Taskila, S., Ahokas, M., Sotaniemi, V., Mäki, M., Malinen, H., Jaakkola, M., Virpiranta, H. and Tanskanen, J. (2018) Conversion of Potato Peel Waste to Single Cell Protein by an Acidophilic Fungus. Journal of Water Resource and Protection, 10, 522-532. doi: 10.4236/jwarp.2018.105028.
Conversion of potato peel waste to single cell protein by an acidophilic fungus
|Author:||Taskila, Sanna1; Ahokas, Mikko1; Sotaniemi, Ville-Hermanni1;|
1Chemical Process Engineering Research Unit, University of Oulu
2Unit of Measurement Technology, University of Oulu
3Kajaani University Consortium
|Online Access:||PDF Full Text (PDF, 0.4 MB)|
|Persistent link:|| http://urn.fi/urn:nbn:fi-fe2018091235467
Scientific Research Publishing,
|Publish Date:|| 2018-09-12
The aim of this research was to convert potato peel waste (PPW) to single cell protein (SCP), and to extract valuable phenolic compounds from the spent medium. PPW is an abundant by-product of potato processing industry, consisting mostly of starch, fibre and protein in a form of watery sludge. The PPW from a chip manufacturing plant was pre-treated with sulphuric acid, and used as a substrate for an acidophilic Scytalidium acidophilum fungus under non-aseptic conditions. The produced SCP had a promising amino acid composition to be used in animal feed. Phenolic compounds were not recovered from the spent medium, most likely due to the low pH in the medium. The present findings suggest that PPW is a suitable raw material for acidophilic SCP production, whilst the extraction of phenolic acids would require milder cultivation conditions or separation before pre-treatments of SCP production. The BOD5 of the PPW was reduced by in 98% due to fungal cultivation. Thus the feed production also served as an efficient means for reduction of organic load in the PPW.
Journal of water resource and protection
|Type of Publication:||
A1 Journal article – refereed
|Field of Science:||
220 Industrial biotechnology
This research was financed by the European Regional Development Fund project A70161.
Copyright © 2018 by authors and Scientific Research Publishing Inc. This work is licensed under the Creative Commons Attribution International License (CC BY 4.0).