The biotechnological potential of whey

Ryan, Michael P.; Walsh, Gary

doi:10.1007/s11157-016-9402-1

Cited by 138 publications

(102 citation statements)

References 157 publications

(3 reference statements)

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“…Sweet whey is produced from renneted cheese, such as Cheddar and Gouda, whereas acid whey is generally produced from acid-precipitated cheeses, such as cottage cheese and Greek yogurt. Sweet whey is typically centrifuged and clarified to remove curd fragments and lipids before being processed further into protein powders and lactose or specialty products, such as emulsifiers and foaming agents, used within food systems (Ryan and Walsh, 2016). The conversion of sweet whey to these value-added products operates on an economy of scale and is only feasible for large-scale producers, not smaller artisanal creameries, even if such companies pool their whey supplies.…”

Section: Introductionmentioning

confidence: 99%

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.

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Section: Introductionmentioning

confidence: 99%

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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“…Whey permeate is a waste by-product of industrial cheese production that has been proposed as an attractive low-cost feedstock for microbial PHAs production in vivoparticularly P(3HB) (Bosco and Chiampo, 2010;Ryan and Walsh, 2016). Whey permeate contains a high percentage of lactose (>70% of the mass), which can be readily metabolised in vivo by E. coli MG1655, using its β-galactosidase enzyme, to generate glucose for glycolytic processing into Acetyl-CoA (Pasotti et al, 2017).…”

Section: Development Of a Whey Permeate-based Cell-free Energy Systemmentioning

confidence: 99%

Cell-free prototyping strategies for enhancing the sustainable production of polyhydroxyalkanoates bioplastics

Kelwick

Ricci²,

Chee

et al. 2017

Preprint

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The polyhydroxyalkanoates are a group of microbially-produced biopolymers that have been proposed as sustainable alternatives to several oil-derived plastics. However, polyhydroxyalkanoates are currently more expensive to produce than oil-derived plastics and therefore, more efficient production processes would be desirable. Cell-free transcriptiontranslation-based metabolic engineering strategies have been previously used to optimise several different biosynthetic pathways but not the polyhydroxyalkanoates biosynthetic pathways. Here we have developed several Escherichia coli cell-free transcription-translationbased systems for in vitro prototyping of polyhydroxyalkanoates biosynthetic operons, and also for screening relevant metabolite recycling enzymes. These cell-free transcriptiontranslation reactions were customised through the addition of whey permeate, an industrial waste that has been previously used as a low-cost feedstock for optimising in vivo polyhydroxyalkanoates production. We found that the inclusion of an optimal concentration of whey permeate enhanced relative cell-free GFPmut3b production by ~20% compared to control reactions that did not include whey permeate. An analysis of pH in our cell-free reactions suggests that the observed increase in GFPmut3b production was likely through . CC-BY 4.0 International license not peer-reviewed) is the author/funder. It is made available under a The copyright holder for this preprint (which was . http://dx.doi.org/10.1101/225144 doi: bioRxiv preprint first posted online 2 enhanced ATP generation, as a consequence of the glycolytic processing of lactose present in whey permeate. We also found that whey permeate enhanced cell-free reactions produced ~3µM (R)-3HB-CoA, whilst, coupled cell-free biotransformation/transcription-translation reactions produced a ten-fold greater yield of (R)-3HB-CoA. These reactions were also used to characterise a Clostridium propionicum propionyl CoA transferase enzyme that can recycle Acetyl-CoA. Together our data demonstrate that cell-free approaches can be used to complement in vivo workflows for identifying additional strategies for optimising polyhydroxyalkanoates production.

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“…Worldwide cheese whey production by dairy industry is estimated at 190 x 10 6 ton/year [1] being resulted of production of cheese or to remove casein from milk [2] and which cause serious economical and environment problems [3]. The main constituents of cheese whey are lactose (4.5 -5.0 % w/v), soluble proteins (0.6 -0.8 % w/v), lipids (0.4 -0.5 % w/v) and mineral salts (8.0 -10.0 % w/v of dried extract) [4].…”

Section: Introductionmentioning

confidence: 99%

Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast

et al. 2020

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Yeasts β-galactosidase is intracellular enzyme, show a high lactose hydrolyzing capacity and therefore can be used to reduce the level of lactose of milk and dairy products. However, the activity of β-galactosidase, or its production, is strongly influenced by carbon availability as source of energy. The aim of this work was to compare different carbons source with the cheese whey, by-product of dairy industry and potential source to grow microorganism, and its interactions as fermentation mediums to production maximum of βgalactosidase by Saccharomyces fragilis IZ 275 yeast. The enzymatic activity in the cheese whey and others carbon sources were determined using the o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). The cheese whey is the better medium fermentation, when compared with others carbon sources, to the production maximum of enzyme. Thus, considered as waste by industry, we prove that the cheese whey opens up another possibility of biotechnological use adding value to the byproduct and meeting the concept of bioeconomy or circular economy.

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The biotechnological potential of whey

Cited by 138 publications

References 157 publications

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Cell-free prototyping strategies for enhancing the sustainable production of polyhydroxyalkanoates bioplastics

Cheese whey as potential medium fermentation to Saccharomyces fragilis IZ 275 yeast

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