Microbial Production of Lysine and Threonine from Whey Permeate

microbial production of lysine using whey permeate and molasses

lysine is nutritionally essential for humans and animals. it cannot be synthesized biologically in body. children and growing animals have a high requirement of lysine, since it is needed for bone formation. therefore, it must be added to food and feed supplement to improve the protein quality. in addition, lysine has some pharmaceutical applications in the formulation of diets with balanced am...

Xanthan production by Xanthomonas campestris using whey permeate medium.

Xanthan gum is a polysaccharide that is widely used as stabilizer and thickener with many industrial applications in food industry. Our aim was to estimate the ability of Xanthomonas campestris ATCC 13951 for the production of xanthan gum by using whey as a growth medium, a by-product of dairy industry. X. campestris ATCC 13951 has been studied in batch cultures using a complex medium for the d...

Energy concentration and phosphorus digestibility in whey powder, whey permeate, and low-ash whey permeate fed to weanling pigs.

Two experiments were conducted to determine DE and ME, the apparent total tract digestibility (ATTD) of P, and the standardized total tract digestibility (STTD) of P in whey powder (3,646 kcal/kg), whey permeate (3,426 kcal/kg), and low-ash whey permeate (3,657 kcal/kg) fed to weanling pigs. The DE and ME in the 3 whey products were determined using 32 barrows (9.2 ± 0.4 kg of BW). A basal diet...

Feasibility of Bioenergy Production from Ultrafiltration Whey Permeate Using the UASB Reactors

Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells.

Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For...