Nutritional Composition of Sweet- and Acid-type Dry Wheys. II. Vitamin, Mineral, and Calorie Contents

Glass, L.; Hedrick, T. I.

doi:10.3168/jds.s0022-0302(77)83853-8

Cited by 22 publications

(8 citation statements)

References 7 publications

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“…The maximum ethanol production (8.3g ethanol/L) was observed at 96h, representing 38% of the theoretical yield. It has been reported that the lactose concentration of whey is around 5% and protein around 0.9% (7,9,18). The limiting factor for whey fermentation by E. coli is essentially the nitrogen, because protein is not an available nitrogen source for this organism.…”

Section: Resultsmentioning

confidence: 99%

Fermentation of sweet whey by recombinant Escherichia coli K011

Leite

Guimarães

Araújo

et al. 2000

Braz. J. Microbiol.

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The production of ethanol from sweet whey using the recombinant Escherichia coli KO11, in batch fermentation, was tested. The maximum ethanol yield was reached after 96h, representing only 38% of the theoretical yield. The supplementation of whey with components of LB broth increased the maximum yield to 96% in 72h. The addition of 0.5% yeast extract to whey resulted in maximum yield of 74% at 36h and it increased to over 100% when yeast extract and trace metals solution (Fe ++ , Mn ++ and Zn ++ ) were added.

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Section: Resultsmentioning

confidence: 99%

Fermentation of sweet whey by recombinant Escherichia coli K011

Leite

Guimarães

Araújo

et al. 2000

Braz. J. Microbiol.

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“…In the research of Zhang et al (2007), the authors showed increased levels of free amino acids, including arginine. Glass and Hedrick (1977) whose analyses commercially produced acid type dry whey from different plants in various Fig. 4.…”

Section: Nitrosylmyoglobin Formation Hypothesismentioning

confidence: 99%

Effect of acid whey on nitrosylmyoglobin concentration in uncured fermented sausage

Wójciak

Dolatowski

2015

LWT - Food Science and Technology

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“…Nos résultats ne se distinguent pas fondamentalement des données existantes [5,8,9,12,14,17,18,19]. A la lumière des travaux déjà effectués dans ce domaine, les dispersions des teneurs en minéraux dans le lactosérum ont plusieurs origines: a) Le caillé lui-même présentant une composition minérale assez variable [11], ce phénomène retentit inévitablement au niveau du lactosérum qui en est le sous-produit.…”

Section: Discussionunclassified

“…A la lumière des travaux déjà effectués dans ce domaine, les dispersions des teneurs en minéraux dans le lactosérum ont plusieurs origines: a) Le caillé lui-même présentant une composition minérale assez variable [11], ce phénomène retentit inévitablement au niveau du lactosérum qui en est le sous-produit. [9,14,19] ce qui confirme le rôle de l'acidité dans l'enrichissement du sérum en cet élément. Pour des causes très probablement analogues, dans une série de 300 lactosérums, les teneurs extrêmes en fer sont dans un rapport de 1 à 24 [12].…”

Section: Discussionunclassified