PERFORMANCE AND MORPHOLOGY OF KLUYVEROMYCES FRAGILIS AND RHODOTORULA GRACILIS GROWN IN COTTAGE CHEESE WHEY

1974 ◽  
Vol 37 (9) ◽  
pp. 481-484 ◽  
Author(s):  
J. B. Mickle ◽  
Wanda Smith ◽  
Diana Halter ◽  
Sue Knight
Keyword(s):  
Carbon Source ◽  
Sole Carbon Source ◽  
Cheese Whey ◽  
Cottage Cheese ◽  
Kluyveromyces Fragilis ◽  
Cell Numbers ◽  
Rhodotorula Gracilis ◽  
Maximum Cell

The overall objectives of this research were to find practical methods of cottage cheese whey disposal, and economical methods of recovering usable products from the whey. The specific purposes of this study were: (a) to determine whether Kluyveromyces fragilis could reduce the COD of cottage cheese whey more efficiently than in previous trials, (b) to attempt adaptation of Rhodotorula gracilis to lactose, and (c) to describe the morphology of the adapted Rh. gracilis culture. K. fragilis reached maximum cell numbers in approximately 7 h, with initial inocula of 1 × 108 cells/ml. At this rate of inoculation, the COD of cottage cheese whey was reduced 82 ± 2% in 10–11 h, and 93 ± 2% in 24 h, a greater reduction than reported by most authors. Rh. gracilis was adapted to utilize lactose as its sole carbon source by successive transfers on lactose agar. Photomicrographs of this adapted Rh. gracilis culture showed morphology similar to that reported in the literature when the yeasts had been grown on other media.

Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

Determination of Ethanol in Whey-Sugar Solutions by Freezing

1982 ◽  
Vol 45 (1) ◽  
pp. 26-28 ◽  
Author(s):  
B. J. DEMOTT
Keyword(s):  
Specific Gravity ◽  
Cheese Whey ◽  
Freezing Point ◽  
Cottage Cheese ◽  
Yeast Fermentation ◽  
Kluyveromyces Fragilis ◽  
Total Solids ◽  
Solids Concentration ◽  
Treated Sample

The composition of solutions undergoing yeast fermentation was simulated by using direct-acid-set cottage cheese whey containing increasing amounts of ethanol (0 to 5.4%) with decreasing amounts of sucrose (10 to 0%). Each decrease of 1 g of sucrose per 100 ml of whey accompanied by an increase of 0.54 g of ethanol decreased specific gravity 0.0046 unit and lowered the freezing point 0.159 H. Whey containing 10% added sucrose was treated as follows: (a) inoculated with Kluyveromyces fragilis, (b) carbohydrate splitting enzymes added and inoculated with K. fragilis and (c) carbohydrate splitting enzymes added and inoculated with Saccharomyces cerevisiae. All mixtures were incubated 48 h at 32 C during which six samples from each treatment were analyzed for total solids, specific gravity and freezing point. No difference (P>.05) was noted between samples treated with enzymes or those treated with the two yeasts cultures as related to decrease in total solids concentration or specific gravity. Each 0.001-H decrease in freezing point was accompanied by a total solids decrease of0.006 g per 100 g of whey in the non-enzyme treated sample, and 0.008 g and 0.010 g per 100 g whey in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. Each 0.001-H change in freezing point was equivalent to a change of 0.00003 specific gravity unit in the non-enzyme treated sample and 0.000043 and 0.000048 specific gravity unit in the enzyme-treated samples inoculated with K. fragilis and S. cerevisiae, respectively. The precision with which freezing point can be determined suggests its use in evaluating the amount of ethanol produced during fermentation.

Production and characterization of xantham gum by Xanthomonas campestris using cheese whey as sole carbon source

2009 ◽  
Vol 90 (1) ◽  
pp. 119-123 ◽  
Author(s):  
Marceli Fernandes Silva ◽  
Rejane C.G. Fornari ◽  
Marcio A. Mazutti ◽  
Débora de Oliveira ◽  
Francine Ferreira Padilha ◽  
...  
Keyword(s):  
Carbon Source ◽  
Xanthomonas Campestris ◽  
Sole Carbon Source ◽  
Cheese Whey

scholarly journals Pandrug-resistant Pseudomonas sp. expresses New Delhi metallo-β-lactamase-1 and consumes ampicillin as sole carbon source

2020 ◽  
Author(s):  
Vivek Kumar Ranjan ◽  
Shriparna Mukherjee ◽  
Subarna Thakur ◽  
Krutika Gupta ◽  
Ranadhir Chakraborty
Keyword(s):  
Carbon Source ◽  
Sole Carbon Source ◽  
New Delhi ◽  
Pseudomonas Sp

scholarly journals Study of a plugging microbial consortium using crude oil as sole carbon source

2008 ◽  
Vol 5 (4) ◽  
pp. 367-374 ◽  
Author(s):  
Jing Wang ◽  
Guiwen Yan ◽  
Mingquan An ◽  
Jieli Liu ◽  
Houming Zhang ◽  
...  
Keyword(s):  
Carbon Source ◽  
Crude Oil ◽  
Sole Carbon Source ◽  
Microbial Consortium

scholarly journals Mutants affecting histidine utilization inAspergillus nidulans

1975 ◽  
Vol 25 (2) ◽  
pp. 119-135 ◽  
Author(s):  
Meryl Polkinghorne ◽  
M. J. Hynes
Keyword(s):  
Carbon Source ◽  
Nitrogen Source ◽  
Sole Carbon Source ◽  
Nitrogen Sources ◽  
Limiting Factor ◽  
Sole Nitrogen Source ◽  
Wild Type ◽  
Exogenous Substrate ◽  
Growth Properties ◽  
Type Strains

SUMMARYWild-type strains ofAspergillus nidulansgrow poorly onL-histidine as a sole nitrogen source. The synthesis of the enzyme histidase (EC. 4.3.1.3) appears to be a limiting factor in the growth of the wild type, as strains carrying the mutantareA102 allele have elevated histidase levels and grow strongly on histidine as a sole nitrogen source.L-Histidine is an extremely weak sole carbon source for all strains.Ammonium repression has an important role in the regulation of histidase synthesis and the relief of ammonium repression is dependent on the availability of a good carbon source. The level of histidase synthesis does not respond to the addition of exogenous substrate.Mutants carrying lesions in thesarA orsarB loci (suppressor ofareA102) have been isolated. The growth properties of these mutants on histidine as a sole nitrogen source correlate with the levels of histidase synthesized. Mutation at thesarA andsarB loci also reduces the utilization of a number of other nitrogen sources. The data suggest that these two genes may code for regulatory products involved in nitrogen catabolism. No histidase structural gene mutants were identified and possible explanations of this are discussed.

Sign in / Sign up

Export Citation Format

Share Document