Kitchen waste is a major component of urban organic solid waste, characterized by high production volumes, rich organic matter content, and high bioavailability.In recent years, there has been increasing attention on using resource-recycling insects, such as Hermetia illucens L., to convert organic waste into valuable protein sources.However, further research is required to improve the absorption and conversion efficiency of H. illucens L.This study aimed to enhance insect protein synthesis from kitchen waste by pre-fermenting the waste with different combinations of probiotics.Results indicated that pre-fermentation using a combination of lactic acid bacteria, Bacillus subtilis, and yeast significantly increased the soluble protein content in kitchen waste, thereby promoting insect growth, development, and protein synthesis.Compared to the control group, biomass content increased by 74.7%, protein yield doubled (162.7 mg/g-TS), and the organic matter loss rate rose by 1.2 times (74.1%).Additionally, in comparison to the control group, the antioxidant activity of insect protein showed substantial improvement:1.16 times higher of total reducing power, 1.51 times higher of hydroxyl free radical scavenging activity, 1.24 times higher of DPPH free radical scavenging activity, and 1.14 times higher of ABTS cationic radical scavenging activity.The metal ion chelating ability also significantly improved by 1.21 times.These findings offer valuable insights for producing high-quality insect protein from kitchen waste.
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