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Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

MAGALHAES, Karina Teixeira; DIAS, Disney Ribeiro; PEREIRA, Gilberto Vinicius de Melo; OLIVEIRA, Jose Maria; DOMINGUES, Lucilia; TEIXEIRA, Jose Antonio; SILVA, Joao Batista de Almeida e; SCHWAN, Rosane Freitas
Fonte: WILEY-BLACKWELL Publicador: WILEY-BLACKWELL
Tipo: Artigo de Revista Científica
ENG
Relevância na Pesquisa
67.2%
P>The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 degrees C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (similar to 12 g L-1), lactic acid (similar to 6 g L-1) and acetic acid (similar to 1.5 g L-1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.; Coordenacao de Aperfeicoamento de Pessoal de Nivel Superior (CAPES), CAPES-GRICES

Utilização de soro de queijo para produção de lipídeos por leveduras oleaginosas; Use of cheese whey for the production of lipids by oleaginous yeast

Castanha, Rodrigo Fernandes
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 01/06/2012 PT
Relevância na Pesquisa
67.27%
A exploração de resíduos agroindustriais como matérias-primas aplicadas na conversão de lipídeos por leveduras, possibilitam um destino mais sustentável a estes resíduos, visto que matéria-prima lipídica possui grande interesse comercial, tanto para suplementação alimentar como na síntese de biocombustíveis e outros produtos da indústria oleoquímica. Foram avaliadas nove linhagens de leveduras, identificadas anteriormente como boas ou ótimas produtoras de lipídeos em meio mel, para seleção da estirpe mais adequada para a produção de lipídeos em meio de soro de queijo. O crescimento celular foi quantificado pela determinação gravimétrica da biomassa seca a 60ºC por 24 h e a extração dos lipídeos totais foi determinada utilizando o método de Bligh e Dyer. A maior produção de lipídeos totais foi de 1,27 g L-1 obtida pela linhagem de Cryptococcus laurentii, apresentando diferença significativa em relação às demais linhagens avaliadas, pelo teste de Tukey a 5% de significância. Posteriormente foi realizada a comparação de dois meios de cultivos e dois métodos de extração de lipídeos de cultura de C. laurentii. Os experimentos foram realizados com planejamento fatorial completo 22, com dois fatores e dois níveis. Os lipídeos foram extraídos em dois diferentes métodos: Bligh e Dyer e Folch et al.; as leveduras cultivadas em dois meios de cultivo: soro de queijo e YEPG líquido. Obteve-se conteúdo lipídico final superior em soro de queijo nas condições avaliadas...

Produção de hidrogênio em reator anaeróbio de leito fluidificado a partir de água residuária de soro de queijo em condição termófila; Hydrogen production in anaerobic fluidized bed reactor from cheese whey wastewater under thermophilic condiction

Ottaviano, Livia Maria
Fonte: Biblioteca Digitais de Teses e Dissertações da USP Publicador: Biblioteca Digitais de Teses e Dissertações da USP
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 15/07/2014 PT
Relevância na Pesquisa
67.13%
O hidrogênio é estudado como alternativa ao uso de combustíveis fósseis para geração de energia, uma vez que é um combustível renovável. Entre os processos de produção de hidrogênio destaca-se o processo fermentativo que possibilita unir tratamento de efluente e geração de energia. Uma das alternativas para esta produção é a utilização do reator anaeróbio de leito fluidificado (RALF). Dentre os resíduos industriais que podem ser utilizados para a produção de hidrogênio está o soro de queijo que, se descartado incorretamente, pode causar danos ao meio ambiente. Neste sentido, o presente estudo teve como principal objetivo avaliar a capacidade de produção contínua de hidrogênio, sob condições termófilas (55°C), a partir de diferentes concentrações de soro de queijo e tempos de detenção hidráulica (TDH) em RALF. Foram utilizados dois reatores, denominados R1 e R2 , no qual R1 manteve-se com concentração fixa de 5 gDQO.L-1, com variações de TDH de 8, 6, 4, 2, 1 e 0,5 hora e em R2 o TDH manteve-se fixo em 6 horas e variações de concentrações de 3, 5, 7 e 10 gDQO.L-1. Foi observado em R1 o comportamento de elevação de produção volumétrica de H2 (PVH) a partir da diminuição do TDH. A máxima PVH obtida foi de 2...

