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Simultaneous single-cell protein production and COD removal with characterization of residual protein and intermediate metabolites during whey fermentation by K. marxianus.

Yadav, Jay Shankar Singh; Bezawada, Jyothi; El Harche, Sanae; Yan, Song; Tyagi, Rajeshwar Dayal; Surampalli, Rao Y. (2014). Simultaneous single-cell protein production and COD removal with characterization of residual protein and intermediate metabolites during whey fermentation by K. marxianus. Bioprocess and Biosystems Engineering , vol. 37 , nº 6. p. 1017-1029. DOI: 10.1007/s00449-013-1072-6.

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Résumé

Cheese whey fermentation with Kluyveromyces marxianus was carried out at 40 °C and pH 3.5 to examine simultaneous single-cell protein production and chemical oxygen demand (COD) removal, determine the fate of soluble whey protein and characterize intermediate metabolites. After 36 h of batch fermentation, the biomass concentration increased from 2.0 to 6.0 g/L with 55 % COD reduction (including protein), whereas soluble whey protein concentration decreased from 5.6 to 4.1 g/L. It was confirmed through electrophoresis (SDS-PAGE) that the fermented whey protein was different from native whey protein. HPLC and GC-MS analysis revealed a change in composition of organic compounds post-fermentation. High inoculum concentration in batch fermentation resulted in an increase in biomass concentration from 10.3 to 15.9 g/L with 80 % COD reduction (including protein) within 36 h with residual protein concentration of 4.5 g/L. In third batch fermentation, the biomass concentration increased from 7.3 to 12.4 g/L with 71 % of COD removal and residual protein concentration of 4.3 g/L after 22 h. After 22 h, the batch process was shifted to a continuous process with cell recycle, and the steady state was achieved after another 60 h with biomass yield of 0.19 g biomass/g lactose and productivity of 0.26 g/L h. COD removal efficiency was 78-79 % with residual protein concentration of 3.8-4.2 g/L. The aerobic continuous fermentation process with cell recycle could be applied to single-cell protein production with substantial COD removal at low pH and high temperature from cheese whey.

Type de document: Article
Mots-clés libres: cell recycle; cheese whey; COD; intermediate metabolites; single-cell protein; whey protein
Centre: Centre Eau Terre Environnement
Date de dépôt: 11 avr. 2018 18:29
Dernière modification: 11 avr. 2018 18:29
URI: http://espace.inrs.ca/id/eprint/3694

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