RESEARCHES ON OBTAINING PRODUCTS WITH ADDED VALUE THROUGH SUPERIOR CAPITALIZING OF WHEY

Published in Scientific Bulletin. Series F. Biotechnologies, Vol. XXII
Written by Diana GROPOŞILĂ-CONSTANTINESCU, Luminiţa VIŞAN, Radu-Cristian TOMA, Gabriela MĂRGĂRIT, Dana BARBA

The theme of the paper was chosen because we considered it important that people know not only the negative part about whey - it is a waste, but also the positive side - that it can be successfully used in the production of value-added products. The purpose of the paper was to obtain a probiotic product by superior capitalizing of whey. The objectives of the paper were: (1) Processing of whey in a slightly fermentable form for the cultivation of Saccharomyces cerevisiae and Lactobacillus bulgaricus strains; (2) Optimizing the composition of the whey culture medium in order to obtain the highest biomass productivity; (3) Obtaining probiotics based on Saccharomyces cerevisiae and Lactobacillus bulgaricus strains. Several media variants with different glucose concentrations (0%, 0.5%, 1%, 2%) were used for the biosynthesis of probiotics. In the case of yeasts, glucose supplementation of culture media increases the amount of wet biomass by 21% compared to glucose-free media, and 16% for lactobacilli. However, good results were also obtained on whey as such, without additional glucose, yielding 52 g/l yeast and 42 g/l lactobacilli.

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GROPOŞILA-CONSTANTINESCU D., VIŞAN L., TOMA R.C., MARGARIT G., BARBA D. 2018, RESEARCHES ON OBTAINING PRODUCTS WITH ADDED VALUE THROUGH SUPERIOR CAPITALIZING OF WHEY. Scientific Bulletin. Series F. Biotechnologies, Vol. XXII, ISSN 2285-1364, 186-189.


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