Studies on synthesis of lactic acid and xanthan gum from cheese whey permeate in two phase and three phase moving bed biofilm reactors

AbstractThis study focusses on the design and scale-up of industrial lactic acid production by fermentation of dairy cheese whey permeate based on standard methodological parameters. The aim was to address the shortcomings of standard scale-up methodologies and provide a framework for fermenter scale-up that enables the accurate estimation of energy consumption by suitable selection of turbine and speed for industrial deployment. Moreover, life cycle assessment (LCA) was carried out to identify the potential impacts and possibilities to reduce the operation associated emissions at an early stage. The findings showed that a 3000 times scale-up strategy assuming constant geometric dimensions and specific energy consumption (P/Vw) resulted in lower impeller speed and energy demand. The Rushton turbine blade (RTB) and LightninA315 four-blade hydrofoil (LA315) were found to have the highest and lowest torque output, respectively, at a similar P/Vw of 2.8 kWm−3, with agitation speeds of 1.33 and 2.5 s−1, respectively. RTB demonstrating lower shear damage towards cells (up to 1.33 s−1) was selected because it permits high torque, low-power and acceptable turbulence. The LCA results showed a strong relation between the number of impellers installed and associated emissions suggesting a trade-off between mixing performance and environmental impacts.

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Medium optimization and kinetics modeling for the fermentation of hydrolyzed cheese whey permeate as a substrate for Saccharomyces cerevisiae var. boulardii

Biochemical Engineering Journal ◽

10.1016/j.bej.2016.02.014 ◽

2016 ◽

Vol 110 ◽

pp. 71-83 ◽

Cited By ~ 11

Author(s):

D.E.G. Trigueros ◽

M.L. Fiorese ◽

A.D. Kroumov ◽

C.L. Hinterholz ◽

B.L. Nadai ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Medium Optimization ◽

Cheese Whey ◽

Whey Permeate ◽

Kinetics Modeling ◽

Cheese Whey Permeate

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

Journal of Dairy Research ◽

10.1017/s0022029915000217 ◽

2015 ◽

Vol 82 (3) ◽

pp. 356-364 ◽

Cited By ~ 12

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.

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