Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol
Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be tran...
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MDPI AG
2023-07-01
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author | Mariana Valdez Castillo Satinder Kaur Brar Sonia Arriaga Jean-François Blais Michèle Heitz Antonio Avalos Ramirez |
author_facet | Mariana Valdez Castillo Satinder Kaur Brar Sonia Arriaga Jean-François Blais Michèle Heitz Antonio Avalos Ramirez |
author_sort | Mariana Valdez Castillo |
collection | DOAJ |
description | Whey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer’s spent yeast (BSY) were used as renewable nitrogen sources for the yeasts <i>Kluyveromyces marxianus</i> and <i>Debaryomyces hansenii</i>. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g<sub>2PE</sub>/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry. |
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issn | 1420-3049 |
language | English |
last_indexed | 2024-03-11T00:47:25Z |
publishDate | 2023-07-01 |
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series | Molecules |
spelling | doaj.art-ebb0ab135a7348f880f2db3afa96f10f2023-11-18T20:43:34ZengMDPI AGMolecules1420-30492023-07-012814553610.3390/molecules28145536Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-PhenylethanolMariana Valdez Castillo0Satinder Kaur Brar1Sonia Arriaga2Jean-François Blais3Michèle Heitz4Antonio Avalos Ramirez5Institut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, CanadaInstitut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, CanadaInstituto Potosino de Investigación Científica y Tecnológica (IPICyT), División de Ciencias Ambientales, Camino a la Presa San José 2055, Lomas 4a Sección, San Luis Potosi CP 78216, MexicoInstitut National de la Recherche Scientifique, Centre-Eau Terre Environnement, 490, Rue de la Couronne, Québec City, QC G1K 9A9, CanadaDépartement de Génie Chimique et de Génie Biotechnologique, Faculté de Génie, Université de Sherbrooke, 2500 Boulevard de l’Université, Sherbrooke, QC J1K 2R1, CanadaCentre National en Électrochimie et en Technologies Environnementales, 2263, Avenue du Collège, Shawinigan, QC G9N 6V8, CanadaWhey is a dairy residue generated during the production of cheese and yogurt. Whey contains mainly lactose and proteins, contributing to its high chemical oxygen demand (COD). Current environmental regulations request proper whey disposal to avoid environmental pollution. Whey components can be transformed by yeast into ethanol and biomolecules with aroma and flavor properties, for example, 2-phenyethanol (2PE), highly appreciated in the industry due to its organoleptic and biocidal properties. The present study aimed to valorize agri-food residues in 2PE by developing suitable bioprocess. Cheese whey was used as substrate source, whereas crab headshells, residual soy cake, and brewer’s spent yeast (BSY) were used as renewable nitrogen sources for the yeasts <i>Kluyveromyces marxianus</i> and <i>Debaryomyces hansenii</i>. The BSYs promoted the growth of both yeasts and the production of 2PE in flask fermentation. The bioprocess scale-up to 2 L bioreactor allowed for obtaining a 2PE productivity of 0.04 g<sub>2PE</sub>/L·h, twofold better productivity results compared to the literature. The bioprocess can save a treatment unit because the whey COD decreased under the detection limit of the analytical method, which is lower than environmental requirements. In this way, the bioprocess prevents environmental contamination and contributes to the circular economy of the dairy industry.https://www.mdpi.com/1420-3049/28/14/5536whey treatmentresidue valorizationyeast fermentation2-phenylethanolstirred tank bioreactor |
spellingShingle | Mariana Valdez Castillo Satinder Kaur Brar Sonia Arriaga Jean-François Blais Michèle Heitz Antonio Avalos Ramirez Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol Molecules whey treatment residue valorization yeast fermentation 2-phenylethanol stirred tank bioreactor |
title | Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol |
title_full | Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol |
title_fullStr | Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol |
title_full_unstemmed | Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol |
title_short | Co-Fermentation of Agri-Food Residues Using a Co-Culture of Yeasts as a New Bioprocess to Produce 2-Phenylethanol |
title_sort | co fermentation of agri food residues using a co culture of yeasts as a new bioprocess to produce 2 phenylethanol |
topic | whey treatment residue valorization yeast fermentation 2-phenylethanol stirred tank bioreactor |
url | https://www.mdpi.com/1420-3049/28/14/5536 |
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