Thesis

Optimizing Mycoprotein Production using Aspergillus oryzae in Soy Whey Substrate: Effects of Initial pH Adjustment and Salt Supplementation

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Mycoproteins, that are produced through filamentous fungi fermentation, have gained popularity
because of their rich protein content and sustainability as an animal-based protein alternative.
However, the cost of the commerciallized mycoprotein exceeds the cost of regular meat. Therefore,
scientists are exploring various inexpensive substrates and GRAS fungal strains with high survivability
in different substrates to reduce the cost. Aspergillus oryzae, a fungi that has been commonly used in
fermented food production, has garnered attention due to its versatility to thrive on diverse
substrates, including wastes. In Indonesia, the high demand for tofu causes the industry to dispose of
their waste untreated. Thus, developing mycoproteins from Aspergillus oryzae by utilizing soy whey
as the cultivation media is a possible solution offered to reduce mycoprotein production cost. Our
previous preliminary study shows the capability of A. oryzae to produce biomass (~0.8 g/L) in agitated
soy whey media, proved soy whey media capacity to support the fungal growth. However, unsuitable
fermentation conditions might explain the low biomass result. Meanwhile, other research papers
show that media with adjusted pH or salt supplementation are proven to increase biomass
production. Hence, this research aims to investigate the effect of initial pH adjustment and salt
supplementation on mycoprotein production using A. oryzae in soy whey media. The optimization
was conducted sequentially from pH to salt supplementation. Furthermore, the pH measurement
every 24 hours, sugar and acetate analysis, as well as protein analysis were conducted to find the best
condition to produce higher biomass concentrations. Result shows that after 3 days of cultivation, the
biomass production reach the concentration of 2.52 g/L after initial pH adjustment to pH 5 and 5.06
g/L after salt supplementation experiment, meaning that the biomass concentration have improved
~2.5x and ~5x higher than our first year experiment, respectively.

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Availability

Detail Information

Series Title

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Call Number

BT 24-012

Publisher

i3L, Jakarta : i3L Press., 2024

Collation

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Language

English

ISBN/ISSN

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Classification

NONE

Content Type

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Media Type

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Carrier Type

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Edition

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Subject(s)

Mycoprotein Production
Aspergillus oryzae
Soy Whey Media
pH optimization
Salt

Specific Detail Info

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Statement of Responsibility

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