Ethanol fermentation and assimilation of protein using protein sources from food wastes

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  • 食品廃棄物をタンパク源としたエタノール発酵とタンパク質の資化

Abstract

<p>In the mackerel mirin-boshi production process, a large amount of liquid waste from pre-pickled seasonings consisting of sugar, soy sauce, miso, salt, and umami seasonings is discharged, it also has a high chemical oxygen demand (COD) requiring dilution. In poultry farms, soft eggs with soft shells produced by young hens account for about 15%, and these eggs are currently discarded. In this study, food waste such as mackerel mirin-boshi waste liquid or commercial hen eggs as soft egg model were applied as the protein source for ethanol fermentation. Moreover, COD reduction of waste liquid was investigated by conversion from liquid protein source to solid protein aggregation produced in yeast proliferation. The mackerel mirin-boshi waste liquid was a suitable protein source, because ethanol fermentation was promoted by its addition. However, COD reduction was not achieved to dischargeable levels into the environment river. In case of egg, it was also suitable as protein source for yeast growth. Moreover, inhibition of lysozyme in egg white during the fermentation was reduced by heat treatment or addition of ephedra herb as fermentation promotor.</p>

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