Search

Your search keyword '"Agnihotri, Swarnima"' showing total 21 results
Start Over Author "Agnihotri, Swarnima"
21 results on '"Agnihotri, Swarnima"'

6. Contributors

Author

Agnihotri, Swarnima, primary, Agrawal, Madhoolika, additional, Anipeddi, Manjusha, additional, Anupoju, Gangagni Rao, additional, Aron, Nurul Syahirah Mat, additional, Awasthi, Mukesh Kumar, additional, Awasthi, Sanjeev Kumar, additional, Bandyopadhyay, Rupam, additional, Baskar, V. David Chella, additional, Begum, Sameena, additional, Bhunia, Puspendu, additional, Chaturvedi, Preeti, additional, Chaudhuri, Hirok, additional, Chen, Hongyu, additional, Chen, Xing, additional, Cheng, Hui, additional, Chew, Kit Wayne, additional, Choi, Younggyun, additional, Chowdhary, Pankaj, additional, Dash, Rajesh Roshan, additional, Dey Chowdhury, Sanket, additional, Dobriyal, Manmohan, additional, Dubey, Kashyap Kumar, additional, ElFar, Omar Ashraf, additional, Gautam, Kaushik, additional, Guo, Jia-Xing, additional, Gupta, Abhishek, additional, Haq, Izharul, additional, Ilyas, Talat, additional, Jomnonkhaow, Umarin, additional, Kalamdhad, Ajay S., additional, Kashif, Ayesha, additional, Kumar, Anil, additional, Kumar, Arvind, additional, Kumar, Punit, additional, Li, Yu-You, additional, Lin, Carol Sze Ki, additional, Liu, Huimin, additional, Liu, Tao, additional, Mahboubi, Amir, additional, Malaiarasan, Umanath, additional, Mandal, Abul, additional, Mandal, Mrinal Kanti, additional, Maturi, Krishna Chaitanya, additional, Mishra, Bharti, additional, Misra, Tanuj, additional, Nallasivam, J., additional, Nawani, Neelu, additional, Ouyang, Long-Ling, additional, Pal, Supriya, additional, Pandey, Ashok, additional, Prashanth, P. Francis, additional, Pundlik, Rajat Chandrakant, additional, Qin, Shiyi, additional, Qin, Yu, additional, Rahman, Aminur, additional, Ren, Xiuna, additional, Rout, Prangya Ranjan, additional, Shahid, Muhammad Kashif, additional, Show, Pau Loke, additional, Singh, Anita, additional, Singh, Anshu, additional, Singh, Anuradha, additional, Sun, Zheng, additional, Taherzadeh, Mohammad J., additional, Tiwari, Archana, additional, Uwineza, Clarisse, additional, Varjani, Sunita, additional, Vinu, R., additional, Zhang, Yue, additional, Zhang, Zengqiang, additional, Zhou, Yuwen, additional, and Zhou, Zhi-Gang, additional

Published
2022
Full Text
View/download PDF

8. The use of cheese whey powder in the cultivation of protein-rich filamentous fungal biomass for sustainable food production

Author

Kaya, Burcu, Wijayarathna, E.R. Kanishka B., Yüceer, Yonca Karagül, Agnihotri, Swarnima, Taherzadeh, Mohammad J, Sar, Taner, Kaya, Burcu, Wijayarathna, E.R. Kanishka B., Yüceer, Yonca Karagül, Agnihotri, Swarnima, Taherzadeh, Mohammad J, and Sar, Taner

Abstract

Cheese whey is an industrial by-product that is generated in excess during the cheese production process in the dairy industry. Despite the potential utility of whey, it continues to pose environmental threats in the industry. This study comprehensively evaluates the utilization of two fermentation techniques (solid-state fermentation and submerged fermentation) for producing fungal biomass from cheese whey powder, employing Aspergillus oryzae, Rhizopus oryzae, and Neurospora intermedia for sustainable food production. It has been observed that submerged fermentation is more effective in increasing the protein content of whey powder compared to solid-state fermentation. The highest biomass yield was achieved with A. oryzae (5.29 g/L, 0.176 g biomass/g substrate), followed by N. intermedia (3.63 g/L, 0.121 g biomass/g substrate), and R. oryzae (1.9 g/L, 0.063 g biomass/g substrate). In the bubble column reactor, the protein content of the substrate (78.65 g/kg) increased by 165.54 and 176.69% with A. oryzae (208.85 g/kg) and N. intermedia (217.62 g/kg), respectively. This study has demonstrated that whey powder can be converted into protein-rich biomass through fungal bioconversion. The obtained biomass has the potential to be developed as an alternative food and feed source, contributing to waste management and sustainable food production.

