title: [Whey as a substrate for obtaining an edible yeast].
abstract: Using a fermentative process of whey through Kluyveromyces fragilys, Jörgensen, the Author prepared two edible products: Biomass I (yeast) and Biomass II (yeast plus protein of whey). Biomass I offered 53% of protein, and the yield was 22,3 g/1 whey. Biomass II, 62% of protein and yield of 27,7 g/1 whey. The test of food efficiency for Biomass II was similar to that presented by casein; the protein eficiency ratio at the level of 5% was the same, both for Biomass I and II. More research is needed specially to determine the economical convenience of the process.
mesh_terms: D000818:Animals; D005285:Fermentation; D005524:Food Technology; D005527:Food, Fortified; D008892:Milk; D008894:Milk Proteins / Q000302:isolation & purification; D015002:Yeast, Dried
chemical_list: D008894:Milk Proteins
vernacular_title: Soro de leite como substrato para obtenção de levedura comestível.