Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná

Detalhes bibliográficos
Autor(a) principal: Maestre, Keiti Lopes
Data de Publicação: 2021
Outros Autores: Passos , Fernanda Rengel dos, Triques , Carina Contini, Fiorentin-Ferrari , Leila Denise, Slusarski-Santana , Veronice, Garcia, Helio Alves, Silva , Edson Antônio da, Fiorese , Mônica Lady
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Research, Society and Development
Texto Completo: https://rsdjournal.org/index.php/rsd/article/view/21082
Resumo: Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.
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spelling Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of ParanáValorización de permeado de suero de queso aplicando fermentaciones secuenciales: estudio de caso realizado en la Región Occidental de ParanáValorização do permeado de soro de queijo aplicando fermentações sequenciais: estudo de caso realizado na Região Oeste do ParanáSoro de queijoPermeado de soro de queijoÁcido acéticoEtanolSuperoxidação de acetatoOrleans.Suero de quesoPermeado de suero de quesoÁcido AcéticoEtanolSobreoxidación de acetatoOrleans.Cheese wheyCheese whey permeateAcetic acidEthanolAcetate overoxidationOrleans.Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.La empresa Sooro Renner Nutrição S.A. se encuentra en la Región Oeste de Parana/Brasil, se destaca nacionalmente y en América Latina por la producción de concentrado de proteína de suero (CPS). Durante la producción, realizada en membranas de ultrafiltración, se genera el subproducto permeado de suero de queso (PSQ), el cual es rico en nutrientes, como lactosa, minerales y vitaminas. Este subproducto se informa como un medio de cultivo potencial para microorganismos. Así, esta investigación, realizada en sociedad con la empresa Sooro, tuvo como objetivo desarrollar productos empleando fermentaciones secuenciales para aprovechar plenamente este subproducto bioconvertir el etanol obtenido de PSQ en vinagre empleando la bacteria acética Acetobacter aceti y diferentes métodos-Orleans, aireado y revuelto. La biotransformación en etanol fue realizada por Kluyveromyces marxianus (fermentación alcohólica) utilizando un diseño experimental factorial 2³ para investigar la influencia de la concentración de lactosa, temperatura y pH. La producción máxima de etanol fue 47,18±0,05 g L-1, empleando las condiciones 88 g L-1 de lactosa, 29°C y pH 4,5 en 45 h. Además de etanol, también se produjeron biomasa celular probiótica, galactooligosacáridos prebióticos y ácidos orgánicos. En fermentaión acética, el método Orleans presentó la mejor producción: 42,30 ± 0,08 g L-1 de ácido acético en 21 días. Después de esta producción, las reducciones de la demanda química y bioquímica de oxígeno del PSQ fueron del 60 y 65%, respectivamente. Los resultados mostraron potencial de PSQ como medio de fermentación para obtener productos biotecnológicos como una alternativa rentable y viable para utilizar plenamente PSQ.Na região Oeste do Paraná encontra-se a empresa Sooro Renner Nutrição S.A., a qual é destaque nacional e na America Latina quanto a produção de concentrado proteico de soro de leite (CPS). Durante sua produção, realizada em membranas de ultrafiltração, ocorre a geração do subproduto permeado de soro de leite (PSL), o qual é rico em nutrientes, como lactose, minerais e vitaminas. O PSL é relatado como um meio de cultura potencial para o crescimento microbiano. Assim, esta pesquisa, realizada em parceria com a empresa Sooro, objetivou desenvolver produtos empregando fermentações sequenciais para aproveitamento integral deste subproduto bioconvertendo o etanol obtido do PSL em vinagre pela bactéria acética Acetobacter aceti e diferentes métodos-Orleans, aerado e agitado. A biotransformação em etanol foi realizada por Kluyveromyces marxianus (fermentação alcoólica) utilizando um planejamento experimental fatorial 2³ investigando a influência da concentração de lactose, temperatura e pH. A produção máxima de etanol foi de 47,18±0,05 g L-1, nas condições de 88 g L-1 de lactose, 29 ° C e pH 4,5 em 45 h. Além do etanol, biomassa celular probiótica, galacto-oligossacarídeos prebióticos e ácidos orgânicos também foram produzidos. Na oxidação, o método Orleans apresentou a melhor produção: 42,30±0,08 g L-1 de ácido acético em 21 dias. Após essa produção, as reduções das demandas química e bioquímica de oxigênio do PSL foram de 60 e 65%, respectivamente. Os resultados mostraram o potencial do PSL como meio de fermentação para a obtenção de produtos biotecnológicos como alternativa rentável e viável para o uso pleno do PSL.Research, Society and Development2021-10-10info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2108210.33448/rsd-v10i13.21082Research, Society and Development; Vol. 10 No. 13; e212101321082Research, Society and Development; Vol. 10 Núm. 13; e212101321082Research, Society and Development; v. 10 n. 13; e2121013210822525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/21082/18832Copyright (c) 2021 Keiti Lopes Maestre; Fernanda Rengel dos Passos ; Carina Contini Triques ; Leila Denise Fiorentin-Ferrari ; Veronice Slusarski-Santana ; Helio Alves Garcia; Edson Antônio da Silva ; Mônica Lady Fiorese https://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessMaestre, Keiti LopesPassos , Fernanda Rengel dosTriques , Carina Contini Fiorentin-Ferrari , Leila Denise Slusarski-Santana , Veronice Garcia, Helio Alves Silva , Edson Antônio daFiorese , Mônica Lady 2021-11-21T18:26:28Zoai:ojs.pkp.sfu.ca:article/21082Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:40:34.218795Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false
dc.title.none.fl_str_mv Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
Valorización de permeado de suero de queso aplicando fermentaciones secuenciales: estudio de caso realizado en la Región Occidental de Paraná
Valorização do permeado de soro de queijo aplicando fermentações sequenciais: estudo de caso realizado na Região Oeste do Paraná
title Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
spellingShingle Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
Maestre, Keiti Lopes
Soro de queijo
Permeado de soro de queijo
Ácido acético
Etanol
Superoxidação de acetato
Orleans.
