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2011 (Vol. 3, Issue: 2)
Article Information:

Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis

M. Anvari and G. Khayati
Corresponding Author:  Gholam Khayati 

Key words:  COD, Kluyveromyces marxianus, protein, SCP, whey, yeast,
Vol. 3 , (2): 122-126
Submitted Accepted Published
2011 January, 10 2011 February, 07 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.
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  Cite this Reference:
M. Anvari and G. Khayati, 2011. Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis.  Advance Journal of Food Science and Technology, 3(2): 122-126.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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