Growth kinetics and physiological behavior of co-cultures of  Saccharomyces cerevisiae  and  Kluyveromyces lactis , fermenting carob sugars extracted with whey

Rodrigues, B.; Lima‐Costa, Maria Fernanda; Constantino, Ana; Raposo, Sara; Felizardo, C.; Moreira-Gonçalves, Daniel; Fernandes, Tatiana Alves Rigamonte; Dionísio, Lídia; Peinado, J.

doi:10.1016/j.enzmictec.2016.06.012

Cited by 22 publications

(16 citation statements)

References 16 publications

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“…The mixed culture resulted in higher lactose consumption and ethanol production than those of yeast monocultures. This phenomenon has also been observed by other authors [24][25][26][27]. The amounts of glucose and galactose were minimal during ethanol fermentation.…”

Section: Batch Fermentation Processes With the Mixed Culturesupporting

confidence: 87%

Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

et al. 2019

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Eight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.

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Section: Batch Fermentation Processes With the Mixed Culturesupporting

confidence: 87%

Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

et al. 2019

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“…Apple powder is a rich source of carbohydrates, minerals, phenolic acids and flavonoids. This ingredient is characterized by high hydration properties, ability to swell and bind water, as well as functionality (for example, capability to reduce the oxidation of lipids) According to data from the scientific literature [28,29], the lactose-fermenting yeast races Kluyveromyces lactis, Saccharomyces lactis, Zygosaccharomyces lactis 868-K actively accumulate fermentation products, including ethyl alcohol. As far as the fermented beverages are concerned, there is a limitation for the above indicator at the level not exceeding 1.2 % by volume.…”

Section: Literature Review and Problem Statementmentioning

confidence: 99%

Study into effect of food fibers on the fermentation process of whey

Tsygankov

Грек

Krasulya

et al. 2018

EEJET

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Представлені дослідження впливу харчових волокон на бродіння молочної сироватки. Встановлено форми зв'язку вологи в сумішах молочної сироватки і харчових волокон з різним ступенем вологопоглинальної здатності. За основними показниками бродіння визначені оптимальні умови ферментації лактозозброджувальними дріжджами Zygosaccharomyces lactis 868-K сироватково-рослинного сусла. Доведено можливість використання результатів у технології сироваткових ферментованих напоїв підвищеної в'язкості Ключові слова: молочна сироватка, харчові волокна, дріжджі Zygosaccharomyces lactis 868-K, ферментація, сироватково-рослинне сусло підвищеної в'язкості Представлены исследования влияния пищевых волокон на брожение молочной сыворотки. Установлены формы связи влаги в смесях молочной сыворотки и пищевых волокон с разной степенью влагопоглощающей способности. По основным показателям брожения определены рациональные условия ферментации лактосбраживающими дрожжами Zygosaccharomyces lactis 868-K сывороточно-растительного сусла. Доказана возможность использования результатов в технологии сывороточных ферментированных напитков повышенной вязкости Ключевые слова: молочная сыворотка, пищевые волокна, дрожжи Zygosaccharomyces lactis 868-K, ферментация, сывороточно-растительное сусло повышенной вязкости

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“…Different agro-industrial wastes have been used successfully as carbon source for yeast and microalgae [22], including carob pod extract [23], corn powder hydrolysate [24], cheese whey effluent [25], urban wastewater [26] or apple vinegar [27]. In addition, the low…”

Section: Introductionmentioning

confidence: 99%

Using agro-industrial wastes for mixotrophic growth and lipids production by the green microalga Chlorella sorokiniana

et al. 2019

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There has been growing interest in the use of microalgae for the production of biofuels, but production costs continue to be too high to compete with fossil fuel prices. One of the main limitations for photobioreactor productivity is light shielding, especially at high cell densities. The growth of the green microalga Chlorella sorokiniana, a robust industrial species, has been evaluated under different trophic conditions with traditional carbon sources, such as glucose and sucrose, and alternative low cost carbon sources, such as carob pod extract, industrial glycerol and acetate-rich oxidized wine waste lees. The mixotrophic cultivation of this microalga with wine waste lees alleviated the problems of light shielding observed in photoautotrophic cultures, improving specific growth rate (0.052 h-1) compared with the other organic sources. The fed-batch mixotrophic culture of Chlorella sorokiniana in a 2 L stirred tank reactor, with optimized nutritional conditions, 100 mM of acetate coming from the oxidized wine waste lees and 30 mM of ammonium, produced an algal biomass concentration of 11 gL-1 with a lipid content of 38% (w/w). This fed-batch strategy has been found to be a very effective means to enhance the biomass and neutral lipid productivity.

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Growth kinetics and physiological behavior of co-cultures of Saccharomyces cerevisiae and Kluyveromyces lactis , fermenting carob sugars extracted with whey

Cited by 22 publications

References 16 publications

Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

Study into effect of food fibers on the fermentation process of whey

Using agro-industrial wastes for mixotrophic growth and lipids production by the green microalga Chlorella sorokiniana

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