The Experts below are selected from a list of 360 Experts worldwide ranked by ideXlab platform

Graciela Liliana Garrote - One of the best experts on this subject based on the ideXlab platform.

  • A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the Cheese Industry
    Applied Microbiology and Biotechnology, 2021
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as the capacity to survive the passage through the gastrointestinal tract and capacity to modulate the innate immune response of intestinal epithelium, both in vitro . Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein (WP), fuel ethanol, and probiotics from Cheese whey. Key points • K. marxianus–selected strains ferment whey permeate with 90% ethanol yield. • Industrial fermentation conditions do not affect selected yeast probiotic capacity. • Whey permeate, fuel ethanol, and probiotic biomass can be obtained in a biorefinery. Graphical abstract

  • a biorefinery concept for the production of fuel ethanol probiotic yeast and whey protein from a by product of the Cheese Industry
    bioRxiv, 2020
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here we present a new concept: production of fuel ethanol, whey protein and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as capacity to survive the passage through the gastrointestinal tract and capacity to modulate innate immune response of intestinal epithelium, both in vitro. Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein, fuel ethanol and probiotics from Cheese whey.

Mohamed A Farag - One of the best experts on this subject based on the ideXlab platform.

  • Cheese ripening a review on modern technologies towards flavor enhancement process acceleration and improved quality assessment
    Trends in Food Science and Technology, 2019
    Co-Authors: Amira R Khattab, Hania A Guirguis, Sherouk Tawfik, Mohamed A Farag
    Abstract:

    Abstract Background Cheese is one of the fermented milk-based foods characterized by its many different flavor, texture and aroma. Ripening is the most crucial technological step in Cheese manufacturing, constituting a cascade of biochemical events, mediated by a diverse array of microbial flora that confer the perceived sensory attributes. These sensory attributes are evaluated by various descriptive, instrumental and computational methods. Scope and approach The recent biotechnological advancements for accelerating the ripening process and the production of its associated flavor compounds are reviewed herein. The different assessment methodologies, both sensorial descriptive and modern analytical profiling platforms are outlined with their respective applications for either monitoring the ripening process or predicting the different Cheese quality attributes. Finally, computational tools employed for rapid detection of Cheese artifacts are reviewed. Key findings and conclusions The assessment of Cheese ripening is such a challenging but imperative process, which warrants the use of methods to effectively study the multitude biochemical changes that occur during this process. Some practices are posed in this review for more future applications to include exploration of a wider range of encapsulated enzyme cocktails and mixed attenuated adjunct cultures, design of intelligent packaging and utilization of IR technology, E-nose, optical techniques to control quality and estimate shelf life of Cheeses. The main technological challenge in this reviewed processes for flavor enhancement and ripening acceleration is how applicable to be implemented in the Cheese Industry.

Maria Dolores Pendon - One of the best experts on this subject based on the ideXlab platform.

  • A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the Cheese Industry
    Applied Microbiology and Biotechnology, 2021
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as the capacity to survive the passage through the gastrointestinal tract and capacity to modulate the innate immune response of intestinal epithelium, both in vitro . Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein (WP), fuel ethanol, and probiotics from Cheese whey. Key points • K. marxianus–selected strains ferment whey permeate with 90% ethanol yield. • Industrial fermentation conditions do not affect selected yeast probiotic capacity. • Whey permeate, fuel ethanol, and probiotic biomass can be obtained in a biorefinery. Graphical abstract

  • a biorefinery concept for the production of fuel ethanol probiotic yeast and whey protein from a by product of the Cheese Industry
    bioRxiv, 2020
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here we present a new concept: production of fuel ethanol, whey protein and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as capacity to survive the passage through the gastrointestinal tract and capacity to modulate innate immune response of intestinal epithelium, both in vitro. Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein, fuel ethanol and probiotics from Cheese whey.

