Influence of Kluyveromyces lactis and Enterococcus faecalis on Obtaining Lactic Acid by Cheese Whey Fermentation

被引:2
作者
Gordillo-Andia, Carlos [1 ]
Almiron, Jonathan [1 ]
Barreda-Del-Carpio, Jaime E. [1 ]
Roudet, Francine [2 ]
Tupayachy-Quispe, Danny [1 ]
Vargas, Maria [1 ]
机构
[1] Univ Catolica Santa Maria, Lab Ciencia Mat, Arequipa 04000, Peru
[2] Univ Lille, Lab Genie Civil & GeoenvironnementULR 4515, F-59000 Lille, France
来源
APPLIED SCIENCES-BASEL | 2024年 / 14卷 / 11期
关键词
Kluyveromyces lactis; Enterococcus faecalis; cheese whey; lactic acid; immobilized cell; suspended cell;
D O I
10.3390/app14114649
中图分类号
O6 [化学];
学科分类号
0703 ;
摘要
Cheese whey is a byproduct of the cheese industry that causes high levels of pollution in the environment, but its high lactose content means that it can be used as a source to obtain lactic acid. In this study, two strains, one belonging to a yeast and the other one to a bacteria (Kluyveromyces lactis and Enterococcus faecalis), were isolated from cheese whey and molecularly characterized, and the optimal growth conditions were determined. Then, using proteinized and deproteinized cheese whey, batch fermentation was carried out with the strains arranged in suspension and immobilized. The consumption of lactose and the production of lactic acid were measured through Brix degrees and acidity analysis. Afterwards, the lactic acid was purified, and its yield and physical and chemical characteristics were determined. It was proven that there were differences between each of the strains; arranged in free or encapsulated cells, the proteinized and deproteinized cheese wheys, under the same purification conditions, achieved different yields, colors, and densities of lactic acid. Immobilized Enterococcus faecalis had the highest yield (50.61 +/- 34.94 g/L) using the deproteinized cheese whey compared to the immobilized Kluyveromyces lactis (35.70 +/- 0.15 g/L) using the proteinized cheese whey.
引用
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页数:17
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