Whey for protein production
2001
Barraquio, V.L. | Silverio, L.G. | Revilleza, R.P. | Fernandez, W.L.
The production of single-cell protein by yeast assimilation of lactose in soft cheese whey was studied using Candida pseudotropicalis. Under shake-flask cultivation condition with deproteinized whey as medium, lactose which was initially 4-20% was completely assimilated in 48 hr cell mass was 5.56mg/ml after 72 hours, an average protein content of the dried mass was 11.8 plus or minus 2.5%. Batch cultivation using under proteinized whey showed faster rate of lactose utilization from initial 3.93 to residual 0.5% in 12 hr, cell mass was 8.41mg/ml in 10 hr; and protein was 37.7 plus or minus 2.9%. Semi continuous culture data showed that with 10 viable cells/m as initial cell concentration, 15.69mg/ml cell with a mean protein content of 21.4 plus or minus 4.9% could be produced and lactose could be considerably consumed (from initial 4.75% to residual 0.42%) within 13 to 14 hr. Supplementation with (NH4)2 SO4 and KH2 PO4 did not increase cell mass (12.47mg/ml in 12 hr) and hasten lactose assimilation (from initial 4.49% to residual 0.13% in 12 hr). Average protein content was 31 plus or minus 4.6%. Cell mass yield was estimated as 0.29mg yeast cell/mg lactose consumed. Factors that might have affected protein content are discussed
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