J. Písecký - One of the best experts on this subject based on the ideXlab platform.

  • SPRAY DRYING IN THE Cheese Industry
    2015
    Co-Authors: J. Písecký
    Abstract:

    The paper is dealing with the application of spray drying in, and in the relation to the Cheese Industry. In the introduction the technology of producing the Cheese powder is briefly described and also the production of the skim milk powder suitable for later production of Cheese. Also the technology of whey processing to various dry products is briefly discussed. The main subject of the paper is the description of a new process, called TIXOTHERM™, developed recently by Niro, for the processing of permeate, produced as a by-product from the ultrafiltration of whey, into a non-hygroscopic powder. After evaporation to 60 % TS the permeate concentrate is subjected to a three step process consisting of concentration to 86% in the Rosinaire ™ paddle dryer, holding, stabilization and curing in a screw conveyor with two augers, and finally drying and cooling in a combined back-mix/plug-flow fluid bed. In comparison with the traditional processes the TIXOTHERM ™ provides great savings of energy (about 30%) and building costs (up to 75%). The main subject of my paper will be to inform you about a new process for production of permeate powder. However, let me just start with a general survey of the application of spray drying in the Cheese Industry. You can find spray dryers in almost every Cheese factory, however, these dryers are mostly used for the processing of the by-product, i.e. whey and only very few for making Cheese powder. In order to spray dry Cheese it is necessary to bring it into a liquid form. This is done by a normal melting process where the Cheese rind, if any, is removed, the Cheese is disintegrated, and durin

  • spray drying in the Cheese Industry
    International Dairy Journal, 2005
    Co-Authors: J. Písecký
    Abstract:

    Abstract Advances in the application of spray drying in relation to the Cheese Industry are discussed. The technology of producing Cheese powder is briefly covered, together with the production of skim milk powder suitable for subsequent conversion into Cheese and the technology of processing whey into various dry products. A new process, called TIXOTHERM™, is described. TIXOTHERM™ is suitable for the processing of permeate, produced as a by-product from the ultrafiltration of whey or milk, into a non-hygroscopic powder. After evaporation to 60% total solids (TS), the permeate concentrate is subjected to a three-step process comprising concentration to 86% in the Rosinaire™ paddle dryer; holding, stabilization and curing in a screw conveyor with two augers; and finally drying and cooling in a combined back-mix/plug-flow fluid bed drier. In comparison with the traditional processes, TIXOTHERM™ provides significant savings in both energy (about 30%) and building costs (up to 75%).

Martin Rumbo - One of the best experts on this subject based on the ideXlab platform.

  • A biorefinery concept for the production of fuel ethanol, probiotic yeast, and whey protein from a by-product of the Cheese Industry
    Applied Microbiology and Biotechnology, 2021
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here, we present a new concept: production of fuel ethanol, whey protein, and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as the capacity to survive the passage through the gastrointestinal tract and capacity to modulate the innate immune response of intestinal epithelium, both in vitro . Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein (WP), fuel ethanol, and probiotics from Cheese whey. Key points • K. marxianus–selected strains ferment whey permeate with 90% ethanol yield. • Industrial fermentation conditions do not affect selected yeast probiotic capacity. • Whey permeate, fuel ethanol, and probiotic biomass can be obtained in a biorefinery. Graphical abstract

  • a biorefinery concept for the production of fuel ethanol probiotic yeast and whey protein from a by product of the Cheese Industry
    bioRxiv, 2020
    Co-Authors: Maria Dolores Pendon, Jose Valdo Madeira, David Emanuel Romanin, Martin Rumbo, Andreas Karoly Gombert, Graciela Liliana Garrote
    Abstract:

    Agroindustrial by-products and residues can be transformed into valuable compounds in biorefineries. Here we present a new concept: production of fuel ethanol, whey protein and probiotic yeast from Cheese whey. An initial screening under industrially relevant conditions, involving thirty Kluyveromyces marxianus strains, was carried out using spot assays to evaluate their capacity to grow on Cheese whey or on whey permeate (100 g lactose/L), under aerobic or anaerobic conditions, in the absence or presence of 5% ethanol, at pH 5.8 or pH 2.5. The four best growing K. marxianus strains were selected and further evaluated in a miniaturized industrial fermentation process using reconstituted whey permeate (100 g lactose/L) with cell recycling (involving sulfuric acid treatment). After five consecutive fermentation cycles, the ethanol yield on sugar reached 90% of the theoretical maximum in the best cases, with 90% cell viability. Cells harvested at this point displayed probiotic properties such as capacity to survive the passage through the gastrointestinal tract and capacity to modulate innate immune response of intestinal epithelium, both in vitro. Furthermore, the CIDCA 9121 strain was able to protect against histopathological damage in an animal model of acute colitis. Our findings demonstrate that K. marxianus CIDCA 9121 is capable of efficiently fermenting the lactose present in whey permeate to ethanol and that the remaining yeast biomass has probiotic properties, enabling an integrated process for the obtainment of whey protein, fuel ethanol and probiotics from Cheese whey.