesei

Wednesday, May 1, 2024

9:35 AM – 9:55 AM EDT

Room: 524c

Co-Author(s)

RB

Ruchita Bhattarai

Graduate Student
South Dakota State University, United States
NK

Nirat Katuwal

Graduate Student
South Dakota State University, United States

Presenting Author(s)

Bishnu Karki, PhD

Assistant Professor
South Dakota State University
Brookings, SD, United States

Abstract:

Introduction: The heightening production of agricultural and dairy byproducts, including soybean hulls (SBH) and whey, presents significant environmental challenges and underutilized resource potential. The dairy industry’s liquid waste stream (LWS) lacks efficient nutrient recovery technologies and poses environmental concerns. Concurrently, the majority of SBH, despite its nutritional value, is disposed to landfills with only a minimal portion used in animal feed. This study aims to address these issues by utilizing microbial fermentation, leveraging the endogenous enzymatic activities of fungi to extract beneficial compounds from these coproducts. These compounds include dietary fibers, polyphenols, bioactive peptides, soluble sugars, and minerals. Hence, the objectives of the study were to 1) to evaluate the fermentability of SBH using dairy liquid waste stream (LWS) during solid-state fermentation (SSF) by using mono-and co-cultures, and 2) to analyze the nutritional enhancement in the fermented products, comparing SBH fermented with whey, water, and an unfermented control. Three fungal strains, Aureobasidium pullulans (Ap), Aspergillus niger (An), and Trichoderma reesei (Tr), were employed in SSF over a 168-hour period. The fermented products were analyzed for their crude protein content, fiber, total phenolics, and antioxidant activity. Results indicated that LWS could effectively replace water in the fermentation process, positively influencing the nutrient profile of SBH. Specifically, fermentation with An significantly increased protein content by 11.7% (compared to the control's 9.61%) and decreased fiber content by 32 to 35%. Additionally, there was a 6-folds increase in phenolic content and enhanced antioxidant activity, indicating improved functionality of the SBH when fermented with whey using An. Significance: Overall, the study highlights the potential of microbial fermentation in transforming agricultural and dairy byproducts into nutrient-rich substances, contributing to environmental sustainability, and offering a novel approach to waste management in the food processing industry