Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

Microbial valorization of underutilized and nonconventional waste streams

“…β-Galactosidases from Aspergillus oryzae, Kluyveromyces lactis , and Bacillus circulans are commonly used for commercial GOS production from lactose (Fischer & Kleinschmidt, 2021 ; Zerva et al., 2021 ). While these enzymes have been researched for GOS production from sweet and acid whey (Bolognesi et al., 2021 ; Fischer & Kleinschmidt, 2015 ; Mano et al., 2019 ; Simović et al., 2019 ), recent research has begun characterizing similar enzymes from other organisms such as Thermothielavioides terrestris (Zerva et al., 2021 ), Cryptococcus laurentii (Fischer & Kleinschmidt, 2021 ), and Pantoea anthrophila (Yañez-Ñeco et al., 2021 ). These enzymes have desirable properties such as greater thermostability, or better salt tolerance and low pH optima, which are especially useful for valorizing acid whey.…”

Porungo cheese whey: β-galactosidase production, characterization and lactose hydrolysis

“…Whey has a Biological Oxygen Demand (BOD) ranging from 30 g L -1 to 50 g L -1 , with an estimated 50% of this amount being disposed of in wastewater treatment plants or used as raw feeding in farms (Siso, 1996;Guimarães et al, 2010;Gabardo et al, 2014;Das et al, 2016). Due to its nutrient composition, rich in lactose (45-50 g L -1 ), protein (6-8 g L -1 ), lipids (4-5 g L -1 ), and mineral salts (5-7 g L -1 ), the remaining volume of the cheese whey have a potential to be applied in bioprocess as substrate for microbial growth to obtain several biomolecules, especially enzymes such as β-galactosidase, serving as alternative carbon low-cost to production of food industry (Siso, 1996;Guimarães et al, 2010;Prazeres et al, 2012;Domingos et al, 2018;Coelho et al, 2021;Bolognesi et al, 2021).…”

“…Porungo cheese is manufactured by farmers using raw milk and has similar characteristics of mozzarella cheese, being produced in the southwestern region of São Paulo State, in Brazil. It naturally contains a large number of lactic bacteria prevenient from fermented whey of the previous cheese production (Pezzo, 2017;Coelho et al, 2021;Bolognesi et al, 2021). Until now, our research groups are a pioneer group to investigate the biotransformation of porungo cheese whey in bioprocess.…”

“…This enzyme is widely used by the food industry to obtain low-lactose products by the enzymatic hydrolysis of lactose. The use of β-galactosidase is the most important biotechnological process used in the food industry, which offers benefits in areas such as health and food technology (Grosová et al, 2008;Rosenberg, 2006;Husain, 2010;Davani-Davari et al, 2019;Bolognesi et al, 2021). Considering that approximately 75% of world adult population suffers from some limitation concerning milk consumption and other dairy products, technologies that can improve the quality of life should be valued, in which lactose hydrolysis is one way to remedy this situation.…”

“…Among the main advantages of the technique are the improvement in operational and thermal stability, recovery and reuse of the enzyme, ease in separating enzyme from reaction medium, and reduction of contamination of the final product (Krajewska, 2004;Panesar et al, 2010;Sheldon & Van Pelt, 2013). The use of low-cost supports, such as alginate, is an interesting alternative for industrial use of immobilized enzymes because this support allows high enzymatic retention, resistance to changes in pH and temperature (Amsden & Turner, 1999;Serp et al, 2000;Bolognesi et al, 2021).…”