Characterization of Yeasts Isolated From Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Martini, Serena; Bonazzi, Mattia; Malorgio, Ilaria; Pizzamiglio, Valentina; Tagliazucchi, Davide; Solieri, Lisa

doi:10.20944/preprints202109.0210.v1

Cited by 7 publications

(1 citation statement)

References 48 publications

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“…Cheese whey is a clear, greenish-yellow liquid produced from cheese processing [1]. Cheese whey is considered a waste so that it is immediately dumped into the environment so that it can cause pollution [2]. According to Lestari et al (2020), cheese whey still contains about 55% of the nutrients leftover from milk processing, in the form of macronutrients and micronutrients.…”

Section: Introductionmentioning

confidence: 99%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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Cheese processing industry throws a lot of whey into the environment that cause pollution. Whey cheese is known to contain lots of organic matter and lactose which is the main energy source for the Lactobacillus genus. This study aims to determine the effect of using cheese whey media on bacterial cell count, total lactic acid, and total sugar in the Lactobacillus casei group consisting of Lactobacillus casei, Lactobacillus paracasei, and Lactobacillus rhamnosus bacteria. The method used in this study was bacterial culture rejuvenated and propagated on MRSB media for 24 hours. As much as 1% of bacterial culture was inoculated into cheese whey medium and incubated at 37 C for 24 hours. Furthermore, observations were made on the number of bacterial cells, total lactic acid, and total sugar in the L. casei group. The results showed that L. paracasei had the highest number of cells (4.862 CFU/ml), total lactic acid (0.264 mg/ml), and total sugar (93.805 mg/ml) and was not significantly different from L. casei and L. rhamnosus. The cheese whey medium was not significantly different from the positive control (MRSB), however, there was a difference in the growth ability of each isolate on the positive control medium. Based on the research, it was shown that cheese whey media could be used as an alternative medium for the growth of the L. casei group.

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Section: Introductionmentioning

confidence: 99%

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Kusmiyati,

Massora,

Wicaksono

2022

El–Hayah

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Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile

Boscaino,

Ionata,

De Caro

et al. 2024

Fermentation

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Non-conventional yeasts (NCYs) (i.e., non-Saccharomyces) are used as alternative starters to promote aroma complexity of fermented foods (e.g., bakery products). A total of 66 yeasts isolated from artisanal food matrices (bread and pizza sourdoughs and milk whey) from different geographical areas of the Campania region (Italy) were screened for physiological and technological characteristics such as leavening ability, resistance to NaCl and pH, exopolysaccharide and phytase activity production, and carbohydrate assimilation. Selected and isolated microorganisms were also used to study the leavening kinetics in experimental doughs as mixed inocula of two different strains. Volatile organic compounds (VOCs) of the inoculated doughs were analyzed with solid-phase microextraction/gas chromatography–mass spectrometry (SPME/GC-MS). Most of the strains belonged to non-Saccharomyces species (Pichia kudriavzevii, Kluyveromyces marxianus) and Saccharomyces (S. cerevisiae). Several strains produced exopolysaccharides (EPSs), that are important for dough rheological properties. Moreover, yeasts isolated from whey showed extracellular phytase activity. The mixed starter culture of the S. cerevisiae and NCY strains showed a synergic effect that enhanced the doughs’ aroma complexity. The use of non-conventional yeasts mixed with S. cerevisiae strains can be advantageous in the bakery industry because they improve the bread aroma profiles and nutritional properties by bioactive molecule production.

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Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study

et al. 2023

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Fermentation is a promising solution to valorize cheese whey, the main by-product of the dairy industry. In Parmigiano Reggiano cheese production, natural whey starter (NWS), an undefined community of thermophilic lactic acid bacteria, is obtained from the previous day residual whey through incubation at gradually decreasing temperature after curd cooking. The aim of this study was to investigate the effect of fermentation regime (spontaneous (S) and NWS-inoculated (I-NWS)) on biofunctionalities and release of bioactive peptides during whey fermentation. In S and I-NWS trials proteolysis reached a peak after 24 h, which corresponded to the drop out in pH and the maximum increase in lactic acid. Biological activities increased as a function of fermentation time. NWS inoculum positively affected antioxidant activity, whilst S overcame I-NWS in angiotensin-converting enzyme (ACE) and DPP-IV (dipeptidyl peptidase IV) inhibitory activities. Peptidomics revealed more than 400 peptides, mainly derived from β-casein, κ-casein, and α-lactalbumin. Among them, 49 were bioactive and 21 were ACE-inhibitors. Semi-quantitative analysis strongly correlated ACE-inhibitory activity with the sum of the peptide abundance of ACE-inhibitory peptides. In both samples, lactotripeptide isoleucine-proline-proline (IPP) was higher than valine-proline-proline (VPP), with the highest content in S after 24 h of fermentation. In conclusion, we demonstrated the ability of whey endogenous microbiota and NWS to extensively hydrolyze whey proteins, promoting the release of bioactive peptides and improving protein digestibility.

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Characterization of Yeasts Isolated From Parmigiano Reggiano Cheese Natural Whey Starter: From Spoilage Agents to Potential Cell Factories for Whey Valorization

Cited by 7 publications

References 48 publications

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Potential Analysis of Cheese Whey as an Alternative Media Growth for Lactobacillus casei Group

Non-Conventional Yeasts from Mozzarella Cheese Whey and Artisanal Sourdoughs: Leavening Capacity and Impact on Bread Sensory Profile

Impact of Spontaneous Fermentation and Inoculum with Natural Whey Starter on Peptidomic Profile and Biological Activities of Cheese Whey: A Comparative Study

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