Microbes as a Source for the Production of Food Ingredients

Gupta, Charu; Prakash, Dhan

doi:10.1002/9781119048961.ch6

Cited by 4 publications

(2 citation statements)

References 68 publications

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“…Lactobionic acid is produced by catalytic oxidation of the aldehyde group from lactose. Recent studies focus on biotechnological processes, using microbial enzymatic routes, to obtain this compound (Alonso et al 2013;Gupta et al 2018) but none of them are industrial-scale methods yet.…”

Section: Other Value-added Products From Whey: Lactose Derivativesmentioning

confidence: 99%

Enzymes for production of whey protein hydrolysates and other value-added products

Irazoqui,

Santiago,

Mainez

et al. 2024

Appl Microbiol Biotechnol

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Whey is a byproduct of dairy industries, the aqueous portion which separates from cheese during the coagulation of milk. It represents approximately 85–95% of milk’s volume and retains much of its nutrients, including functional proteins and peptides, lipids, lactose, minerals, and vitamins. Due to its composition, mainly proteins and lactose, it can be considered a raw material for value-added products. Whey-derived products are often used to supplement food, as they have shown several physiological effects on the body. Whey protein hydrolysates are reported to have different activities, including antihypertensive, antioxidant, antithrombotic, opioid, antimicrobial, cytomodulatory, and immuno-modulatory. On the other hand, galactooligosaccharides obtained from lactose can be used as prebiotic for beneficial microorganisms for the human gastrointestinal tract. All these compounds can be obtained through physicochemical, microbial, or enzymatic treatments. Particularly, enzymatic processes have the advantage of being highly selective, more stable than chemical transformations, and less polluting, making that the global enzyme market grow at accelerated rates. The sources and different products associated with the most used enzymes are particularly highlighted in this review. Moreover, we discuss metagenomics as a tool to identify novel proteolytic enzymes, from both cultivable and uncultivable microorganisms, which are expected to have new interesting activities. Finally enzymes for the transformation of whey sugar are reviewed. In this sense, carbozymes with ß-galactosidase activity are capable of lactose hydrolysis, to obtain free monomers, and transgalactosylation for prebiotics production. Key points • Whey can be used to obtain value-added products efficiently through enzymatic treatments • Proteases transform whey proteins into biopeptides with physiological activities • Lactose can be transformed into prebiotic compounds using ß-galactosidases

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Section: Other Value-added Products From Whey: Lactose Derivativesmentioning

confidence: 99%

Enzymes for production of whey protein hydrolysates and other value-added products

Irazoqui,

Santiago,

Mainez

et al. 2024

Appl Microbiol Biotechnol

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show abstract

“…Misalnya, ragi dan beberapa jenis bakteri menghasilkan alkohol selama proses fermentasi, sementara sebagian besar bakteri menghasilkan asam organik (Larasati et al, 2020). Jenis utama asam organik yang dihasilkan oleh aktivitas mikroba pada fermentasi adalah asam sitrat, asam suksinat, asam laktat, asam itakonat, asam laktobionik, asam glukonat, asam fumarat, asam propionat, dan asam asetat (Gupta et al, 2018). Asam asetat diproduksi dari proses metabolik bakteri yang alami ditemukan pada sisa buah dan sayuran.…”

Section: Gambar 2 Grafik Rerata Hasil Evaluasi Sensori Aroma Dan Warn...unclassified

Evaluasi Karakteristik Sensori Ekoenzim dengan Penambahan Khamir dan Kombinasi Kulit Buah

Zainal¹,

Aji²,

Pratiwi³

2023

Bioscientist j. ilm. bosbiol.

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One of the main issues still faced by Indonesia is organic waste. This problem can be overcome by processing organic waste into eco-enzymes. Eco-enzymes contain alcohol and acetic acid, so they can be used as disinfectants and floor cleaners, dishwashing liquids, and detergents. This study aims to determine sensory characteristics such as aroma and color preferred by subjects for eco-enzyme production with the addition of yeast (Saccharomyces cerevisiae) and fruit peel variations. All eco-enzymes were made from organic waste in the form of fruit peel mixed with sugar and water in a ratio of 3:1:10. To determine the effect of yeast addition, eco-enzymes were made with orange peel with 2 variations, namely: 1) with the addition of yeast; and 2) without the addition of yeast. In the analysis of the effect of fruit peel variations, eco-enzymes were made with 6 variations, namely: 1) orange peel; 2) orange peel and pineapple peel; 3) orange peel and banana peel; 4) orange peel and papaya peel; 5) orange peel and apple peel; and 6) a mixture of all fruit peels. After one month of fermentation, the obtained eco-enzyme products were analyzed for their sensory properties. According to the observations, the aroma characteristic of the obtained eco-enzymes is that all eco-enzyme products, on average, have a normal fermentation sour aroma, with the exception of eco-enzyme products with added yeast, which have a sharper alcohol aroma. Observations on the sensory properties of color showed that eco-enzymes have a characteristic color ranging from dark brown to light brown. Overall, most of the panelists preferred the aroma and color of eco-enzymes produced without the addition of yeast. Meanwhile, for different fruit peel variations, the panelists preferred the mixture of fruit peels compared to other variations.

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Hydrolysis of Lactose in Milk: Current Status and Future Products

Schulz

Rizvi

2021

Food Reviews International

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Microbes as a Source for the Production of Food Ingredients

Cited by 4 publications

References 68 publications

Enzymes for production of whey protein hydrolysates and other value-added products

Enzymes for production of whey protein hydrolysates and other value-added products

Evaluasi Karakteristik Sensori Ekoenzim dengan Penambahan Khamir dan Kombinasi Kulit Buah

Hydrolysis of Lactose in Milk: Current Status and Future Products

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