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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Detalles Bibliográficos
Autor principal: Gómez, G A
Formato: Artículo revista
Lenguaje:Español
Publicado: Universidad Nacional del Litoral 2021
Materias:
Whey, Kluyveromyces marxianus, lactose fermentation, ethanol production.
Lactosuero, Kluyveromyces marxianus, fermentación de lactosa, producción de etanol.
Acceso en línea:https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941
Aporte de:
Biblioteca Virtual - Publicaciones (UNL) de Universidad Nacional del Litoral
id I26-R133-article-10941
record_format ojs
spelling I26-R133-article-109412023-09-15T10:33:20Z 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 Whey, Kluyveromyces marxianus, lactose fermentation, ethanol production. Lactosuero, Kluyveromyces marxianus, fermentación de lactosa, producción de etanol. 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 application/pdf 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 spa https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941/14960 Derechos de autor 2021 G A Gómez
institution Universidad Nacional del Litoral
institution_str I-26
repository_str R-133
container_title_str Biblioteca Virtual - Publicaciones (UNL)
language Español
format Artículo revista
topic Whey, Kluyveromyces marxianus, lactose fermentation, ethanol production.
Lactosuero, Kluyveromyces marxianus, fermentación de lactosa, producción de etanol.
spellingShingle Whey, Kluyveromyces marxianus, lactose fermentation, ethanol production.
Lactosuero, Kluyveromyces marxianus, fermentación de lactosa, producción de etanol.
Gómez, G A
GROWTH AND FERMENTATION CHARACTERISTICS OF Kluyveromyces marxianus ON WHEY AND WHEY-BASED MATRICES
topic_facet Whey, Kluyveromyces marxianus, lactose fermentation, ethanol production.
Lactosuero, Kluyveromyces marxianus, fermentación de lactosa, producción de etanol.
author Gómez, G A
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
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.
publisher Universidad Nacional del Litoral
publishDate 2021
url https://bibliotecavirtual.unl.edu.ar/publicaciones/index.php/FAVEveterinaria/article/view/10941
work_keys_str_mv AT gomezga growthandfermentationcharacteristicsofkluyveromycesmarxianusonwheyandwheybasedmatrices
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first_indexed 2023-07-05T23:06:08Z
last_indexed 2024-08-13T20:37:36Z
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