Valdez Castillo, Mariana; Pachapur, Vinayak Laxman; Brar, Satinder Kaur; Arriaga, Sonia; Blais, Jean-François 
ORCID: https://orcid.org/0000-0003-3087-4318 et Avalos Ramirez, Antonio
(2022).
Effect of the concentration of L-Phenylalanine and lactose on 2-Phenylethanol production by whey fermentation using the yeasts Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode.
Bioresource Technology Reports
, vol. 18
.
p. 100994.
DOI: 10.1016/j.biteb.2022.100994.
Résumé
Whey is a by-product generated by the dairy industry which contains lactose and proteins. As a valorization method, fermentation is a biotechnological practice to obtain high value-added biomolecules from whey, such as 2-Phenylethanol (2PE). Sterilization methods were assessed to determine which was more appropriate for whey fermentation using Kluyveromyces marxianus and Debaryomyces hansenii under co-culture mode. Then, the effect of lactose and L-Phenylalanine (L-Phe) initial concentrations on the production of 2PE was studied using a central composite design. The initial concentration of lactose and L-Phe of 40 g/L and 4 g/L respectively, allowed to obtain the highest concentration of 2PE (2.55 ± 0.12 g/L). The main effect of lactose on the production of 2PE was the vigorous induction of yeast growth in 24 h of fermentation. The L-Phe presence in the culture medium promoted the production of 2PE during the yeast's secondary metabolism, corresponding to the stationary growth phase.
| Type de document: | Article |
|---|---|
| Mots-clés libres: | sweet whey valorization; fermentation; co-culture of yeasts; fusel alcohols; 2-phenylethanol |
| Centre: | Centre Eau Terre Environnement |
| Date de dépôt: | 15 mai 2024 17:44 |
| Dernière modification: | 15 mai 2024 17:44 |
| URI: | https://espace.inrs.ca/id/eprint/15332 |
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