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O'Donoghue LT, Murphy EG. Nondairy food applications of whey and milk permeates: Direct and indirect uses. Compr Rev Food Sci Food Saf 2023; 22:2652-2677. [PMID: 37070222 DOI: 10.1111/1541-4337.13157] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/22/2022] [Revised: 03/10/2023] [Accepted: 03/30/2023] [Indexed: 04/19/2023]
Abstract
Permeates are generated in the dairy industry as byproducts from the production of high-protein products (e.g., whey or milk protein isolates and concentrates). Traditionally, permeate was disposed of as waste or used in animal feed, but with the recent move toward a "zero waste" economy, these streams are being recognized for their potential use as ingredients, or as raw materials for the production of value-added products. Permeates can be added directly into foods such as baked goods, meats, and soups, for use as sucrose or sodium replacers, or can be used in the production of prebiotic drinks or sports beverages. In-direct applications generally utilize the lactose present in permeate for the production of higher value lactose derivatives, such as lactic acid, or prebiotic carbohydrates such as lactulose. However, the impurities present, short shelf life, and difficulty handling these streams can present challenges for manufacturers and hinder the efficiency of downstream processes, especially compared to pure lactose solutions. In addition, the majority of these applications are still in the research stage and the economic feasibility of each application still needs to be investigated. This review will discuss the wide variety of nondairy, food-based applications of milk and whey permeates, with particular focus on the advantages and disadvantages associated with each application and the suitability of different permeate types (i.e., milk, acid, or sweet whey).
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Affiliation(s)
| | - Eoin G Murphy
- Teagasc Food Research Centre, Moorepark, Fermoy, Ireland
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Ali R, Saravia F, Hille-Reichel A, Gescher J, Horn H. Propionic acid production from food waste in batch reactors: Effect of pH, types of inoculum, and thermal pre-treatment. BIORESOURCE TECHNOLOGY 2021; 319:124166. [PMID: 32992271 DOI: 10.1016/j.biortech.2020.124166] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/29/2020] [Revised: 09/18/2020] [Accepted: 09/19/2020] [Indexed: 06/11/2023]
Abstract
In this study, lab-scale batch fermentation tests were carried out at mesophilic temperature (30 °C) to examine the influence of inoculum type, pH-value, and thermal pretreatment of substrate on propionic acid (PA) production from dog food. The selected inocula comprised a mixed bacterial culture, milk, and soft goat cheese. The batch tests were performed at pH 4, pH 6, and pH 8 for both, untreated and thermally pretreated food. Results show that the production of PA and volatile fatty acids (VFAs) in general were significantly dependent on the chosen inoculum and adjusted pH value. The maximum PA production rates and yields were determined for the cheese inoculum at pH 6 using untreated and pretreated dog food. PA concentration reached 10 gL-1and 26.5 gL-1, respectively. Our findings show that by selecting optimal process parameters, an efficient PA production from model food waste can be achieved.
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Affiliation(s)
- Rowayda Ali
- Water Chemistry and Water Technology, Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Florencia Saravia
- DVGW-Research Center at Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Andrea Hille-Reichel
- Water Chemistry and Water Technology, Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Johannes Gescher
- Institute for Applied Biology (IAB), Department of Applied Biology, Karlsruhe Institute of Technology, Karlsruhe, Germany
| | - Harald Horn
- Water Chemistry and Water Technology, Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany; DVGW-Research Center at Engler-Bunte-Institut, Karlsruhe Institute of Technology, Karlsruhe, Germany.
