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

by de Andrade, Ailton Cesar

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.