Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.

Detalhes bibliográficos
Autor(a) principal: Silva, Caio Abércio da
Data de Publicação: 1995
Outros Autores: Castro-Gomez, Raul J. H.
Tipo de documento: Artigo
Idioma: por
Título da fonte: Semina. Ciências Agrárias (Online)
Texto Completo: https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4297
Resumo: The yeast Kluyveromyces fragilis, 71-78, was cultived in whey 15% (w/v) suplemented with 0.5% (w/v) of KH2P04 and 0.5% (w/v) of (NHJ2S04 during 17 hours at 34°C, pH 5.3 and agitation rate of 300 rpm. During the fermentation process six parameters were evaluated: pH, lactose level, total protein, ethanol, total yeast and dry matter. At the end of the process, there was no lactose left, 25.46 g/l of ethanol, 39.63% protein (d.b.) and 6.21% dry matter was produced. pH was 4.49 and yeast cell count was 1.17 x 10/g. This fermentation was found to be an acceptable process for reduction of the polluting potential of whey.  
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spelling Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.Estudo de um processo fermentativo utilizando soro de leite e a levedura Kluyveromyces FragilisKluyveromyces fragilisFood yeastWhey.Kluyveromyces fragilisSoro de leiteLevedura. The yeast Kluyveromyces fragilis, 71-78, was cultived in whey 15% (w/v) suplemented with 0.5% (w/v) of KH2P04 and 0.5% (w/v) of (NHJ2S04 during 17 hours at 34°C, pH 5.3 and agitation rate of 300 rpm. During the fermentation process six parameters were evaluated: pH, lactose level, total protein, ethanol, total yeast and dry matter. At the end of the process, there was no lactose left, 25.46 g/l of ethanol, 39.63% protein (d.b.) and 6.21% dry matter was produced. pH was 4.49 and yeast cell count was 1.17 x 10/g. This fermentation was found to be an acceptable process for reduction of the polluting potential of whey.   A levedura Kluyveromyces fragilis 71-78, foi cultivada em soro de leite 150 g/l suplementado com 5g/ I de KH2P04 e 5 g/l de (NH4) S04 durante 17 horas a 34° C, a um pH inicial de 5,3 e freqüência do agitador igual a 300 rpm. Durante o processo fermentativo seis parâmetros foram avaliados: pH, teor de lactose, teor de proteína total, teor de etanol, número de células de leveduras e o teor de matéria seca. Ao final do processo, na avaliação do produto fermentado, os resultados definiram ausência de lactose, 25,46 g/l de etanol; 39,63% de proteína (b.s.) e 6,21% de matéria seca. O pH final foi de 4,49 e o número de células de leveduras por grama foi de 1,17x 109. Esta fermentação apresentou-se como um possível meio para reduzir o potencial poluente do soro de leite.  UEL1995-01-25info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/429710.5433/1679-0359.1995v16n1p17Semina: Ciências Agrárias; Vol. 16 No. 1 (1995); 17-21Semina: Ciências Agrárias; v. 16 n. 1 (1995); 17-211679-03591676-546Xreponame:Semina. Ciências Agrárias (Online)instname:Universidade Estadual de Londrina (UEL)instacron:UELporhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4297/3558Silva, Caio Abércio daCastro-Gomez, Raul J. H.info:eu-repo/semantics/openAccess2010-03-22T13:55:17Zoai:ojs.pkp.sfu.ca:article/4297Revistahttp://www.uel.br/revistas/uel/index.php/semagrariasPUBhttps://ojs.uel.br/revistas/uel/index.php/semagrarias/oaisemina.agrarias@uel.br1679-03591676-546Xopendoar:2010-03-22T13:55:17Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)false
dc.title.none.fl_str_mv Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
Estudo de um processo fermentativo utilizando soro de leite e a levedura Kluyveromyces Fragilis
title Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
spellingShingle Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
Silva, Caio Abércio da
Kluyveromyces fragilis
Food yeast
Whey.
Kluyveromyces fragilis
Soro de leite
Levedura.
title_short Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
title_full Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
title_fullStr Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
title_full_unstemmed Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
title_sort Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
author Silva, Caio Abércio da
author_facet Silva, Caio Abércio da
Castro-Gomez, Raul J. H.
author_role author
author2 Castro-Gomez, Raul J. H.
author2_role author
dc.contributor.author.fl_str_mv Silva, Caio Abércio da
Castro-Gomez, Raul J. H.
dc.subject.por.fl_str_mv Kluyveromyces fragilis
Food yeast
Whey.
Kluyveromyces fragilis
Soro de leite
Levedura.
topic Kluyveromyces fragilis
Food yeast
Whey.
Kluyveromyces fragilis
Soro de leite
Levedura.
description The yeast Kluyveromyces fragilis, 71-78, was cultived in whey 15% (w/v) suplemented with 0.5% (w/v) of KH2P04 and 0.5% (w/v) of (NHJ2S04 during 17 hours at 34°C, pH 5.3 and agitation rate of 300 rpm. During the fermentation process six parameters were evaluated: pH, lactose level, total protein, ethanol, total yeast and dry matter. At the end of the process, there was no lactose left, 25.46 g/l of ethanol, 39.63% protein (d.b.) and 6.21% dry matter was produced. pH was 4.49 and yeast cell count was 1.17 x 10/g. This fermentation was found to be an acceptable process for reduction of the polluting potential of whey.  
publishDate 1995
dc.date.none.fl_str_mv 1995-01-25
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4297
10.5433/1679-0359.1995v16n1p17
url https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4297
identifier_str_mv 10.5433/1679-0359.1995v16n1p17
dc.language.iso.fl_str_mv por
language por
dc.relation.none.fl_str_mv https://ojs.uel.br/revistas/uel/index.php/semagrarias/article/view/4297/3558
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv UEL
publisher.none.fl_str_mv UEL
dc.source.none.fl_str_mv Semina: Ciências Agrárias; Vol. 16 No. 1 (1995); 17-21
Semina: Ciências Agrárias; v. 16 n. 1 (1995); 17-21
1679-0359
1676-546X
reponame:Semina. Ciências Agrárias (Online)
instname:Universidade Estadual de Londrina (UEL)
instacron:UEL
instname_str Universidade Estadual de Londrina (UEL)
instacron_str UEL
institution UEL
reponame_str Semina. Ciências Agrárias (Online)
collection Semina. Ciências Agrárias (Online)
repository.name.fl_str_mv Semina. Ciências Agrárias (Online) - Universidade Estadual de Londrina (UEL)
repository.mail.fl_str_mv semina.agrarias@uel.br
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