Dairy-derived antimicrobial substances: microorganisms, applications and recent trends

Akal, H. Ceren; Ozturkoğlu-Budak, Sebnem

doi:10.1016/b978-0-323-85793-2.00014-x

Cited by 1 publication

(1 citation statement)

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“…Whey is an excellent medium to culture lactic acid bacteria to produce antimicrobials (Table 2). It has been observed that fermenting whey with lactic acid bacteria favors the proteolysis of whey proteins and the production of antimicrobial substances along with organic acids [183,184]. Fermented whey shows antimicrobial activity attributed to bioactive peptides, bacteriocins, lactoferrin, and immunoglobulins.…”

Section: Acid Wheymentioning

confidence: 99%

Emerging Trends and Advancements in the Processing of Dairy Whey for Sustainable Biorefining

Goyal

Dhyani

Chandra

et al. 2023

Journal of Food Processing and Preservation

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Increased milk production has boosted the market of milk-driven products, and as a result, the by-product production has also increased, which is a challenge to dispose of. Whey, a cheese by-product, is also increasing yearly, and its disposal in water bodies is responsible for water pollution and thus is an issue for the dairy sector. In this context, extensive research has been going on to valorize this by-product and create alternative ways to remove the organic load in whey rather than disposing of it. Recently, exciting developments have been made to convert whey into value-added commodities such as biofuels (bioethanol, biodiesel, and biohydrogen), bioplastics, bacterial cellulose, food colors and flavors, bioprotective solutions, bioactive peptides, and single-cell proteins. In this review, we aim to comprehend the recent developments and challenges in producing a whole range of value-added ingredients with whey as feedstock through microbial fermentation. Particular focus was paid to the potential of novel genetically engineered or adapted microbial strains to valorize bovine whey economically and sustainably.

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Section: Acid Wheymentioning

confidence: 99%