Abstract
The use of waste stream residues as feedstock for material production simultaneously helps reduce dependence on fossil-based resources and to shift toward a circular economy. This study explores the conversion of food waste into valuable chemicals, namely, bio-pigments. Here, a simulated food waste feedstock was converted into pigments via solid-state fermentation with the filamentous fungus Talaromyces albobiverticillius (NRRL 2120). Pigments including monascorubrin, rubropunctatin, and 7-(2-hydroxyethyl)-monascorubramine were identified as products of the fermentation via ultra-performance liquid chromatography coupled with quadrupole-time-of-flight electrospray ionization mass spectrometry. Pigments were obtained at concentrations of 32.5, 20.9, and 22.4 AU/gram dry substrate for pigments absorbing at 400, 475, and 500 nm, respectively. Pigment production was further enhanced by co-culturing T. albobiverticillius with Trichoderma reesei (NRRL 3652), and ultimately yielded 63.8, 35.6, and 43.6 AU/gds at the same respective wavelengths. This represents the highest reported production of pigments via solid-state fermentation of a non-supplemented waste stream feedstock.
Key points
• Simulated food waste underwent solid-state fermentation via filamentous fungi.
• Bio-pigments were obtained from fermentation of the simulated food waste.
• Co-culturing multiple fungal species substantially improved pigment production.
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All data generated or analyzed during this study are included in this published article [and its supplementary information files].
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DT was responsible for conceptualization, methodology, validation, formal analysis, investigation, writing the original draft, and visualization. VO and MD were responsible for providing funding, resources, supervision, project administration, and draft reviewing/editing.
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Troiano, D., Orsat, V. & Dumont, MJ. Solid-state co-culture fermentation of simulated food waste with filamentous fungi for production of bio-pigments. Appl Microbiol Biotechnol 106, 4029–4039 (2022). https://doi.org/10.1007/s00253-022-11984-1
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DOI: https://doi.org/10.1007/s00253-022-11984-1