|
Abstract
|
Article Information:
Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis
M. Anvari and G. Khayati
Corresponding Author: Gholam Khayati
Submitted: 2011 January, 10
Accepted: 2011 February, 07
Published: 2011 April, 10 |
Abstract:
|
In this study, ten whey samples collected from dairy industries in Rasht (Iran). Five lactose
fermentative yeasts strains (designated A1 to A5) were isolated. Beta-galactosidase activity in the yeast strains
showed that strain of Kluyveromyces marxianus designated as A2 had highest enzyme activity (up to 9012
EU/mL) and the most SCP production from whey with the yield of 12.68 g/L. Ammonium sulfate as nitrogen
source had an increasing effect on biomass yield up to 30%. Crude fiber, lipids, carbohydrates and ash content
of isolate dry cells were found to be 4.9, 7.23, 33.19 and 14.05%, respectively. The true protein content based
on nitrogen fractionation procedure was 29.25%. The yeast biomass recovering by ultrafiltration reduced the
total COD to 96.26% of its initial value in the raw whey.
Key words: COD, Kluyveromyces marxianus, protein, SCP, whey, yeast,
|
|
Abstract
|
PDF
|
HTML |
|
Cite this Reference:
M. Anvari and G. Khayati, . Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis. Advance Journal of Food Science and Technology, (2): 122-126.
|
|
|
|
 |
ISSN (Online): 2042-4876
ISSN (Print): 2042-4868 |
 |
| Information |
|
|
|
|
| Sales & Services |
|
|
|
|
