Journal
FERMENTATION-BASEL
Volume 7, Issue 3, Pages -Publisher
MDPI
DOI: 10.3390/fermentation7030184
Keywords
cheese whey; Aspergillus awamori; beta-galactosidase; lactose hydrolysis; Acetobacter xylinum; bacterial cellulose
Funding
- Operational Programme Ionian Islands 2014-2020 [MIS 5007020]
- European Union (European Regional Development Fund)
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This study developed a process to valorize cheese whey by using Aspergillus awamori to secrete beta-galactosidase for lactose hydrolysis, resulting in the production of biopolymers. The findings indicate a novel approach to utilize cheese whey and generate a bio-based material for food applications.
Cheese whey (CW) constitutes a dairy industry by-product, with considerable polluting impact, related mostly with lactose. Numerous bioprocessing approaches have been suggested for lactose utilization, however, full exploitation is hindered by strain specificity for lactose consumption, entailing a confined range of end-products. Thus, we developed a CW valorization process generating high added-value products (crude enzymes, nutrient supplements, biopolymers). First, the ability of Aspergillus awamori to secrete beta-galactosidase was studied under several conditions during solid-state fermentation (SSF). Maximum enzyme activity (148 U/g) was obtained at 70% initial moisture content after three days. Crude enzymatic extracts were further implemented to hydrolyze CW lactose, assessing the effect of hydrolysis time, temperature and initial enzymatic activity. Complete lactose hydrolysis was obtained after 36 h, using 15 U/mL initial enzymatic activity. Subsequently, submerged fermentations were performed with the produced hydrolysates as onset feedstocks to produce bacterial cellulose (5.6-7 g/L). Our findings indicate a novel approach to valorize CW via the production of crude enzymes and lactose hydrolysis, aiming to unfold the output potential of intermediate product formation and end-product applications. Likewise, this study generated a bio-based material to be further introduced in novel food formulations, elaborating and conforming with the basic pillars of circular economy.
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