Low-cost propionate salt as road deicer: evaluation of cheese whey and other media constituents

2007 ◽  
Vol 24 (6) ◽  
pp. 825-832 ◽  
Author(s):  
Praveen V. Vadlani ◽  
Alexander P. Mathews ◽  
Greg S. Karr
Keyword(s):  
Cheese Whey ◽  
Low Cost ◽  
Road Deicer

scholarly journals A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine

2019 ◽  
Vol 9 (14) ◽  
pp. 2800 ◽  
Author(s):  
Maria S. Santos ◽  
Patrícia Fradinho ◽  
Sandro Martins ◽  
Ana G. Lima ◽  
Ricardo M. S. Boavida Ferreira ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Low Cost ◽  
Lactic Acid Production ◽  
Organic Content ◽  
Organic Load ◽  
Microbial Quality ◽  
Acid Fermentation ◽  
Safe Alternative ◽  
Environmentally Safe

Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against Listeria monocytogenes, Salmonella enterica, and Escherichia coli O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O2 and CO2 determinations. Results showed that not only was microbial quality better when using our whey solution (p < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine.

scholarly journals Reuse of polluting agroindustrial waste for ethanol production by Kluyveromyces marxianus

2019 ◽  
pp. 195-199 ◽  
Author(s):  
Joselma Ferreira da Silva ◽  
Naiara Priscila Silva Reis Barbosa ◽  
Matheus Tavares do Nascimento França ◽  
Laureen Michelle Houllou ◽  
Carolina Barbosa Malafaia
Keyword(s):  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Crude Glycerol ◽  
Cheese Whey ◽  
Low Cost ◽  
Dairy Industry ◽  
Alternative Source ◽  
Agroindustrial Residues ◽  
Agroindustrial Waste ◽  
Low Cost Substrate

The development of research for the production of biofuels using low cost substrate has become more relevant in recent years. These include reuse of residues such as crude residual glycerol from biodiesel (CRG) and cheese whey (CW) from the dairy industry. The present work evaluated the ethanol production by isolates of the yeast Kluyveromyces marxianus using agroindustrial residues as an alternative source of carbon. The cultures were rotated 100 rpm at 30 ° C for 24 h. The ethanol production was observed in both media, however, in the CW higher values of ethanol were observed in relation to the CRG. The results showed that K. marxianus isolates were adapted to the use of lactose present in cheese whey as a source of carbon for the production of ethanol with concentrations ranging from 11.41 to 19.9 g.L-1, but did not demonstrate efficiency in the use of crude glycerol for this purpose

Use of cheese whey for biomass production and spray drying of probiotic lactobacilli

2014 ◽  
Vol 81 (3) ◽  
pp. 267-274 ◽  
Author(s):  
Luisina Lavari ◽  
Roxana Páez ◽  
Alejandra Cuatrin ◽  
Jorge Reinheimer ◽  
Gabriel Vinderola
Keyword(s):  
Spray Drying ◽  
Culture Medium ◽  
Cheese Whey ◽  
Culture Media ◽  
Low Cost ◽  
Starch Solution ◽  
Surface Response Methodology ◽  
Promising Candidate ◽  
Available Technology ◽  
Probiotic Lactobacilli

The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy media (cheese and ricotta whey and whey permeate) were assessed for their capacity to produce biomass of Lactobacillus paracasei JP1, Lb. rhamnosus 64 and Lb. gasseri 37. Simultaneously, spray drying of cheese whey-starch solution (without lactobacilli cells) was optimised using surface response methodology. Cell suspensions of the lactobacilli, produced in in house-formulated broth, were spray-dried in cheese whey-starch solution and viability monitored throughout the storage of powders for 2 months. Lb. rhamnosus 64 was able to grow satisfactorily in at least two of the in-house formulated culture media and in the dairy media assessed. It also performed well in spray drying. The performance of the other strains was less satisfactory. The growth capacity, the resistance to spray drying in cheese whey-starch solution and the negligible lost in viability during the storage (2 months), makes Lb. rhamnosus 64 a promising candidate for further technological studies for developing a probiotic dehydrated culture for foods, utilising wastewaters of the dairy industry (as growth substrate and protectant) and spray drying (a low-cost widely-available technology).

