Bioconversion of cheese whey to organic acids

SummaryWhen 10% citric, lactic or acetic acid was added to sheep's milk cheese whey during its heating for Myzithra cheese preparation, protein retention in the cheese was increased. Acidification of whey to pH 5·2 with lactic acid before heating followed by readjustment to pH 5·8 with NaOH was considered to be the best treatment for practical use, increasing whey protein retention in the cheese and yield without loss of flavour, aroma or texture.

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Bioconversion of Lactose from Cheese Whey to Organic Acids

Lactose and Lactose Derivatives ◽

10.5772/intechopen.92766 ◽

2020 ◽

Author(s):

José Manuel Pais-Chanfrau ◽

Jimmy Núñez-Pérez ◽

Rosario del Carmen Espin-Valladares ◽

Marcos Vinicio Lara-Fiallos ◽

Luis Enrique Trujillo-Toledo

Keyword(s):

Chemical Synthesis ◽

Organic Acids ◽

Organic Compounds ◽

Cheese Whey ◽

Raw Materials ◽

Dairy Industry ◽

Microbial Production ◽

Primary Sources ◽

Oil Derivatives

Organic acids constitute a group of organic compounds that find multiple applications in the food, cosmetic, pharmaceutical, and chemical industries. For this reason, the market for these products is continuously growing. Traditionally, most organic acids have been produced by chemical synthesis from oil derivatives. However, the irreversible depletion of oil has led us to pay attention to other primary sources as possible raw materials to produce organic acids. The microbial production of organic acids from lactose could be a valid, economical, and sustainable alternative to guarantee the sustained demand for organic acids. Considering that lactose is a by-product of the dairy industry, this review describes different procedures to obtain organic acids from lactose by using microbial bioprocesses.

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Potentialities of biotechnological recovery of hydrogen and short- and medium-chain organic acids from the co-fermentation of cheese whey and Yerba Mate (Ilex paraguariensis) waste

Industrial Crops and Products ◽

10.1016/j.indcrop.2021.113897 ◽

2021 ◽

Vol 171 ◽

pp. 113897

Author(s):

Antônio Djalma Nunes Ferraz ◽

Laura Fuentes ◽

Victoria de la Sovera ◽

Patricia Bovio-Winkler ◽

Felipe Eng ◽

...

Keyword(s):

Organic Acids ◽

Cheese Whey ◽

Ilex Paraguariensis ◽

Yerba Mate ◽

Medium Chain

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Potentialities of biotechnological recovery of hydrogen and short- and medium-chain organic acids from the co-fermentation of cheese whey and Yerba Mate (Ilex paraguariensis) waste

10.1101/2021.07.16.452613 ◽

2021 ◽

Author(s):

Antonio D N Ferraz ◽

Laura Fuentes ◽

Victoria de la Sovera ◽

Patricia Bovio-Winkler ◽

Felipe Eng ◽

...

Keyword(s):

Organic Acids ◽

Cheese Whey ◽

Operating Conditions ◽

Ilex Paraguariensis ◽

Rrna Gene ◽

Yerba Mate ◽

Hydrogen Yield ◽

Medium Chain ◽

Initial Ph ◽

High Concentrations

Co-fermentation of cheese whey (CW) and thermal-alkaline pre-treated Yerba Mate (Ilex paraguariensis) waste (YMW) was performed aiming to produce biohydrogen and/or short- and medium-chain organic acids. Central Composite Designs (CCD) was chosen as the experimental design for evaluating the combinations of three independent variables namely YMW concentration, pH and inoculum concentration in hydrogen yield (H2Y; response variable). The increase of inoculum and YMW concentrations had positive effect in biohydrogen production and yield (H2Ymax of 1.35 mMH2.g-1 VS added) whereas the initial pH had no significant effect on it. Hydrogen was produced as a coproduct to butyrate mainly. Acetate from homoacetogenesis was accounted in all conditions evaluated. The CCD also indicated operating conditions to produce moderate-to-high concentrations of short and medium-chain organic acids such as butyrate (~135 mM), caproate (~45 mM) and lactate (~140 mM). 16S rRNA gene sequences analysis revealed five groups of microorganisms related to hydrogen, lactate and caproate production, ethanol-hydrogen co-production and hydrogen consumption.

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