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Barcelos MCS, Ramos CL, Kuddus M, Rodriguez-Couto S, Srivastava N, Ramteke PW, Mishra PK, Molina G. Enzymatic potential for the valorization of agro-industrial by-products. Biotechnol Lett 2020; 42:1799-1827. [DOI: 10.1007/s10529-020-02957-3] [Citation(s) in RCA: 12] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/27/2020] [Accepted: 06/30/2020] [Indexed: 12/13/2022]
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Piwowarek K, Lipińska E, Hać-Szymańczuk E, Rudziak A, Kieliszek M. Optimization of propionic acid production in apple pomace extract with Propionibacterium freudenreichii. Prep Biochem Biotechnol 2019; 49:974-986. [PMID: 31403887 DOI: 10.1080/10826068.2019.1650376] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
Abstract
Sequential optimization of propionate production using apple pomace was studied. All experiments were performed in a static flask in anaerobic conditions. Effect of apple pomace as nitrogen source against conventional N sources (yeast extract, peptone) was studied. The double increase was observed in propionic acid production while using yeast extract and peptone (0.29 ± 0.01 g/g), as against the use of only apple pomace extract (APE) (0.14 ± 0.01 g/g). Intensification of propionic acid fermentation was also achieved by increasing the pH control frequency of the culture medium from 24-(0.29 ± 0.01 g/g) to 12-hour intervals (30 °C) (0.30 ± 0.02 g/g) and by increasing the temperature of the culture from 30 to 37 °C (12-hour intervals of pH control) (0.32 ± 0.01 g/g). An important factor in improving the parameters of fermentation was the addition of biotin to the medium. The 0.2 mg/L dose of biotin allowed to attain 7.66 g/L propionate with a yield of 0.38 ± 0.03 g/g (12-hour intervals of pH control, 37 °C).
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Affiliation(s)
- Kamil Piwowarek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Edyta Lipińska
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Elżbieta Hać-Szymańczuk
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Anna Rudziak
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
| | - Marek Kieliszek
- Department of Biotechnology, Microbiology and Food Evaluation, Division of Biotechnology and Food Microbiology, Faculty of Food Sciences, Warsaw University of Life Sciences - SGGW (WULS-SGGW) , Warsaw , Poland
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An overview of biotechnological production of propionic acid: From upstream to downstream processes. ELECTRON J BIOTECHN 2017. [DOI: 10.1016/j.ejbt.2017.04.004] [Citation(s) in RCA: 45] [Impact Index Per Article: 6.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022] Open
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Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides. Biotechnol Adv 2015; 33:756-74. [PMID: 26165970 DOI: 10.1016/j.biotechadv.2015.07.002] [Citation(s) in RCA: 187] [Impact Index Per Article: 20.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/11/2014] [Revised: 06/12/2015] [Accepted: 07/06/2015] [Indexed: 12/26/2022]
Abstract
The byproduct of cheese-producing industries, cheese whey, is considered as an environmental pollutant due to its high BOD and COD concentrations. The high organic load of whey arises from the presence of residual milk nutrients. As demand for milk-derived products is increasing, it leads to increased production of whey, which poses a serious management problem. To overcome this problem, various technological approaches have been employed to convert whey into value-added products. These technological advancements have enhanced whey utilization and about 50% of the total produced whey is now transformed into value-added products such as whey powder, whey protein, whey permeate, bioethanol, biopolymers, hydrogen, methane, electricity bioprotein (single cell protein) and probiotics. Among various value-added products, the transformation of whey into proteinaceous products is attractive and demanding. The main important factor which is attractive for transformation of whey into proteinaceous products is the generally recognized as safe (GRAS) regulatory status of whey. Whey and whey permeate are biotransformed into proteinaceous feed and food-grade bioprotein/single cell protein through fermentation. On the other hand, whey can be directly processed to obtain whey protein concentrate, whey protein isolate, and individual whey proteins. Further, whey proteins are also transformed into bioactive peptides via enzymatic or fermentation processes. The proteinaceous products have applications as functional, nutritional and therapeutic commodities. Whey characteristics, and its transformation processes for proteinaceous products such as bioproteins, functional/nutritional protein and bioactive peptides are covered in this review.
