利用废弃面包:从微生物生长和酶生产的潜在用途到技术经济评估
Sameh Ben Mabrouk1, Bouthaina Ben Hadj Hmida1, Wejdene Sallami1
1Laboratory of Biochemistry and Enzymatic Engineering of Lipases, National Engineering School of Sfax, University of Sfax, BP 1173, Sfax 3038, Tunisia.
Microorganisms
|July 30, 2025
概括
废面包 (WB) 是一种具有成本效益的微生物生长媒介,可增强细菌生长,降低成本90%. 它还有助于从食物浪费中生产有价值的产品,如可发酵糖.
科学领域:
- 生物技术和可持续材料科学 生物技术和可持续材料科学
- 微生物学与发酵技术
背景情况:
- 传统的微生物培养基成本高,资源密集.
- 食物浪费,特别是废弃面包 (WB),是一个未充分利用的资源.
- 需要可持续的替代品来降低生物技术的成本和环境影响.
研究的目的:
- 评估废面包 (WB) 是一种具有成本效益和营养丰富的微生物生长基质.
- 研究WB在增强微生物生长和酶生产方面的潜力.
- 探索WB的价值化,使其成为食品工业的高价值产品.
主要方法:
- 在微生物培养基中将WB纳入参考菌株 (大肠杆菌,E. faecalis,P. aeruginosa,S. aureus) 的培养基.
- 成本分析比较WB补充媒体与传统的卢里亚-贝塔尼 (LB) 媒介.
- 分数因数设计,以优化Bacillus sp.的酶生产. BSS (Amy-BSS) 的使用情况.
- 使用Amy-BSS对WB多糖的水解产生可发酵糖.
主要成果:
- WB显著增强了参考细菌菌株的生长 (与LB相比至少增加了两倍).
- 2%的WB和稀释的LB (1/10) 的组合可将中等成本降低高达90%.
- 在选氨基溶解菌株中,WB有效地取代了粉,而氨基酶的产生增加了15倍.
- 1% WB 的水解产生了 4.6 g/L 的可发酵糖,证明了 WB 在生产增值产品方面的潜力.
结论:
- 废面包是微生物培养和酶生产的可行,可持续和经济的基质.
- 在生物技术应用中,WB价值化为降低成本和提高环境可持续性提供了一条途径.
- 这种方法通过将食物浪费转化为有价值的资源来支持循环经济.
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