{"database":"biostudies-literature","file_versions":[],"scores":null,"additional":{"submitter":["Sitepu IR"],"funding":["Almond Board of California"],"pagination":["e0293085"],"full_dataset_link":["https://www.ebi.ac.uk/biostudies/studies/S-EPMC10651018"],"repository":["biostudies-literature"],"omics_type":["Unknown"],"volume":["18(11)"],"pubmed_abstract":["Animal feed ingredients, especially those abundant in high quality protein, are the most expensive component of livestock production. Sustainable alternative feedstocks may be sourced from abundant, low value agricultural byproducts. California almond production generates nearly 3 Mtons of biomass per year with about 50% in the form of hulls. Almond hulls are a low-value byproduct currently used primarily for animal feed for dairy cattle. However, the protein and essential amino acid content are low, at ~30% d.b.. The purpose of this study was to improve the protein content and quality using yeast. To achieve this, the almond hulls were liquefied to liberate soluble and structural sugars. A multi-phase screening approach was used to identify yeasts that can consume a large proportion of th"],"journal":["PloS one"],"pubmed_title":["Production of high protein yeast using enzymatically liquefied almond hulls."],"pmcid":["PMC10651018"],"funding_grant_id":["18-Boundy-MillsK-COC-01"],"pubmed_authors":["Jeoh T","Boundy-Mills K","Wu A","Sitepu IR","Wu W","Hitomi A"],"additional_accession":[]},"is_claimable":false,"name":"Production of high protein yeast using enzymatically liquefied almond hulls.","description":"Animal feed ingredients, especially those abundant in high quality protein, are the most expensive component of livestock production. Sustainable alternative feedstocks may be sourced from abundant, low value agricultural byproducts. California almond production generates nearly 3 Mtons of biomass per year with about 50% in the form of hulls. Almond hulls are a low-value byproduct currently used primarily for animal feed for dairy cattle. However, the protein and essential amino acid content are low, at ~30% d.b.. The purpose of this study was to improve the protein content and quality using yeast. To achieve this, the almond hulls were liquefied to liberate soluble and structural sugars. A multi-phase screening approach was used to identify yeasts that can consume a large proportion of th","dates":{"release":"2023-01-01T00:00:00Z","publication":"2023","modification":"2025-04-19T16:14:14.926Z","creation":"2025-04-19T16:14:14.926Z"},"accession":"S-EPMC10651018","cross_references":{"pubmed":["37967097"],"doi":["10.1371/journal.pone.0293085"]}}