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.

This study investigates the effects of fermentation on sainfoin seed flour using Saccharomyces boulardii for total dietary fiber (TDF) content, anti-nutritional profiles (including phytates, tannins, saponins, and trypsin inhibitors), and bioactive compounds. It also focused on assessing the in vitro availability of phenolic compounds, antioxidant potential, and anti-nutrient compounds after gastrointestinal digestion. Four treatment groups were designed: a non-fermented control group, and flour samples fermented with S. boulardii CNCM I-745 for 24, 48, and 72 h. All fermentations were carried out at 30 °C. The effects of fermentation and the analysis results were statistically evaluated at the significance level of p < 0.05, and significant differences were detected. Fermentation significantly increased soluble dietary fiber (from 3.32% to 4.43%) and reduced anti-nutritional factors, including phytates (by 18%), tannin (by 19%), and trypsin inhibitor activity (TIA) (by 79%). However, saponin content increased by 21% after 72 h of fermentation. Tannin levels of non-fermented and fermented sainfoin flour decreased dramatically after in vitro digestion. Moreover, it was concluded that the bioaccessibility of phytic acid significantly increased through fermentation, while that of tannins declined. Antimicrobial activity against Escherichia coli ATCC 25922 improved after fermentation, while the antioxidant capacity was enhanced post-digestion. In addition, the highest phenolic content (612 mg GAE/100 g) and antioxidant capacity (1745 mg TE/100 g by CUPRAC assay and 1127 mg TE/100 g by DPPH assay) were determined in fermented sainfoin seed flour at 72 h after gastrointestinal digestion.

Bu çalışmada, Çanakkale’nin Yenice ve Bayramiç ilçelerinin demografik özelliklerine göre, su ürünleri tüketimini etkileyen faktörlerin belirlenmesi amaçlanmıştır. Bu kapsamda, 2021 yılının Temmuz ayında basit tesadüfi örnekleme metodu kullanılarak, 320 (160+160) bireye yüz yüze anket uygulanmıştır. Sonuç olarak, her iki ilçedeki katılımcıların, balık fiyatlarının normal olduğunu belirtmesine rağmen, balık eti tüketim tercihinin diğer beyaz et ve kırmızı etten sonra geldiği saptanmıştır. Bununla birlikte balığın sıklıkla taze olarak tercih edildiği ve en çok sağlıklı olduğu için tüketildiği belirlenmiştir. İlçelerdeki balık tüketiminin en fazla sonbahar-kış mevsimlerinde ve ayda 1-3 kg olduğu, katılımcıların balık satın alma yerinin en çok pazar yeri olduğu ve pişirme metodu olarak en çok kızartmayı tercih ettiği belirlenmiştir. Yenice’deki katılımcılara göre (%19,4) yemesinin zor olması, Bayramiç’teki katılımcılara göre (%26,9) ise tadı ve kokusu, balık etinin tercih edilmemesindeki en önemli etken olarak tespit edilmiştir. Buna ilave olarak Yenice ve Bayramiç ilçelerinde tüketicilerin sırasıyla %35 ve %53,8 oranlarında balık haricindeki su ürünlerini tüketmediği tespit edilmiştir. Ayrıca her iki ilçe için en fazla tüketilen deniz balığı türü hamsi, en fazla tüketilen tatlı su balığı türü alabalık olarak belirlenmiştir.