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Influence of whey protein on continuous acidogenic degradation of lactose
Author(s) -
Kisaalita W. S.,
Lo K. V.,
Pinder K. L.
Publication year - 1990
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.260360613
Subject(s) - acidogenesis , lactose , chemistry , fermentation , food science , whey protein , degradation (telecommunications) , substrate (aquarium) , chromatography , biochemistry , anaerobic digestion , organic chemistry , biology , telecommunications , computer science , ecology , methane
In previous studies on the acidogenic phase of anaerobic fermentation of lactose, a pathway for the reaction and a rate equation have been proposed. The question then remained as to the effect of the protein in whole whey on the mechanism and on the overall organic substrate conversion. In this study, it was found that as much as 70% of the protein was broken down in the acidogenic reactor. Radiotracer tests showed that the inclusion of protein had no effect on the reaction pathway for lactose degradation. Thus, the whole sweet cheese whey can be fermented as efficiently as whey from which the protein has been removed.