Whey and its Utilization

Macwan, Silviya R.; Dabhi, Bhumika K.; Parmar, S.C.; Aparnathi, K.D.

doi:10.20546/ijcmas.2016.508.016

Cited by 124 publications

(93 citation statements)

References 30 publications

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“…Whey, a liquid by-product generated during cheese production, contains most of the water-soluble components in milk [1,2]. Despite annual production of 145 million tons worldwide, only a little over onehalf of the whey produced is utilized [3]. Whey is regarded as a serious pollutant because of its high biochemical oxygen demand (30,000-50,000 mg/L) and chemical oxygen demand (60,000-80,000 mg/L) [3].…”

Section: Introductionmentioning

confidence: 99%

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Meng

Cao

Zhang

et al. 2020

Preprint

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Background: Whey is a major pollutant generated by the dairy industry. To decrease environmental pollution caused by the industrial release of whey, new prospects for its utilization need to be urgently explored. Here, we investigated the possibility of using whey powder to produce 2,3-butanediol (BDO), an important platform chemical. Results: Klebsiella oxytoca strain PDL-0 was selected because of its ability to efficiently produce BDO from lactose, the major fermentable sugar in whey. After deleting genes pox , pta , frdA , ldhD , and pflB responding for the production of by-products acetate, succinate, lactate, and formate, a recombinant strain K. oxytoca PDL-K5 was constructed. Fed-batch fermentation using K. oxytoca PDL-K5 produced 74.9 g/L BDO with a productivity of 2.27 g/L/h and a yield of 0.43 g/g from lactose. In addition, when whey powder was used as the substrate, 65.5 g/L BDO was produced within 24 h with a productivity of 2.73 g/L/h and a yield of 0.44 g/g. Conclusion: This study demonstrated the efficiency of K. oxytoca PDL-0 for BDO production from whey. Due to its non-pathogenicity and efficient lactose utilization, K. oxytoca PDL-0 might also be used in the production of other important chemicals using whey as the substrate.

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Section: Introductionmentioning

confidence: 99%

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Meng

Cao

Zhang

et al. 2020

Preprint

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“…On the other hand, it has also been noticed seriously by the environmentalists, due to its potent polluting strength. The bioconversion of lactose sugar present in whey to valuable products has been actively explored and could be served as a substrate for fermentation [18][19][20].…”

Section: Introductionmentioning

confidence: 99%

Application of Box–Behnken design for the optimization of cellulase production under solid-state fermentation

Verma

Kumar

2019

SN Appl. Sci.

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Lignocellulosic biomass offers an encouraging possibility to satisfy future energy demand since it is an abundant and potential carbon source for the production of a wide range of fuels and value-added chemicals. Most of the proposed processes are currently unable to make economically viable conversion due to incomplete utilization of the biomass feedstock. Optimization of significant process conditions plays a very crucial role in the development of efficient and cost-effective bioconversion processes. The present paper describes the Box-Behnken design based optimization to evaluates the effect of process parameters. A set of combinations of parameter viz. temperature (30 °C), pH (5), inoculum dosages (0.56 g/L), particle size (850 μm), moisture percentage (76) and incubation period (6 days) was found quite effective on cellulase production by Aspergillus niger under wheat bran based solid-state fermentation. It also evaluates the utility of dairy industry waste (whey) and starch hydrolysates in cellulase production.

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“…e use of agroindustrial wastes in bioconversion by microorganisms has been the subject of extensive research, especially with reference to the production of metabolites of interest such as proteins, enzymes, organics acids, and secondary metabolites [2]. Cheese whey has been widely used as a fermentation medium, as it is a low-cost cheese residue and is nutritionally rich [3,4]. Beta-galactosidase can be obtained by fermentation process by various microorganisms, such as Aspergillus oryzae, a thermotolerant fungus, without many environmental requirements for cultivation [5,6].…”

Section: Introductionmentioning

confidence: 99%

Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey

Viana

Pedrinho

Morioka

et al. 2018

International Journal of Chemical Engineering

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Aspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL−1. The use of ethanol was most efficient to promote cell permeability of Aspergillus oryzae CCT 0977.

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Whey and its Utilization

Cited by 124 publications

References 30 publications

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Efficient 2,3-butanediol production from whey powder using metabolically engineered Klebsiella oxytoca

Application of Box–Behnken design for the optimization of cellulase production under solid-state fermentation

Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey

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