Published
2024
Full Text
View/download PDF

10. List of Contributors

Author

Abubackar, Haris Nalakath, primary, Agnihotri, Swarnima, additional, Ariyanto, Teguh, additional, Awasthi, Mukesh Kumar, additional, Awasthi, Sanjeev Kumar, additional, Azzahrani, Istna Nafi, additional, Bolton, Kim, additional, Brancoli, Pedro, additional, Cahyono, Rochim Bakti, additional, Chen, Hongyu, additional, Chen, Paul, additional, Cheng, Yanling, additional, Cui, Yunlei, additional, Ding, Kuan, additional, Duan, Yumin, additional, Evangelopoulos, Panagiotis, additional, Fan, Liangliang, additional, Ferreira, Jorge A., additional, Garg, V.K., additional, Kantarelis, Efthymios, additional, Kennes, Christian, additional, Khanal, Samir Kumar, additional, Krook, Joakim, additional, Kumar, Sumit, additional, Li, Bingxi, additional, Lin, Richen, additional, Liu, Shiyu, additional, Liu, Tao, additional, Liu, Yuhuan, additional, Loschiavo dos Santos, Maria Cecília, additional, Luidold, Stefan, additional, Millati, Ria, additional, Min, Min, additional, Murphy, Jerry D., additional, Nitayavardhana, Saoharit, additional, Pandey, Ashok, additional, Patinvoh, Regina J., additional, Peng, Peng, additional, Putri, Rininta Utami, additional, Rajendran, Karthik, additional, Richards, Tobias, additional, Rousta, Kamran, additional, Ruan, Roger, additional, Sharma, Kavita, additional, Soundari, Parimala Gnana, additional, Svensson, Niclas, additional, Taherzadeh, Mohammad J., additional, Tirta Nindhia, Tjokorda Gde, additional, Van Acker, Karel, additional, Van Passel, Steven, additional, Veiga, María C., additional, Villac, Teresa, additional, Wall, David M., additional, Wan, Yiqin, additional, Wang, Quan, additional, Wang, Yunpu, additional, Wong, Jonathan W.C., additional, Yang, Weihong, additional, Zhang, Yaning, additional, Zhang, Zengqiang, additional, Zhao, Junchao, additional, and Zhou, Nan, additional

Published
2019
Full Text
View/download PDF

11. Waste Biorefinery

Author

Ferreira, Jorge A., primary, Agnihotri, Swarnima, additional, and Taherzadeh, Mohammad J., additional

Published
2019
Full Text
View/download PDF

12. Assessment of Microbial Diversity during Thermophilic Anaerobic Co-Digestion for an Effective Valorization of Food Waste and Wheat Straw

Author

Yangin-Gomec, Cigdem, Agnihotri, Swarnima, Ylitervo, Päivi, Sárvári Horváth, Ilona, Yangin-Gomec, Cigdem, Agnihotri, Swarnima, Ylitervo, Päivi, and Sárvári Horváth, Ilona

Abstract

In this study, predominant bacterial and archaeal populations and their roles during anaerobic mono-digestion of food waste (FW) and co-digestion of FW with straw pellets (SP) at thermophilic temperature (53 ± 1 °C) were assessed by Next Generation Sequencing (NGS) analysis at organic loading rates (OLRs) of 3.0 and 7.0 gVS/L/d. Depending on the seed; results revealed that Firmicutes, Bacteroidetes, and Proteobacteria were, respectively the most prevalent bacterial phyla at both OLRs investigated. On the other hand, Euryarchaeota was dominated by methanogens playing crucial role in biogas production and correlated mainly with the activities of Methanobacteria and Methanomicrobia at class level. Acetoclastic Methanosaetae was the predominant genus at OLR = 3.0 gVS/L/d; however, shared the same predominance with hydrogenotrophic methanogens Methanospirillium at the highest OLR. Although no clear effect in response to straw addition at OLR of 3.0 gVS/L/d could be seen in terms of methanogenic archaea at genus level, hydrogenotrophic methanogens revealed some shift from Methanobacterium to Methanospirillium at higher OLR. Nevertheless, no prominent microbial shift in the presence of wheat straw at increased OLR was likely due to adapted inoculation at start-up which was also demonstrated by relatively stable biogas yields during co-digestion.

