Production of an Alcoholic Beverage by Fermentation of Whey Permeate withKluyveromyces fragilisI: Primary Metabolism
نویسندگان
چکیده
منابع مشابه
Kinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production
A pH-controlled continuous lactic acid fermentation of whey permeate supplemented with yeast extract was carried out with Lactobacillus helveticus entrapped in K-carrageenan-locust bean gum gel beads at various dilution rates and pH set points. A kinetic study of the immobilized cell continuous fermentation in a 1-I stirred-tank reactor containing 33% (v/v) gel beads was carried out with an ori...
متن کاملFermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
متن کاملIn Situ Biosynthesis of Natural Fruity Flavors in Whey and Whey Permeate during Fermentation Using Lipase
Background and Objectives: Chemical synthesis and extraction of flavorings from natural sources include disadvantages. However, biotechnology is a preferred method for biosynthesis of flavorings. The objective of this study was to synthesize natural esters with fruity flavors in whey using lipase of Palatase in combination with ethanol fermentation. Materials and Methods: Lactobacillus ferment...
متن کاملXanthan 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...
متن کاملTreatment of High-Strength Wastewater from the Sugar-Sweetened Beverage Industry by an Alcoholic Fermentation Process
Certain wastewaters from the nonalcoholic sugar-sweetened beverage industry, particularly those discarded because of deficient bottling processes or those returned from the market because of quality constraints, exhibit chemical oxygen demand (COD) levels as high as 135000 mg of O2/L because of their sugar content: 60−119 g/L, depending on the beverage. Thus, treating such wastewaters before di...
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ژورنال
عنوان ژورنال: Journal of the Institute of Brewing
سال: 2000
ISSN: 0046-9750
DOI: 10.1002/j.2050-0416.2000.tb00527.x