Baker's yeast of the ttkhmor with high α-glucosidase activity for cultivation on whey

Abstract

Utilization of cottage cheese whey is a complex problem in terms of environmental pollution due to its high content of organic nutrients. This whey is usually discharged into the city sewer, which poses a very difficult problem for the wastewater treatment system. On the other hand, whey is widely used in bakery to improve the quality and nutritional value of bakery products, but its use is limited to this only as one of the improvers. Although it is known that yeast grown on whey is a source of essential amino acids (lysine, tyrosine, arginine), which is important in terms of enriching bread with them. However, to date, no commercially viable process has been developed for processing cottage cheese whey that completely eliminates organic waste and essentially converts cottage cheese whey into a commercially useful yeast product to use in the baking industry.