scholarly journals A Comprehensive Bioprocessing Approach to Foster Cheese Whey Valorization: On-Site β-Galactosidase Secretion for Lactose Hydrolysis and Sequential Bacterial Cellulose Production

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 184
Author(s):  
Iliada K. Lappa ◽  
Vasiliki Kachrimanidou ◽  
Aikaterini Papadaki ◽  
Anthi Stamatiou ◽  
Dimitrios Ladakis ◽  
...  
Keyword(s):  
Enzymatic Activity ◽  
Bacterial Cellulose ◽  
Cheese Whey ◽  
Initial Moisture Content ◽  
Product Formation ◽  
Added Value ◽  
Aspergillus Awamori ◽  
Lactose Hydrolysis ◽  
Hydrolysis Time ◽  
Strain Specificity

Cheese whey (CW) constitutes a dairy industry by-product, with considerable polluting impact, related mostly with lactose. Numerous bioprocessing approaches have been suggested for lactose utilization, however, full exploitation is hindered by strain specificity for lactose consumption, entailing a confined range of end-products. Thus, we developed a CW valorization process generating high added-value products (crude enzymes, nutrient supplements, biopolymers). First, the ability of Aspergillus awamori to secrete β-galactosidase was studied under several conditions during solid-state fermentation (SSF). Maximum enzyme activity (148 U/g) was obtained at 70% initial moisture content after three days. Crude enzymatic extracts were further implemented to hydrolyze CW lactose, assessing the effect of hydrolysis time, temperature and initial enzymatic activity. Complete lactose hydrolysis was obtained after 36 h, using 15 U/mL initial enzymatic activity. Subsequently, submerged fermentations were performed with the produced hydrolysates as onset feedstocks to produce bacterial cellulose (5.6–7 g/L). Our findings indicate a novel approach to valorize CW via the production of crude enzymes and lactose hydrolysis, aiming to unfold the output potential of intermediate product formation and end-product applications. Likewise, this study generated a bio-based material to be further introduced in novel food formulations, elaborating and conforming with the basic pillars of circular economy.

scholarly journals Expanding the Valorization Routes of Cheese Whey: Lactose Hydrolysis Using A. awamori-derived β-Galactosidase for the Subsequent Production of Bacterial Cellulose

2020 ◽  
Author(s):  
Nikolaos Kopsahelis ◽  
Iliada Lappa ◽  
Anthi Stamatiou ◽  
Fani Sereti ◽  
Aikaterini Papadaki ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Cheese Whey ◽  
Lactose Hydrolysis

scholarly journals Determination of Cell Permeabilization and Beta-Galactosidase Extraction from Aspergillus oryzae CCT 0977 Grown in Cheese Whey

2018 ◽  
Vol 2018 ◽  
pp. 1-6
Author(s):  
Caroline dos Santos Viana ◽  
Denise Renata Pedrinho ◽  
Luiz Rodrigo Ito Morioka ◽  
Hélio Hiroshi Suguimoto
Keyword(s):  
Enzymatic Activity ◽  
Aspergillus Oryzae ◽  
Cheese Whey ◽  
Cell Permeability ◽  
Lactose Hydrolysis ◽  
Cell Permeabilization ◽  
Efficient Condition ◽  
Deproteinized Cheese Whey ◽  
Beta Galactosidase

Aspergillus oryzae grown in cheese whey has the ability to produce beta-galactosidase. The objective of this work was to define the parameters for the determination of cell permeabilization and extraction of the enzyme from Aspergillus oryzae CCT 0977 biomass, with high enzymatic activity. The Box–Behnken design was used to determine cell permeabilization and extraction of beta-galactosidase conditions. The fermentation was carried out for a period of 5 days at 28°C, having as substrate the deproteinized cheese whey. To determine the effect of the variables on beta-galactosidase activity, enzymatic activity was determined by the lactose hydrolysis reaction. The most efficient condition for cell permeabilization was 25% ethanol at 30°C for 90 min, obtaining an enzymatic activity of 0.44 U·mL−1. For beta-galactosidase extraction from the biomass, the most efficient condition was 5.3% chloroform at 48°C, with an enzymatic activity of 0.17 U·mL−1. The use of ethanol was most efficient to promote cell permeability of Aspergillus oryzae CCT 0977.

scholarly journals Enhancing Microalgae Cultivation using Biowastes as Growth Media for High Added-Value Co-Products Generation

2021 ◽  
Author(s):  
Mohammed Amouri ◽  
Fayrouz Kaidi ◽  
Amel Ounnar ◽  
Majda Aziza
Keyword(s):  
Cheese Whey ◽  
Pollution Abatement ◽  
Value Added ◽  
Drainage Water ◽  
Pigment Content ◽  
Added Value ◽  
Carotenoid Content ◽  
Growth Media ◽  
Microalgae Cultivation ◽  
Ph Variation

