scholarly journals Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation

Water ◽  
2021 ◽  
Vol 13 (12) ◽  
pp. 1623
Author(s):  
Alejandro Caballero ◽  
Pablo Caballero ◽  
Federico León ◽  
Bruno Rodríguez-Morgado ◽  
Luis Martín ◽  
...  
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Hydrolysate ◽  
Value Added ◽  
Membrane System ◽  
Added Value ◽  
Transport Costs ◽  
Ammonium Lactate ◽  
Fermented Product ◽  
Animal Feeding

The cheese whey (95% composed of water) is an effluent produced in the cheese industry, of which more than 1.5 million tons are generated in Spain, constituting a serious environmental problem. The process starts with a new fermentative/enzymatic technology that totally converts whey, mainly composed by lactose, proteins, and salts, into a fermented product with higher added value. This new product is mainly composed by lactic acid bacteria biomass, ammonium lactate, and a protein hydrolysate. To separate valuable fractions, this fermented product is processed by a two-stage membrane system, which is a very innovative process in this type of fermented product. The first stage consists of ultrafiltration to separate all suspended solids. As a result of this stage, a product mainly constituted by lactic acid bacteria that have both agronomic applications, mainly as a biocontrol and biofertilizer/bio-stimulant, and applications in animal feeding as a probiotic, is obtained. The second stage consists of reverse osmosis used to concentrate the ultrafiltered permeate obtained earlier, leading to a microbiologically stable product and reducing transport costs. The concentrate is mainly composed of ammonium lactate and a protein hydrolysate, constituted by peptides and free amino acids, which has application both in agriculture as a bio-stimulant and in animal feeding, and the permeate is water, reusable in other industrial processes. This work demonstrates the technical feasibility of this valorization process to achieve the objective of “Waste 0” from a problematic by-product, while obtaining products with commercial utility.

scholarly journals Value-Added Products from Ethanol Fermentation—A Review

Fermentation ◽  
2021 ◽  
Vol 7 (4) ◽  
pp. 267
Author(s):  
Timothy J. Tse ◽  
Daniel J. Wiens ◽  
Farley Chicilo ◽  
Sarah K. Purdy ◽  
Martin J. T. Reaney
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Animal Feed ◽  
Value Added ◽  
Water Soluble ◽  
Added Value ◽  
Yeast Fermentation ◽  
Protein Concentrates ◽  
Fusel Alcohols ◽  
Valuable Compounds

Global demand for renewable and sustainable energy is increasing, and one of the most common biofuels is ethanol. Most ethanol is produced by Saccharomyces cerevisiae (yeast) fermentation of either crops rich in sucrose (e.g., sugar cane and sugar beet) or starch-rich crops (e.g., corn and starchy grains). Ethanol produced from these sources is termed a first-generation biofuel. Yeast fermentation can yield a range of additional valuable co-products that accumulate during primary fermentation (e.g., protein concentrates, water soluble metabolites, fusel alcohols, and industrial enzymes). Distillers’ solubles is a liquid co-product that can be used in animal feed or as a resource for recovery of valuable materials. In some processes it is preferred that this fraction is modified by a second fermentation with another fermentation organism (e.g., lactic acid bacteria). Such two stage fermentations can produce valuable compounds, such as 1,3-propanediol, organic acids, and bacteriocins. The use of lactic acid bacteria can also lead to the aggregation of stillage proteins and enable protein aggregation into concentrates. Once concentrated, the protein has utility as a high-protein feed ingredient. After separation of protein concentrates the remaining solution is a potential source of several known small molecules. The purpose of this review is to provide policy makers, bioethanol producers, and researchers insight into additional added-value products that can be recovered from ethanol beers. Novel products may be isolated during or after distillation. The ability to isolate and purify these compounds can provide substantial additional revenue for biofuel manufacturers through the development of marketable co-products.

scholarly journals PENGOLAHAN WADI IKAN PATIN (Pangasius hypophthalmus) PROSES CEPAT DAN TIDAK ASIN

2021 ◽  
Vol 46 (3) ◽  
pp. 336
Author(s):  
Restu Yuda Bakrie
Keyword(s):  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Protein Content ◽  
Water Content ◽  
Salt Content ◽  
Fat Content ◽  
Traditional Food ◽  
Fish Meat ◽  
Fermented Product

This study aims to determine processing of wadi patin fish (Pangasiu hypophthalmus) quick process and not salty, It is a fermented product from fish, in the form of a wet material through a salting process, the addition of spices then followed by fermentation for several days until it produces an aroma and taste. This traditional food is the result of fermentation assisted by synergistic microorganisms, namely lactic acid bacteria. The results of the study by washing fish after the salting process were able to accelerate fermentation from 7 days to 3 days. The best treatment is to wash the fish meat twice after the salting process. the specifications of the resulting wadi are as follows: protein content = 18.64%; salt content = 0.79%; Water content = 58.65%; Fat content = 3.29%; total microbes (LAB) 6.5x104; organoleptic value (taste) = 7.55.

