Biotransformation of insect processing residues : Production of lactic acid bacterial biomass and associated partial removal of proteins from chitin
Vilas Franquesa, Arnau (Universitat Autònoma de Barcelona. Departament de Ciència Animal i dels Aliments)
Lakemond, Catriona (Wageningen University)
Mishyna, Maryia (Wageningen University)

Fecha:	2024
Resumen:	Processing of edible insects typically involves fractionating into high-value food ingredients, which results in by-products containing chitin and insoluble proteins. This study examined the effectiveness of lactic acid bacteria (LAB) in removing proteins from chitin in insect processing residues. Lesser mealworm processing residues were biologically treated for 48 and 120 h using LAB strains without added carbon sources. Results showed partial deproteinization, up to 29 % with Levilactobacillus brevis after 120 h. Most LAB grew up to 2 log10 colony-forming units/mL in the first 48 h. Confocal microscopy and Fourier-transform infrared spectra indicated that some protein remained attached to chitin. The molecular weight of solubilized proteins was affected by strain and time of incubation, with antioxidant activity increasing significantly after 120 h with Lacticaseibacillus paracasei. The biological treatment of insect processing streams can be a sustainable approach to producing high amounts of LAB biomass with subsequent protein solubilization and chitin release.
Derechos:	Aquest document està subjecte a una llicència d'ús Creative Commons. Es permet la reproducció total o parcial, la distribució, la comunicació pública de l'obra i la creació d'obres derivades, fins i tot amb finalitats comercials, sempre i quan es reconegui l'autoria de l'obra original.
Lengua:	Anglès
Documento:	Article ; recerca ; Versió publicada
Materia:	Chitin deproteinization ; Lactic acid bacterial growth ; Lesser mealworm ; Protein solubilization
Publicado en:	Bioresource Technology, Vol. 413 (2024) , p. 131540, ISSN 1873-2976

DOI: 10.1016/j.biortech.2024.131540
PMID: 39341428

10 p, 3.5 MB

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