Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology

ABSTRACT. The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L -1 ) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30ºC for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L , respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.

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“…Sansonetti et al (2010) also obtained the highest results (7.36 g L -1 ) in more concentrated media. Table 4.…”

Section: Lactose and Protein Consumptionmentioning

confidence: 88%

“…Sansonetti, Curcio, Calabrò, and Iorio (2010), for instance, obtained an ethanol yield of 79% after 18 hours of fermentation at 34ºC with a lactose concentration of 49.27 g L -1…”

Section: Lactose and Protein Consumptionmentioning

confidence: 99%

<b>Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

Murari

Silva

et al. 2017

Acta Sci. Technol.

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“…Whey proteins also have important nutritional and biological functions, since the protein components and their peptide fragments are bioactive; for example, they exert antimicrobial and antiviral actions as well as anticarcinogenic activity and they have the capacity to modulate the innate immune system [9]. Moreover, 1 million tons of ovine whey is produced annually in Southern Italy [10], resulting in a number of environmental problems that include 2 Journal of Food Quality pollution. Currently, the conversion of by-products from the dairy industry into dry products is one of the main industrial conversion processes.…”

Section: Introductionmentioning

confidence: 99%

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

Secchi

Fadda

Piccinini

et al. 2018

Journal of Food Quality

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Two types of ovine whey powder, with different protein content, were added at increasing substitution rates to two types of semolina, one with strong and tenacious gluten and the other with weak and sticky gluten. For each dough the optimum mixing time and hydration level were calculated using the consistograph. The whey powder negatively affected the leavening volume of all doughs, at all percentages except the lowest one (5%), mainly because of its effects on the elastic component of gluten as measured with a stress relaxation test. Differences of the secondary structure of gluten proteins among samples were investigated by analyzing the amide I band in the Fourier transform infrared spectra of the dough. Weak and strong semolina showed a different relative percentage of -helix, random coil, and -sheet structures. The longer mixing times for dough formation when using semolina with strong gluten led to an increase in -helices and random coils, which caused a worse leavening performance than the weak-gluten semolina.

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“…A levedura Kluyveromyces marxianus tem a característica de utilizar diretamente a lactose como fonte de carbono para esse tipo de fermentação (Gabardo et al, 2012;Dragone et al, 2011;Sansonetti et al, 2010). A levedura Saccharomyces cerevisiae é uma levedura com níveis de eficiência altos para a fermentação alcoólica (Turhan et al, 2010;Domingues et al, 1999), mas, para utilizar a lactose como fonte de carbono para fermentação, essa levedura necessita que sejam incorporados ao processo a beta-galactosidade (enzima responsável pela hidrólise da lactose) e o sistema lactasepermease, pois essa levedura não os possui.…”

Section: Introductionunclassified

Valorização biotecnológica de soro de leite por fermentação utilizando Saccharomyces cerevisiae

Andrade¹,

Neto²,

Lopes³

2016

ete

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Resumo. O soro de leite é o subproduto dos laticí-nios e pode ser visto como coproduto, devido ao seu grande valor agregado em matéria orgânica, que, se não tratada adequadamente, pode causar severos impactos ambientais. O objetivo deste trabalho foi avaliar a produção de etanol, a partir da fermentação do soro de leite, em laticínios de pequeno porte. A levedura Saccharomyces cerevisiae foi utilizada para promover a fermentação alcoólica do soro. Foram realizadas as análises físico-químicas do soro in natura e após a retirada da proteína (desproteinação do soro) pelo método de acidez térmica. As análises realizadas foram: acidez em ácido láctico, cinzas, lactose, proteínas, gordura e extrato seco total. Os resultados preliminares caracterizaram o soro obtido como do tipo ácido, apresentando acidez de 0,12% em ácido láctico, além disso, foi constatado relevante conteúdo orgânico, com 5,66% de extrato seco total, 4,1% de lactose e 1,2% de proteínas. A fermentação foi conduzida em biorreatores laboratoriais, em triplicata por 24h, considerando as entradas de substrato, concentração de sacarose e concentração de inóculo. As variáveis monitoradas foram a produção de etanol, a temperatura e o pH do meio. O experimento foi conduzido com a adição de100 g.L -1 de sacarose e 6,0 g.L Abstract. Whey is a dairy by-product and can be view as a co-product due to its high valuable organic content, which can cause environmental harassment if it is not treated adequately. The aim of this study was to evaluate the ethanol production by fermentation of cheese whey in small companies. The yeasts Saccharomyces cerevisiae were used to provide the alcoholic fermentation. The analyses of acidic on acid lactic, ashes, lactose, protein, fat and total dry extract were determined. The preliminary results characterized whey as an acid type showing 0.12% on acid lactic, moreover, relevant organic content was observed with 5.66% of total dry extract, 4.1% lactose content and 1.2% of protein.The fermentation was performed in laboratorial bioreactors on triplicate for 24h and the parameters monitored were the ethanol production, temperature and pH in the media considering substrate, sucrose and inoculums incoming. The experiment was conducted with the addition of 100g.L -1 of sucrose and 6.0g.L -1 of inoculums. The medium ethanol production found was 5.3% (v/v)± 0.1, with pH showing stability during the process with low variations. The utilization of Saccharomyces cerevisiae for alcoholic fermentation has shown a satisfactory ethanol produc-

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Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology

Cited by 45 publications

References 13 publications

<b>Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

<b>Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

The Effects of Ovine Whey Powders on Durum Wheat-Based Doughs

Valorização biotecnológica de soro de leite por fermentação utilizando Saccharomyces cerevisiae

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