Valorization of cheese whey using microbial fermentations

被引：118

作者：

Zotta, Teresa ^{[1
,2
]}

Solieri, Lisa ^{[3
]}

Iacumin, Lucilla ^{[4
]}

Picozzi, Claudia ^{[5
]}

Gullo, Maria ^{[3
]}

机构：

[1] CNR, Inst Food Sci, Via Roma 64, I-83100 Avellino, Italy

[2] Univ Basilicata, Sch Agr Forestry & Food Sci, Viale Ateneo Lucano 10, I-85100 Potenza, Italy

[3] Univ Modena & Reggio Emilia, Dept Life Sci, Via G Amendola 2, I-42122 Reggio Emilia, Italy

[4] Univ Udine, Dept Agr Food Environm & Anim Sci, Via Sondrio 2-A, I-33100 Udine, Italy

[5] Univ Milan, Dept Food Environm & Nutrit Sci, Via Celoria 2, I-20133 Milan, Italy

来源：

APPLIED MICROBIOLOGY AND BIOTECHNOLOGY | 2020年 / 104卷 / 07期

关键词：

Cheese whey; Whey drink; Vinegar; Poly-hydroxyalkanoates; Bacterial cellulose; LACTIC-ACID BACTERIA; KLUYVEROMYCES-MARXIANUS IMB3; ETHANOL-PRODUCTION; BIOTECHNOLOGICAL UTILIZATION; EXOPOLYSACCHARIDE PRODUCTION; POLYHYDROXYALKANOATES PHAS; ALCOHOLIC FERMENTATION; PROTEIN CONCENTRATE; BATCH FERMENTATION; MILK WHEY;

D O I：

10.1007/s00253-020-10408-2

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Cheese whey (CW), the liquid resulting from the precipitation and removal of milk casein during cheese-making, and the second cheese whey (SCW) derived from the production of cottage and ricotta cheeses are the main byproducts of dairy industry. The major constituent of CW and SCW is lactose, contributing to the high BOD and COD content. Because of this, CW and SCW are high-polluting agents and their disposal is still a problem for the dairy sector. CW and SCW, however, also consist of lipids, proteins, and minerals, making them useful for production of various compounds. In this paper, microbial processes useful to promote the bioremediation of CW and SCW are discussed, and an overview on the main whey-derived products is provided. Special focus was paid to the production of health-promoting whey drinks, vinegar, and biopolymers, which may be exploited as value-added products in different segments of food and pharmaceutical industries.

引用

页码：2749 / 2764

页数：16

共 132 条

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