title: Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH.
abstract: Ribonucleotides have shown many promising applications in food and pharmaceutical industries. The aim of the present study was to produce ribonucleotides (RNA) by Kluyveromyces marxianus ATCC 8,554 utilizing cheese whey, a dairy industry waste, as a main substrate under batch fermentation conditions. The effects of temperature, pH, aeration rate, agitation and initial cellular concentration were studied simultaneously through factorial design for RNA, biomass production and lactose consumption. The maximum RNA production (28.66 mg/g of dry biomass) was observed at temperature 30°C, pH 5.0 and 1 g/l of initial cellular concentration after 2 h of fermentation. Agitation and aeration rate did not influence on RNA concentration (p > 0.05). Maximum lactose consumption (98.7%) and biomass production (6.0 g/l) was observed after 12 h of incubation. This study proves that cheese whey can be used as an adequate medium for RNA production by K. marxianus under the optimized conditions at industrial scale.
authors.affiliation: Faculty of Pharmacy, Federal University of Juiz de Fora, Campus University, CEP 36036-330 Juiz de Fora-MG, Brazil.
authors.forename: Humberto Moreira
authors.initials: HM
authors.lastname: Húngaro
authors.affiliation: Faculty of Pharmacy, Federal University of Juiz de Fora, Campus University, CEP 36036-330 Juiz de Fora-MG, Brazil.
authors.forename: Natalia Oliveira
authors.initials: NO
authors.lastname: Calil
authors.affiliation: Faculty of Pharmacy, Federal University of Juiz de Fora, Campus University, CEP 36036-330 Juiz de Fora-MG, Brazil.
authors.forename: Aline Siqueira
authors.initials: AS
authors.lastname: Ferreira
authors.affiliation: Department of Biotechnology, School of Engineering of Lorena, University of Sao Paulo, Lorena, 12602810 Brazil.
authors.forename: Anuj Kumar
authors.initials: AK
authors.lastname: Chandel
authors.affiliation: Department of Biotechnology, School of Engineering of Lorena, University of Sao Paulo, Lorena, 12602810 Brazil.
authors.forename: Silvio Silvério
authors.initials: SS
authors.lastname: da Silva
keywords: Cheese whey; Fermentation; Kluyveromyces marxianus; Ribonucleotides