Controlled hydrolysis of cheese whey proteins using trypsin and alpha-chymotrypsin

Galvao, CMA; Silva, AFS; Custodio, M. F.; Monti, R.; Giordano, RDC
Fonte: Humana Press Inc Publicador: Humana Press Inc
Tipo: Artigo de Revista Científica Formato: 761-776
ENG
Relevância na Pesquisa
67.08%
This study examined the production of protein hydrolysates with controlled composition from cheese whey proteins. Cheese whey was characterized and several hydrolysis experiments were made using whey proteins and purified beta -lactoglobulin, as substrates, and trypsin and a-chymotrypsin, as catalysts, at two temperatures and several enzyme concentrations. Maximum degrees of hydrolysis obtained experimentally were compared to the theoretical values and peptide compositions were calculated. For trypsin, 100% of yield was achieved; for alpha -chymotrypsin, hydrolysis seemed to be dependent on the oligopeptide size. The results showed that the two proteases could hydrolyze beta -lactoglobulin. Trypsin and alpha -chymotrypsin were stable at 40 degreesC, but a sharp decrease in the protease activity was observed at 55 degreesC.

Study of the removal of chemical oxygen demand of the cheese whey and wastewater from dairy industry using Spirulina platensis

Nascimento, Vivian Maria do; Bueno, Gisele Ferreira; Aquino, Pedro Luiz Mota; Del Bianchi, Vanildo Luiz
Fonte: Universidade Estadual Paulista Publicador: Universidade Estadual Paulista
Tipo: Conferência ou Objeto de Conferência Formato: 161-161
ENG
Relevância na Pesquisa
67.19%
Fundação de Amparo à Pesquisa do Estado de São Paulo (FAPESP); Processo FAPESP: 2010/11066-4; Spirulina platensis is a filamentous cyanobacterium, photosynthetic tissue that can live in soil, marshes, alkaline lakes and freshwater, brackish and marine. Microalgae cultivation is a beneficial process, not only due to the production of proteins of high biological value for human and animal nutrition, but also for obtaining other products like vitamins, pigments and lipids. The microalgae can be used for biodiesel production in the pharmaceutical industry and also in wastewater treatment because it has the ability to consume organic substances and inorganic nutrients from wastewater. The wastewater from a dairy industry refers to water for washing machines and production equipment. This carries significant quantities of dairy products. Whey is the residue from cheese-making which retains significant part of the nutrients of milk. Both the dairy effluent as cheese whey have high values of Chemical Oxygen Demand (COD) and therefore need appropriate treatment avoiding they become pollutants when reach water bodies. This study aimed to evaluate the potential of Spirulina platensis in COD reducing of two alternative cultivation medium: one containing wastewater from a dairy in three different dilutions (1000...

Aproveitamento de soro desproteinado de queijo para produção de goma xantana por X. campestris ATCC 13951; Use of de-proteinated cheese whey to production of xanthan gum by X. campestris ATCC 13951

