title: Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast.
abstract: Lactose uptake rate by kefir yeast, immobilized on tubular cellulose and gluten pellets during fermentation of lactose and whey, was monitored using (14)C-labelled lactose. Results illustrated that, in all cases, lactose uptake rate was strongly correlated with fermentation rate and the fermentation's kinetic parameters were improved by kefir yeast entrapped in tubular cellulose. As a result, twofold faster fermentations were achieved in comparison with kefir yeast immobilized on gluten. This is probably due to cluster and hydrogen bonds formation between cellulose and inhibitors, such as Ca(++) and generated lactic acid, by which they leave the liquid medium. The findings, regarding the promotional effect of cellulose, seem promising for application in industrial whey fermentations.
authors: Food Biotechnology Group, Section of Analytical Environmental and Applied Chemistry, Department of Chemistry, University of Patras, GR-26500 Patras, Greece.
authors: Aristidis
authors: A
authors: Golfinopoulos
authors: Magdalini
authors: M
authors: Soupioni
authors: Nikolaos
authors: N
authors: Kopsahelis
authors: Konstantina
authors: K
authors: Tsaousi
authors: Athanasios A
authors: AA
authors: Koutinas
mesh_terms: D002250:Carbon Radioisotopes / Q000032:analysis; D018914:Cells, Immobilized / Q000737:chemistry / Q000378:metabolism; D002482:Cellulose / Q000737:chemistry*; D043302:Cultured Milk Products / Q000737:chemistry / Q000382:microbiology*; D005285:Fermentation; D007700:Kinetics; D007785:Lactose / Q000737:chemistry / Q000378:metabolism*; D008894:Milk Proteins / Q000378:metabolism*; D016062:Porosity; D012441:Saccharomyces cerevisiae / Q000737:chemistry / Q000378:metabolism*; D000067816:Whey Proteins
chemical_list: D002250:Carbon Radioisotopes; D008894:Milk Proteins; D000067816:Whey Proteins; D002482:Cellulose; D007785:Lactose