Abstract This paper aims to study a new growth media using cheese whey and drainage water from agriculture for indigenous microalgae cultivation for value-added product generation. In this context, four combinations are studied beside the BG11 as reference, where BG11/Cheese whey (60/40, %v/v), drainage water 100%, drainage water/Cheese whey (60/40, % v/v), and Cheese whey 100 % have been used. Moreover, investigated parameters are biomass dry weight, pH variation, total chlorophyll and carotenoid content. Results showed that used growth media have a significant impact on microaglae culture, particularly in terms of cells growth, pigment content and pH variation. Moreover, the mixture BG11/Cheese whey (60/40, %v/v) shows the best impact for total chlorophylls and carotenoids content. Likewise, the mixture cheese whey/drainage water (60/40, %v/v) presents a positive effect on pigments content. The use of cheese whey and drainage water lead to enhance the biomass and pigment production. This study showed that using agro-industrial C-rich wastes and drainage water enhanced microalgae biomass and pigment content, thus contributing to pollution abatement. This will contribute to both reducing the cost of production and resources recycling.

scholarly journals Optimization of the Composition of a Novel Bioactive Silage Produced by Mixing of Ground Maize Grains with Olive Mill Waste Waters, Grape Pomace and Feta Cheese Whey

2021 ◽  
Vol 3 (4) ◽  
pp. 868-894
Author(s):  
Konstantinos Petrotos ◽  
Chryssoula Papaioannou ◽  
Stylianos Kokkas ◽  
Paschalis Gkoutsidis ◽  
Ioannis Skoufos ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Ph Value ◽  
Starter Culture ◽  
Grape Pomace ◽  
Industrial Wastes ◽  
Added Value ◽  
Optimization Strategy ◽  
Feta Cheese ◽  
Olive Mill

In this work, the production of a novel and sustainable silage was realized and optimized. Three agro-industrial wastes produced in bulk: olive mill wastewater (OMWW), grape pomace (GP) and de-proteinized feta cheese whey (DFCW) were mixed with coarsely ground maize grains, and the mixture was inoculated with commercial lactic bacteria starter culture and fermented for 30 days under anaerobic conditions to obtain silage. Sixty-seven recipes with varying compositions of the three agro-wastes were ensilaged, and four silage quality indices: pH value, % acidity as lactic acid, total lactobacillus count (cfu/g) and total yeast and mold count (cfu/g) were monitored throughout the ensilage process, and the obtained data were used to perform multicriteria optimization of the silage composition. The optimization target was to simultaneously maximize the pH drop, % total acidity as lactic acid and lactobacillus count while minimizing the count of undesirable yeasts and molds. Following this optimization strategy, it was found that the best composition of the mixture of all three tested agro-industrial wastes to obtain a high-quality silage was the one containing: 20% w/w GP, 60% w/w OMWW and 20% w/w feta cheese whey. Finally, the produced silage was tested in broilers’ nutrition and by 10% w/w inclusion in the feed, which led to the production of high added-value bioactive meat rich in ω-3 fatty acids and with high antioxidant capacity.

scholarly journals Enhancing Microalgae Cultivation using Biowastes as Growth Media for High Added-Value Co-Products Generation

2021 ◽  
Author(s):  
Mohammed Amouri ◽  
Fayrouz Kaidi ◽  
Amel Ounnar ◽  
Majda Aziza
Keyword(s):  
Cheese Whey ◽  
Pollution Abatement ◽  
Value Added ◽  
Drainage Water ◽  
Pigment Content ◽  
Added Value ◽  
Carotenoid Content ◽  
Growth Media ◽  
Microalgae Cultivation ◽  
Ph Variation

Abstract This paper aims to study a new growth media using cheese whey and drainage water from agriculture for indigenous microalgae cultivation for value-added product generation. In this context, four combinations are studied beside the BG11 as reference, where BG11/Cheese whey (60/40, %v/v), drainage water 100%, drainage water/Cheese whey (60/40, % v/v), and Cheese whey 100 % have been used. Moreover, investigated parameters are biomass dry weight, pH variation, total chlorophyll and carotenoid content. Results showed that used growth media have a significant impact on microaglae culture, particularly in terms of cells growth, pigment content and pH variation. Moreover, the mixture BG11/Cheese whey (60/40, %v/v) shows the best impact for total chlorophylls and carotenoids content. Likewise, the mixture cheese whey/drainage water (60/40, %v/v) presents a positive effect on pigments content. The use of cheese whey and drainage water lead to enhance the biomass and pigment production. This study showed that using agro-industrial C-rich wastes and drainage water enhanced microalgae biomass and pigment content, thus contributing to pollution abatement. This will contribute to both reducing the cost of production and resources recycling.

scholarly journals CONVERSÃO DE DAIDZINA E GENISTINA DE SOJA POR β-GLICOSIDASE DE Aspergillus oryzae

2004 ◽  
Vol 22 (1) ◽  
Author(s):  
CLAUDIO LIMA AGUIAR ◽  
YONG KUN PARK
Keyword(s):  
Solid State ◽  
Enzymatic Activity ◽  
Aspergillus Oryzae ◽  
Solid State Fermentation ◽  
Fungal Spores ◽  
Product Formation ◽  
Soy Flour ◽  
Slight Reduction ◽  
Total Conversion

