{
  "abstract": "Tomatoes are often consumed as fresh vegetables due to their high concentration of important elements. Production of amino acids from tomato processing waste as a low-cost productive medium, which were obtained from a factory in Egypt’s Governorate of Six October. The potent isolate was identified using phenotypic criteria, phylogenetic positions based on sequencing of ITS region of rDNA using the primer pair ITS1, ITS4. The ITS region of rDNA sequence analysis revealed that these isolate belonged to the Rhizopus arrhizus and base sequences (uploaded to NCBI GenBank under accession number PX401166). After 10 d at 30 °C in shake flasks with 5% tomato processing waste, the R. arrhizus produced the highest concentration of amino acids on productive medium, whereas amino acids concentration and cell dry weight were recorded (60.01 ± 2.01 g/L, 4.08 ± 0.45 g/L), whereas the highest volumetric productivity appears to have been obtained after 8 d (7.49 g/L/8d). Using HPLC to determine amino acids in fermented broth. A thorough calculation was carried out of the expenses and profits associated with the production of amino acids utilizing one-phase transition separation amino acid production technology.",
  "abstract_shown": true,
  "affiliations": [],
  "article_type": null,
  "arxiv": null,
  "author_total": 3,
  "authors": [
    {
      "name": "Mohamed S. Mohamed"
    },
    {
      "name": "Mohamed O. Abdel Fatah"
    },
    {
      "name": "Sodaf A. Maan"
    }
  ],
  "bibtex": "https://research.draconitic.com/paper/0kex9tjv5nyad.bib",
  "cited_by": 0,
  "doi": "10.1038/s41598-026-68814-x",
  "fulltext_url": null,
  "id": "0kex9tjv5nyad",
  "issns": [
    "2045-2322"
  ],
  "landing_url": "https://www.nature.com/articles/s41598-026-68814-x",
  "language": null,
  "licence": "CC-BY-4.0",
  "licence_label": "CC BY 4.0",
  "licence_source": "article",
  "licence_url": "https://creativecommons.org/licenses/by/4.0",
  "metadata_licence": null,
  "native_subjects": [
    [
      "openalex",
      "1312|Microbial Metabolic Engineering and Bioproduction"
    ]
  ],
  "openalex": "W7220854380",
  "pdf_url": "https://www.nature.com/articles/s41598-026-68814-x.pdf",
  "pmcid": null,
  "pmid": null,
  "published": "2026-10-07",
  "publisher": "Springer Science and Business Media LLC",
  "ris": "https://research.draconitic.com/paper/0kex9tjv5nyad.ris",
  "sources": [
    {
      "first_seen": "2026-10-30T12:17:24Z",
      "native_id": "10.1038/s41598-026-68814-x",
      "source": "crossref",
      "url": "https://www.nature.com/articles/s41598-026-68814-x"
    }
  ],
  "subjects": [
    {
      "field": "biochemistry",
      "origin": "openalex:1312|Microbial Metabolic Engineering and Bioproduction",
      "subfield": "molecular-biology"
    }
  ],
  "title": "Microbial production of amino acids from tomato processing waste and techno-economic evaluation",
  "title_text": "Microbial production of amino acids from tomato processing waste and techno-economic evaluation",
  "type": "peer-reviewed",
  "updated_at": "2026-10-30T12:17:24Z",
  "url": "https://research.draconitic.com/paper/0kex9tjv5nyad",
  "venue": "Scientific Reports",
  "versions": []
}