Immobilized Kluyveromyces marxianus cells in carboxymethyl cellulose for production of ethanol from cheese whey: experimental and kinetic studies

2016 ◽  
Vol 39 (9) ◽  
pp. 1341-1349 ◽  
Author(s):  
Fatemeh Roohina ◽  
Maedeh Mohammadi ◽  
Ghasem D. Najafpour
Keyword(s):  
Kluyveromyces Marxianus ◽  
Carboxymethyl Cellulose ◽  
Cheese Whey ◽  
Kinetic Studies

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

Process kinetic studies of biohydrogen production by co-fermentation of fruit-vegetable wastes and cottage cheese whey

2018 ◽  
Vol 47 ◽  
pp. 39-52 ◽  
Author(s):  
Bikram Basak ◽  
Adiba Fatima ◽  
Byong-Hun Jeon ◽  
Amit Ganguly ◽  
Pradip Kumar Chatterjee ◽  
...  
Keyword(s):  
Cheese Whey ◽  
Kinetic Studies ◽  
Biohydrogen Production ◽  
Cottage Cheese ◽  
Process Kinetic ◽  
Vegetable Wastes

scholarly journals Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3

2014 ◽  
Vol 3 (2) ◽  
pp. 111-117 ◽  
Author(s):  
Raphael H.S. Diniz ◽  
Marina Q.R.B. Rodrigues ◽  
Luciano G. Fietto ◽  
Flávia M.L. Passos ◽  
Wendel B. Silveira
Keyword(s):  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Whey Permeate ◽  
Cheese Whey Permeate

scholarly journals Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15

2012 ◽  
Vol 18 (2) ◽  
pp. 235-242 ◽  
Author(s):  
Kenji NAKAMURA ◽  
Noriyuki SHINOMIYA ◽  
Yoshitake ORIKASA ◽  
Yuji ODA
Keyword(s):  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Efficient Production
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