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Conversion of cheese whey to single‐cell protein
Author(s) -
Sandhu D. K.,
Waraich M. K.
Publication year - 1983
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.260250315
Subject(s) - lactose , yeast , food science , single cell protein , yield (engineering) , incubation , biomass (ecology) , yeast extract , incubation period , substrate (aquarium) , chemistry , trichosporon , biology , biochemistry , fermentation , agronomy , ecology , materials science , metallurgy
Abstract Thirteen yeast species belonging to nine genera were screened for the production of single‐cell protein (SCP) using cheese whey as the substrate. Cheese whey supplemented with minerals and yeast extract proved to the best medium for yield, lactose utilization, biomass production, and conversion efficiency. Production of β‐galactosidase was studied in Brettanomyces anomalus , Kluyveromyces fragilis , Trichosporon cutaneum , and Wingea robertsii ; the last proved to be the best strain combining high yield with shorter incubation period.