Abstract
The production of aroma compounds by the microbial fermentation of whey was studied. Seven strains of the yeast Wickerhamomyces pijperi were used for the fermentation of glucose-added whey (whey-g). Twelve aroma compounds (isobutanol, isoamyl alcohol, 2-phenylethanol, acetaldehyde, ethyl acetate, propyl acetate, isobutyl acetate, isoamyl acetate, ethyl butyrate, ethyl propionate, ethyl hexanoate and ethyl benzoate) were identified in the fermented broth using headspace gas chromatography mass spectrometry analysis. The major components were ethyl acetate (several tens to hundreds ppm), acetaldehyde (several tens ppm) and isoamyl alcohol (about 10 ppm). The strong fruity odor of ethyl benzoate (about 1 ppm) was detected in the broth of W. pijperi YIT 8095 and YIT 12779. The balance of aroma compounds produced was varied depending on the media used, and ethyl benzoate was only produced when using whey-g. The variation in the production of the aroma compounds over time using W. pijperi YIT 12779 at various culture temperatures (from 15–30°C) was also studied. From the results we propose that W. pijperi could be used as a novel microorganism for production of aroma compounds from whey.
Highlights
Whey is the liquid that remains after the precipitation and removal of milk casein during cheese-making
Twelve aroma compounds were identified in whey-g, skim milk, Yeast mold (YM) and Yeast extract peptone dextrose (YPD) media (Table 2)
The level of isobutanol and isoamyl alcohol concentrations of W. pijperi fermented whey-g were low and the other minor aroma compounds were the same level as the Kluyveromyces spp. fermented whey
Summary
Whey is the liquid that remains after the precipitation and removal of milk casein during cheese-making. The dairy industry generates approximately 9 kg of whey for each kilogram of cheese, and its world production is estimated to be over 108 tons per year (Siso 1996; Grba et al 2002). This whey by-product contains lactose (4.5–5% w/v), soluble proteins (0.6–0.8% w/v), lipids (0.4–0.5% w/v) and mineral salts (8–10% of dried extract). It has been used in ethanol production from crude whey (Zafar and Owais 2006), batch fermentation (Barba et al 2001), fed-batch fermentation (Barba et al 2001; Grba et al 2002) and continuous fermentation
Sign-in/Register to view highlights & summary Sign-in/Register to access full text options 
Free) 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a call