Jenny Roxana Sobenes Gutiérrez
Fonte: Biblioteca Digital da Unicamp Publicador: Biblioteca Digital da Unicamp
Tipo: Dissertação de Mestrado Formato: application/pdf
Publicado em 27/09/2013 PT
Relevância na Pesquisa
67.39%
O presente trabalho teve como objetivo estudar a produção de goma xantana utilizando x. campestris ATCC 13951 e soro de queijo desproteinado. Foram feitos ensaios preliminares para determinar as condições de fermentação: 29 °C, pH inicial 7,0 e 180 rpm em agitador orbital por 72 horas. Fez-se dois planejamentos experimentais utilizando as variáveis: concentração de lactose no soro de queijo, concentração de extrato de levedura e sulfato de amônio ou uréia como fonte de nitrogênio. O melhor resultado quanto à produção de goma foi obtido com meio contendo soro desproteinado, lactose (44 g/L), extrato de levedura (3 g/L) e sulfato de amônio (1,5 g/L) cuja produção de goma alcançou 20,28 g/L em 72 h de fermentação. Em meio constituído de soro desproteinado, lactose (44 g/L), extrato de levedura (3 g/L) e uréia (2 g/L) no lugar de sulfato de amônio, a produção de goma alcançou 18,96 g/L. Entretanto, utilizando apenas o soro de queijo desproteinado, a produção de goma foi praticamente a mesma, atingindo 19,68 g/L. Portanto, a suplementação do soro de queijo desproteinado com fontes de nitrogênio para produção de goma xantana é desnecessária, visto que as frações de proteínas e outros compostos nitrogenados do leite foram suficientes para suprir este elemento à bactéria. O aumento da concentração de lactose no soro desproteinado não aumentou a produção de goma...

Production of dextran and fructose from carob pod extract and cheese whey by Leuconostoc mesenteroides NRRL B512(f)

Santos, Mariana; Rodrigues, Alírio; Teixeira, J. A.
Fonte: Elsevier Publicador: Elsevier
Tipo: Artigo de Revista Científica
Publicado em /08/2005 ENG
Relevância na Pesquisa
67.2%
The production of dextran and fructose from carob pod extract (CPE) and cheese whey (CW) as carbon source by the bacterium Leuconostoc mesenteroides was investigated. The influence of secondary carbon sources (maltose, lactose and galactose) on dextran molecular weight and fermented broth viscosity were also studied. Significant changes were not observed in broth viscosity during dextran production at initial sucrose concentration of 20 and 120 g/l. Complementary sugars maltose, lactose and galactose together with sucrose promote production of dextran with fewer glucose units. Dextran molecular weight decreases from the range 1,890,000–10,000,000 to 240,000–400,000 Da when complementary sugars are present. Polydispersity was improved when complementary sugars were used. Fermentation using mixtures of carob pod extract and cheese whey confirm these results obtained for production of dextran. Final concentrations of dextran and fructose indicate that reaction yields were not affected. Carob pod and cheese whey can be successfully used as raw material in the fermentation system described. The maximum concentrations of dextran and fructose obtained using carob pod extract resulted in 8.56 and 7.78 g/l, respectively. Combined carob pod extract and cheese whey resulted in dextran and fructose concentrations of 7.23 and 6.98 g/l...

Production of bioethanol from concentrated cheese whey lactose using flocculent Saccharomyces cerevisiae

Silva, Ana Carina; Guimarães, Pedro M. R.; Teixeira, J. A.; Domingues, Lucília
Fonte: Universidade do Minho Publicador: Universidade do Minho
Tipo: Conferência ou Objeto de Conferência
Publicado em 28/11/2009 ENG
Relevância na Pesquisa
67.2%
The lactose in cheese whey (the main by‐product of dairy industries) is an interesting substrate for fermentation processes, particularly for the production of bulk commodities such as bioethanol, due to the large amounts of whey surplus produced globally. Whey fermentation yields potable ethanol that can be used not only for fuels but also in food and beverage industries. Since most lactose‐consuming microorganisms do not present physiological characteristics suitable for ethanol production bioprocesses, the construction of genetically engineered Saccharomyces cerevisiae (wild strains are lactose‐negative) strains able to ferment lactose has been envisaged. Our group has constructed a lactose‐fermenting S. cerevisiae strain expressing the LAC12 (permease) and LAC4 (beta‐galactosidase) genes of Kluyveromyces lactis, using a highly flocculent strain (NCYC869) as host for transformation. The properties of the original recombinant (T1) were further improved using evolutionary engineering approaches, which yielded an evolved strain (T1‐E) that fermented lactose faster with higher ethanol yield and with improved flocculation (Guimarães et al., 2008, Appl Environ Microbiol 74: 1748‐56). In shake‐flask fermentations with concentrated whey containing 150 g/L initial lactose...

