Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation
نویسندگان
چکیده
The cheese whey (95% composed of water) is an effluent produced in the industry, which more than 1.5 million tons are generated Spain, constituting a serious environmental problem. process starts with new fermentative/enzymatic technology that totally converts whey, mainly by lactose, proteins, and salts, into fermented product higher added value. This lactic acid bacteria biomass, ammonium lactate, protein hydrolysate. To separate valuable fractions, this processed two-stage membrane system, very innovative type product. first stage consists ultrafiltration to all suspended solids. As result stage, constituted have both agronomic applications, as biocontrol biofertilizer/bio-stimulant, applications animal feeding probiotic, obtained. second reverse osmosis used concentrate ultrafiltered permeate obtained earlier, leading microbiologically stable reducing transport costs. lactate hydrolysate, peptides free amino acids, has application agriculture bio-stimulant feeding, water, reusable other industrial processes. work demonstrates technical feasibility valorization achieve objective “Waste 0” from problematic by-product, while obtaining products commercial utility.
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ژورنال
عنوان ژورنال: Water
سال: 2021
ISSN: ['2073-4441']
DOI: https://doi.org/10.3390/w13121623