A novel lipolytic yeast Meyerozyma guilliermondii: Efficient and low-cost production of acid and promising feed lipase using cheese whey

2020 ◽  
Vol 24 ◽  
pp. 101565 ◽  
Author(s):  
Adriana Knob ◽  
Simone Cristine Izidoro ◽  
Lorena Tigre Lacerda ◽  
André Rodrigues ◽  
Vanderlei Aparecido de Lima
Keyword(s):  
Cheese Whey ◽  
Low Cost ◽  
Meyerozyma Guilliermondii

scholarly journals Production of Xanthan Gum by Xanthomonas Campestris CCT 13951 Submerged Fermentation on hydrolysed agroindustrial by-products

2021 ◽  
Author(s):  
Joice Correia Santos ◽  
Diego de Freitas Coêlho ◽  
Elias Basile Tambourgi ◽  
Gabriel Francisco Da Silva ◽  
Roberto Rodrigues Souza
Keyword(s):  
Xanthan Gum ◽  
Xanthomonas Campestris ◽  
Cheese Whey ◽  
Low Cost ◽  
Cost Effective ◽  
Industrial Applications ◽  
Passion Fruit ◽  
Strong Impact ◽  
Fruit Peel ◽  
Acid Hydrolysate

Abstract Xanthan is a natural polymer often obtained through fermentative processes using Xanthomonas, which remarkable properties - including biocompatibility, biodegradability, and non-toxicity – fit a myriad of industrial applications. The aim of this study was to evaluate the influence of different alternative fermentable substrates derived from agro-industrial waste (cheese whey and passion fruit peel), the production and rheological properties of the gum. The fermented substrate composition had a strong impact on production (8.15–14.81 g∙L-1) and apparent viscosity (31.9–510 mPa.s). The maximum xanthan gum production was observed after 72 h using cheese whey and passion fruit peel acid hydrolysate supplemented with K2HPO4 (AH:W – Phosphate). However, the maximum viscosity was found for medium without supplementation (AH:W), twice the value of the samples supplemented with phosphate. All solutions were highly pseudoplastic. This study provides a cost-effective solution for the reusing of cheese whey and passion fruit peel and possible low-cost approach for xanthan production. .

scholarly journals Growth profiling, kinetics and substrate utilization of low-cost dairy waste for production of β-cryptoxanthin by Kocuria marina DAGII

2018 ◽  
Vol 5 (7) ◽  
pp. 172318 ◽  
Author(s):  
Ruchira Mitra ◽  
Debjani Dutta
Keyword(s):  
Cheese Whey ◽  
Low Cost ◽  
Substrate Inhibition ◽  
Back Propagation ◽  
Product Formation ◽  
Cellular Growth ◽  
Back Propagation Algorithm ◽  
Feed Forward Back Propagation ◽  
Input Variables ◽  
Predicted Values

The dairy industry produces enormous amount of cheese whey containing the major milk nutrients, but this remains unutilized all over the globe. The present study investigates the production of β-cryptoxanthin (β-CRX) by Kocuria marina DAGII using cheese whey as substrate. Response surface methodology (RSM) and an artificial neural network (ANN) approach were implemented to obtain the maximum β-CRX yield. Significant factors, i.e. yeast extract, peptone, cheese whey and initial pH, were the input variables in both the optimizing studies, and β-CRX yield and biomass were taken as output variables. The ANN topology of 4-9-2 was found to be optimum when trained with a feed-forward back-propagation algorithm. Experimental values of β-CRX yield (17.14 mg l −1 ) and biomass (5.35 g l −1 ) were compared and ANN predicted values (16.99 mg l −1 and 5.33 g l −1 , respectively) were found to be more accurate compared with RSM predicted values (16.95 mg l −1 and 5.23 g l −1 , respectively). Detailed kinetic analysis of cellular growth, substrate consumption and product formation revealed that growth inhibition took place at substrate concentrations higher than 12% (v/v) of cheese whey. The Han and Levenspiel model was the best fitted substrate inhibition model that described the cell growth in cheese whey with an R 2 and MSE of 0.9982% and 0.00477%, respectively. The potential importance of this study lies in the development, optimization and modelling of a suitable cheese whey supplemented medium for increased β-CRX production.

