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Kefir yeast technology: Scale‐up in SCP production using milk whey
Author(s) -
Koutinas A.A.,
Athanasiadis I.,
Bekatorou A.,
Iconomopoulou M.,
Blekas G.
Publication year - 2005
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.20394
Subject(s) - biomass (ecology) , bioreactor , fermentation , raw material , kefir , environmental science , pulp and paper industry , food science , lactose , scale up , chemistry , microbiology and biotechnology , engineering , biology , agronomy , lactic acid , genetics , physics , organic chemistry , classical mechanics , bacteria
A three‐step process to scale‐up kefir biomass production at a semi‐industrial scale employing whey is reported. Aerobic fermentations were initially performed at laboratory scales, in 1.5‐ and 4‐L bioreactors, yielding 79 g/L final kefir biomass (0.89 g/g of lactose utilized), in 7 h of fermentation time. The use of whey as carbon source even in solid cultures led to the formation of a granular biomass. These results encouraged scale‐up at a semi‐industrial‐scale pilot plant employing 100‐ and 3,000‐L bioreactors, leading to the development of a process for granular kefir biomass production. The results validated the laboratory‐scale experiments and the avoidance of centrifugal separators due to granular biomass formation. Pilot‐plant operations showed kefir to be highly resistant to contamination under actual industrial conditions and no serious problems in handling of raw materials and equipment were observed. Economic analysis showed a 20% higher cost of the market price of products, with added value of up to 15.9 × 10 9 € within the European Union. © 2005 Wiley Periodicals, Inc.