Suero de queso
Permeado de suero de queso
Ácido Acético
Etanol
Sobreoxidación de acetato
Orleans.
Cheese whey
Cheese whey permeate
Acetic acid
Ethanol
Acetate overoxidation
Orleans.
title_short Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
title_full Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
title_fullStr Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
title_full_unstemmed Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
title_sort Cheese whey permeate valorization using sequential fermentations: case study performed in the Western Region of Paraná
author Maestre, Keiti Lopes
author_facet Maestre, Keiti Lopes
Passos , Fernanda Rengel dos
Triques , Carina Contini
Fiorentin-Ferrari , Leila Denise
Slusarski-Santana , Veronice
Garcia, Helio Alves
Silva , Edson Antônio da
Fiorese , Mônica Lady
author_role author
author2 Passos , Fernanda Rengel dos
Triques , Carina Contini
Fiorentin-Ferrari , Leila Denise
Slusarski-Santana , Veronice
Garcia, Helio Alves
Silva , Edson Antônio da
Fiorese , Mônica Lady
author2_role author
author
author
author
author
author
author
dc.contributor.author.fl_str_mv Maestre, Keiti Lopes
Passos , Fernanda Rengel dos
Triques , Carina Contini
Fiorentin-Ferrari , Leila Denise
Slusarski-Santana , Veronice
Garcia, Helio Alves
Silva , Edson Antônio da
Fiorese , Mônica Lady
dc.subject.por.fl_str_mv Soro de queijo
Permeado de soro de queijo
Ácido acético
Etanol
Superoxidação de acetato
Orleans.
Suero de queso
Permeado de suero de queso
Ácido Acético
Etanol
Sobreoxidación de acetato
Orleans.
Cheese whey
Cheese whey permeate
Acetic acid
Ethanol
Acetate overoxidation
Orleans.
topic Soro de queijo
Permeado de soro de queijo
Ácido acético
Etanol
Superoxidação de acetato
Orleans.
Suero de queso
Permeado de suero de queso
Ácido Acético
Etanol
Sobreoxidación de acetato
Orleans.
Cheese whey
Cheese whey permeate
Acetic acid
Ethanol
Acetate overoxidation
Orleans.
description Sooro Renner Nutrição S.A. company is found in the Western Region of Paraná/Brazil, which is highlighted nationally and in Latin America concerning the production of whey protein concentrate (WPC). During the production of WPC, performed in ultrafiltration membranes, the subproduct cheese whey permeate (CWP) is generated, which is rich in nutrients, such as lactose, minerals, and vitamins. This subproduct is reported as a potential culture medium to grow microorganisms. Thus, this research, performed in partnership with the Sooro company, aimed to develop biotechnological products employing sequential fermentations to fully use this subproduct bioconverting the ethanol obtained from CWP into vinegar employing the acetic bacterium Acetobacter aceti and different methods - Orleans, aerated, and stirred. The biotransformation into ethanol was performed by Kluyveromyces marxianus (alcoholic fermentation step) using a 2³ factorial experimental design to investigate the influence of lactose concentration, temperature, and pH. The maximum ethanol production was 47.18±0.05 g L-1, employing the conditions 88 g L-1 of lactose, 29 °C, and pH 4.5 in 45 h. Besides ethanol, probiotic cellular biomass, prebiotic galacto-oligosaccharides, and organic acids were also produced. In the oxidation stage, the Orleans method presented the best production: 42.30±0.08 g L-1 of acetic acid in 21 days. After this production, reductions of chemical oxygen demand and biochemical oxygen demand of the CWP were 60 and 65%, respectively. The results showed the great potential of CWP as a fermentation medium to obtain biotechnological products as a rentable and viable alternative to fully use CWP.
publishDate 2021
dc.date.none.fl_str_mv 2021-10-10
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://rsdjournal.org/index.php/rsd/article/view/21082
10.33448/rsd-v10i13.21082
url https://rsdjournal.org/index.php/rsd/article/view/21082
identifier_str_mv 10.33448/rsd-v10i13.21082
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv https://rsdjournal.org/index.php/rsd/article/view/21082/18832
dc.rights.driver.fl_str_mv https://creativecommons.org/licenses/by/4.0
info:eu-repo/semantics/openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by/4.0
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Research, Society and Development
publisher.none.fl_str_mv Research, Society and Development
dc.source.none.fl_str_mv Research, Society and Development; Vol. 10 No. 13; e212101321082
Research, Society and Development; Vol. 10 Núm. 13; e212101321082
Research, Society and Development; v. 10 n. 13; e212101321082
2525-3409
reponame:Research, Society and Development
instname:Universidade Federal de Itajubá (UNIFEI)
instacron:UNIFEI
instname_str Universidade Federal de Itajubá (UNIFEI)
instacron_str UNIFEI
institution UNIFEI
reponame_str Research, Society and Development
collection Research, Society and Development
repository.name.fl_str_mv Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)
repository.mail.fl_str_mv rsd.articles@gmail.com
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