2021
DOI: 10.3390/fermentation7040266
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Abstract: Acid whey from Greek-style yogurt (YAW) is an underutilized byproduct and a challenge for the dairy industry. One alternative is the fermentation of YAW by yeasts such as Saccharomyces, Brettanomyces, and Kluyveromyces spp., to produce new styles of fermented beverages. Previous research in our group suggested that the sugar profiles of the dairy coproducts impacted the fermentation profiles produced by B. claussenii. The present work aims to describe the fermentation of dairy sugars by S. cerevisiae, K. marxi… Show more

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Cited by 6 publications
(3 citation statements)
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“…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%
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“…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%
“…To successfully synthesize ethanol while simultaneously retaining the most galactose, an important consideration is the dependency of the fermentation on parameters like degree of lactose hydrolysis and time. For instance, we learned that if no exogenous lactose hydrolysis occurred, then the fermentation by B. claussenii would yield no galactose (Rivera Flores et al, 2021). Thus, the effects of relevant fermentation factors on both responses needs to be studied more systematically to develop e cient processes that can allow for the optimization of each product.…”
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%