Yeast production from crude sweet whey

Michel, Agnès; Jacob, François; Perrier, Joseph Louis; Poncet, Simone

doi:10.1002/bit.260300611

Cited by 10 publications

(7 citation statements)

References 8 publications

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“…1992 ). Moreover, while whey is actually utilized in a variety of valorization processes, such as drying, constituent extraction and concentration ( Rosner 1982), and biotechnological applications for the production of biomass ( Michel et al . 1987 ; Tahoun et al .…”

Section: Introductionmentioning

confidence: 99%

“…Dried whey and whey proteins have many commercial uses as food additives but remain a disposal and potential polluting problem in many dairy operations (Guimaraes et al 1992). Moreover, while whey is actually utilized in a variety of valorization processes, such as drying, constituent extraction and concentration (Rosner 1982), and biotechnological applications for the production of biomass (Michel et al 1987 ;Tahoun et al 1987 ;Champagne et al 1990), butanol (Maddox 1980), glycerol (Jenq et al 1989) and ethanol (Porro et al 1992), CCW is unused apart from a few experimental applications (Lindenfelser and Ciegler 1977 ;Holsinger 1978 ;Gawel and Kosikowski 1978). It would be of considerable value if an environmentally safe micro-organism could utilize the CCW lactose and generate potentially profitable quantities of a commercially useful product (Jenq et al 1989).…”

Section: Introductionmentioning

confidence: 99%

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Production of lysozyme‐enriched biomass from cheese industry by‐products

Maullu

Lampis

Basile

et al. 1999

Journal of Applied Microbiology

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Cheese whey and cottage cheese whey are by‐products of the milk and cheese industry, resulting from the production of cheese and cottage cheese (ricotta) from milk. They are still rich in organic substances and cannot be discarded into the environment without proper treatment. Whey and cottage cheese whey were used as culture media for some strains of the yeast Kluyveromyces lactis, transformed with the human lysozyme gene. It was found that the yeast strains grew well in both media and produced a considerable amount of recombinant protein. Production kinetics showed that the human lysozyme was produced in a greater amount within 36 h of fermentation (125 μg ml−1vs 25 μg ml−1 in the control) than in the synthetic commercial media used for strain preparation and characterization. The recombinant protein produced was actually shown to be the human lysozyme, using renaturing SDS‐PAGE and Western blot techniques. While producing recombinant protein, the Kluyveromyces strain cleared the cottage cheese whey of most organic substances and produced a considerable amount (almost 3%) of lysozyme‐enriched useful biomass.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Production of lysozyme‐enriched biomass from cheese industry by‐products

Maullu

Lampis

Basile

et al. 1999

Journal of Applied Microbiology

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“…The inclusion of additional inhibition parameters in the model is based on the fact that the rate of lactose fermentation by K. marxianus is reduced by sugar concentrations above 2% and by the accumulation of more than 5% ethanol in the fermentation broth as shown by Guimaraes (1999). Therefore, we need to take into consideration the substrate inhibition, as well as the product inhibition, when formulating a model of fermentation of whey to ethanol by K. marxianus (Michel et al. , 1987; Hill & Robinson, 1990).…”

Section: Resultsmentioning

confidence: 99%

Batch kinetics and modelling of ethanolic fermentation of whey

Zafar

Owais

Saleemuddin

et al. 2005

Int J of Food Sci Tech

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The fermentation of whey by Kluyveromyces marxianus strain MTCC 1288 was studied using varying lactose concentrations at constant temperature and pH. The increase in substrate concentration up to a certain limit was accompanied by an increase in ethanol formation, for example, at a substrate concentration of 10 g L )1 , the production of ethanol was 0.618 g L )1 whereas at 50 g L )1 it was 3.98 g L )1 . However, an increase in lactose concentration to 100 g L )1 led to a drastic decrease in product formation and substrate utilization. The maximum ethanol yield was obtained with an initial lactose concentration of 50 g L )1 . A method of batch kinetics was utilized to formulate a mathematical model using substrate and product inhibition constants. The model successfully simulated the batch kinetics observed at S 0 ¼ 10 and 50 g L )1 but failed in case of S 0 ¼ 100 g L )1 because of strong substrate inhibition.

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“…) has been considered by several authors (Compagno et al, 1993;Feijoo et al, 1999;Mann, 1980;Maullu et al, 1999;Mehaia and Cheryan, 1986;Michel et al, 1987;Prenosil et al, 1987;Rech et al, 1999;Sonawat et al, 1981;Tahoun et al, 1987). Whey disposal has been under consideration for several years.…”

Section: Introductionmentioning

confidence: 99%

Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells

Domingues¹,

Lima²,

Teixeira³

2001

Biotechnol. Bioeng.

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Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gL(-1), total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g L(-1) h(-1) (corresponding to 0.45 h(-1) dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gL(-1) of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol.

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Yeast production from crude sweet whey

Cited by 10 publications

References 8 publications

Production of lysozyme‐enriched biomass from cheese industry by‐products

Production of lysozyme‐enriched biomass from cheese industry by‐products

Batch kinetics and modelling of ethanolic fermentation of whey

Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells

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