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De Jesus CSA, Elba Ruth VG, Daniel SFR, Sharma A. Biotechnological Alternatives for the Utilization of Dairy Industry Waste Products. ACTA ACUST UNITED AC 2015. [DOI: 10.4236/abb.2015.63022] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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Hagen LH, Vivekanand V, Linjordet R, Pope PB, Eijsink VGH, Horn SJ. Microbial community structure and dynamics during co-digestion of whey permeate and cow manure in continuous stirred tank reactor systems. BIORESOURCE TECHNOLOGY 2014; 171:350-9. [PMID: 25222739 DOI: 10.1016/j.biortech.2014.08.095] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 07/10/2014] [Revised: 08/21/2014] [Accepted: 08/22/2014] [Indexed: 05/19/2023]
Abstract
Microbial community profiles in two parallel CSTR biogas reactors fed with whey permeate and cow manure were investigated. The operating conditions for these two reactors were identical, yet only one of them (R1) showed stable performance, whereas the other (R2) showed a decrease in methane production accompanied by accumulation of propionic acid and, later, acetic acid. This gave a unique opportunity to study the dynamics of the microbial communities in two biogas reactors apparently operating close to the edge of stability. The microbial community was dominated by Bacteroidetes and Firmicutes, and the methanogens Methanobacteriales and Methanomicrobiales in both reactors, but with larger fluctuations in R2. Correlation analyses showed that the depletion of propionic acid in R1 and the late increase of acetic acid in R2 was related to several bacterial groups. The biogas production in R1 shows that stable co-digestion of manure and whey can be achieved with reasonable yields.
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Affiliation(s)
- Live Heldal Hagen
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Vivekanand Vivekanand
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Roar Linjordet
- Bioforsk, Norwegian Institute for Agricultural and Environmental Research, Frederik A. Dahls vei 20, 1432 Ås, Norway
| | - Phillip B Pope
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Vincent G H Eijsink
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway
| | - Svein J Horn
- Department of Chemistry, Biotechnology and Food Science, Norwegian University of Life Sciences, P.O. Box 5003, N-1432 Ås, Norway.
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Liu L, Zhu Y, Li J, Wang M, Lee P, Du G, Chen J. Microbial production of propionic acid from propionibacteria: current state, challenges and perspectives. Crit Rev Biotechnol 2012; 32:374-81. [PMID: 22299651 DOI: 10.3109/07388551.2011.651428] [Citation(s) in RCA: 65] [Impact Index Per Article: 5.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
Propionic acid (PA) is an important building block chemical and finds a variety of applications in organic synthesis, food, feeding stuffs, perfume, paint and pharmaceutical industries. Presently, PA is mainly produced by petrochemical route. With the continuous increase in oil prices, public concern about environmental pollution, and the consumers' desire for bio-based natural and green ingredients in foods and pharmaceuticals, PA production from propionibacteria has attracted considerable attention, and substantial progresses have been made on microbial PA production. However, production of PA by propionibacteria is facing challenges such as severe inhibition of end-products during cell growth and the formation of by-products (acetic acid and succinic acid). The integration of reverse metabolic engineering and systematic metabolic engineering provides an opportunity to significantly improve the acid tolerance of propionibacteria and reduce the formation of by-products, and makes it feasible to strengthen the commercial competition of biotechnological PA production from propionibacteria to be comparable to the petrochemical route.
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Affiliation(s)
- Long Liu
- Key Laboratory of Industrial Biotechnology, Ministry of Education, Jiangnan University, Wuxi 214122, China
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Feng X, Chen F, Xu H, Wu B, Li H, Li S, Ouyang P. Green and economical production of propionic acid by Propionibacterium freudenreichii CCTCC M207015 in plant fibrous-bed bioreactor. BIORESOURCE TECHNOLOGY 2011; 102:6141-6146. [PMID: 21421303 DOI: 10.1016/j.biortech.2011.02.087] [Citation(s) in RCA: 55] [Impact Index Per Article: 4.2] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/25/2010] [Revised: 02/19/2011] [Accepted: 02/21/2011] [Indexed: 05/30/2023]
Abstract
Propionic acid production by Propionibacterium freudenreichii from molasses and waste propionibacterium cells was studied in plant fibrous-bed bioreactor (PFB). With non-treated molasses as carbon source, 12.69 ± 0.40 g l(-1) of propionic acid was attained at 120 h in free-cell fermentation, whereas the PFB fermentation yielded 41.22 ± 2.06 g l(-1) at 120 h and faster cells growth was observed. In order to optimize the fermentation outcomes, fed-batch fermentation was performed with hydrolyzed molasses in PFB, giving 91.89 ± 4.59 g l(-1) of propionic acid at 254 h. Further studies were carried out using hydrolyzed waste propionibacterium cells as substitute nitrogen source, resulting in a propionic acid concentration of 79.81 ± 3.99 g l(-1) at 302 h. The present study suggests that the low-cost molasses and waste propionibacterium cells can be utilized for the green and economical production of propionic acid by P. freudenreichii.