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Guimarães, Pedro M. R.; Teixeira, J. A.; Domingues, Lucília
Fonte: Elsevier Inc. Publicador: Elsevier Inc.
Tipo: Artigo de Revista Científica
Publicado em /05/2010 ENG
Relevância na Pesquisa
67.07%
Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem. Due to the large lactose surplus generated, its conversion to bio-ethanol has long been considered as a possible solution for whey bioremediation. In this review, fermentation of lactose to ethanol is discussed, focusing on wild lactose-fermenting yeasts, particularly Kluyveromyces marxianus, and recombinant Saccharomyces cerevisiae strains. The early efforts in the screening and characterization of the fermentation properties of wild lactose-consuming yeasts are reviewed. Furthermore, emphasis is given on the latter advances in engineering S. cerevisiae strains for efficient whey-to-ethanol bioprocesses. Examples of industrial implementation are briefly discussed, illustrating the viability of whey-to-ethanol systems. Current developments on strain engineering together with the growing market for biofuels will likely boost the industrial interest in such processes.; Fundação para a Ciência e a Tecnologia (FCT) - Projecto ProBioethanol PTDC/BIO/66151/2006 ; bolsa SFRH/BD/13463/2003 and SFRH/BPD/44328/2008

Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae : effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculation

Silva, Ana Carina; Guimarães, Pedro M. R.; Teixeira, J. A.; Domingues, Lucília
Fonte: Society for Industrial Microbiology Publicador: Society for Industrial Microbiology
Tipo: Artigo de Revista Científica
Publicado em //2010 ENG
Relevância na Pesquisa
67.11%
The lactose in cheese whey is an interesting substrate for the production of bulk commodities such as bio-ethanol, due to the large amounts of whey surplus generated globally. In this work, we studied the performance of a recombinant Saccharomyces cerevisiae strain expressing the lactose permease and intracellular ß-galactosidase from Kluyveromyces lactis in fermentations of deproteinized concentrated cheese whey powder solutions. Supplementation with 10 g/l of corn steep liquor significantly enhanced whey fermentation, resulting in the production of 7.4% (v/v) ethanol from 150 g/l initial lactose in shake-flask fermentations, with a corresponding productivity of 1.2 g/l/h. The flocculation capacity of the yeast strain enabled stable operation of a repeated-batch process in a 5.5-l air-lift bioreactor, with simple biomass recycling by sedimentation of the yeast flocs. During five consecutive batches, the average ethanol productivity was 0.65 g/l/h and ethanol accumulated up to 8% (v/v) with lactose-toethanol conversion yields over 80% of theoretical. Yeast viability (>97%) and plasmid retention (>84%) remained high throughout the operation, demonstrating the stability and robustness of the strain. In addition...

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

Magalhães, Karina Teixeira; Dias, Disney R.; Pereira, Gilberto V. de Melo; Oliveira, J. M.; Domingues, Lucília; Teixeira, J. A.; Silva, João Batista de Almeida e; Schwan, Rosane F.
Fonte: Institute of Food Science and Technology; Blackwell Publishing Inc. Publicador: Institute of Food Science and Technology; Blackwell Publishing Inc.
Tipo: Artigo de Revista Científica
Publicado em //2011 ENG
Relevância na Pesquisa
67.2%
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol (∼12 g L−1), lactic acid (∼6 g L−1) and acetic acid (∼1.5 g L−1) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.

