Abstract
In some fermentation systems, whey components (lactose, proteins and minerals) can produce isopentyl acetate (IA). An analysis of the best conditions for IA production with Kluyveromyces marxianus was developed in this work. The experiment design was two-factor and three-level design based on a response surface methodology (RSM) using Design-Expert® software. The analysis of anomeric protons by nuclear magnetic resonance (1H-NMR) showed 81.25% of β lactose content. This characteristic favored the production of IA. The maximum output (Mp) of IA, determined by gas chromatography, was 9.52 g/L (p < 0.05). The central composite design (CCD) was used to perform the factor analysis. Results showed that concentrations of 0.03 (g/L) ammonium sulphate and 0.3 (v/v) of isoamyl alcohol are the best conditions for a maximum rate of IA production. The production of IA can reduce the discharge of whey, allowing its reuse and revaluation.
Highlights
The effluent from cheese production in the dairy industry significantly impacts the environment because of its physicochemical characteristics [1]
The content of initial lactose for whey resulting from the casein coagulation by the action of renin at pH 6.5 was 54 g/L (w/v)
The whey extraction with DMSO resulted in a white solid (14 mg, 0.17%) that showed an optical rotation of +28, using monochromatic radiation of L-589 nm at 20 ◦ C
Summary
The effluent from cheese production in the dairy industry significantly impacts the environment because of its physicochemical characteristics [1]. It has been reported that the dairy industry generates a significant amount (400,000 million liters) of wastewater per year worldwide; whey is 50% of this amount [1,2]. As it has been reported, the biological treatment of whey through a conventional aerobic process is very costly, US $0.50/kg COD (chemical oxygen demand) [3]. The lactose content present in whey exceeds the limits set by the national and international regulations, generating adverse effects on the environment [4]. For most of the twentieth century, the industry has sought the cheapest whey disposal method, which has generally involved discharging it into waterways, municipal wastewater treatment, or open fields [3]
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