Talk Program

Published Date: 2025-01-20, Monday

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Talk Program by Prof. Dr. Buddhi Lamsal

Join us for an exciting and informative session that promises to inspire curiosity, broaden horizons, and foster intellectual exchange.

Title: Bioprocessing of Agri-food Coproducts for Higher-Value Biochemicals and Bioproducts: Some Research Examples

Speaker: Prof. Dr. Buddhi Lamsal, Professor, Food Science and Human Nutrition at Iowa State University

Date: January 26, 2025 (Sunday)

Time: 2 PM to 3:30 PM

Venue: Room 201, Chemical Engineering Simulation Lab, Block 09, KU, Dhulikhel.

Introduction of the Speaker

Buddhi Lamsal, PhD., P.E.Professor, Food Science and Human Nutrition at Iowa State University

lamsal@iastate.edu

Publications: https://scholar.google.com/citations?user=Zx9am-gAAAAJ&hl=en

Expertise:

Extraction, separation and modification of plant and dairy proteins for food and industrial uses; Protein ingredients functional characterization; Bioprocessing (fermentation and enzyme technology), Extrusion-based technology for protein
Dr. Lamsal is a Professor of Food Processing and Engineering at Department of Food Science and Human Nutrition at Iowa State University and a certified Agricultural Engineer in the state of Iowa. He has been engaged in plant protein research for 20 years, primarily studying plant proteins’ structure-functional relationship, functionalizing plant proteins for food applications, and characterizing their ingredient function. He also utilizes fermentation and enzyme technology as bioprocessing tools to add value and/or to create biochemicals with specific functions. His recent work includes fermentation-based modification of cereal brans as prebiotic ingredients and substrates for probiotic microorganisms.Professor Lamsal teaches Food Processing to undergraduate and graduate students. Dr. Lamsal has secured $4.2 million to date in external grants for his research and has published more than 90 peer-reviewed journal articles, 11 book chapters, and 3 edited books. He has also presented his research widely in national and international seminars and meetings. Dr. Lamsal is an active member of scientific professional societies, AOCS and IFT.

Synopsis of the Talk

Bioprocessing is the process of using living organisms or their components to create products that can be food, pharmaceuticals, or chemicals. It utilizes living organisms, such as cells, viruses, or microorganisms that are grown in suitable media in vessels called bioreactors under conditions that are ideal for producing the desired product including biochemicals. Some examples of bioprocessing are in food- cheese, yogurt, bread, wine, and beer; in pharmaceuticals- vaccines, painkillers, and cancer therapies antibiotics; and in chemicals- biofuels and chemicals from renewable resources.
In one research, corn processing byproducts light corn steep liquor (CSL) and thin stillage were utilized as fermentation growth media for wild type and recombinant Lactococcus lactis that was modified to produce antifreeze proteins (AFPs). A combination of additives and trace elements- disodium-β-glycerophosphate (DG), tryptone (T), ascorbic acid (AA), iron (Fe), zinc (Zn), and magnesium (Mg) were evaluated in 96-well Bioscreen plates Optimal CSL media at 50% (v/v) and additives were further studied in 250-mL shake flasks. Compared to the wild type, the recombinant type had a lower growth rates and longer doubling times. The highest growth rate (0.52 ± 0.00 h-1) and lowest doubling time (1.32 ± 0.01 h) were observed for M17 media, which is a well-defined sugar-rich commercial media for L. lactis. The lowest growth rate (0.39 ± 0.01 h-1) and highest doubling time (1.77 ± 0.06 h) were observed for thin stillage-based media. Respective fermentation supernatants were frozen to −20 °C, and the time to supercool and freeze was compared. A distinct supercooling effect was observed for the supernatants from recombinant strains thus, extending the time and temperature of supercooling and freezing showing potential for frozen food applications.
In another research, ground (to < 500 mm) or extruded (at 140°C and 120°C die end) corn bran were evaluated as growth media for submerged fermentation of Lactiplantibacillus plantarum and Bacillus subtilis. The resulting constituent changes in dried fermented bran ingredients were compared. Both the ground or extruded brans showed typical growth patterns for both probiotic bacteria studied. B. subtilis had the highest growth rate of 0.64 h-1 and lowest population doubling time of 1.09 h on corn bran (35% moisture) extruded at 120°C compared to no inoculation control. The major soluble sugars in corn bran were arabinose (0.011 to 1.68 g kg-1) and xylose (0.029 to 0.246 g kg-1) which decreased upon extrusion at higher temperature (140°C). The total phenolic content range of 9-10 mg GAE g-1 for extruded and fermented brans was not significantly different from their respective controls. Phytic acid and trypsin inhibitors reduced by a maximum of 42% and 34%, respectively, when extruded and fermented with both microbes. This indicates potential of fermentation- modified corn bran as probiotic ingredient.

Who Should Attend

This talk is open to students, faculty, and staff from a variety of disciplines, as well as anyone interested in the latest trends and challenges in the related field.


Category: Notice
Last Updated Date: 2025-01-20,Monday
Published By: School of Engineering, Department of Chemical Science and Engineering
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