Production of a-amylase in acid cheese whey culture media with automatic pH control

Ferreyra,Rosana; Lorda,Graciela; Balatti,Antonio
Fonte: Sociedade Brasileira de Microbiologia Publicador: Sociedade Brasileira de Microbiologia
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/10/1998 EN
Relevância na Pesquisa
67.03%
The influence of aeration and automatic pH control on the production of a-amylase by a strain of Bacillus subtilis NRRL 3411 from acid cheese whey was studied. Tests were carried out in a rotary shaker and in mechanically stirred fermenters. a-amylase was analysed according to DUN’s method. Oxygen absorption rate was determined by Cooper’s method. Cell oxygen demand was determined as oxygen consumption in a Warburg respirometer. The level of dissolved oxygen was measured by means of a galvanic silver-lead electrode. Results suggest the possibility of industrial use of acid cheese whey as a carbon source for a-amylase production, since the yield was similar to that produced with lactose. The highest a-amylase levels 10,000 DUN/ml units were not attained at higher aeration rates -431 mLO2/L.h-. The indicated value correspond to a 96 h process with automatic pH control at 7.5. These conditions resulted in double concentration of a-amylase. The enzyme production was directly related to growth in the form of cell aggregates.

Detection of cheese whey in raw milk preserved with bronopol® through high performance liquid chromatography

Lasmar,M.M.; Leite,M.O.; Fonseca,L.M.; Souza,M.R.; Cerqueira,M.M.O.P.; Penna,C.F.A.M.; Couto,C.N.B.; Ferreira,J.M.
Fonte: Universidade Federal de Minas Gerais, Escola de Veterinária Publicador: Universidade Federal de Minas Gerais, Escola de Veterinária
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/12/2011 EN
Relevância na Pesquisa
67.13%
High performance liquid chromatography was used in order to detect cheese whey in samples of raw milk preserved with Bronopol®. Six samples were collected and divided in 45 aliquots of 40mL. From these, 15 were used as control and stored frozen, 15 were added with Bronopol® and stored at 7ºC, and the other 15 were added with Bronopol® and stored at 30ºC. In all groups, five levels of cheese whey addition (0, 2, 5, 10, and 20%) were tested. The samples were submitted to high performance liquid chromatography on the 2nd, 4th, and 8th days of storage. A completely random design was used, following the factorial scheme (5x3x3) and the results were compared through the non-parametric Kruskal-Wallis test. There was no difference among the treatments (P>0.05), which allows the conclusion that raw milk preserved with Bronopol® may be used for the determination of cheese whey addition in milk through high performance liquid chromatography.

Detection of cheese whey and caseinomacropeptide in fermented milk beverages using high performance liquid chromatography

Andrade,E.H.P.; Souza,M.R.; Fonseca,L.M.; Penna,C.F.A.M.; Cerqueira,M.M.O.P.; Roza,T.; Seridan,B.; Resende,M.F.S.; Pinto,F.A.; Villanoeva,C.N.B.C.; Leite,M.O.
Fonte: Universidade Federal de Minas Gerais, Escola de Veterinária Publicador: Universidade Federal de Minas Gerais, Escola de Veterinária
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2014 EN
Relevância na Pesquisa
67.35%
Cheese whey level and caseinomacropeptide (CMP) index of fermented milk beverages added with four levels of cheese whey (0, 10, 20, and 40%) and stored at 8-10oC for 0, 7, 14 and 21 days were determined by high performance liquid chromatography-gel filtration (HPLC-GF). Additionally, the interference of the starter culture and the storage time on the detection of cheese whey and CMP were investigated. Refrigerated storage up to 21 days did not affect (P>0.05) cheese whey and CMP amounts in milk (0% of cheese whey) and in fermented milk beverages added with 10 and 20% of cheese whey (P>0.05). However, cheese whey and CMP amounts were higher than expected (P<0.05) in fermented milk beverages added with 40% of cheese whey and stored for 21 days.

