Revealing new promoters in whey fermentation leads to a new research concept

Abstract

The current investigation reveals new findings concerning the substantial promotional activity of orange juice, orange peel and molasses on whey fermentation using single cell culture of kefir microflora. Specifically, the addition in whey of only 1 % v/v orange juice or 1% v/v molasses - 4% w/v orange peel reduced the fermentation time to 10 from 70 hours. But the lowest fermentation time (9 h) was observed when a composite biocatalyst consisted of cells entrapped with orange peel in corn starch gel was used, where also the highest 14 C-labeled lactose uptake rate by kefir was recorded. Bio-ethanol concentrations were increased using all the aforementioned promoters too and volatile byproducts such as esters were raised during the whey-orange juice mixtures fermentations, while terpenes by composite biocatalyst. The findings could be the base for new research projects for the rapid production of novel food stuffs and chemicals using whey as raw material.

Bacterial Nanocellulose‐Based Composite Biocatalysts for Starch‐to‐Bioethanol Valorization under Simultaneous Saccharification and Fermentation

“…In other studies, porous supports, such as porous ceramic sinter, brick powder, diatomaceous earth, mineral kissiris, 𝛾-alumina pellets, gluten pellets, thin-shell silk cocoons, loofa sponge, orange peel, tubular, and bacterial cellulosic materials were used in fermentation processes with a mass greater than 20 g support L −1 . [7,[37][38][39][40][41][43][44]46] A comparison of ethanol yields obtained from various starchy raw materials using one-step SSF or two-step separate hydrolysis and fermentation (SHF) processes by selected biocatalysts without GMO yeasts is shown in Table 4. According to Table 3, researchers used combined biocatalysts based on yeasts and amylases to ferment starch, ethanol yield was ranged from 0.27 up to 0.49 g ethanol g -1 starch.…”

“…In other studies, porous supports, such as porous ceramic sinter, brick powder, diatomaceous earth, mineral kissiris, γ‐alumina pellets, gluten pellets, thin‐shell silk cocoons, loofa sponge, orange peel, tubular, and bacterial cellulosic materials were used in fermentation processes with a mass greater than 20 g support L −1 . [ 7,37–41,43–44,46 ]…”

Evaluación de mesófilos de lactosuero con actividad ácido láctica en medio con Canna indica L

“…La disminución en el pH del suero de la leche se puede detener a partir de la refrigeración como se observó en C1, debido a que las bajas temperaturas frenan el metabolismo microbiano y en consecuencia la proliferación de bacterias, esto permite que el contenido de lactosa se estabilice hasta por cuatro semanas (5,11), y se debe a que la velocidad de crecimiento bacteriano tiene una relación lineal con la temperatura (28). La disminución del pH en las demás formulaciones se estabilizó a partir del tercer día, gracias a la inclusión de CaCO 3 , debido a que actúa como un agente neutralizador, por ejemplo: con la inclusión de 0.5% CaCO 3 en fermentaciones en estado sólido se mantiene el pH sobre 4.8 (18).…”