Produção Nacional
Revisado por pares
Potential of “coalho” cheese whey as lactose source for β-galactosidase and ethanol co-production by Kluyveromyces spp. yeasts
2020; Taylor & Francis; Volume: 50; Issue: 9 Linguagem: Inglês
10.1080/10826068.2020.1771731
ISSN1532-2297
AutoresCatherine Teixeira de Carvalho, Sérgio Dantas de Oliveira Júnior, Wildson Bernardino de Brito Lima, Fábio Gonçalves Macêdo de Medeiros, Ana Laura Oliveira de Sá Leitão, Everaldo Silvino dos Santos, Gorete Ribeiro de Macêdo, Francisco Canindé de Sousa Júnior,
Tópico(s)Enzyme Production and Characterization
ResumoThe present study evaluated the co-production of β-galactosidase and ethanol by Kluyveromyces marxianus ATCC 36907 and Kluyveromyces lactis NRRL Y-8279 using as carbon source the lactose found on "coalho" cheese whey. Cheese whey was subjected to partial deproteinization, and physicochemical parameters were assessed. Cultivations were carried out in an shaker to evaluate two carbon/nitrogen (C:N) ratios. The best C:N ratio (1.5:1) was carried to 1.5-L bioreactor cultivation in order to increase co-production yields. The stability of β-galactosidase was assessed against different temperatures and pH, and in the presence of metal ions. Concerning the co-production of β-galactosidase and ethanol, K. lactis proved to be more efficient in both the C:N ratios, reaching 21.09 U·mL−1 of activity and 7.10 g·L−1 of ethanol in 16 h. This study describes the development of a viable and value-adding biotechnological process using a regional cheese by-product from Northeast Brazil for co-production of biomolecules of industrial interest.
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