scholarly journals Assessment of Protein-Rich Cheese Whey Waste Stream as a Nutrients Source for Low-Cost Mixed Microbial PHA Production

2018 ◽  
Vol 8 (10) ◽  
pp. 1817
Author(s):  
Catarina Oliveira ◽  
Marisa Silva ◽  
Carlos E. Silva ◽  
Gilda Carvalho ◽  
Maria A. M. Reis
Keyword(s):  
Nitrogen Source ◽  
Cheese Whey ◽  
Low Cost ◽  
Pilot Scale ◽  
Ammonia Nitrogen ◽  
Nitrogen Supplementation ◽  
Protein Uptake ◽  
Pha Production ◽  
Eu Project ◽  
Protein Rich

The critical step in the mixed microbial cultures (MMC) polyhydroxyalkanoates (PHA) production process is the selection of an MMC enriched in an efficient PHA-accumulating organism, usually requiring growth-nutrients supplementation. This study aimed at assessing cheese whey (CW) proteins as a source of nitrogen for PHA-producing MMC, thus eliminating or reducing the need for nutrients supplementation. The selection reactor, operated with fermented CW, under a feast–famine regime, was initially supplemented with ammonia–nitrogen in a C/N ratio of 100/15 (Cmol/Nmmol), which was gradually reduced until eliminated, in order to select a culture capable of using CW proteins nitrogen. Decreasing nitrogen supplementation from a C/N ratio of 100/10 to 100/7.5 lead to significant microbial community changes, and reduced the MMC PHA-storing capacity, storage yield, and PHA productivity, decreasing by 30%, and over 45%, respectively. The PHA-storing capacity further deteriorated as nitrogen supplementation was reduced, despite increased protein-uptake. Results show that a culture enriched in PHA-accumulators capable of using proteins as sole nitrogen source could not be attained. In conclusion, this work reports for the first time that an easily bioavailable nitrogen source is required for efficiently selecting PHA-accumulating cultures. Based on the results obtained from this work, a pilot scale plant (two reactors of 100 L) fed with cheese whey for production of PHA is currently being successfully operated under the scope of the YPACK EU project, in which the selection reactor is supplemented with nitrogen (ammonia) from a total C/N ratio of 100/10.

Decomposition of the metastable beta titanium alloy Ti-15-3

1983 ◽  
Vol 41 ◽  
pp. 264-265
Author(s):  
Y. L. Chen ◽  
S. Fujlshiro
Keyword(s):  
Low Cost ◽  
High Strength ◽  
Alpha Phase ◽  
Thick Sheet ◽  
Omega Phase ◽  
Beta Titanium Alloy ◽  
Beta Titanium ◽  
Beta Matrix ◽  
Metastable Beta ◽  
Very High

Metastable beta titanium alloys have been known to have numerous advantages such as cold formability, high strength, good fracture resistance, deep hardenability, and cost effectiveness. Very high strength is obtainable by precipitation of the hexagonal alpha phase in a bcc beta matrix in these alloys. Precipitation hardening in the metastable beta alloys may also result from the formation of transition phases such as omega phase. Ti-15-3 (Ti-15V- 3Cr-3Al-3Sn) has been developed recently by TIMET and USAF for low cost sheet metal applications. The purpose of the present study was to examine the aging characteristics in this alloy.The composition of the as-received material is: 14.7 V, 3.14 Cr, 3.05 Al, 2.26 Sn, and 0.145 Fe. The beta transus temperature as determined by optical metallographic method was about 770°C. Specimen coupons were prepared from a mill-annealed 1.2 mm thick sheet, and solution treated at 827°C for 2 hr in argon, then water quenched. Aging was also done in argon at temperatures ranging from 316 to 616°C for various times.

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