August 14, 2025

Upcycling whey through the production of edible Aspergillus oryzae cell biomass.

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Fermentation process removed over 90% of biological oxygen demand and chemical oxygen demand in whey, optimizing waste management.
A lactase-overexpressing strain of Aspergillus oryzae completely consumed whey sugars when lactase was added.
Culturing Aspergillus oryzae in whey reduces total nitrogen concentration by 62%, indicating nutrient recycling.
The self-cloning transformant bypasses regulations on recombinant organisms, allowing widespread application.

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Upcycling method demonstrates effective lactose removal in whey using Aspergillus oryzae, highlighting its waste reduction potential.

Nakamura et al. (2025) studied this question.

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