Reaction Engineering Principles

Schügerl, h.c. Karl

doi:10.1007/978-3-662-03064-6_2

Cited by 1 publication

(1 citation statement)

References 47 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…To determine the Lphe consumption rate, data were fitted using zero-order reaction kinetics. 19,20 The 2PE productivity was calculated by dividing the concentration of 2PE at 96 h of fermentation. Finally, the production yield was calculated as the ratio of the mass of 2PE to the mass of Lphe consumed.…”

Section: Kinetics Of Yeast Growth and Metabolite Productionmentioning

confidence: 99%

Production of aroma and flavor‐rich fusel alcohols by cheese whey fermentation using the Kluyveromyces marxianus and Debaryomyces hansenii yeasts in monoculture and co‐culture modes

Castillo

Tahmasbi

Pachapur

et al. 2021

J of Chemical Tech & Biotech

View full text Add to dashboard Cite

BACKGROUND: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins, and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH).RESULTS: These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol, and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. When yeasts were used under monoculture mode, KM produced the highest 2PE concentration 82 ± 28 mg/L under aerobic fermentation, with yield of 0.16 ± 0.08 g 2PE /g Lphe and a productivity of 0.86 ± 0.18 mg 2PE /L*h at a fermentation time of 96 h. Whereas in co-culture mode the 2PE yield was 0.38 g 2PE /g Lphe , twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93 ± 0.02 mg 2PE /L*h. CONCLUSION: The whey fermentation using KM and DH in co-culture mode is technically feasible. The KM yeast is apparently dominant and the co-culture of both yeasts led to increase in the 2PE yield and the productivity. The faster kinetics of KM quickly induced substrate starvation triggering early production and accumulation of 2PE.

show abstract

Section: Kinetics Of Yeast Growth and Metabolite Productionmentioning

confidence: 99%