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

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.

Download Full-text

Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production

Environmental Technology ◽

10.1080/09593330.2019.1604813 ◽

2019 ◽

Vol 41 (24) ◽

pp. 3210-3218 ◽

Cited By ~ 3

Author(s):

Fábio Coelho Sampaio ◽

Janaína Teles de Faria ◽

Milena Fernandes da Silva ◽

Ricardo Pinheiro de Souza Oliveira ◽

Attilio Converti

Keyword(s):

Wastewater Treatment ◽

Cheese Whey ◽

Kluyveromyces Lactis ◽

Bioethanol Production ◽

Combined Approach ◽

Whey Permeate ◽

Cheese Whey Permeate

Download Full-text

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

Biocatalysis and Agricultural Biotechnology ◽

10.1016/j.bcab.2013.09.002 ◽

2014 ◽

Vol 3 (2) ◽

pp. 111-117 ◽

Cited By ~ 31

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

Download Full-text

Lactose Hydrolysis in Milk and Dairy Whey Using Microbial β-Galactosidases

Enzyme Research ◽

10.1155/2015/806240 ◽

2015 ◽

Vol 2015 ◽

pp. 1-7 ◽

Cited By ~ 20

Author(s):

Michele Dutra Rosolen ◽

Adriano Gennari ◽

Giandra Volpato ◽

Claucia Fernanda Volken de Souza

Keyword(s):

Reaction Time ◽

Food Industry ◽

Cheese Whey ◽

Kluyveromyces Lactis ◽

Enzyme Reaction ◽

Enzyme Concentration ◽

Lactose Hydrolysis ◽

Optimum Temperature ◽

Whey Permeate ◽

Hydrolysis Process

This work aimed at evaluating the influence of enzyme concentration, temperature, and reaction time in the lactose hydrolysis process in milk, cheese whey, and whey permeate, using two commercial β-galactosidases of microbial origins. We used Aspergillus oryzae (at temperatures of 10 and 55°C) and Kluyveromyces lactis (at temperatures of 10 and 37°C) β-galactosidases, both in 3, 6, and 9 U/mL concentrations. In the temperature of 10°C, the K. lactis β-galactosidase enzyme is more efficient in the milk, cheese whey, and whey permeate lactose hydrolysis when compared to A. oryzae. However, in the enzyme reaction time and concentration conditions evaluated, 100% lactose hydrolysis was not reached using the K. lactis β-galactosidase. The total lactose hydrolysis in whey and permeate was obtained with the A. oryzae enzyme, when using its optimum temperature (55°C), at the end of a 12 h reaction, regardless of the enzyme concentration used. For the lactose present in milk, this result occurred in the concentrations of 6 and 9 U/mL, with the same time and temperature conditions. The studied parameters in the lactose enzymatic hydrolysis are critical for enabling the application of β-galactosidases in the food industry.

Download Full-text