On 12 November 2022, Euglena S.A. introduced the SATREPS project 'Creation of a sustainable production system for energy and food resources by fixing and recycling carbon dioxide with microalgae', which started in FY2022, at the Transdisciplinarity Conference held in Jakarta, Indonesia. Euglena introduced the project's initiatives. (*) Click here for details of the adopted SATREPS project.
The title of the presentation was The Project for Integrated sustainable energy and food production from microalgae-based carbon capture and utilisation. The presentation was positioned as a KEYNOTE PRESENTATION within the RESEARCH SPLASH programme and was given by Mr Suzuki, Executive Officer and CTO of Euglena Co.
Hyper Interdisciplinary Conference 2022 @ Indonesia のKEYNOTE PRESENTATION の様子
In my presentation, I explained the SATREPS project as a whole and introduced the development policy of the project, which aims to provide a profitable scenario for a carbon-neutral society by using microalgae to capture carbon dioxide produced by thermal power plants in Indonesia and developing technologies to utilise these microalgae as a sustainable resource for various industries. The project aims to provide a profitable scenario for a carbon-neutral society.
I had the opportunity to talk about green tempeh in more detail at the poster session. Fermentation technology has benefited mankind immensely since BC as a technology for the production of foodstuffs such as bread and beer, but nowadays there is an increasing number of technologies to control fermentation. Our team defines 'fermentation remodelling' as a technology to reconstruct the conventional fermentation process anew, and in this context, we aim to bring new fermentation added value to society by using microalgae such as Euglena in the fermentation process as 'green fermentation'. As a possible solution to a problem in Indonesia, the team is considering the development of high-value-added functional green tempeh made by adding Euglena (Japanese name: Midori Mushi) powder in the fermentation process to the traditional fermented food tempeh.
Appearance of green tempeh prototype products.
Chemical analysis of newly produced green tempeh was carried out using sulphur index technology. One of the most significant changes, which correlates with microbial activity, is the ergothioneine content, which is used as a reference as an important item in material and product development.
Comparison of peak areas for each experimental zone for ergothioneine content (Ref: Sulphur index analysis technique).
Other reports were also made on enzyme activity and the results of sensory tests conducted. It was speculated that the activity of acid proteases and other enzymes, such as those thought to be caused by the Rhizopus bacteria used to ferment tempeh, had been improved, suggesting that utilising tempeh without heat as it is as a meal may aid digestion.
Comparison of enzyme titres of acid proteases.
Results of sensory evaluation for each of the various experimental zones.
A tasting session on green tempeh was also held to obtain feedback from participants. We will continue to report on the results of the SATREPS project as it progresses.
- This work was partially supported by the SATREPS programme (Grant number: JPMJSA2204).
- For more information on the selected SATREPS project: https: //www.jst.go.jp/global/kadai/r0404_indonesia.html
contact information (for enquiries) (e.g. corporate phone number)
Inquiries about joint research