Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II

In Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good s...

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Main Authors: Viviana K. Rivera Flores, Timothy A. DeMarsh, Patrick A. Gibney, Samuel D. Alcaine
Format: Article
Language:English
Published: MDPI AG 2022-05-01
Series:Fermentation
Subjects:
Online Access:https://www.mdpi.com/2311-5637/8/6/257
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author Viviana K. Rivera Flores
Timothy A. DeMarsh
Patrick A. Gibney
Samuel D. Alcaine
author_facet Viviana K. Rivera Flores
Timothy A. DeMarsh
Patrick A. Gibney
Samuel D. Alcaine
author_sort Viviana K. Rivera Flores
collection DOAJ
description In Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good source of minerals; these traits can be leveraged to develop nutritious fermented beverages. The purpose of this study is to investigate the aerobic fermentation of dairy sugars by different yeasts by characterizing these processes and their products. This will determine whether such methods provide viable options for the production of acetic-acid-containing beverages from YAW. To achieve this, yeast nitrogen base was used to prepare four growth media formulations, each supplemented with lactose, glucose, galactose, or a 1:1 mix of glucose and galactose (GLU:GAL), and each adjusted to a pH of 4.20. Fermentations were performed by pure cultures of <i>S. cerevisiae</i>, <i>K. marxianus</i>, <i>B. claussenii</i>, or <i>B. bruxellensis</i>, and were held at 25 °C with agitation at 185 rpm. For each treatment, density, pH, and microbial enumeration were measured over time to obtain process profiles, while ethanol, organic acids, and sugars were analyzed at the beginning and the end of each fermentation via HPLC, to determine resulting products. ANOVA and Tukey’s honest significant difference test at a significance level of 0.05 were used to compare residual sugars and fermentation products. Variable rates of sugar consumption were observed for each species. In GLU:GAL, <i>B. claussenii</i> consumed all of the glucose, left behind most of the galactose, and produced a high concentration of acetic acid. These results suggest the potential to develop versatile processes that target glucose for acetic acid production, while leaving available galactose to confer products with prebiotic properties. The development of processes for the conversion of YAW into beverages with organic acids and other healthful components not only aligns with consumers’ demands for better-for-you products, but also promotes the valorization of this otherwise underutilized dairy coproduct.
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spelling doaj.art-a3f6b28f169244bca2aa96cda9986d192023-11-23T16:34:46ZengMDPI AGFermentation2311-56372022-05-018625710.3390/fermentation8060257Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part IIViviana K. Rivera Flores0Timothy A. DeMarsh1Patrick A. Gibney2Samuel D. Alcaine3Department of Food Science, Cornell University, Ithaca, NY 14853, USADepartment of Food Science, Cornell University, Ithaca, NY 14853, USADepartment of Food Science, Cornell University, Ithaca, NY 14853, USADepartment of Food Science, Cornell University, Ithaca, NY 14853, USAIn Greek-style yogurt production, every kilogram of product yields 2 to 3 kg of acid whey (YAW); this coproduct’s composition and low pH pose challenges for its proper valorization and reinsertion into the food supply chain. However, 240 mL of YAW contains over 9 g of lactose and represents a good source of minerals; these traits can be leveraged to develop nutritious fermented beverages. The purpose of this study is to investigate the aerobic fermentation of dairy sugars by different yeasts by characterizing these processes and their products. This will determine whether such methods provide viable options for the production of acetic-acid-containing beverages from YAW. To achieve this, yeast nitrogen base was used to prepare four growth media formulations, each supplemented with lactose, glucose, galactose, or a 1:1 mix of glucose and galactose (GLU:GAL), and each adjusted to a pH of 4.20. Fermentations were performed by pure cultures of <i>S. cerevisiae</i>, <i>K. marxianus</i>, <i>B. claussenii</i>, or <i>B. bruxellensis</i>, and were held at 25 °C with agitation at 185 rpm. For each treatment, density, pH, and microbial enumeration were measured over time to obtain process profiles, while ethanol, organic acids, and sugars were analyzed at the beginning and the end of each fermentation via HPLC, to determine resulting products. ANOVA and Tukey’s honest significant difference test at a significance level of 0.05 were used to compare residual sugars and fermentation products. Variable rates of sugar consumption were observed for each species. In GLU:GAL, <i>B. claussenii</i> consumed all of the glucose, left behind most of the galactose, and produced a high concentration of acetic acid. These results suggest the potential to develop versatile processes that target glucose for acetic acid production, while leaving available galactose to confer products with prebiotic properties. The development of processes for the conversion of YAW into beverages with organic acids and other healthful components not only aligns with consumers’ demands for better-for-you products, but also promotes the valorization of this otherwise underutilized dairy coproduct.https://www.mdpi.com/2311-5637/8/6/257acid whey valorizationacetic acid beverage
spellingShingle Viviana K. Rivera Flores
Timothy A. DeMarsh
Patrick A. Gibney
Samuel D. Alcaine
Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
Fermentation
acid whey valorization
acetic acid beverage
title Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
title_full Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
title_fullStr Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
title_full_unstemmed Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
title_short Fermentation of Dairy-Relevant Sugars by <i>Saccharomyces</i>, <i>Kluyveromyces</i>, and <i>Brettanomyces</i>: An Exploratory Study with Implications for the Utilization of Acid Whey, Part II
title_sort fermentation of dairy relevant sugars by i saccharomyces i i kluyveromyces i and i brettanomyces i an exploratory study with implications for the utilization of acid whey part ii
topic acid whey valorization
acetic acid beverage
url https://www.mdpi.com/2311-5637/8/6/257
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