Fermentative Production of Ribonucleotides from Whey by Kluyveromyces Marxianus: Effect of Temperature and PH

Overview

Journal J Food Sci Technol

Specialty Nutritional Sciences

Date 2014 Jan 16

PMID 24426003

Citations 3

Authors

Humberto Moreira Hungaro

Natalia Oliveira Calil

Aline Siqueira Ferreira

Anuj Kumar Chandel

Silvio Silverio da Silva

Affiliations

Soon will be listed here.

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.

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