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2011 (Vol. 3, Issue: 2)
Article Information:

Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis

M. Anvari and G. Khayati
Corresponding Author:  Gholam Khayati 

Key words:  COD, Kluyveromyces marxianus, protein, SCP, whey, yeast,
Vol. 3 , (2): 122-126
Submitted Accepted Published
2011 January, 10 2011 February, 07 2011 April, 10

In this study, ten whey samples collected from dairy industries in Rasht (Iran). Five lactose fermentative yeasts strains (designated A1 to A5) were isolated. Beta-galactosidase activity in the yeast strains showed that strain of Kluyveromyces marxianus designated as A2 had highest enzyme activity (up to 9012 EU/mL) and the most SCP production from whey with the yield of 12.68 g/L. Ammonium sulfate as nitrogen source had an increasing effect on biomass yield up to 30%. Crude fiber, lipids, carbohydrates and ash content of isolate dry cells were found to be 4.9, 7.23, 33.19 and 14.05%, respectively. The true protein content based on nitrogen fractionation procedure was 29.25%. The yeast biomass recovering by ultrafiltration reduced the total COD to 96.26% of its initial value in the raw whey.
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  Cite this Reference:
M. Anvari and G. Khayati, 2011. Submerged Yeast Fermentation of Cheese Whey for Protein Production and Nutritional Profile Analysis.  Advance Journal of Food Science and Technology, 3(2): 122-126.
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ISSN (Online):  2042-4876
ISSN (Print):   2042-4868
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