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Wild yeast strains ferment galactose in whey permeate
Author(s) -
Loughrin Molly R.,
Nold Stephen,
Delshadi Rana
Publication year - 2018
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.2018.32.1_supplement.814.2
Subject(s) - kluyveromyces marxianus , lactose , yeast , galactose , fermentation , food science , ethanol fuel , ethanol , yeast extract , biology , kluyveromyces , chemistry , biochemistry , saccharomyces cerevisiae
Whey permeate is a by‐product of cheese production that is rich in lactose but currently has little commercial value. Lactose in whey can act as a carbon source for ethanol production by yeast such as Kluyveromyces marxianus, but ethanol yield is typically low due to the inability of most strains to ferment galactose. In this study, we cultivated and characterized wild yeast strains that ferment galactose. Samples were collected from dairy operations and inoculated into enrichment cultures containing whey amended with galactose, then were streaked for isolation on plates to obtain isolates. Wild strains and K. marxianus were tested for their ethanol production efficiency and their ability to utilize different carbon sources. Of the 56 strains we obtained, 22 strains produced as much or more ethanol than K. marxianus and 37 strains fermented galactose as the sole carbon source. We are currently characterizing the optimal growth conditions and suitability for industrial ethanol production of these strains compared to a commercially available yeast. These findings may be useful in our efforts to convert a common dairy waste into ethanol, a useful fermentation product. Support or Funding Information University of Wisconsin ‐ Stout This abstract is from the Experimental Biology 2018 Meeting. There is no full text article associated with this abstract published in The FASEB Journal .