| 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
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 |
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. |
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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