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Biotechnology

Processing

Fermentation

Wednesday, May 3, 2023
8:25 AM – 10:30 AM MDT
Room:402

Camelina sativa, an oilseed crop known for various environmental benefits, has been adapted as a cover crop. The session will discuss ways to optimize the nutritional profile of camelina meal for use as a feedstock and increase its economic return. Also, microbial contamination hinders mushroom yield. A persenter will focus on sustainable ways to grow mushrooms and convert low-value waste substrates into all-natural animal feed supplements, providing multiple income streams for farmers. The session will also examine polyunsaturated fatty acids (PUFAs) found in 13 microalgal strains from the Ionian Sea.

Presentations:

  • 8:30 AM – 8:50 AM MDT
    Lipid production of microalgae isolated from the Ionian Sea of Greece

    Presenting Author: Panagiotis Dritsas, Biologist, PhD Student (he/him/his) – University of Patras

    Co-Author: Elias Asimakis – University of Patras

    Co-Author: George Tsiamis – University of Patras

    Co-Author: George Aggelis – University of Patras

  • 8:50 AM – 9:10 AM MDT
    Solid state fermentation of camelina meal for improved animal feed

    Presenting Author: Kristin Boardman (she/her/hers) – University of Minnesota

    Co-Author: Xiao Sun (he/him/his) – University of Minnesota

    Co-Author: Bo Hu (he/him/his) – University of Minnesota

    Co-Author: David Marks – University of Minnesota

    Co-Author: James Anderson – University of Minnesota

  • 9:10 AM – 9:30 AM MDT
    A review: Biowaste from oilseed processing: A solution to mushroom food shortages?

    Presenting Author: Bishnu Karki – South Dakota State University

    Co-Author: Reagan Schaeffer – South Dakota State University

  • 9:30 AM – 9:50 AM MDT
    Effect of solid-state fermentation using Aureobasidium pullulans and Mucor circinelloides on camelina meal proximate composition and digestibility

    Presenting Author: Bishnu Karki – South Dakota State University

    Co-Author: ahmad Alhomodi – South Dakota State University

    Co-Author: Tom Kasiga – South Dakota State University

    Co-Author: Mark berhow – USDA-ARS

    Co-Author: Michael brown – South Dakota State University

    Co-Author: William Gibbons – South Dakota State University

  • 9:50 AM – 10:10 AM MDT
    Fermentation of physically pretreated corn bran to improve its nutritional profile

    Presenting Author: Bibek Byanju, MA (he/him/his) – Iowa State University

    Co-Author: Buddhi lamal – Iowa State University

  • 10:10 AM – 10:30 AM MDT
    Technoeconomic assessments for risk identification and scale up of microbial lipid fermentation and recovery process

    Presenting Author: Michael B. Johnson, MS (he/him/his) – DSM