Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented i...
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MDPI AG
2021-05-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/10/6/1204 |
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| author | Siyi (Rossie) Luo Timothy A. DeMarsh Dana deRiancho Alina Stelick Samuel D. Alcaine |
| author_facet | Siyi (Rossie) Luo Timothy A. DeMarsh Dana deRiancho Alina Stelick Samuel D. Alcaine |
| author_sort | Siyi (Rossie) Luo |
| collection | DOAJ |
| description | Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by <i>Kluyveromyces marxianus</i>, <i>Brettanomyces bruxellensis</i>, <i>Brettanomyces claussenii</i>, <i>Saccharomyces cerevisiae</i> (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) <i>S. cerevisiae</i>, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While <i>S. cerevisiae</i> (IOCBF) underwent the fastest fermentation (8 days) and <i>B. claussenii</i> the slowest (21 days), <i>K. marxianus</i> and <i>S. cerevisiae</i> (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of <i>S. cerevisiae</i> (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. <i>B. bruxellensis</i> was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both <i>S. cerevisiae</i> (IOCBF)- and <i>B. claussenii</i>-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by <i>B. bruxellensis</i> and <i>K. marxianus</i>. An aroma of poorly aged or rancid cheese or milk also resulted from <i>B. bruxellensis</i> fermentation. In terms of appearance and mouthfeel, the <i>S. cerevisiae</i> (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW. |
| first_indexed | 2024-03-10T11:00:48Z |
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| id | doaj.art-b96d1d063cbd496bb0013ed9554f3577 |
| institution | Directory Open Access Journal |
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| language | English |
| last_indexed | 2024-03-10T11:00:48Z |
| publishDate | 2021-05-01 |
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| series | Foods |
| spelling | doaj.art-b96d1d063cbd496bb0013ed9554f35772023-11-21T21:33:16ZengMDPI AGFoods2304-81582021-05-01106120410.3390/foods10061204Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey BeveragesSiyi (Rossie) Luo0Timothy A. DeMarsh1Dana deRiancho2Alina Stelick3Samuel D. Alcaine4Department 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, USADepartment of Food Science, Cornell University, Ithaca, NY 14853, USAAcid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by <i>Kluyveromyces marxianus</i>, <i>Brettanomyces bruxellensis</i>, <i>Brettanomyces claussenii</i>, <i>Saccharomyces cerevisiae</i> (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) <i>S. cerevisiae</i>, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While <i>S. cerevisiae</i> (IOCBF) underwent the fastest fermentation (8 days) and <i>B. claussenii</i> the slowest (21 days), <i>K. marxianus</i> and <i>S. cerevisiae</i> (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of <i>S. cerevisiae</i> (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. <i>B. bruxellensis</i> was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both <i>S. cerevisiae</i> (IOCBF)- and <i>B. claussenii</i>-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by <i>B. bruxellensis</i> and <i>K. marxianus</i>. An aroma of poorly aged or rancid cheese or milk also resulted from <i>B. bruxellensis</i> fermentation. In terms of appearance and mouthfeel, the <i>S. cerevisiae</i> (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.https://www.mdpi.com/2304-8158/10/6/1204acid wheydairysustainabilityfermented beveragewaste products |
| spellingShingle | Siyi (Rossie) Luo Timothy A. DeMarsh Dana deRiancho Alina Stelick Samuel D. Alcaine Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages Foods acid whey dairy sustainability fermented beverage waste products |
| title | Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages |
| title_full | Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages |
| title_fullStr | Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages |
| title_full_unstemmed | Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages |
| title_short | Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages |
| title_sort | characterization of the fermentation and sensory profiles of novel yeast fermented acid whey beverages |
| topic | acid whey dairy sustainability fermented beverage waste products |
| url | https://www.mdpi.com/2304-8158/10/6/1204 |
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