Potential applications of dairy whey for the production of lactic acid bacteria cultures

Rama, Gabriela Rabaioli; Kuhn, Daniel; Beux, Simone; Maciel, Mônica Jachetti; Souza, Cláucia Fernanda Volken de

doi:10.1016/j.idairyj.2019.06.012

Cited by 58 publications

(29 citation statements)

References 116 publications

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“…This review summarized literature on the use of both by-products as culture media for the growth of lactic acid bacteria (LAB), as cryoprotectants for freeze-drying and as encapsulating agents for the spray-drying of these microorganisms. CW was considered a good media for LAB growth and SCW also showed a good potential [ 11 ].…”

Section: Proposed Methodologies For Valorization Of Second Cheese Whey (Scw)mentioning

confidence: 99%

“…SCW represents a considerable problem because its valorization is not a common practice and it is difficult to manage as animal feed, since most animals are not able to digest high amounts of lactose without suffering from digestive disorders [ 8 , 10 ]. Comparatively, the average BOD and COD values for urban wastewaters are 0.20 and 0.41 g L −1 , respectively, which represents around 1/150 of the pollution charge of both by products, CW and SCW [ 11 ].…”

Section: Introductionmentioning

confidence: 99%

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Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

111

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The search for new food products that promote consumers health has always been of great interest. The dairy industry is perhaps the best example regarding the emergence of new products with claimed health benefits. Cheese whey (CW), the by-product resulting from cheese production, and second cheese whey (SCW), which is the by-product of whey cheese manufacture, have proven to contain potential ingredients for the development of food products with improved nutritional characteristics and other functionalities. Nowadays, due to their nutritional quality, whey products have gained a prominent position among healthy food products. However, for a long time, CW and SCW were usually treated as waste or as animal feed. Due to their high organic content, these by-products can cause serious environmental problems if discarded without appropriate treatment. Small and medium size dairy companies do not have the equipment and structure to process whey and second cheese whey. In these cases, generally, they are used for animal feed or discarded without an appropriate treatment, being the cause of several constraints. There are several studies regarding CW valorization and there is a wide range of whey products in the market. However, in the case of SCW, there remains a lack of studies regarding its nutritional and functional properties, as well as ways to reuse this by-product in order to create economic value and reduce environmental impacts associated to its disposal.

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Section: Proposed Methodologies For Valorization Of Second Cheese Whey (Scw)mentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Pires

Marnotes

Rubio

et al. 2021

Foods

111

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“…This by-product can be used in the production of ricotta; however, this process generates another by-product called ricotta whey (Sansonetti et al, 2009). These materials are produced at a large scale, and approximately 230 million tons of cheese whey are estimated to be produced worldwide in 2023 (Rama et al, 2019). If cheese whey is discarded inadequately into the environment, it might cause environmental problems due to its large volume and high organic matter content.…”

Section: Ricotta Whey Supplemented With Gelatin and Collagen For The mentioning

confidence: 99%

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

et al. 2021

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The aim of the present study was to evaluate the viability of probiotic bacteria Lactobacillus acidophilus (LA-5)  and Bifidobacterium lactis (BB-12)  encapsulation using spray drying (SD) with ricotta whey supplemented with gelatin and hydrolyzed collagen as encapsulating material. Following previous experiments, these gelatin:collagen ratios were defined: 7:3 (gelatin:collagen) for L. acidophilus LA-5 and 9:1 for B. lactis BB-12, which had reduced bacterial counts of 0.46 and 1.26 log Colony-Forming Units (CFU)/g, respectively. There was a viability loss of 0.70 log CFU/g and 0.34 log CFU/g for LA-5 and BB-12, respectively, throughout storage (30 days, 25 ºC). When exposed to the simulated gastric juice, encapsulated LA-5 and BB-12 had higher survival rates (89.91 and 95.83%, respectively) than non-encapsulated microorganisms under the same conditions (54.78 and 57.27%, respectively). In the presence of bile salts, encapsulated LA-5 and BB-12 had survival of 77.44% and 51.05%, respectively, while free cells showed rates of over 99%. After 30 days, these rates decreased to 71.07 and 50.60%, for encapsulated LA-5 and BB-12, respectively. Therefore, ricotta whey associated to gelatin and hydrolyzed collagen can be considered a potential encapsulating agent for the SD of probiotic dairy bacteria.

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“…On the other hand, lactose is a precursor substrate for the fermentative synthesis of lactic acid, succinic acid, and polyhydroxyalkanoates, among others [14]. Lactose can be directly fermented by microorganisms, e.g., Lactobacillus casei , Lactobacillus acidophilus , Lactobacillus delbrueckii , Lactobacillus plantarum, and Lactobacillus rhamnosus [27,279,280,281,282,283]. For instance, lactic acid is an organic biodegradable acid, extensively used in the pharmaceutical, textile, and food industries, where it has been employed in polymerization reactions to produce polylactic acid as a biodegradable polymer.…”

Section: Current Integrated Biorefineriesmentioning

confidence: 99%

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

Lappa

Papadaki

Kachrimanidou

et al. 2019

Foods

142

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Cheese whey constitutes one of the most polluting by-products of the food industry, due to its high organic load. Thus, in order to mitigate the environmental concerns, a large number of valorization approaches have been reported; mainly targeting the recovery of whey proteins and whey lactose from cheese whey for further exploitation as renewable resources. Most studies are predominantly focused on the separate implementation, either of whey protein or lactose, to configure processes that will formulate value-added products. Likewise, approaches for cheese whey valorization, so far, do not exploit the full potential of cheese whey, particularly with respect to food applications. Nonetheless, within the concept of integrated biorefinery design and the transition to circular economy, it is imperative to develop consolidated bioprocesses that will foster a holistic exploitation of cheese whey. Therefore, the aim of this article is to elaborate on the recent advances regarding the conversion of whey to high value-added products, focusing on food applications. Moreover, novel integrated biorefining concepts are proposed, to inaugurate the complete exploitation of cheese whey to formulate novel products with diversified end applications. Within the context of circular economy, it is envisaged that high value-added products will be reintroduced in the food supply chain, thereby enhancing sustainability and creating “zero waste” processes.

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Potential applications of dairy whey for the production of lactic acid bacteria cultures

Cited by 58 publications

References 116 publications

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Dairy By-Products: A Review on the Valorization of Whey and Second Cheese Whey

Ricotta whey supplemented with gelatin and collagen for the encapsulation of probiotic lactic acid bacteria

Cheese Whey Processing: Integrated Biorefinery Concepts and Emerging Food Applications

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