Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source

Sansonetti, Sascha; Curcio, Stefano; Calabrò, Vincenza; Iorio, G.

doi:10.1016/j.biombioe.2009.09.002

Cited by 123 publications

(107 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…A variação nos resultados da Tabela 2 pode ser justificada pelas diferentes origens dos soros de ricota, que provêm da fabricação de diferentes tipos de queijos, aliada à variação de composição do leite, devido aos fatores explicitados por Penna et al (2009). Sansonetti et al (2009) Ao comparar os resultados da Tabela 1 com os da Tabela 2, observa-se que a precipitação das proteínas do soro de queijo para obtenção da ricota provoca um decréscimo de aproximadamente 30% no valor de DQO do soro de queijo em relação ao soro de ricota, tendo como consequência a redução do potencial poluidor dos resíduos de laticínios.…”

Section: Tabela 1 -Características Físico-químicas De Soros De Queijounclassified

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Bald¹,

Vincenzi²,

Gennari³

et al. 2014

RJP

View full text Add to dashboard Cite

RESUMOO Rio Grande do Sul é um dos maiores produtores de leite do país e o Vale do Taquari contribui com aproximadamente 7% da produção do estado. O queijo e a ricota são alguns dos principais derivados do leite produzidos na região, que geram nos seus processos de fabricação quantidades elevadas de soros de queijo e de ricota, respectivamente. Por sua elevada carga orgânica, estes soros devem ser tratados antes do lançamento em corpos hídricos. No entanto, estudos indicam que esses subprodutos podem ser reaproveitados. Portanto, o objetivo desse trabalho foi avaliar as características físico-químicas de soros de queijo e de ricota coletados em uma indústria de laticínios do Vale do Taquari visando ao aproveitamento na elaboração de novos produtos alimentícios. As amostras foram submetidas às determinações de acidez, pH, cinzas, umidade, proteínas, gordura, demanda química de oxigênio, carbono e nitrogênio total e lactose. Os parâmetros avaliados apresentaram variações, provavelmente em função dos soros serem provenientes de processos de fabricação de diferentes tipos de queijo e de ricota. Além disso, o soro de queijo apresentou maior carga orgânica. As concentrações de proteínas e lactose dos soros indicam que estes podem ser reaproveitados no desenvolvimento de novos produtos e processos. Palavras-chave:Leite. Derivados Lácteos. Subprodutos. ABSTRACTThe Rio Grande do Sul is one of the largest milk producers in the country and Taquari Valley contributes about 7% of the state production. Cheese and ricotta are some of the major dairy products produced in the region, which generate in their manufacturing processes large amounts of cheese whey and ricotta whey, respectively. Because of the high organic load they should be treated before being released into water bodies. However, studies indicate that these by-products can be reused. Therefore, the aim of this study was to evaluate the physicochemical characteristics of ricotta and cheese whey collected in a dairy industry in the Taquari Valley in order to use it in the development of new food products. The samples were processed for determination of acidity, pH, ash, moisture, protein, fat, chemical oxygen demand, total carbon and nitrogen, and lactose. The parameters showed variations, probably because the whey was from the manufacturing processes of different types of cheese and ricotta. Furthermore, the cheese whey showed a higher organic load. The protein and lactose

show abstract

Section: Tabela 1 -Características Físico-químicas De Soros De Queijounclassified

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Bald¹,

Vincenzi²,

Gennari³

et al. 2014

RJP

View full text Add to dashboard Cite

show abstract

“…This by-product is considered, as well as whey, a significant source of pollution, possessing high values of BOD. While a weak interest in the recovery of Scotta has been focused on its conversion in bio-fuel and biotechnological substrate for fermented products (Sansonetti et al 2009), almost nothing is known about the low-medium peptide fraction of this matrix so far. Since numerous bioactive peptides can be found in whey, a similar dairy waste, our study was focused on the identification of the peptides present in this by-product and the investigation, through database-driven approach, of their potential bioactivity.…”

Section: Introductionmentioning

confidence: 99%

Detailed peptide profiling of “Scotta”: from a dairy waste to a source of potential health-promoting compounds

Sommella

Pepe

Ventre

et al. 2016

Dairy Sci. & Technol.

View full text Add to dashboard Cite

"Scotta" is a liquid waste deriving from Ricotta cheese production, which is wrongly considered only a dairy by-product. In this work, with the aim to elucidate the presence of valuable bioactive compounds in Buffalo's Scotta, a peptide fraction under 3000 Da was isolated by ultra-filtration, purified by solid-phase extraction, and, subsequently, characterized in detail by liquid chromatography coupled to Orbitrap mass spectrometry. Analytical results revealed a complex profile, leading to the identification of 226 peptides, belonging to alpha, beta, and kappa caseins. A database-driven search approach was used to assess the biological effects of some of the identified peptides. A wide range of healthy properties was ascribed to the encrypted peptides, comprising antihypertensive, antimicrobial, immunomodulating, opioid, antioxidant, and antithrombotic. The peptidomic profile of Scotta was Dairy Sci. & Technol. (2016) 96:763-771 DOI 10.1007/s13594-016-0297-y Electronic supplementary

show abstract

“…Besides bio-ethanol fermentation and production of fermented beverages [13]- [18] conversion into microbial mass and microbial lipids (so called "single cell oil"; SCOs) has also been considered as an interesting alternative for cheese whey valorisation.…”

Section: Introductionmentioning

confidence: 99%

A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

Akpinar‐Bayizit¹,

Özcan²,

Yilmaz‐Ersan³

et al. 2016

IJCEA

View full text Add to dashboard Cite

Abstract-The objective of the present laboratory scale experiment was to assess utilization of cheese whey by Saprolegnia diclina IMI 318623 for biomass and lipid production. Current interest in single cell oils (SCOs) accumulated by oleaginous fungi centers around the ability of these microorganisms to convert agro-industrial surpluses and residues into lipids as potential alternative to edible plant and/or animal lipids, lipids containing polyunsaturated fatty acids (PUFAs) or biodiesel. The results indicated that Saprolegnia diclina can utilize whey for biomass and lipid accumulation, however, cannot adequately synthesize long chain PUFAs probably due to depletion of specific 3 fatty acid desaturases and elongases.

show abstract

Bio-ethanol production by fermentation of ricotta cheese whey as an effective alternative non-vegetable source

Cited by 123 publications

References 10 publications

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Características Físico-Químicas De Soros De Queijo E Ricota Produzidos No Vale Do Taquari, Rs

Detailed peptide profiling of “Scotta”: from a dairy waste to a source of potential health-promoting compounds

A Research on Whey as a Renewable Substrate for Single Cell Oil Production by Saprolegnia diclina

Contact Info

Product

Resources

About