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Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

AutorRodríguez-Amado, I. ; Vázquez, José Antonio ; Pastrana, Lorenzo ; Teixeira, José A.
Palabras claveHyaluronic acid
Cheese whey
Agro-industrial waste
Whey protein hydrolysate
Fecha de publicación2016
CitaciónFood Chemistry 198: 54-61 (2016)
ResumenThis study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic media
Descripción8 páginas, 4 figuras, 3 tablas
Versión del editorhttp://dx.doi.org/10.1016/j.foodchem.2015.11.062
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