Accelerated Fermentation of Cheese Whey. Developing the System
نویسندگان
چکیده
منابع مشابه
Bio-Hydrogen Production from Cheese Whey by Dark Fermentation
This paper focuses on the production of bio-hydrogen by dark fermentation of de-proteinized (by membrane ultra-filtration) cheese whey, an abundant waste stream of the food industry. This waste stream contains mainly lactose, which was also used as reference substrate in bio-hydrogen production tests. Those tests were conducted in batch by using a thermally treated anaerobic sludge as inoculum ...
متن کاملBiobutanol from cheese whey
At present, due to environmental and economic concerns, it is urgent to evolve efficient, clean and secure systems for the production of advanced biofuels from sustainable cheap sources. Biobutanol has proved better characteristics than the more widely used bioethanol, however the main disadvantage of biobutanol is that it is produced in low yield and titer by ABE (acetone-butanol-ethanol) ferm...
متن کاملFermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
متن کاملBacterial fermentation of cheese whey for production of a ruminant feed supplement rich in curde protein.
A simple and efficient process for the production of a ruminant feed supplement, rich in crude protein (defined as total N X 6.25), by bacterial fermentation of cheese whey has been developed. The lactose in unpasteurized whey is fermented to lactate acid by Lactobacillus bulgaricus at a temperature of 43 degrees C and pH 5.5. The lactic acid produced is continually neutralized with ammonia to ...
متن کاملManufacture of a beverage from cheese whey using a "tea fungus" fermentation.
Kombucha is a sour beverage reported to have potential health effects prepared from the fermentation of black tea and sugar with a "tea fungus", a symbiotic culture of acetic acid bacteria and yeasts. Although black tea is the preferred substrate for Kombucha fermentation, other beverages have also been tested as substrates with fair results. Cheese whey is a by-product with a good amount of fe...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1971
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(71)86077-0