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Estudo da fermentação simultânea à hidrólise, de soro de queijo, utilizando lactase e Saccharomyces cerevisiae

by de Andrade, Ailton Cesar

Abstract (Summary)
The goal of this work was to study the process of simultaneous saccharification andfermentation of cheese whey, using a well-known yeast, Saccharomyces cerevisiae, anda lactase obtained from Aspergillus oryzae. The conditions of pH and temperature were4.5 and 30ºC, respectively. Materials used: powder skimmed cheese whey, the enzyme ?-Galactosidase (EC 3.2.1.23) by Sigma-Aldrich and the yeast S. cerevisiaemanufactured by Fleischmann Co. The experimental unit used to carry out thefermentation was the Biostat B-Braun model, with net capacity of 1.5 L. The method ofoxidation by potassium dichromate was used to determine the alcohol content in thesamples, the dinitrosalicylic acid method (DNS) was used to evaluate the quantity ofreducing sugars present during the experiments and the enzymatic colorimetric test wasused to determine the glucose content in the samples. For 60 g/L of whey, the largestproductivity and yield obtained were 2.85 g/L.h and 93.06%. And for 90 g/L of whey,they were 3.68 g/L.h and 93.90%, respectively.
This document abstract is also available in Portuguese.
Bibliographical Information:

Advisor:Jose Eduardo Olivo; Ubirajara Coutinho Filho; Euclídes Honório de Araújo

School:Universidade Federal de Uberlândia

School Location:Brazil

Source Type:Master's Thesis

Keywords:Cheese whey Alcoholic fermentation Lactose saccharification

ISBN:

Date of Publication:08/29/2005

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