EUBCE 2025 - Luziana HOXHA - Biotransforming EU Wine and Distillery By-products: Grape Marc Valorization via Edible Filamentous Fungi for Sustainable Protein Production

Biotransforming EU Wine and Distillery By-products: Grape Marc Valorization via Edible Filamentous Fungi for Sustainable Protein Production

Short Introductive summary

This research introduces an innovative and sustainable approach to valorizing grape marc (GM), a significant by-product of the European wine and distillery industries, within a fungal-based biorefinery system. The study's novelty lies in its integration of edible filamentous fungi (Aspergillus oryzae, Rhizopus delemar, and Neurospora intermedia) to biotransform GM into protein-rich biomass via submerged fermentation—a method previously underexplored for these fungal strains, particularly with Rhizopus delemar, and Neurospora intermedia. While GM has been extensively studied for solid-state fermentation, this study uniquely evaluates submerged fermentation under varied conditions, identifying optimal parameters for biomass yield and protein enrichment. The study findings highlight the potential of GM to be biotransformed via fungi fermentation, offering many benefits: upcycling into high-value products, enhancing resource efficiency and contributing to sustainable food systems. This approach opens new avenues for research in food and feed sectors, and fungal biorefinery, reinforcing its significance within the scientific community, industry and beyond.

L. Hoxha, University of Padova, ITALY
P. Lennartsson, University of Borås, SWEDEN
M. Marangon, University of Padova, ITALY
M. Taherzadeh, University of Borås, SWEDEN