Optimization of Parameters for Citric Acid Production from Cheddar Cheese
Whey Using Metschnikowia pulcherrima NCIM 3108
Abstract:
The present study was carried out at flask level for the fermentative
production of citric acid from cheddar cheese whey using a yeast culture Metschnikowia
pulcherrima NCIM 3108. Clarified and unclarified whey with and without
nutrient supplementation was screened for citric acid production. The order of
citric acid production was supplemented unclarified whey>supplemented
clarified whey>unclarified whey>clarified whey. The effect of various
process parameters was investigated to maximize the citric acid production from
supplemented unclarified whey. The lactose concentration of 6.0% (w/v) at pH 6.0
with an inoculum size 10% (v/v) of 48 h old culture at 30°C supported the
maximum concentration of citric acid production after 5 days of incubation
period. The agitation of the yeast culture suppressed the citric acid production
to a little extent as compared to stationary conditions.
How to cite this article
R. S. Singh, B. S. Sooch, Kamaljit Kaur and J. F. Kennedy, 2004. Optimization of Parameters for Citric Acid Production from Cheddar Cheese
Whey Using Metschnikowia pulcherrima NCIM 3108. Journal of Biological Sciences, 4: 700-705.
REFERENCES
Marwaha, S.S. and J.F. Kennedy, 1988. Review: Whey-pollution problem and potential utilization. Int. J. Food Sci. Technol., 23: 323-326.
Yang, S.Y., J.H. Jones, F.J. Olsen and J.J. Peterson, 1980. Soil as a medium for dairy liquid waste disposal. J. Environ. Qual., 9: 370-372.
Siso, M.I.G., 1996. The biotechnological utilization of cheese whey: A review. Bioresour. Technol., 57: 1-11.
CrossRef Direct Link
Moulin, G. and P. Galzy, 1984. Whey, a potential substrate for biotechnology. Biotechnol. Genet, Engng. Rev., 1: 347-374.
Mawson, A.J., 1994. Bioconversion for whey utilization and waste abatement. Biores. Technol, 47: 195-203.
Jayaprakasha, H.M. and H. Brueckner, 1999. Whey protein concentrate: A potential functional ingredient for food industry. J. Food Sci. Technol., 36: 189-204.
Somkuti, G.A. and M.M. Bencivengo, 1981. Citric acid fermentation in whey permeate. Dev. Ind. Microbiol., 22: 557-563.
Hossain, M., J.D. Brooks and I.S. Maddox, 1983. Production of citric acid from whey permeate by fermentation using Aspergillus niger. N.Z. J. Dairy Sci. Technol., 18: 161-168.
El-Samragy, Y.A., A.E. Shehata, M.I. Foda and M.A. Khorshid, 1993. Suitability of strains and mutants of Aspergillus niger for the production of citric acid from cheese whey. Milchwissenschaft, 48: 498-501.
El-Samragy, Y.A., M.A. Khorshid, M.I. Foda and A.E. Shehata, 1996. Effect of fermentation conditions on the production of citric acid from cheese whey by Aspergillus niger. Int. J. Food. Microbiol., 29: 411-416.
CrossRef
Kubicek, C.P. and M. Rohr, 1989. Citric acid fermentation. Crit. Rev. Biotechnol., 3: 331-331.
Capoor, A.K. and S. Kishan, 1986. Protein and alcohol production by yeast in clarified and supplemented whey. Indian J. Dairy Sci., 39: 54-59.
Perry, N.A. and F.J. Doan, 1950. A picric acid method for the simultaneous determination of lactose and sucrose in dairy products. J. Dairy Sci., 33: 176-185.
Marrier, J.R. and M. Boulet, 1958. Direct determination of citric acid in milk with an improved pyridine-acetic anhydride method. J. Dairy Sci., 41: 1683-1692.
CrossRef Direct Link
Lowry, O.H., N.J. Rosebrough, A.L. Farr and R.J. Randall, 1951. Protein measurement with the folin phenol reagent. J. Biol. Chem., 193: 265-275.
CrossRef PubMed Direct Link
Furukawa, T., T. Ogino and T. Matsuyoshi, 1982. Fermentative production of citric acid from n-paraffins by Saccharomycopsis lipolytica. J. Ferment. Technol., 60: 281-285.
Zadow, J.G., 1994. Utilization of Milk Products: Whey. In: Modern Dairy Technology, Robinson, R.K. (Ed.). Vol. 1, Chapman and Hall, London, pp: 313-373
Tyagi, R.D. and D. Kluepfel, 1998. Bioconversion of Cheese Whey to Organic Acids. In: Bioconversion of Waste Materials to Industrial Products, Martin, A.M. (Ed.). Blackie Academic and Professional, London, pp: 342-375
Singh, R.S. and S. Balwinder, 2001. Whey Pollution Problems and Potential of Microbes for its Utilization. In: Environmental Pollution and Management of Waste Waters by Microbial Techniques, Pathade, G.R. and P.K. Goel (Eds.). ABD Publications, Jaipur, pp: 104-114
Hacking, A.J., 1986. Economic Aspects of Biotechnology. Cambridge University Press, Cambridge, pp: 234-242
Indian Standards Institution, 1977. Methods of Sampling and Tests for Industrial Effluents Part-1. Indian Standards Institution, New Delhi, India
AOAC., 1980. Official Methods of Analysis. 13th Edn., Association Official Analytical Chemistry, Washington, DC., USA
APHA., 1995. Standard Methods for the Examination of Water and Waste Water. 19th Edn., The American Public Health Association, Washington, DC., USA., Pages: 874
Kosikowski, F.V., 1977. Cheese and Fermented Milk Foods. 2nd Edn., Edwards Brothers Inc., Ann Arbor, MI., pp: 448
© Science Alert. All Rights Reserved