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<p>The global demand for sustainable, nutritious protein sources necessitates innovative production strategies. <i>Chlorella pyrenoidosa</i> exhibits potential as a protein source; however, conventional extraction methods are limited in terms of protein extraction efficiency and product sensory attributes and quality. Microbial fermentation may address these challenges by improving protein extraction efficiency, antioxidant-related properties, sensory properties, and facilitating the production of improved microalgal protein materials. We developed a method for producing protein-rich materials through fermentation of <i>C. pyrenoidosa</i> with <i>Bacillus amyloliquefaciens</i> MU2 and optimized the fermentation conditions. Under the optimized conditions (26.6 h, 33.8 °C, and 2.7% inoculum), the predicted protein extraction efficiency was 42.8%, and the actual value was 42.90%. Fermentation enhanced the nutritional and functional qualities of <i>Chlorella</i> proteins and effectively mitigated undesirable flavors. In particular, crude protein content increased from 58.47 ± 0.27% to 78.10 ± 0.20%, while DPPH and ABTS radical scavenging activities increased from 5.01 ± 0.13% to 39.38 ± 0.37% and from 3.10 ± 0.10% to 47.89 ± 0.06%, respectively. Semi-pilot experiments demonstrated similar improvement trends, supporting the feasibility of the proposed process. These results suggest that fermentation with <i>B. amyloliquefaciens</i> MU2 is a promising strategy for improving the extraction efficiency and quality of <i>C. pyrenoidosa</i>-derived protein materials.</p>

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Bacillus amyloliquefaciens MU2 fermentation enhances protein extraction and sensory quality of Chlorella pyrenoidosa

  • 期刊论文

  • 出版模式：

    开放获取

  • 发表日期：

    2026年6月20日

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  • Kyung-Jin Cho,
  • Min-Ung Kim,
  • Do-Kyun Kim,
  • Geum-Jae Jeong,
  • Du-Min Jo,
  • Seul-Ki Park,
  • Minji Kim,
  • Yoonsook Kim,
  • Young-Mog Kim

摘要

The global demand for sustainable, nutritious protein sources necessitates innovative production strategies. Chlorella pyrenoidosa exhibits potential as a protein source; however, conventional extraction methods are limited in terms of protein extraction efficiency and product sensory attributes and quality. Microbial fermentation may address these challenges by improving protein extraction efficiency, antioxidant-related properties, sensory properties, and facilitating the production of improved microalgal protein materials. We developed a method for producing protein-rich materials through fermentation of C. pyrenoidosa with Bacillus amyloliquefaciens MU2 and optimized the fermentation conditions. Under the optimized conditions (26.6 h, 33.8 °C, and 2.7% inoculum), the predicted protein extraction efficiency was 42.8%, and the actual value was 42.90%. Fermentation enhanced the nutritional and functional qualities of Chlorella proteins and effectively mitigated undesirable flavors. In particular, crude protein content increased from 58.47 ± 0.27% to 78.10 ± 0.20%, while DPPH and ABTS radical scavenging activities increased from 5.01 ± 0.13% to 39.38 ± 0.37% and from 3.10 ± 0.10% to 47.89 ± 0.06%, respectively. Semi-pilot experiments demonstrated similar improvement trends, supporting the feasibility of the proposed process. These results suggest that fermentation with B. amyloliquefaciens MU2 is a promising strategy for improving the extraction efficiency and quality of C. pyrenoidosa-derived protein materials.