Whey to Vodka

Hughes, Paul; Risner, Derrick; Meunier-Goddik, Lisbeth

doi:10.5772/intechopen.81679

Cited by 11 publications

(7 citation statements)

References 62 publications

(79 reference statements)

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“…Thereafter, pyruvate is converted to ethanol via decarboxylation and reduction reactions in the presence of pyruvate decarboxylase and alcohol dehydrogenase (Figure 3) (Hughes et al . 2019). However, only 2% of yeast strains can excrete the lactase enzyme that hydrolyses lactose into glucose and galactose to initiate glycolysis.…”

Section: Whey Beverage Production Processmentioning

confidence: 99%

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Bandara,

Munasinghe‐Arachchige,

Gamlath

2023

Int J of Dairy Tech

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Fermented beverage production from whey is an attractive possibility as whey is a rich source of water and nutrients, beneficial for microbial growth. However, rapid microbial spoilage, scaling of processing equipment, flavour defects and instability of the final product make the production process challenging. Therefore, this study reviews the fundamentals of fermented whey beverage production, while giving specific emphasis to fermentation strategies and process modifications (e.g. membrane separation, additive incorporation and nonthermal pasteurisation) that enhance product quality and shelf life. The review also discusses the nutritional potential of the beverage, imparted by probiotic bacteria, macro and micronutrients and their derivatives.

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Section: Whey Beverage Production Processmentioning

confidence: 99%

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Bandara,

Munasinghe‐Arachchige,

Gamlath

2023

Int J of Dairy Tech

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“…The Carbery's process is currently used by ain Ireland to produce 11 thousand tonnes of ethanol per year. Also, in New Zealand company to produce over 18 million litresliters of ethanol were produced annually from whey through Carbery's process the and annually, which are exported to Asian market (Hughes et al 2019) (Hughes et al 2018) (Risner et al 2018).…”

Section: Whey Vinegarsmentioning

confidence: 99%

Valorization of cheese whey using microbial fermentations

Zotta

Solieri

Iacumin

et al. 2020

Appl Microbiol Biotechnol

115

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Dairy industry produces considerable amounts of liquid discharges, with high organic load. Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses, are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem in dairy sector. CW and SCW, however, also consist of lipids, proteins and minerals, making them useful for production of various compounds.In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey-drinks, vinegar and biopolymers which may be exploited as value-added products in different segments of food and pharmaceutical industries.with a special focus on value-added products such as health-promoting whey drinks from lactic and acetic fermentations, vinegar and biopolymers (poly-hydroxyalkanoates and bacterial cellulose).

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“…Whey permeate may be an economically viable feedstock for microbial pinene production. Whey and whey permeate have been used as a microbial medium to industrially produce ethanol since 1978, indicating that it may be an economically viable microbial medium [46]. It is produced in large quantities during cheese production, undergoes a filtration process for protein recovery, and is considered a waste stream in many production facilities.…”

Section: Whey As a Feedstock For Microbial Pinene Productionmentioning

confidence: 99%

“…The production of ethanol using whey permeate as a feedstock has been accomplished on a commercial scale using K. marxianus as the fermentation organism. K. marxianus is GRAS and can metabolize lactose [46]. K. marxianus could be a suitable recombinant microorganism for the microbial production of pinene using whey permeate as a medium (Table 1).…”

Section: Whey As a Feedstock For Microbial Pinene Productionmentioning

confidence: 99%

The Potential Production of the Bioactive Compound Pinene Using Whey Permeate

et al. 2020

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Pinene is a secondary plant metabolite that has functional properties as a flavor additive as well as potential cognitive health benefits. Although pinene is present in low concentrations in several plants, it is possible to engineer microorganisms to produce pinene. However, feedstock cost is currently limiting the industrial scale-up of microbial pinene production. One potential solution is to leverage waste streams such as whey permeate as an alternative to expensive feedstocks. Whey permeate is a sterile-filtered dairy effluent that contains 4.5% weight/weight lactose, and it must be processed or disposed of due its high biochemical oxygen demand, often at significant cost to the producer. Approximately 180 million m3 of whey is produced annually in the U.S., and only half of this quantity receives additional processing for the recovery of lactose. Given that organisms such as recombinant Escherichia coli grow on untreated whey permeate, there is an opportunity for dairy producers to microbially produce pinene and reduce the biological oxygen demand of whey permeate via microbial lactose consumption. The process would convert a waste stream into a valuable coproduct. This review examines the current approaches for microbial pinene production, and the suitability of whey permeate as a medium for microbial pinene production.

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Whey to Vodka

Cited by 11 publications

References 62 publications

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Fermented whey beverages: A review of process fundamentals, recent developments and nutritional potential

Valorization of cheese whey using microbial fermentations

The Potential Production of the Bioactive Compound Pinene Using Whey Permeate

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