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Affiliation(s)
- Xiaohai Feng
- State Key Laboratory of Materials-Oriented Chemical Engineering, Nanjing 210009, PR China
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Feng XH, Chen F, Xu H, Wu B, Yao J, Ying HJ, Ouyang PK. Propionic acid fermentation by Propionibacterium freudenreichii CCTCC M207015 in a multi-point fibrous-bed bioreactor. Bioprocess Biosyst Eng 2010; 33:1077-85. [PMID: 20589397 DOI: 10.1007/s00449-010-0433-7] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2009] [Accepted: 04/28/2010] [Indexed: 11/29/2022]
Abstract
Propionic acid was produced in a multi-point fibrous-bed (MFB) bioreactor by Propionibacterium freudenreichii CCTCC M207015. The MFB bioreactor, comprising spiral cotton fiber packed in a modified 7.5-l bioreactor, was effective for cell-immobilized propionic acid production compared with conventional free cell fermentation. Batch fermentations at various glucose concentrations were investigated in the MFB bioreactor. Based on analysis of the time course of production, a fed-batch strategy was applied for propionic acid production. The maximum propionic acid concentration was 67.05 g l(-1) after 496 h of fermentation, and the proportion of propionic acid to total organic acids was approximately 78.28% (w/w). The MFB bioreactor exhibited excellent production stability during batch fermentation and the propionic acid productivity remained high after 78 days of fermentation.
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Affiliation(s)
- Xiao-Hai Feng
- State Key Laboratory of Materials-Oriented Chemical Engineering, College of Food Science and Light Industry, Nanjing University of Technology, No. 5 Xinmofan Road, New Model Road No. 5, Nanjing, People's Republic of China
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Zhang A, Yang ST. Engineering Propionibacterium acidipropionici for enhanced propionic acid tolerance and fermentation. Biotechnol Bioeng 2009; 104:766-73. [PMID: 19530125 DOI: 10.1002/bit.22437] [Citation(s) in RCA: 24] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/07/2022]
Abstract
Propionibacterium acidipropionici, a Gram-positive, anaerobic bacterium, has been the most used species for propionic acid production from sugars. In this study, the metabolically engineered mutant ACK-Tet, which has its acetate kinase gene knocked out from the chromosome, was immobilized and adapted in a fibrous bed bioreactor (FBB) to increase its acid tolerance and ability to produce propionic acid at a high final concentration in fed-batch fermentation. After about 3 months adaptation in the FBB, the propionic acid concentration in the fermentation broth reached approximately 100 g/L, which was much higher than the highest concentration of approximately 71 g/L previously attained with the wild-type in the FBB. To understand the mechanism and factors contributing to the enhanced acid tolerance, adapted mutant cells were harvested from the FBB and characterized for their morphology, growth inhibition by propionic acid, protein expression profiles as observed in SDS-PAGE, and H+-ATPase activity, which is related to the proton pumping and cell's ability to control its intracellular pH gradient. The adapted mutant obtained from the FBB showed significantly reduced growth sensitivity to propionic acid inhibition, increased H+-ATPase expression and activity, and significantly elongated rod morphology.
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Affiliation(s)
- An Zhang
- William G. Lowrie Department of Chemical and Biomolecular Engineering, The Ohio State University, 140 West 19th Avenue, Columbus, Ohio 43210, USA
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Whey for mass production of Beauveria bassiana and Metarhizium anisopliae. ACTA ACUST UNITED AC 2008; 112:583-91. [DOI: 10.1016/j.mycres.2007.12.004] [Citation(s) in RCA: 38] [Impact Index Per Article: 2.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/08/2007] [Revised: 11/29/2007] [Accepted: 12/10/2007] [Indexed: 11/21/2022]
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