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Utilization of Acid Whey as a Fermentation Aid to Process Fish Waste and Develop an Enriched Feed Ingredientf

Mayta Apaza, Alba Claudia
http://orcid.org/0000-0001-8721-0788
http://rave.ohiolink.edu/etdc/view?acc_num=osu1641516028533993

Abstract Details

2022, Doctor of Philosophy, Ohio State University, Food Science and Technology.
Waste streams from the food industry have been associated with severe environmental pollution and an economic burden for producers. The Food and Agricultural Organization from the United Nations has stated that one-third of the global food chain production ends up as food waste. The dairy and fish industry has significant roles in producing waste streams that threaten the ecosystem due to their high biological and chemical oxygen demand. The by-products from both industries have shown several complications for its proper treatment of disposal. Therefore, science-based approaches that can handle the treatment more efficiently or, otherwise, transform them to add value and include them as part of other foods. The increasing demand for acidified and fresh-like dairy products has made the handling of acid whey a disposal burden for this industry. Acid whey is the milk serum left after the removal of caseins after fermentation and acidification. On the other hand, the most valuable part of fisheries is the fillet that only represents 40-45% of a fish; this value means that more than 50% of this food chain becomes waste. However, both waste streams are considered nutrient-dense co-products with potential complementary nutritional advantages suitable for biotechnological technologies and valuable products' production. In this work, we hypothesized that under appropriate conditions, a semi-controlled fermentation of the mix of acid whey and minced fish waste can break down the complex proteins from fish; a close follows up to understand the microbiome and chemical changes would lead to a safe and nutritionally bioavailable product. To this end, the first objective was to find the optimum conditions and materials ratios that would deliver the best proteolysis, including the addition of a starter culture and a simple carbohydrate source. Additionally, the innate microbiota from the co-products and changes during the fermentation was closely monitored using 16S-v4 rRNA amplicon and microbial ecology analysis. The second objective was to chemically characterize the protein changes during the fermentation using colorimetric assays. The third objective was to evaluate active enzymes using comparative proteomics and zymography, and polyacrylamide gel electrophoresis assays. Interestingly, the content of lactic acid from acid whey influenced positively over the overall mix. The optimum treatment contained fish waste, acid whey, molasses, and a starter. This treatment increased the content of peptides 3.6 times fold from day 0 to day 14. Additionally, this treatment reached a significant pH drop by the second day, ensuring its safety. The microbial community had high alpha and beta diversity at the beginning of the fermentation but was dominated by the Firmicute phylum on the last day. The treatment containing the culture starter reached significant peptide values; however, the characterization of the enzymes involved could provide further knowledge for further hydrolysis optimization.
Rafael Jimenez-Flores (Advisor)
127 p.
Food Science
Acid whey Fish waste Lactic acid bacteria Protein hydrolysis

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Citations

  • Mayta Apaza, A. C. (2022). Utilization of Acid Whey as a Fermentation Aid to Process Fish Waste and Develop an Enriched Feed Ingredientf [Doctoral dissertation, Ohio State University]. OhioLINK Electronic Theses and Dissertations Center. http://rave.ohiolink.edu/etdc/view?acc_num=osu1641516028533993

    APA Style (7th edition)

  • Mayta Apaza, Alba. Utilization of Acid Whey as a Fermentation Aid to Process Fish Waste and Develop an Enriched Feed Ingredientf. 2022. Ohio State University, Doctoral dissertation. OhioLINK Electronic Theses and Dissertations Center, http://rave.ohiolink.edu/etdc/view?acc_num=osu1641516028533993.

    MLA Style (8th edition)

  • Mayta Apaza, Alba. "Utilization of Acid Whey as a Fermentation Aid to Process Fish Waste and Develop an Enriched Feed Ingredientf." Doctoral dissertation, Ohio State University, 2022. http://rave.ohiolink.edu/etdc/view?acc_num=osu1641516028533993

    Chicago Manual of Style (17th edition)

osu1641516028533993
376
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