Utilization of protein-hydrolyzed cheese whey for production of ?-galactosidase by Kluyveromyces marxianus

1999 ◽  
Vol 23 (2) ◽  
pp. 91-96 ◽  
Author(s):  
R Rech ◽  
C F Cassini ◽  
A Secchi ◽  
M A Z Ayub
Keyword(s):  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Utilization Of Protein

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.

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

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

Ethanol production from deproteinized cheese whey fermentations by co-cultures of Kluyveromyces marxianus and Saccharomyces cerevisiae

2013 ◽  
Vol 7 (13) ◽  
pp. 1121-1127 ◽  
Author(s):  
Karina Teixeira Magalhães-Guedes ◽  
◽  
Ana Karla Rodrigues ◽  
Ivani Maria Gervasio ◽  
Ivaldesa Gervasio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Deproteinized Cheese Whey
Sign in / Sign up

Export Citation Format

Share Document