Published
2023
Full Text
View/download PDF

14. A Glimpse of the World of Volatile Fatty Acids Production and Application : A review

Author

Agnihotri, Swarnima, Yin, D M, Mahboubi, Amir, Sapmaz, Tugba, Varjani, S, Qiao, W, Koseoglu-Imer, D Y, Taherzadeh, Mohammad J, Agnihotri, Swarnima, Yin, D M, Mahboubi, Amir, Sapmaz, Tugba, Varjani, S, Qiao, W, Koseoglu-Imer, D Y, and Taherzadeh, Mohammad J

Abstract

Sustainable provision of chemicals and materials is undoubtedly a defining factor in guaranteeing economic, environmental, and social stability of future societies. Among the most sought-after chemical building blocks are volatile fatty acids (VFAs). VFAs such as acetic, propionic, and butyric acids have numerous industrial applications supporting from food and pharmaceuticals industries to wastewater treatment. The fact that VFAs can be produced synthetically from petrochemical derivatives and also through biological routes, for example, anaerobic digestion of organic mixed waste highlights their provision flexibility and sustainability. In this regard, this review presents a detailed overview of the applications associated with petrochemically and biologically generated VFAs, individually or in mixture, in industrial and laboratory scale, conventional and novel applications.

Published
2022
Full Text
View/download PDF

17. Filamentous Fungus Aspergillus oryzae for Food: From Submerged Cultivation to Fungal Burgers and Their Sensory Evaluation—A Pilot Study

Author

Rousta, Neda, Hellwig, Coralie, Wainaina, Steven, Lukitawesa, Lukitawesa, Agnihotri, Swarnima, Rousta, Kamran, and Taherzadeh, Mohammad J

Subjects
meat alternative, Chemical technology, fungi, circular economy, Social Sciences, Samhällsvetenskap, food and beverages, Plant Science, food security, TP1-1185, myco-food, sustainability, Health Professions (miscellaneous), Microbiology, Article, Health(social science), functional food, Teknik och teknologier, Naturvetenskap, Engineering and Technology, Natural Sciences, Food Science
Abstract

New food sources are explored to provide food security in sustainable ways. The submerged fermentation of edible filamentous fungi is a promising strategy to provide nutritious and affordable food that is expected to have a low environmental impact. The aim of the current study was to assess the novel use of Aspergillus oryzae cultivated in submerged fermentation on oat flour as a source for food products that do not undergo secondary fermentation or significant downstream processing. The fungus was cultivated in a pilot-scale airlift bioreactor, and the biomass concentration and protein content of the biomass were assessed. A tasting with an untrained panel assessed consumer preferences regarding the taste and texture of minimally processed vegetarian and vegan burger patties made from the biomass, and how the patties fared against established meat-alternative-based patties. The cultivation of Aspergillus oryzae resulted in a yield of 6 g/L dry biomass with a protein content of 37% on a dry weight basis. The taste and texture of the minimally processed fungal burger patties were to the liking of some participants. This was also reflected in diverse feedback provided by the participants. The cultivation of the fungus on oat flour and its utilization in developing burger patties shows its promising potential for the production of nutritious food. The applications of the fungus can be further developed by exploring other favorable ways to texture and season this relatively new functional food source to the preferences of consumers.

Published
2021

19. Utilization of Straw Pellets and Briquettes as Co-Substrates at Biogas Plants

Author

Sárvári Horváth, Ilona, del Pilar Castillo, Maria, Schnürer, Anna, Agnihotri, Swarnima, Ylitervo, Päivi, and Edström, Mats

Subjects
animal structures, digestive, oral, and skin physiology, food and beverages, Bioenergy, Bioenergi
Abstract

Biogas reactors can be utilized more efficiently when straw and food waste are digested together instead of separately. In the present study, straw in the form of pellets and briquettes has been used in experiments and calculations. Co-digestion of different substrates can give a more optimal substrate composition and a more efficient utilization of available digester volume. The pelleting and briquetting process has been shown to be an adequate pretreatment method of the straw. Digesting food waste and straw together showed synergistic effects with improved degradation of the food waste as well as a higher total volumetric methane production as compared to when food waste was used as the sole substrate. Energy produced through increased biogas production was higher than the energy needed for the pelleting and briquetting process. The positive effect in regard to gas production was mainly seen for the straw pellets, results supported by both chemical and microbiological analysis. These effects were observed in both mesophilic and thermophilic conditions. In conclusion, this study illustrates that straw is a suitable co-digestion substrate to food waste and can be used to improve gas yields as well as for more efficient utilization of the digester volume. These results show the biogas potential of straw, today not yet used as a substrate to a large extent.

Published
2017

Catalog

Books, media, physical & digital resources
See catalog results