Biotechnological production of galactooligosaccharides (GOS) using porungo cheese whey

Cheese Whey Permeate (CWP) is the by-product of whey ultrafiltration for protein recovery. It is highly perishable with substantial disposal costs and has serious environmental impact. The aim of the present study was to develop a novel and cheap CWP-based culture medium for Lactobacillus sakei to produce the food-grade sakacin A, a bacteriocin exhibiting a specific antilisterial activity. Growth conditions, nutrient supplementation and bacteriocin yield were optimized through an experimental design in which the standard medium de Man, Rogosa and Sharpe (MRS) was taken as benchmark. The most convenient formulation was liquid CWP supplemented with meat extract (4 g/L) and yeast extract (8 g/L). Although, arginine (0.5 g/L) among free amino acids was depleted in all conditions, its supplementation did not increase process yield. The results demonstrate the feasibility of producing sakacin A from CWP. Cost of the novel medium was 1.53 €/L and that of obtaining sakacin A 5.67 €/106 AU, with a significant 70% reduction compared to the corresponding costs with MRS (5.40 €/L, 18.00 €/106 AU). Taking into account that the limited use of bacteriocins for food application is mainly due to the high production cost, the obtained reduction may contribute to widening the range of applications of sakacin A as antilisterial agent.

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Green Hydrogen and Platform Chemicals Production from Acidogenic Conversion of Brewery Spent Grains Co-fermented with Cheese Whey Wastewater: Adding Value to Acidogenic CO2

Sustainable Energy & Fuels ◽

10.1039/d1se01691a ◽

2022 ◽

Author(s):

Omprakash Sarkar ◽

Ulrika Rova ◽

Paul Christakopoulos ◽

Leonidas Matsakas

Keyword(s):

Organic Carbon ◽

Cheese Whey ◽

Biotechnological Production ◽

Platform Chemicals ◽

Spent Grains ◽

Increasing Demand

The biotechnological production of fuel and chemicals from renewable, organic carbon-rich substrates offers a sustainable way to meet the increasing demand for energy. This study aimed to generate platform chemicals,...

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Prospects of using dynamic membrane filtration module UF-RDM for concentrating cheese whey proteins

Сheesemaking and buttermaking ◽

10.31515/2073-4018-2019-6-54-56 ◽

2019 ◽

Vol 56 (6) ◽

pp. 54-56

Author(s):

E.Yu. Agarkova ◽

◽

A.G. Kruchinin ◽

A.A. Agarkov ◽

V.D. Haritonov

Keyword(s):

Membrane Filtration ◽

Cheese Whey ◽

Whey Proteins ◽

Dynamic Membrane

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Application of membrane technology in the pretreatment of cheese dairies wastes and co-treatment in a municipal conventional biological unit

Water Science & Technology ◽

10.2166/wst.1997.0558 ◽

1997 ◽

Vol 36 (2-3) ◽

pp. 361-367 ◽

Cited By ~ 3

Author(s):

Eleftheria Papachristou ◽

Costas T. Lafazanis

Keyword(s):

Cheese Whey ◽

Treatment Plant ◽

Membrane Technology ◽

Biological Unit ◽

Urban Sewage ◽

Dairy Wastes ◽

Starting Point ◽

Quality Of Milk ◽

Cheese Production

A great number of cheese dairies and dairy industries in Greece are disposing their wastes, mainly cheese whey, either on land or in surface receivers, in large quantities creating a major environmental problem. A typical agricultural and pastoral provincial town of 70,000 inhabitants, Trikala, became the starting point of this research. A co-treatment of the urban sewage and the dairy wastes in the municipal treatment plant was recommended. The successful application of the above statement is based primarily on the pretreatment of the cheese dairies wastes. So far for cheese whey the recovery of the lactose serum in the contemporary central unit applying membrane technology has been suggested. As far as the wastewaters of the washing and refrigeration are concerned a pretreatment is required for the defatting in a grease trap, the grating, the adjustment of pH and the equalisation in an appropriate tank. Finally, this research has also focussed on the importance of membrane technology in improving the quality of milk and cheese production.

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Homologous overexpression of [FeFe] hydrogenase in Enterobacter cloacae IIT-BT 08 to enhance hydrogen gas production from cheese whey

International Journal of Hydrogen Energy ◽

10.1016/j.ijhydene.2011.09.020 ◽

2011 ◽

Vol 36 (24) ◽

pp. 15573-15582 ◽

Cited By ~ 13

Author(s):

Namita Khanna ◽

Chitralekha Nag Dasgupta ◽

Preeti Mishra ◽

Debabrata Das

Keyword(s):

Cheese Whey ◽

Enterobacter Cloacae ◽

Gas Production ◽

Hydrogen Gas ◽

Homologous Overexpression

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Expansion of EasyClone-MarkerFree toolkit for Saccharomyces cerevisiae genome with new integration sites

FEMS Yeast Research ◽

10.1093/femsyr/foab027 ◽

2021 ◽

Author(s):

Mahsa Babaei ◽

Luisa Sartori ◽

Alexey Karpukhin ◽

Dmitrii Abashkin ◽

Elena Matrosova ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Recombinant Dna ◽

