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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/59493
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dc.creatorMarília Aparecida Fidelis e Mourapt_BR
dc.creatorFabiano Narciso Paschoalpt_BR
dc.creatorJacqueline Aparecida Takahashipt_BR
dc.date.accessioned2023-10-16T21:46:33Z-
dc.date.available2023-10-16T21:46:33Z-
dc.date.issued2018-
dc.citation.volume64pt_BR
dc.citation.spage13pt_BR
dc.citation.epage18pt_BR
dc.identifier.doihttps://doi.org/10.3303/CET1864003pt_BR
dc.identifier.issn2283-9216pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/59493-
dc.description.resumoSingle cell protein is a biotechnological product made from microorganisms grown under suitable condition for biomass production. A limited number of food products based on single cell protein is available in global market and the most noted example in terms of tangible profits is the mycoprotein Quorn, produced by Marlow Foods from Fusarium venenatum mycelium. Fungi, in general, are good raw material for food protein production once they grow in a diversity of affordable sustainable substrates as agricultural straw and bagasse, yielding a nutritionally complete biomass along with other metabolites. Therefore, fungi are important cell factories for food industry. Brazil is one of the world’s most biodiverse countries regarding to plants, animals and also fungi, from which innumerable new biotechnological applications can be developed. In the present work Penicillium sclerotiorum was cultivated under varied glucose, peptone and sodium chloride concentrations. Biomass yields ranged between 1.89 g and 7.80 g, being greater in culture media with higher glucose contents. Ash levels ranged from 3.55% to 18.11%, on a dry matter basis (d.m.), with macro and micronutrients ranging from 11.9 to 137.5 mg/100 g for Ca, 87.2 to 154.2 mg/100 g for Mg, 0.9 to 3.0 mg/100 g for Zn (no significant difference), 0.6 to 1.7 mg/100 g for Fe (no significant difference), based on d.m. Protein levels ranged from 21.56% to 41.88% based on d.m. Fatty acid profiles revealed the presence of essential fatty acids linoleic and linolenic, the former in greater amounts in all samples. There were not detected ochratoxins A and B, cyclopiazonic acid, penicillic acid, citrinin and patulin in the analyzed fungal extracts. Besides, as biomass yield and nutritional content were successfully modulated by changing fungal culture media composition, the process showed good potential for industrial development. These results show P. sclerotiorum as a singular producer of nutritious and safe biomass from which a novel single cell protein food can be developed.pt_BR
dc.description.sponsorshipCNPq - Conselho Nacional de Desenvolvimento Científico e Tecnológicopt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.description.sponsorshipCAPES - Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorpt_BR
dc.format.mimetypepdfpt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICX - DEPARTAMENTO DE QUÍMICApt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofChemical Engineering Transactionspt_BR
dc.rightsAcesso Abertopt_BR
dc.subjectQuímicapt_BR
dc.subjectBiomassapt_BR
dc.subject.otherQuímicapt_BR
dc.subject.otherBiomassapt_BR
dc.titlePenicillium sclerotiorum Biomass as a Potential Food Productpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.aidic.it/cet/18/64/003.pdfpt_BR
dc.identifier.orcidhttps://orcid.org/0000-0002-8831-1609pt_BR
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