Influence of Sodium Chloride on Growth of Lactic Acid Bacteria and Subsequent Destruction of Escherichia coli O157:H7 during Processing of Lebanon Bologna

2001 ◽  
Vol 64 (8) ◽  
pp. 1145-1150 ◽  
Author(s):  
NAVEEN CHIKTHIMMAH ◽  
RAMASWAMY C. ANANTHESWARAN ◽  
ROBERT F. ROBERTS ◽  
EDWARD W. MILLS ◽  
STEPHEN J. KNABEL
Keyword(s):  
Escherichia Coli ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Low Ph ◽  
Escherichia Coli O157 ◽  
Quality Changes ◽  
E Coli ◽  
Fermented Product ◽  
Nacl Concentration ◽  
Different Levels

Due to undesirable quality changes, Lebanon bologna is often processed at temperatures that do not exceed 48.8°C (120°F). Therefore, it is important to study parameters that influence the destruction of Escherichia coli O157:H7 in Lebanon bologna. The objective of the present study was to determine the influence of curing salts (NaCl and NaNO2) on the destruction of E. coli O157:H7 during Lebanon bologna processing. Fermentation to pH 4.7 at 37.7°C reduced populations of E. coli O157:H7 by approximately 0.3 log10, either in the presence or absence of curing salts. Subsequent destruction of E. coli O157:H7 during heating of fermented product to 46.1°C was significantly reduced by the presence of 3.5% NaCl and 156 ppm NaNO2, compared to product without curing salts (P < 0.01). The presence of a higher level of NaCl (5%) in Lebanon bologna inhibited the growth of lactic acid bacteria (LAB), which yielded product with higher pH (~5.0) and significantly reduced the destruction of E. coli O157:H7 even further (P < 0.05). Lower concentrations of NaCl (0, 2.5%) yielded Lebanon bologna with higher LAB counts and lower pHs, compared to product with 5% NaCl. When lactic acid was used to adjust pH in product containing different levels of NaCl, it was determined that low pH was directly influencing destruction of E. coli O157:H7, not NaCl concentration.

scholarly journals Aktivitas Antioksidan dan Antikolesterol Ekstrak Rusip

2019 ◽  
Vol 14 (1) ◽  
pp. 1
Author(s):  
Rinto Rinto ◽  
Shanti Dwita Lestari ◽  
Nanda Anggiani Putri
Keyword(s):  
Molecular Weight ◽  
Antioxidant Activity ◽  
Lactic Acid ◽  
Lactic Acid Bacteria ◽  
Sulphonic Acid ◽  
Bioactive Peptide ◽  
Hmg Coa Reductase ◽  
Antioxidant Assay ◽  
Fermented Product ◽  
Coa Reductase

AbstrakRusip merupakan produk fermentasi hasil perikanan yang dihasilkan oleh bakteri asam laktat yang mengandung peptida bioaktif. Penelitian ini bertujuan untuk mengetahui rendemen, kadar peptida, serta aktivitas antioksidan dan antikolesterol ekstrak rusip. Penelitian ini menggunakan dua jenis rusip, yaitu rusip A yang memiliki aktivitas antioksidan terbaik dan rusip B yang memiliki aktivitas antikolesterol terbaik didasarkan pada hasil penelitian sebelumnya. Ekstraksi dilakukan dengan metode maserasi tunggal menggunakan aquabides, dilanjutkan dengan fraksinasi berdasarkan perbedaan berat molekul. Uji antioksidan dilakukan dengan metode 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) dan uji antikolesterol dilakukan dengan metode penghambatan aktivitas enzim HMG-KoA reduktase. Hasil penelitian memperlihatkan fraksi F1 (berat molekul > 10 kDa) memiliki rendemen yang paling tinggi baik pada rusip A maupun rusip B dengan rendemen berturut-turut sebesar 16,61% dan 14,14%. Kadar peptida tertinggi rusip A dan rusip B terdapat pada fraksi E (ekstrak utuh) yaitu masing-masing sebesar 1,22% dan 1,25%. Aktivitas antioksidan tertinggi pada rusip A terdapat pada fraksi F3 (berat molekul < 1 kDa) dengan nilai hambatan sebesar 62,90% pada dosis 1 mg/mL dan aktivitas antikolesterol tertinggi terdapat pada fraksi F2 (berat molekul 1-10 kDa) dengan nilai inhibisi sebesar 50% pada dosis 5 mg/mL. Aktivitas antikolesterol dan antioksidan fraksi rusip tersebut tergolong rendah dibanding produk fermentasi ikan lainnya. Antioxidant and Anticholesterol Activity of Rusip ExtractAbstractRusip is a fermented product which is produced by lactic acid bacteria containing bioactive peptide. The purpose of this research was to study the yield, peptide content, antioxidant and anticholesterol of rusip extract. This study used two types of rusip, i.e. rusip  A which had the best antioxidant activity and rusip B that had the best anticholesterol activity based on the results of previous studies. Rusip was extracted by single maceration methode used aquabidest and continued with fractionation based on differences in molecular weight. Antioxidant assay was conducted using 2,2’-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS) methode and anticholesterol assay by inhibition of HMG-CoA reductase enzyme methode. The result showed that F1 fraction (molecular weight > 10 kDa) had the highest yield both in the rusip A and rusip B, i.e 16.61% and 14.14% respectively. The highest peptide content of the rusip A and rusip B was obtained from E fraction (whole extract), i.e. 1.22% and 1.25% respectively. The rusip fraction with highest antioxidant activity of rusip A was F3 fraction (molecular weight < 1 kDa) that had inhibition of 62.90% (concentration of 1 mg/mL) and the highest activity of anticholesterol was F2 fraction (molecular weight 1-10 kDa) with inhibition of 50% (concentration of 5 mg/mL). The antioxidant and anticholesterol activity of the rusip extract was low ompared to other fish fermented products.

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