Green Fluorescence Protein ◽

Cellular Growth ◽

Green Fluorescence ◽

Biotechnological Production ◽

Yeast Saccharomyces Cerevisiae ◽

Integration Sites ◽

Fluorescence Protein ◽

Integration Efficiency

Abstract Biotechnological production requires genetically stable recombinant strains. To ensure genomic stability, recombinant DNA is commonly integrated into the genome of the host strain. Multiple genetic tools have been developed for genomic integration into baker's yeast Saccharomyces cerevisiae. Previously, we had developed a vector toolkit EasyClone-MarkerFree for stable integration into eleven sites on chromosomes X, XI, and XII of S. cerevisiae. The markerless integration was enabled by CRISPR-Cas9 system. In this study, we have expanded the kit with eight additional intergenic integration sites located on different chromosomes. The integration efficiency into the new sites was above 80%. The expression level of green fluorescence protein (gfp) for all eight sites was similar or above XI-2 site from the original EasyClone-MarkerFree toolkit. The cellular growth was not affected by the integration into any of the new eight locations. The eight-vector expansion kit is available from AddGene.

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An Integrated Approach for the Valorization of Cheese Whey

Foods ◽

10.3390/foods10030564 ◽

2021 ◽

Vol 10 (3) ◽

pp. 564

Author(s):

Francisco J. Barba

Keyword(s):

Cheese Whey ◽

Integrated Approach ◽

Complete Recovery ◽

Microbial Load ◽

Processing Technologies ◽

Whole Process ◽

Unit Operations ◽

Safe Product ◽

Development Goals ◽

Cheese Production

Taking into account the large amount of whey that is produced during the cheese production process and the constant demand by society for more sustainable processes, in accordance with Sustainable Development Goals (SDGs) and the circular economy concept, it is necessary to adapt two-unit operations into a single process, allowing us to not only valorize a part of the whey but the whole process, which is known as bioprocess integration. In this sense, the adaptation of different processes, for example, physicochemical (micro, ultra and nanofiltration) and fermentation, that are commonly used to obtain proteins, lactose and other compounds with different activities (antioxidant, antifungal, etc.) could be integrated to achieve a complete recovery of the cheese whey. Likewise, keeping in mind that one of the main drawbacks of cheese whey is the great microbial load, some innovative processing technologies, such as high hydrostatic pressures, electrotechnologies and ultrasound, can allow both the development of new foods from whey as well as the improvement of the nutritional and organoleptic properties of the final products prepared with cheese, and thus reducing the microbial load and obtaining a safe product could be incorporated in the cheese whey valorization process.

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Hyperproduction of enzyme penicillin amidase by locally isolated thermotolerant Bacillus spp. Marc 0103 in cheese whey

New Biotechnology ◽

10.1016/j.nbt.2009.06.252 ◽

2009 ◽

Vol 25 ◽

pp. S47

Author(s):

A. Tahir ◽

B. Mateen ◽

M. Aftab ◽

S. Univerdi ◽

O. Goban ◽

...

Keyword(s):

Cheese Whey ◽

Penicillin Amidase ◽

Bacillus Spp

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The Start-Up of Continuous Biohydrogen Production from Cheese Whey: Comparison of Inoculum Pretreatment Methods and Reactors with Moving and Fixed Polyurethane Carriers

Applied Sciences ◽

10.3390/app11020510 ◽

2021 ◽

Vol 11 (2) ◽

pp. 510

Author(s):

Elza R. Mikheeva ◽

Inna V. Katraeva ◽

Andrey A. Kovalev ◽

Dmitriy A. Kovalev ◽

Alla N. Nozhevnikova ◽

...

Keyword(s):

Cheese Whey ◽

Hydraulic Retention Time ◽

Continuous Production ◽

Oxygen Demand ◽

Organic Load ◽

Anaerobic Sludge ◽

Acid Pretreatment ◽

Methanogenic Activity ◽

Start Up ◽

Load Rate

This article presents the results of the start-up of continuous production of biohydrogen from cheese whey (CW) in an anaerobic filter (AF) and anaerobic fluidized bed (AFB) with a polyurethane carrier. Heat and acid pretreatments were used for the inactivation of hydrogen-scavengers in the inoculum (mesophilic and thermophilic anaerobic sludge). Acid pretreatment was effective for thermophilic anaerobic sludge to suppress methanogenic activity, and heat treatment was effective for mesophilic anaerobic sludge. Maximum specific yields of hydrogen, namely 178 mL/g chemical oxygen demand (COD) and 149 mL/g COD for AFB and AF, respectively, were obtained at the hydraulic retention time (HRT) of 4.5 days and organic load rate (OLR) of 6.61 kg COD/(m3 day). At the same time, the maximum hydrogen production rates of 1.28 and 1.9 NL/(L day) for AF and AFB, respectively, were obtained at the HRT of 2.02 days and OLR of 14.88 kg COD/(m3 day). At the phylum level, the dominant taxa were Firmicutes (65% in AF and 60% in AFB), and at the genus level, Lactobacillus (40% in AF and 43% in AFB) and Bifidobacterium (24% in AF and 30% in AFB).

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