Bacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein

Leuconostoc oenos was grown on apple juice-based media. The effect of pH control on metabolism and biomass production was studied. Without pH control, L. oenos acidified the apple juice media to approximately pH 3.6. More than 75% of the malic acid was used under these conditions, but less than half of the carbohydrates was assimilated. Under pH control, biomass yields increased by 60%; most of the malic acid was used, but high levels of unfermented carbohydrates remained. The addition of tomato juice, vitamins, nucleotides, Mn+, and malic acid did not permit further increases in the cell counts; however, malic acid did induce further acidification. Growth without pH control favored a more homofermentative metabolism. Biomass production was higher in filter-sterilized apple juice media compared with that in the autoclaved media. * Corresponding author. t Contribution no. 135 of the Food Research and Development Centre.

mentioning

confidence: 99%

Production of Leuconostoc oenos Biomass under pH Control

Champagne

Gardner

Doyon

1989

“…However, in any one of these processes, it would be more desirable to use a strain of Lactobacillus that has a higher quality SCP than a strain with a SCP of poorer quality, other considerations being equal. Reddy et al (20) recently used L. bulgaricus 2217 for the fermentation of whey and produced a product called fermented ammoniated condensed whey (FACW), which is rich in CP (55% CP) and was shown to be an efficacious nitrogen supplement for cattle. Approximately 7% of the CP in FACW comes from L. bulgaricus, 17% is from whey proteins, and 70% is from ammonium lactate.…”

Section: Resultsmentioning

confidence: 99%

Amino acid profiles and presumptive nutritional assessment of single-cell protein from certain lactobacilli

Erdman¹,

Bergen²,

Reddy³

1977

Self Cite

The amino acid profiles, modified essential amino acid (MEAA) indexes, and in vitro pepsin digestibilities were determined for single-cell protein (SCP) from certain industrially important lactobacilli. For the three parameters examined, substantial differences were seen between different Lactobacillus species and between strains within a given species. SCP from all of the lactobacilli examined appeared relatively high in MEAA indexes and pepsin digestibility. SCP from L. acidophilus 3205 and L. fermenti 3954 had the highest MEAA indexes, whereas L. bulgaricus 2217 and L. thermophilus 3863 had the highest percentage of digestible crude protein. SCP from L. plantarum strains had the lowest MEAA indexes. The essential amino acid compositions of SCP from different lactobacilli appear comparable to that of Food and Agriculture Organization reference protein and SCP from other sources.

“…Ammoniated organic acid fermentation of agricultural wastes into nitrogenous feedstuffs appears to be a novel and efficient solution to the problem of agroindustrial wastes (13). This approach has been successfully used for recycling cheese whey as a crude protein supplement for ruminants (6,17,28). This product has since been approved as a feed supplement by the U.S. Food and Drug Administration (CFR 573-450).…”

mentioning

confidence: 99%

Optimized Batch Fermentation of Cheese Whey-Supplemented Feedlot Waste Filtrate to Produce a Nitrogen-Rich Feed Supplement for Ruminants

Erdman

Reddy

1986

An optimized batch fermentation process for the conversion of cattle feedlot waste filtrate, supplemented with cheese whey, into a nitrogenous feed supplement for ruminants is described. Feedlot waste filtrate supplemented with cheese whey (5 g of whey per 100 ml) was fermented by the indigenous microbial flora in the feedlot waste filtrate. Ammonium hydroxide was added to the fermentation not only to maintain a constant pH but also to produce ammonium salts of organic acids, which have been shown to be valuable as nitrogenous feed supplements for ruminants. The utilization of substrate carbohydrate at pH 7.0 and 43°C was >94% within 8 h, and the crude protein (total N x 6.25) content of the product was 70 to 78% (dry weight basis). About 66 to 69% of the crude protein was in the form of ammonia nitrogen. Lactate and acetate were the predominant acids during the first 6 to 8 h of fermentation, but after 24 h, appreciable levels of propionate and butyrate were also present. The rate of fermentation and the crude protein content of the product were optimal at pH 7.0 and decreased at a lower pH. For example, fermentation did not go to completion even after 24 h at pH 4.5. Fermentation proceeded optimally at 43°C, less so at 37°C, and considerably more slowly at 23 and 50°C. Concentrations of up to 15 g of cheese whey per 100 ml of feedlot waste filtrate were fermented efficiently. Fermentation of feedlot waste filtrate obtained from animals fed low silage-high grain, high silage-low grain, or dairy rations resulted in similar products in terms of total nitrogen and organic acid composition. Cattle wastes account for about 70% of the >1.8 x 1012 kg * Corresponding author. t Journal article no. 9097 of the Michigan Agricultural Experiment Station.