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UID:1189@biotech.technion.ac.il
DTSTART;TZID=Asia/Jerusalem:20261005T143000
DTEND;TZID=Asia/Jerusalem:20261005T150000
DTSTAMP:20260823T123508Z
URL:https://biotech.technion.ac.il/events/%d7%a1%d7%9e%d7%99%d7%a0%d7%a8-%
 d7%a1%d7%99%d7%95%d7%9d-%d7%9e%d7%92%d7%99%d7%a1%d7%98%d7%a8-%d7%a0%d7%98%
 d7%a2-%d7%a1%d7%92%d7%9c-%d7%9e%d7%94%d7%9e%d7%a2%d7%91%d7%93%d7%94-%d7%a9
 %d7%9c-%d7%a4/
SUMMARY:סמינר סיום מגיסטר: נטע סגל\, מהמעבדה ש
 ל פרופ' יואב ליבני
DESCRIPTION:Research Topic: Developing cheese analogs from yeast grown on a
  substrate made from corn plant waste\nAbstract: ** Lecture will be given 
 in English**\nThe global population is rapidly increasing\, accompanied by
  an even greater rise in animal-based products consumption. Growing enviro
 nmental and health concerns have therefore increased the demand for altern
 ative and sustainable protein sources. At the same time\, the underutiliza
 tion of agricultural biomass represents a significant environmental challe
 nge. In corn production\, more than 50%dw of the plant biomass is not cons
 umed by humans\, but mostly by animals or is wasted.\nIn this study\, we d
 eveloped a process for converting corn plant biomass (CPB)\, used as a mod
 el agricultural waste stream\, into a nutrient-rich medium for yeast culti
 vation. The resulting CPB-based medium was used to cultivate the Generally
  Recognized as Safe (GRAS) yeast\, Yarrowia lipolytica. Following cultivat
 ion\, proteins were extracted from the yeast biomass and used as a base to
  develop a cheese analog.\nThe CPB-based medium contained approximately fi
 ve-fold higher sugar and seven-fold higher protein concentrations than the
  conventional yeast cultivation medium YPD. Following adaptation\, the CPB
 -based medium supported faster yeast growth than YPD. Yeast cells were sub
 sequently disrupted by high-pressure homogenization\, resulting in the rel
 ease of approximately 70% of the available protein. Cheese analogs produce
 d using the extracted yeast protein were evaluated using texture analyzer 
 and exhibited textural properties comparable to those of commercial ricott
 a cheese.\nOverall\, these findings demonstrate the potential of agricultu
 ral biomass as a nutrient-rich substrate for microbial cultivation and sub
 sequent production of alternative protein ingredients. Further development
  of the cheese-analog formulation and production process is required to im
 prove its sensory properties and enable the development of analogs for a b
 roader range of cheese types.
CATEGORIES:סמינרים
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