Effects of High-Intensity Ultrasound Pretreatment on the Exopolysaccharide Concentration and Biomass Increase in Cheese Whey Kefir

Cheese whey (CW) is the liquid by-product of cheese and yogurt making. This potential pollutant has high-quality nutrients exploitable through fermentation processes. Using high-intensity ultrasound on dairy products shown several technological advantages for bioprocesses. Therefore, this study aimed to investigate effect (HIUS) kefir grains biomass increase specific metabolites in CW kefir. Fresh was ultrasonicated at 9.0 ± 2.7 18.0 3.0 W/cm2 30 180 s, inoculated with grains, fermented 40 h. Total exopolysaccharide production, increase, titratable acidity, pH, soluble solids were analyzed every 8 pretreated s 16 h had significantly higher (p < 0.05) total concentration than control: 212.7 0.0 186.6 mg/L, respectively. Ultrasonicated 18 24 time 44.2 0.8 43.6 0.9 g/L, 40.5 0.4 HIUS enhanced biosynthesis beverage exopolysaccharides biomass.