Comparison of two lipid extraction methods produced by yeast in cheese whey

Castanha,Rodrigo Fernandes; Morais,Lilia Aparecida Salgado de; Mariano,Adriano Pinto; Monteiro,Regina Teresa Rosim
Fonte: Instituto de Tecnologia do Paraná - Tecpar Publicador: Instituto de Tecnologia do Paraná - Tecpar
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/08/2013 EN
Relevância na Pesquisa
67.13%
This work aimed to evaluate nine strains of yeast, previously identified as good producers of lipids in honey medium, for selecting the most suitable strain for the production of lipids in cheese whey medium and compared two well known extraction methods of lipids from the culture medium. The highest yield of total lipids was 1.27 g.L-1 produced by Cryptococcus laurentii 11. A comparison was made between the two culture media: cheese whey and liquid YEPG, and two lipid extraction methods: Bligh and Dyer and Folch et al. for C. laurentii. The experiments were performed with 2² full factorial design using two factors and two levels. Lipid content was higher in cheese whey and there was no difference in the extraction methods statistically. The method of Bligh and Dyer was used in preference to Folch et al. as it resulted in larger mean of total lipids.

Chemical composition and sensory analysis of cheese whey-based beverages using kefir grains as starter culture

Fonte: Institute of Food Science and Technology Publicador: Institute of Food Science and Technology
Tipo: Artigo de Revista Científica
EN
Relevância na Pesquisa
67.2%
The aim of the present work was to evaluate the use of the kefir grains as a starter culture for tradicional milk kefir beverage and for cheese whey-based beverages production. Fermentation was performed by inoculating kefir grains in milk (ML), cheese whey (CW) and deproteinised cheese whey (DCW). Erlenmeyers containing kefir grains and different substrates were statically incubated for 72 h at 25 °C. Lactose, ethanol, lactic acid, acetic acid, acetaldehyde, ethyl acetate, isoamyl alcohol, isobutanol, 1-propanol, isopentyl alcohol and 1-hexanol were identified and quantified by high-performance liquid chromatography and GC-FID. The results showed that kefir grains were able to utilise lactose in 60 h from ML and 72 h from CW and DCW and produce similar amounts of ethanol ( 12 g L )1 ), lactic acid ( 6 g L )1 ) and acetic acid ( 1.5 g L )1 ) to those obtained during milk fermentation. Based on the chemical characteristics and acceptance in the sensory analysis, the kefir grains showed potential to be used for developing cheese whey-based beverages.

High-load anaerobic co-digestion of cheese whey and liquid fraction of dairy manure in a one-stage UASB process: limits in co-substrates ratio and organic loading rate

Rico de la Hera, Carlos; Muñoz Soler, Noelia; Fernández Ferreras, Josefa; Rico Gutiérrez, José Luis
Fonte: Elsevier Publicador: Elsevier
Tipo: info:eu-repo/semantics/article; acceptedVersion
ENG
Relevância na Pesquisa
67.34%
Cheese whey is considered an important pollutant in dairy wastewaters and an environmental problem to solve. This study aimed to develop a treatment process that combines the advantages of co-digesting cheese whey with manure and the short hydraulic retention time of a high-load anaerobic treatment system by using liquid fractions of dairy manure as a co-substrate. The proposed co-digestion process consists of a one-stage UASB reactor with an external settler and effluent recycling for alkalinity supplementation. Under a constant hydraulic retention time of 2.2 days and increasing proportion of cheese whey in the feed, the system demonstrated stable operation up to a 75% cheese whey fraction in the feed, with an applied organic loading rate of 19.4 kg COD m−3 d−1, obtaining a 94.7% COD removal and a volumetric methane production rate of 6.4 m3 CH4 m−3 d−1. Critical biomass washout was experienced when the cheese whey fraction in the feed was 85%. Operation at a constant 60% cheese whey fraction in the feed mixture enabled stable operation under an organic loading rate of 28.7 kg COD m−3 d−1 and 1.3 days HRT, with 95.1% COD removal and a volumetric methane production rate of 9.5 m3 CH4 m−3 d−1. This new high-load co-digestion method proposed is a promising solution for areas where cheese factories and intensive livestock farming are responsible for environmental pollution caused by unsuitable cheese whey and manure management practices.

Anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure in a single continuously stirred tank reactor process: Limits in co-substrate ratios and organic loading rate

Rico de la Hera, Carlos; Muñoz Soler, Noelia; Rico Gutiérrez, José Luis
Fonte: Elsevier Publicador: Elsevier
Tipo: info:eu-repo/semantics/article; acceptedVersion
ENG
Relevância na Pesquisa
67.25%
Mesophilic anaerobic co-digestion of cheese whey and the screened liquid fraction of dairy manure was investigated with the aim of determining the treatment limits in terms of the cheese whey fraction in feed and the organic loading rate. The results of a continuous stirred tank reactor that was operated with a hydraulic retention time of 15.6 days showed that the co-digestion process was possible with a cheese whey fraction as high as 85% in the feed. The efficiency of the process was similar within the range of the 15–85% cheese whey fraction. To study the effect of the increasing loading rate, the HRT was progressively shortened with the 65% cheese whey fraction in the feed. The reactor efficiency dropped as the HRT decreased but enabled a stable operation over 8.7 days of HRT. At these operating conditions, a volumetric methane production rate of 1.37 m3 CH4 m−3 d−1 was achieved.

BIOHYDROGEN FROM CHEESE WHEY TREATMENT IN AN AnSBBR: ACHIEVING PROCESS STABILITY

Lima,D. M. F.; Inoue,R. K.; Rodrigues,J. A. D.; Ratusznei,S. M.; Zaiat,M.
Fonte: Brazilian Society of Chemical Engineering Publicador: Brazilian Society of Chemical Engineering
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/06/2015 EN
Relevância na Pesquisa
67.03%
AbstractAn AnSBBR (anaerobic sequencing batch reactor containing biomass immobilized on an inert support) with liquid phase recirculation, containing a 3.5 L working volume, treated 1.5 L of cheese whey wastewater in 3 and 4 h cycles at 30 ºC to produce biohydrogen. From startup the bioreactor presented process instability. To overcome this problem the following measures were taken, however without success: adaptation of the biomass with uncontaminated easily degradable substrates, pH control at very low levels, and a different form of inoculation (natural fermentation of the feed medium). The problem was solved by cooling the feed medium to 4 ºC to prevent acidification in the storage container, by eliminating nutrient supplementation to prevent possible formation of H2S by sulfate-reducing bacteria and by periodic washing of the support material to improve the food/microorganism ratio. Hence, stable hydrogen production could be achieved with minimal presence of methane (36% H2; 62% CO2; 2% CH4) and the AnSBBR fed with cheese whey (influent concentration of 4070 mgCOD.L-1 and 3240 mgCarbohydrate.L-1 and applied volumetric organic loading of 14.6 gCOD.L-1.d-1) presented improved productivity and yield indicators compared to pure lactose and other reactor configurations...

Ethanol production potential of Saccharomyces fragilis IZ 275 using cheese whey powder solution

Colognesi,Geyci de Oliveira; dos Santos,Leandro Freire; Gomez,Raul J. H. Castro; Roig,Salvador Masseguer; Suguimoto,Hélio Hiroshi
Fonte: Colegio de Postgraduados Publicador: Colegio de Postgraduados
Tipo: Artigo de Revista Científica Formato: text/html
Publicado em 01/05/2015 EN
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The use of residues from dairy industry is interesting because of the ease of acquisition and a relatively low cost. The objective of this study was to analyze ethanol production by the Saccharomyces fragilis varying the concentration of cheese whey powder (CWP) solution, initial pH and inoculum concentration using a factorial design technique; besides, semi-batch operations to add lactose was investigated. Statistical analysis was performed by ANOVA (p≤0.05). The concentrations of CWP solution and initial pH were significant in the fermentation medium for ethanol production. The optimum conditions were CWP solution 15 %, pH 5.0, inoculum concentration 5 % and a fermentation time of 18 h, and ethanol production reached 7.6 % (v/v). Additionaly, semi-batch operations performed to add lactose also modified the ethanol yield (10.67 % v/v). This would be the first time that a high ethanol production rate was obtained from S. fragilis using cheese whey powder solution and a factorial design technique.