Production of bioingredients from Kluyveromyces marxianus grown on whey: An alternative

被引:67
作者
Belem, MAF
Lee, BH
机构
[1] McGill Univ, Dept Food Sci & Agr Chem, Ste Anne De Bellevue, PQ H9X 3V9, Canada
[2] Agr & Agri Food Canada, Ctr Food Res & Dev, St Hyacinthe, PQ J2S 8E3, Canada
基金
加拿大自然科学与工程研究理事会;
关键词
oligonucleotides; oligosaccharides; oligopeptides; nutraceuticals; yeast autolysates;
D O I
10.1080/10408699891274318
中图分类号
TS2 [食品工业];
学科分类号
0832 ;
摘要
Whey waste is a major problem for the dairy industry. Finding alternative means to reduce its pollution potential and produce high value-added bioingredients has been attempted by many researchers. Kluyveromyces marxianus var. marxianus is a dairy yeast that produces beta-galactosidase, allowing for whey fermentation. Also, K. marxianus has been proposed as a source of: (1) oligonucleotides, used as flavor enhancers in food products; (2);oligosaccharides, used as prebiotics to stimulate the,growth of Bifidobacterium sp. in the animal and human intestines; and (3) oligopeptides, immunostimulators added to dairy products that are released in the wort after whey protein proteolysis. Fed-batch fermentation can be used as an alternative process to avoid increases in lactose concentration and prevent the catabolite repression of the respiratory enzyme synthesis during aerobic fermentation, thus allowing for high biomass yields. The relevance of these factors on yeast fermentation of-whey is:summarized in;this critical review.
引用
收藏
页码:565 / 598
页数:34
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