Valdez Castillo, Mariana; Laxman Pachapur, Vinayakl; Brar, Satinder Kaur; Naghdi, Mitra; Arriaga, Sonia et Avalos-Ramírez, Antonio (2020). Yeast-driven whey biorefining to produce value-added aroma, flavor, and antioxidant compounds: technologies, challenges, and alternatives. Critical Reviews in Biotechnology , vol. 40 , nº 7. pp. 930-950. DOI: 10.1080/07388551.2020.1792407.
Ce document n'est pas hébergé sur EspaceINRS.Résumé
Whey is a liquid residue generated during the production of cheese and yogurt. It has a pH between 3.9 and 5.6, and a high chemical oxygen demand (COD), from 60 to 80 g/L. Whey contains lactose, proteins, and minerals. Globally, approximately 50% of the whey generated is untreated and is released directly into the environment, which represents an environmental risk. To overcome whey management problems, conventional thermo-physical valorization treatments have been explored, which are complex, costly and energy-intensive. As an alternative, whey fermentation processes employing bacteria, fungi and yeast are economical and promising methods. Among them, yeast fermentation creates value-added products such as antimicrobials, biofuels, aromas, flavors, and antioxidants with no need for previous conditioning of the whey, such as hydrolysis of the lactose, prior to whey biorefining. The biorefining concept applied to whey is discussed using chemical and biological transformation pathways, showing their pluses and minuses, such as technical drawbacks. The main challenges and solutions for the production of fusel alcohols, specifically for 2-phenylethanol, are also discussed in this review.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | whey biorefining; yeast fermentation; aromas; flavors; antioxidants; 2-phenylethanol |
| Centre: | Centre Eau Terre Environnement |
| Date de dépôt: | 16 mars 2021 14:54 |
| Dernière modification: | 17 oct. 2022 17:49 |
| URI: | https://espace.inrs.ca/id/eprint/11442 |
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