Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast

Abstract

Yeasts β-galactosidase is intracellular enzyme, show a high lactose hydrolyzing capacity and therefore can be used to reduce the level of lactose of milk and dairy products. However, the activity of β-galactosidase, or its production, is strongly influenced by carbon availability as source of energy. The aim of this work was to compare different carbons source with the cheese whey, by-product of dairy industry and potential source to grow microorganism, and its interactions as fermentation mediums to production maximum of βgalactosidase by Saccharomyces fragilis IZ 275 yeast. The enzymatic activity in the cheese whey and others carbon sources were determined using the o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). The cheese whey is the better medium fermentation, when compared with others carbon sources, to the production maximum of enzyme. Thus, considered as waste by industry, we prove that the cheese whey opens up another possibility of biotechnological use adding value to the byproduct and meeting the concept of bioeconomy or circular economy.

Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears

“…This could be due to the CWP composition (salts, proteins and small amounts of vitamins) that could have a positive effect on the biomass production. There are few reports on the production of yeast biomass from CWP as a substrate (Barba et al, 2001;Bosso et al, 2020;Prajapati et al, 2017). The biomass yield coefficient (Y X/S ) obtained in this work (0.44-0.77 g B /g S ) was similar or better than those reported previously in literature, with different carbon and nitrogen sources (Ariyanti & Hadiyanto, 2013;Fonseca et al, 2007;Kurniawati et al, 2022;Bosso et al, 2019;Ferrari et al, 2001;Cristiani-Urbina et al, 2000;Schnierda et al, 2014).…”

“…As a result, the medium optimized with CWP is a suitable culture medium to produce a valuable product such as yeast biomass. CWP is an excellent source of functional proteins, peptides, lipids, vitamins, minerals, and lactose (Bosso et al, 2020;Prajapati et al, 2017;Ryan & Walsh, 2016;Vamvakaki et al, 2010). In addition, some authors demonstrated that the addition of (NH 4 ) 2 SO 4 and KH 2 PO 4 increased biomass yield and biomass production (Cristiani-Urbina et al, 2000;Galvagno et al, 2011;Vamvakaki et al, 2010).…”

“…and ethanol fermentation (Guimarães et al, 2010;Ozmihci & Kargi, 2007;Yamahata et al, 2020) due to its availability and high carbohydrate content. Moreover, cheese-whey powder (CWP) is a dry concentrated form of CW which maintains the quality of fresh cheese whey for a longer period of time, facilitating manipulation and transport (Bosso et al, 2020). Among the nutrients found in cheese whey, the largest portion corresponds to lactose 75% and protein 15%.…”