2022
DOI: 10.3390/fermentation8060257
| View full text |Cite
|
Sign up to set email alerts
|

Abstract: In Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good source of minerals; these traits can be leveraged to develop nutritious fermented beverages. The purpose of this study is to investigate the aerobic fermentation of dairy sugars by different yeasts by characterizing … Show more

Help me understand this report

Search citation statements

Order By: Relevance

Paper Sections

Select...
2

Citation Types

0
2
0

Year Published

2022
2022
2023
2023

Publication Types

Select...
4
1

Relationship

2
3

Authors

Journals

citations
Cited by 5 publications
(2 citation statements)
references
References 33 publications
0
2
0
Order By: Relevance
“…Brettanomyces claussenii, a yeast found in the microbiomes of beverages like kombucha and ke r, has become popular in recent years due to its potential to ferment dairy substrates (Lawton et al, 2021). Our previous research found that, in a synthetic medium providing either an oxic or an anoxic environment, B. claussenii could convert the glucose from hydrolyzed lactose into ethanol, while leaving the galactose almost completely undisturbed for days after the fermentation had been deemed complete (Rivera Flores et al, 2021;Rivera Flores et al, 2022). This idiosyncrasy opens a door to other unique, attractive applications of fermentation as a means for the reutilization of WP.…”
Section: Introductionmentioning
confidence: 99%
“…Brettanomyces claussenii, a yeast found in the microbiomes of beverages like kombucha and ke r, has become popular in recent years due to its potential to ferment dairy substrates (Lawton et al, 2021). Our previous research found that, in a synthetic medium providing either an oxic or an anoxic environment, B. claussenii could convert the glucose from hydrolyzed lactose into ethanol, while leaving the galactose almost completely undisturbed for days after the fermentation had been deemed complete (Rivera Flores et al, 2021;Rivera Flores et al, 2022). This idiosyncrasy opens a door to other unique, attractive applications of fermentation as a means for the reutilization of WP.…”
Section: Introductionmentioning
confidence: 99%
“…In recent years, scientists have conducted research investigating the conversion of YAW into food ingredients or other resources through various means. For instance, fermentations of YAW have been researched as potential strategies to produce bioderived resources such as ethanol, galactose, lactobionic acid, galactooligosaccharides, and medium-chain carboxylic acids [8][9][10][11][12]. Processing unit operations, including membrane filtrations, have also been studied to convert YAW into whey proteins, milk minerals, and monosaccharide products [6,13].…”
Section: Introductionmentioning
confidence: 99%