Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction

Ghaly, A. E.; Kamal, Mohd Lias

doi:10.1016/j.watres.2003.10.019

Cited by 98 publications

(63 citation statements)

References 17 publications

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“…The incorporation of whey, a by-product from cheese production, is an alternative for use in the dairy industry, and has attracted the interest of many researchers because of its nutritional, functional, and economical potential. The daily production of whey has reached high levels, and its use would minimize its disposal in watercourses, thus reducing further environmental impact (ANTUNES et al, 2004;CIABOTTI1 et al, 2009;CUNHA et al, 2008;GHALY;KAMAL, 2004). While there are a number of technological developments for transformation of whey into other useful products, the use or disposal of whey is still one of the major problems encountered in the dairy industry (FERCHICHI et al, 2005;LIRA et al, 2009;PANESAR et al, 2007;PORTO et al, 2005).…”

Section: Introductionmentioning

confidence: 99%

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Lima

Nicolau

Rezende

et al. 2016

SCA

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The objective of this study was to develop a fermented dairy beverage flavored with araticum pulp, assess its physicochemical characteristics, microbiological quality, and sensory preference by the consumer. Araticum pulp was prepared using two different methods: with or without bleaching (50 ºC/5 minutes). Formulations of fermented dairy beverages consisting of whey (50%), standardized pasteurized milk (50%), and seven different concentrations of bleached araticum pulp (5.0, 7.5, 10.0, 12.5, 15.0, 17.5, and 20.0% w/v) were prepared. In addition, seven formulations of fermented dairy beverage, without adding araticum pulp, and consisting of varying proportions of whey (40, 50, 60, 70, 80, 90, and 100%) were developed. In all formulations, thickeners/stabilizers were added. All araticum pulp samples (with and without bleach) and fermented dairy beverages (with and without araticum pulp) were analyzed for the relevant physicochemical properties: pH, titratable acidity, acidity of pulp, acidity of fermented beverage, moisture, ash, fat, protein, crude fiber, ascorbic acid, carbohydrates, total solids, and caloric values. Microbiological counts of coliforms at 35 °C and 45 °C in the pulp and beverage, and molds and yeasts and Salmonella sp. in the pulp were obtained. Additionally, sensory analysis regarding preferences of the different fermented dairy beverage formulations was also performed. The araticum pulp samples without bleach, showed higher values of pH, moisture, protein, total fiber, and ascorbic acid, as compared to bleached pulp samples, while bleached araticum pulp showed higher values for other physicochemical parameters. Microbiological results showed that all pulps and fruitdairy beverages were suitable for consumption. It was found that there was no significant consumer preference between different fermented beverage formulations, according to the different percentages of pulp. However, the formulations consisting of 40, 50, 60, and 70% whey were preferred over the one consisting of 100% whey. Key words: Agroindustrial waste. Annona crassiflora. Consumers. Native fruits. Quality. ResumoObjetivou-se com o presente estudo desenvolver uma bebida láctea fermentada saborizada com polpa de araticum, avaliar suas características físico-químicas, qualidade microbiológica e preferência sensorial pelo consumidor. Foram realizados dois modos de preparo da polpa de araticum, sem e com branqueamento (50 ºC/5 minutos), para avaliação da qualidade e escolha de uso das mesmas. Foram elaboradas formulações de bebidas lácteas fermentadas constituídas de soro de leite (50%), leite pasteurizado padronizado (50%) adicionadas de sete concentrações de polpa de araticum branqueada (% m/v): 5,0%; 7,5%; 10,0%; 12,5%; 15,0%; 17,5% e 20,0%. Foram desenvolvidas, também, sete formulações de bebida láctea fermentada, sem adição de polpa, constituídas de soro de leite nas proporções de 40%; 50%; 60%; 70%; 80%; 90% e 100%, e leite pasteurizado padronizado necessário para completar 100% da mistura (soro:leite). Em todas a...

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Section: Introductionmentioning

confidence: 99%

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Lima

Nicolau

Rezende

et al. 2016

SCA

View full text Add to dashboard Cite

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“…Its technological valorisation may represent a valid alternative to waste treatment (Ghaly and Kamal, 2004;Panesar et al, 2006;John et al, 2007). Lactose hydrolysis provides several advantages from different points of view, such as nutritional and technological; moreover glucose and galactose are sweeter and more soluble than lactose.…”

Section: Introductionmentioning

confidence: 99%

Influence of substrate on β-galactosidase production byKluyveromyces strains

et al. 2008

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The aim of the present research was to investigate the influence of culture conditions on the levels of β-galactosidase (EC 3.2.1.23) activity produced by Kluyveromyces strains. Interest was focused on evaluating enzyme activity levels when lactose or cheese whey was employed as substrate in culture medium formulation. From an overall look at the obtained results, the tested strains were found to be able to produce β-galactosidase at promising levels. The use of cheese whey, either for strain maintenance and production trials, allowed to obtain a high cell yield associated with β-galactosidase production. The maximum β-galactosidase volumetric activity, EA max 66.5 IU/ml, corresponding to 3184 EA spec IU/g cell dw, was obtained with K. marxianus MIM 782 at 37 °C and 72 h incubation.

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“…Similar results were observed by Santiago et al (2004), who demonstrated a consumption of 50 g/l of lactose after 12 h of fermentation in a whey based medium fermented by K. marxianus to produce β-galactosidase. Ghaly and Kamal (2004) observed a reduction of 99% of lactose concentration after 28 h of whey fermentation using K. fragilis to produce single-cell protein. These authors also demonstrated the reduction of 98% of the original whey biochemical oxygen demand (BOD) after biomass removal by ultrafiltration.…”

Section: Resultsmentioning

confidence: 95%

Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH

et al. 2011

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Ribonucleotides have shown many promising applications in food and pharmaceutical industries. The aim of the present study was to produce ribonucleotides (RNA) by Kluyveromyces marxianus ATCC 8,554 utilizing cheese whey, a dairy industry waste, as a main substrate under batch fermentation conditions. The effects of temperature, pH, aeration rate, agitation and initial cellular concentration were studied simultaneously through factorial design for RNA, biomass production and lactose consumption. The maximum RNA production (28.66 mg/g of dry biomass) was observed at temperature 30°C, pH 5.0 and 1 g/l of initial cellular concentration after 2 h of fermentation. Agitation and aeration rate did not influence on RNA concentration (p >0.05). Maximum lactose consumption (98.7%) and biomass production (6.0 g/l) was observed after 12 h of incubation. This study proves that cheese whey can be used as an adequate medium for RNA production by K. marxianus under the optimized conditions at industrial scale.

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Submerged yeast fermentation of acid cheese whey for protein production and pollution potential reduction

Cited by 98 publications

References 17 publications

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Characterization and sensory preference of fermented dairy beverages prepared with different concentrations of whey and araticum pulp

Influence of substrate on β-galactosidase production byKluyveromyces strains

Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH

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