Lactose uptake rate by kefir yeast using 14C-labelled lactose to explain kinetic aspects in its fermentation

Golfinopoulos, Aristidis; Papaioannou, Lamprini; Soupioni, M.; Κουτίνας, Αθανάσιος Α.

doi:10.1016/j.biortech.2009.05.016

Cited by 9 publications

(8 citation statements)

References 18 publications

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“…Figures 3a and b show the fermentation kinetics of sugar and glucose uptake rate by free cells of an UASB mixed culture in 45% v/v OMWs mixed with synthetic glucose medium (5% w/v) observed at 37 ο C, respectively. It is obvious that GUR was strongly related to fermentation rate as previous reported for the lactose uptake rate by kefir (Golfinopoulos et al, 2009;Soupioni et al, 2013) and the produced ethanol did not affect the glucose uptake by mixed culture.…”

Section: Resultssupporting

confidence: 75%

Bioconversions of olive oil mill wastewaters blends

2018

Global NEST Journal

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<p>The ability of the anaerobic mixed bacterial culture from an upflow anaerobic sludge blanket (UASB) bioreactor to convert blends of olive mill wastewaters (OMWs) with synthetic glucose medium or molasses into ethanol simultaneously with organic acids (OAs) was studied in the present work. All fermentations were conducted by free cells under non-aerated conditions at 37 οC and the effect of OMWs concentration on ethanol and OAs production was investigated. The highest amount of bioethanol (14.7 g L-1) was produced during fermentation of 45 % v/v OMWs mixed with synthetic glucose medium (5 % w/v) in only 28 hours. In mixtures of 30 % v/v OMWs and molasses solution (3 oBe) 13.4 g L-1 of bioethanol were produced. Also, 16.2 g L-1 of succinic acid were produced, when 65 % v/v OMWs mixed with synthetic glucose medium. Moreover, totally 11.6 g L-1 of varied OAs (succinic, malic, butyric and acetic) observed in mixtures of 35 % OMWs with molasses. Finally, it has been shown that the 14C-labelled glucose uptake rate (GUR) by biomass was strongly correlated to fermentation rate.</p>

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Section: Resultssupporting

confidence: 75%

Bioconversions of olive oil mill wastewaters blends

2018

Global NEST Journal

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“…Due to the fermentation of whey by kefir can be employed for a milk-whey drink production (Golfinopoulos et al., 2009; Athanasiadis et al., 2004) and the new promoters such as orange juice and peel are foods, the main volatiles concentrations were determined in fermented broths and the results are presented in Table 2. From the results, it is clear that the concentrations of acetaldehydes, ethyl-acetate and some alcohols is significantly higher (P < 0.05) in the case of adding mainly molasses or orange juice as promoters in whey, than of not using them.…”

Section: Resultsmentioning

confidence: 99%

“…In the present study, kefir bought from the local market (Athens, Greece) and usually used to produce kefir drink was employed. Kefir growth and biomass production were done at 30 °C in a synthetic medium, according to a previous work (Golfinopoulos et al., 2009). Pressed wet cells (15–20 g) were prepared at the late exponential phase, separated by centrifugation and used directly for fermentation experiments.…”

Section: Methodsmentioning

confidence: 99%

“…Generally, the improvement of whey lactose fermentation rate is necessary for the easy and fast production of various bio-products through biotechnological means due to whey stuck fermentations using free cells. As the whey fermentation rate is affected by lactose uptake rate (LUR) by kefir, the 14 C-labeled lactose was earlier used to study the kefir fermentation ability through lactose uptake rate (Golfinopoulos et al., 2009; Golfinopoulos et al., 2011; Golfinopoulos et al., 2012; Soupioni et al., 2013). Furthermore, the promotion of single cell protein (SCP) production by kefir was revealed using orange juice containing orange pulp (Plessas et al., 2008) and orange peels were used for immobilization of Saccharomyces cerevisiae cells for successful alcoholic fermentation (Plessas et al., 2007).…”

Section: Introductionmentioning

confidence: 99%

See 1 more Smart Citation

Revealing new promoters in whey fermentation leads to a new research concept

Soupioni

Maragkou

Psarologou

et al. 2019

Heliyon

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The current investigation reveals new findings concerning the substantial promotional activity of orange juice, orange peel and molasses on whey fermentation using single cell culture of kefir microflora. Specifically, the addition in whey of only 1 % v/v orange juice or 1% v/v molasses - 4% w/v orange peel reduced the fermentation time to 10 from 70 hours. But the lowest fermentation time (9 h) was observed when a composite biocatalyst consisted of cells entrapped with orange peel in corn starch gel was used, where also the highest 14 C-labeled lactose uptake rate by kefir was recorded. Bio-ethanol concentrations were increased using all the aforementioned promoters too and volatile byproducts such as esters were raised during the whey-orange juice mixtures fermentations, while terpenes by composite biocatalyst. The findings could be the base for new research projects for the rapid production of novel food stuffs and chemicals using whey as raw material.

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“…have been already proposed as kefir cell immobilization carriers to promote the rates of fermentation processes. Consequently, in an attempt to confirm directly the positive effect of cellulosic-supported biocatalysts on whey fermentation rate, the lactose uptake rate (LUR) by immobilized kefir has been determined using 14 C-labeled lactose, (Golfinopoulos et al, 2009(Golfinopoulos et al, , 2011(Golfinopoulos et al, , 2012.…”

Section: Whey Decontaminationmentioning

confidence: 99%

Whey decontamination by kefir immobilized on grape stalks

Soupioni

Psarologou

2016

Management of Environmental Quality: An International Journal

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Purpose – The purpose of this paper is to evaluate the possibility of a new biocatalyst prepared by kefir cells immobilization on grape stalks (GS) to reduce quickly and efficiently the Biochemical Oxygen Demand (BOD) and Chemical Oxygen Demand (COD) of the waste whey during its fermentation producing potable ethanol. Design/methodology/approach – Many batch whey fermentations were carried out in order the effect of various conditions (pH, temperature) on 14C-labeled lactose uptake rate by the GS-immobilized kefir cells and consequently on fermentation rate as well as on ethanol production and whey BOD and COD reduction to be determined. Findings – It has been illustrated that GS-biocatalyst was suitable for whey BOD and COD reduction by about 32 and 25 percent, respectively during whey alcoholic fermentation at 30°C and pH 5.5 in only ten hours, producing about 3.30 percent w/v of ethanol. Originality/value – The findings of this research may enhance the existing literature on whey exploitation, for the first time focussing on the use of cheap and abundant GS as support for kefir immobilization during whey fermentation, which is potentially acceptable by industries in order to reduce fast and easily the whey polluting load and produce ethanol.

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Lactose uptake rate by kefir yeast using 14C-labelled lactose to explain kinetic aspects in its fermentation

Cited by 9 publications

References 18 publications

Bioconversions of olive oil mill wastewaters blends

Bioconversions of olive oil mill wastewaters blends

Revealing new promoters in whey fermentation leads to a new research concept

Whey decontamination by kefir immobilized on grape stalks

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