Summary
This laboratory study investigated the valorisation of date industry waste through microbial fermentation to produce single-cell protein. Five fungal strains were screened and production parameters optimised, with Aspergillus oryzae emerging as the most suitable organism. The work represents an approach to converting an agricultural by-product into a protein-enriched ingredient.
Regional applicability
The geographic location of the research is not specified in the available metadata. However, date processing waste valorisation would be most directly applicable to date-producing regions (North Africa, Middle East, South Asia); transferability to United Kingdom food systems would depend on availability of date processing feedstock and regulatory approval of fungal single-cell protein as a food ingredient.
Key measures
Fungal strain performance; production conditions; protein yield from date waste substrate
Outcomes reported
The study evaluated five fungal strains for single-cell protein production from date waste and optimised production conditions, with Aspergillus oryzae identified as the optimal strain.
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