title: Study of whey fermentation by kefir immobilized on low cost supports using 14C-labelled lactose.
abstract: Brewer's Spent Grains (BSG) and Malt Spent Rootlets (MSR) were used as supports for kefir cells immobilization and the role of lactose uptake rate by kefir in the positive activity of produced biocatalysts during whey fermentation was investigated. Lactose uptake rate by the immobilized cells was recorded using (14)C-labelled lactose and the effect of various conditions (pH, temperature and kind of support) on it and consequently on fermentation time and ethanol production was examined. The results showed that lactose uptake rate was correlated to fermentation rate and increased as temperature was increased up to 30°C at pH 5.5. The same results have been recently noticed by using biocatalysts with Delignified Cellulosic Materials (DCM) and Gluten Pellets (GP), but fermentation time of about 7h by kefir immobilized on DCM and BSG resulted to two fold lower than that on GP and MSR. The highest alcohol concentration was observed by MSR.
authors: Department of Chemistry, University of Patras, Patras, Greece. m.soupioni@chemistry.upatras.gr
authors: Magdalini
authors: M
authors: Soupioni
authors: Aristidis
authors: A
authors: Golfinopoulos
authors: Maria
authors: M
authors: Kanellaki
authors: Athanasios A
authors: AA
authors: Koutinas
mesh_terms: D002250:Carbon Radioisotopes / Q000378:metabolism; D002384:Catalysis; D018914:Cells, Immobilized / Q000378:metabolism*; D043302:Cultured Milk Products / Q000166:cytology / Q000378:metabolism*; D000431:Ethanol / Q000378:metabolism*; D005285:Fermentation; D006863:Hydrogen-Ion Concentration; D007785:Lactose / Q000378:metabolism / Q000493:pharmacokinetics*; D008894:Milk Proteins / Q000378:metabolism*; D013696:Temperature; D000067816:Whey Proteins
chemical_list: D002250:Carbon Radioisotopes; D008894:Milk Proteins; D000067816:Whey Proteins; D000431:Ethanol; D007785:Lactose
keywords: (14)C-labelled lactose; Brewer’s Spent Grains (BSG); Kefir; Malt Spent Rootlets (MSR); Whey fermentation