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Enhanced production of 2-Phenylethanol in a co-culture system of whey fermentation
Authors: Mariana Valdez Castillo, Vinayak Laxman Pachapur, Satinder Kaur Brar, Dajana Vuckovic, Dimitri Sitnikov, Sonia Arriaga, Jean-Fran?ois Blais, Antonio Avalos Ramirez
Identifier: CSBE21146
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Published in: CSBE-SCGAB Technical Conferences » 5th CIGR and AGM Quebec City 2021 » Regular Sessions
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Description: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH). These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. It was shown that aerobic fermentation presents higher 2-phenylethanol yield than anaerobic fermentation for Kluyveromyces marxianus and Debaryomyces hansenii, both under monoculture and co-culture modes. When yeast were used under co-culture mode. the 2PE yield was 0.38 g2PE/gLphe, twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93?0.02 mg2PE/L*h. ? The biovalorisation of whey through the production of compounds with aroma and flavor properties is a feasible option for waste management.
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Date: 2021-06-11
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Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Waste Management 1 - Bioproducts
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Type: Text.Abstract
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Publication type: Presentation
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Coverage: Canada
Language 1: en
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Rights: Canadian Society for Bioengineering
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DOI:
Description: Whey is one of the main agro-industrial by-products generated in the production of cheese. It is a residue with low pH and high content of organic and inorganic compounds, such as lactose, proteins and minerals that can be used as nutrients in fermentation. The aim of the present study was to produce biomolecules with aroma and flavor properties by whey fermentation using Kluyveromyces marxianus (KM) and Debaryomyces hansenii (DH). These yeasts produced and accumulated in the culture broth aroma and flavor compounds, the main ones being ethanol, glycerol, propanoic acid, dihydroxyacetone, methionol, isopentanol and 2-phenylethanol (2PE). This last one was retained as the target biomolecule, because of its potential to be commercialized industrially. Both yeasts were able to metabolize L-phenylalanine (Lphe) to produce 2PE, in monoculture and co-culture modes. It was shown that aerobic fermentation presents higher 2-phenylethanol yield than anaerobic fermentation for Kluyveromyces marxianus and Debaryomyces hansenii, both under monoculture and co-culture modes. When yeast were used under co-culture mode. the 2PE yield was 0.38 g2PE/gLphe, twice as high as the maximum yield for monocultures. This yield corresponded to a productivity of 1.93?0.02 mg2PE/L*h. ? The biovalorisation of whey through the production of compounds with aroma and flavor properties is a feasible option for waste management.
Keywords:
Résumé:
Mots-clés:
Citation:
Volume:
Issue:
Pages -
Contributor:
Date: 2021-06-11
Technical field:
Conference name: 5th CIGR International Conference and CSBE-SCGAB AGM 2021, Quebec City,QC, 11-14 May 2021.
Session name: Waste Management 1 - Bioproducts
Other information:
Type: Text.Abstract
Format:
Publication type: Presentation
Source:
Relation:
Coverage: Canada
Language 1: en
Language 2:
Rights: Canadian Society for Bioengineering
Notes:
Other files:
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