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GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES

Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four diffe...

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Autor Principal: Gómez, G A
Formato: Artículo revista
Publicado: Universidad Nacional del Litoral 2021
Acceso en línea:https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941
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spelling oai:bibliotecavirtual.unl.edu.ar:article-109412021-12-06T18:59:17Z GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES CRECIMIENTO Y CARACTERÍSTICAS FERMENTATIVAS DE Kluyveromyces marxianus EN MATRICES DERIVADAS DE LACTOSUERO Gómez, G A Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent. Universidad Nacional del Litoral 2021-12-06 info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion artículo Articulo info:ar-repo/semantics/artículo https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941 10.14409/favecv.v19isuplemento.10941 FAVE Sección Ciencias Veterinarias; Vol. 19 Núm. suplemento (2021): FAVE Sección Ciencias Veterinarias FAVE Sección Ciencias Veterinarias; Vol 19 No suplemento (2021): FAVE Sección Ciencias Veterinarias FAVE Sección Ciencias Veterinarias; v. 19 n. suplemento (2021): FAVE Sección Ciencias Veterinarias 2362-5589 1666-938X 10.14409/favecv.v19isuplemento info:eu-repo/grantAgreement/EC/FP7/ info:eu-repo/semantics/openAccess Derechos de autor 2021 G A Gómez http://creativecommons.org/licenses/by-nc-sa/4.0
institution Universidad Nacional del Litoral
collection Publicaciones periódicas
format Artículo revista
description Milk whey has a high content of organic matter; therefore, uncontrolled discharge can cause environmental problems. An alternative for whey utilization is the production of fermented alcoholic beverages by means of the yeast Kluyveromyces marxianus, able to use lactose as a carbon source. Four different liquid growth media were prepared: whey powder (SP) and demineralized whey powder (SPD) (65 g/L) dissolved in sterilized distilled water; SPCal, similar to SP in composition, but sterilized and centrifuged to remove proteins, and milk permeate (PER). All media were fermented by 24 hours at 30°C. Samples were taken every 8 hours, for pH, biomass, ethanol and lactose determination. K. marxianus (LFIQK1 strain) growth was similar in SP, SPD and SP Cal (biomass between 2 – 3 g/L) and lower in PER. Moderate pH decline was observed, final values being between 4,7 and 5,4. Significant lactose consumption was observed in every growth media, with final values around 12 g/L and good ethanol production, especially for SP, SPD, and PER mediums (17,0±0,7; 17,6±0,5; 16,3±0,2 g/L respectively). These results are encouraging for the production of alcoholic beverages from the studied media using K. marxianus as the fermentation agent.
author Gómez, G A
spellingShingle Gómez, G A
GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
author_facet Gómez, G A
author_sort Gómez, G A
title GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
title_short GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
title_full GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
title_fullStr GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
title_full_unstemmed GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
title_sort growth and fermentation characteristics of kluyveromyces marxianus on whey and whey-based matrices
publisher Universidad Nacional del Litoral
publishDate 2021
url https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941
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score 11.8626

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