Avaliou-se a capacidade de conversão de isoflavonas glicosiladas às suas formas agliconas pelo uso de β- glicosidase de Aspergillus oryzae ATCC 22786. A produção de daidzeína e genisteína foi acompanhada por 96 h de fermentação em estado sólido, usando-se farelo de soja e suspensão de esporos do fungo a 30ºC. Notou-se a conversão de glicosil-isoflavonas após 24 h e redução significativa na sua quantidade, depois de 48 h de fermentação. A atividade enzimática acompanhou a formação de produto até 72 h (0,2 UI/ mL), apresentando leve diminuição em 96 h (0,19 UI/ mL). Após 48 h obteve-se conversão total de daidzina e genistina, com formação de 551,1 e 17,2 µg/g de daidzeína e genisteína, respectivamente. A produção de genisteína, no entanto, mostrou-se significativamente superior em 24 h de fermentação (289,3 µg/g). Concluiuse que a β-glicosidase produzida por Aspergillus oryzae ATCC 22786 foi capaz de converter glicosilisoflavonas em agliconas por fermentação em estado sólido a 30ºC. CONVERSION OF SOY DAIDZEIN AND GENISTEIN BY β -GLUCOSIDASE OF Aspergillus oryzae Abstract The conversion capacity of glucoside isoflavones to aglycones by Aspergillus oryzae ATCC 2786 β-glucosidase was evaluated. The production of daidzein and genistein was observed for 96 h in solid state fermentation, by utilizing soy flour and a suspension of fungal spores at 30ºC. The conversion of glucoside isoflavones was noted after 24 h and a significant reduction in its quantity after 48 h of fermentation. The enzymatic activity followed the product formation until 72 h (0.2 UI/mL), showing a slight reduction in 96 h (0.19 UI/mL). After 48 h total conversion of daidzein and genistein was obtained, with formation of 551.1 and 17.2 µg/g of daidzein and genistein, respectively. The production of genistein, however, was significantly higher in 24 h of fermentation (289.3 µg/g). It was concluded that the produced β-glucosidase by Aspergillus oryzae was capable to convert glucoside isoflavones in to aglycones by solid state fermentation at 30ºC.

Preparation and characterization of cellulose nanocrystals from bacterial cellulose produced in sugar beet molasses and cheese whey media

2019 ◽  
Vol 122 ◽  
pp. 280-288 ◽  
Author(s):  
Mahdieh Salari ◽  
Mahmood Sowti Khiabani ◽  
Reza Rezaei Mokarram ◽  
Babak Ghanbarzadeh ◽  
Hossein Samadi Kafil
Keyword(s):  
Sugar Beet ◽  
Bacterial Cellulose ◽  
Cellulose Nanocrystals ◽  
Cheese Whey ◽  
Beet Molasses ◽  
Sugar Beet Molasses

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

2015 ◽  
Vol 2015 ◽  
pp. 1-7 ◽  
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.

scholarly journals From cheese whey permeate to Sakacin-A/bacterial cellulose nanocrystal conjugates for antimicrobial food packaging applications: a circular economy case study

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Manuela Rollini ◽  
Alida Musatti ◽  
Daniele Cavicchioli ◽  
Daniele Bussini ◽  
Stefano Farris ◽  
...  
Keyword(s):  
Bacterial Cellulose ◽  
Circular Economy ◽  
Food Packaging ◽  
Cheese Whey ◽  
Active Material ◽  
Food Preservation ◽  
Production Costs ◽  
Whey Permeate ◽  
Sakacin A ◽  
Cheese Whey Permeate

AbstractApplying a circular economy approach, this research explores the use of cheese whey permeate (CWP), by-product of whey ultrafiltration, as cheap substrate for the production of bacterial cellulose (BC) and Sakacin-A, to be used in an antimicrobial packaging material. BC from the acetic acid bacterium Komagataeibacter xylinus was boosted up to 6.77 g/L by supplementing CWP with β-galactosidase. BC was then reduced to nanocrystals (BCNCs, 70% conversion yield), which were then conjugated with Sakacin-A, an anti-Listeria bacteriocin produced by Lactobacillus sakei in a CWP based broth. Active conjugates (75 Activity Units (AU)/mg), an innovative solution for bacteriocin delivery, were then included in a coating mixture applied onto paper sheets at 25 AU/cm2. The obtained antimicrobial food package was found effective in reducing Listeria population in storage trials carried out on a fresh Italian soft cheese (named “stracchino”) intentionally inoculated with Listeria. Production costs of the active material have been mainly found to be associated (90%) to the purification steps. Setting a maximum prudential 50% cost reduction during process up-scaling, conjugates coating formulation would cost around 0.89 €/A4 sheet. Results represent a practical example of a circular economy production procedure by using a food industry by-product to produce antimicrobials for food preservation.

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