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Title

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

AuthorsRodríguez-Amado, I. CSIC; Vázquez, José Antonio CSIC ORCID; Pastrana, Lorenzo; Teixeira, José A.
KeywordsHyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
Issue Date2016
PublisherElsevier
CitationFood Chemistry 198: 54-61 (2016)
AbstractThis 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
Description8 páginas, 4 figuras, 3 tablas
Publisher version (URL)http://dx.doi.org/10.1016/j.foodchem.2015.11.062
URIhttp://hdl.handle.net/10261/128755
DOIhttp://dx.doi.org/10.1016/j.foodchem.2015.11.062
ISSN0308-8146
Appears in Collections:(IIM) Artículos
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