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Cheese whey, produced from coagulation of milk during cheese manufacture, is a major environmental pollutant. The most abundant component in cheese whey is lactose, which is a potential resource for various value-added chemicals. Here, a two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid was first proposed. First, the lactose in cheese whey powder was pretreated with β-galactosidase to obtain glucose and galactose. Subsequently, the glucose was selectively fermented to ethanol by S. cerevisiae to enable G. oxydans-mediated biooxidation of galactose to galactonic acid. Finally, approximately 110 g ethanol, 320 g galactonate, and 150 g mixed protein (residual cheese whey protein and cell protein) was produced from 1 kg CWP. These results are suggestive of alternative methods for management of cheese whey, which may reduce its impact on the environment and result in production of value-added biochemicals.
This article was published in the following journal.
Name: Bioresource technology
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The liquid components of milk that remain after the CASEIN, fat, and fat soluble components have been removed. It is also a byproduct of cheese production.
A nutritious food consisting primarily of the curd or the semisolid substance formed when milk coagulates.
A species of gram-positive bacteria isolated from MILK and cheese-starter cultures.
A species of gram-negative bacteria isolated from MILK, cheese, and compressed yeast.
A 34-amino acid polypeptide antibiotic produced by Streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese.
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