Thermal Drying of <Emphasis Type="BoldItalic">Lactobacillus delbrueckii</Emphasis> subsp. <Emphasis Type="BoldItalic">bulgaricus</Emphasis> and its Efficient Use as Starter for Whey Fermentation and Unsalted Cheese Making

Lactobacillus bulgaricus grown on whey was dried by a simple thermal drying method at the range 35–55°C and its efficiency for lactic acid fermentation of whey was evaluated. Drying of cells in whey suspension in the examined temperature range did not affect significantly their viability (82–87% survival), indicating a protective effect of whey as both growth and drying medium. The kinetics of fermentation of whey and mixtures of whey/molasses using the dried culture were comparable to those of non-dried cells, and only low pH had a detrimental effect on the fermentation ability of the dried cells. Furthermore, dried L. bulgaricus, free or immobilized on casein coagulates, was used as starter for the production of unsalted hard-type cheese. The effects of the amount of starter culture and the immobilization technique, the evolution of microbial counts, and the sensory properties of the produced cheeses were evaluated during ripening at various temperatures.     

Permeabilization of Kluyveromyces marxianus with Mild Detergent for Whey Lactose Hydrolysis and Augmentation of Mixed Culture

Cheese whey is a by-product of cheese-manufacturing industries, and the utilization of whey is a challenging problem either to use it or dispose it, because only few microorganisms can metabolize the whey lactose. Enzymatic hydrolysis of whey lactose to glucose and galactose by β-galactosidase is the approach for biotechnological application. Kluyveromyces marxianus cells were permeabilized with non-toxic, biodegradable, anionic detergent N-lauroyl sarcosine (N-LS) for the enzyme activity. The permeabilization process parameters (N-LS concentration, solvent volume, temperature and incubation time) were optimized. The maximum β-galactosidase activity of 1,220 IU/g dry weight was obtained using permeabilized cells under optimized conditions. Moreover, viability of the permeabilized cells was also evaluated, which showed that cells were alive; however, viability was reduced by two log cycles. The permeabilized cells were evaluated for whey lactose hydrolysis. The maximum lactose hydrolysis of 91 % was observed with 600 mg (dry cell weight/100 mL) in whey powder (5 % w/v) solution at 180-min incubation, pH 6.5 and 30 °C. Further, the hydrolyzed whey was evaluated for amelioration of growth of non-lactose-consuming yeast Saccharomyces cerevisiae. S. cerevisiae was able to grow in hydrolyzed whey simultaneously with K. marxianus. The study confirmed that N-LS could be used to permeabilize K. marxianus cells to make available the enzyme activity.     

Scale-up of Thermally Dried Kefir Production as Starter Culture for Hard-Type Cheese Making: An Economic Evaluation

This paper concerns the effect of thermal-drying methodology on the investment cost for dried kefir cells production in order to be used as starter culture in cheese manufacturing. Kefir cells were produced at pilot plant scale using a 250-L bioreactor and whey as the main substrate. Kefir cells were subsequently dried in a thermal dryer at 38?°C and used as a starter culture in industrial-scale production of hard-type cheeses. The use of thermally dried kefir as starter culture accelerated ripening of cheeses by increasing both lipolysis and fermentation rate as indicated by the ethanol, lactic acid, and glycerol formation. Additionally, it reduced coliforms and enterobacteria as ripening proceeded. This constituted the basis of developing an economic study in which industrial-scale production of thermally dried kefir starter culture is discussed. The industrial design involved a three-step process using three bioreactors of 100, 3,000, and 30,000 L for a plant capacity of 300 kg of thermally dried kefir culture per day. The cost of investment was estimated at 238,000 €, which is the 46% of the corresponding cost using freeze-drying methodology. Production cost was estimated at 4.9 €/kg of kefir biomass for a 300-kg/day plant capacity, which is the same as with the corresponding cost of freeze-dried cells. However, the estimated added value is up to 10.8?×?10⁹ € within the European Union.     

Fermentation Efficiency of Cells Immobilized on Delignified Brewers' Spent Grains after Low- and High-Temperature Thin Layer Thermal Drying

Low-cost dried yeasts immobilized on delignified brewers' spent grains for use in wine making and brewing were produced by simple thermal drying techniques. To optimize the thermal drying process, vacuum and air stream conditions were examined. Drying of thin layers of the biocatalysts was performed at low (30–38 °C) and high temperatures (40–70 °C). The fermentation efficiency of the thermally dried biocatalysts was acceptable, with immobilized cells showing a significantly higher thermotolerance compared with free cells. Immobilized cells dried at high temperatures presented slightly improved glucose fermentation efficiency compared with the low-temperature dried biocatalysts. Gas chromatography–mass spectrometry analysis of aroma volatiles of the fermented products revealed an increase of esters, lower higher alcohol formation, and significantly lower concentration of carbonylic compounds.     

Utilization of Cheese Whey Using Synergistic Immobilization of β-Galactosidase and <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> Cells in Dual Matrices

Whey is a byproduct of the dairy industry, which has prospects of using as a source for production of various valuable compounds. The lactose present in whey is considered as an environmental pollutant and its utilization for enzyme and fuel production, may be effective for whey bioremediation. The dairy yeast Kluyveromyces marxianus have the ability to utilize lactose sharply as the major carbon source for the production of the enzyme. Five strains were tested for the production of the β-galactosidase using whey. The maximum β-galactosidase activity of 1.74 IU/mg dry weight was achieved in whey using K. marxianus MTCC 1389. The biocatalyst was further immobilized on chitosan macroparticles and exhibited excellent functional activity at 35 °C. Almost 89 % lactose hydrolysis was attained for concentrated whey (100 g/L) and retained 89 % catalytic activity after 15 cycles of reuse. Finally, β-galactosidase was immobilized on chitosan and Saccharomyces cerevisiae on calcium alginate, and both were used together for the production of ethanol from concentrated whey. Maximal ethanol titer of 28.9 g/L was achieved during fermentation at 35 °C. The conclusions generated by employing two different matrices will be beneficial for the future modeling using engineered S. cerevisiae in scale-up studies.     

A differential scanning calorimetric study of β-lactoglobulin and vitamin D3 complexes

In the study, ??-lactoglobulin and vitamin D₃ complexes were obtained through spray drying at inlet temperature of 120 or 150?°C. Additionally, complexes with lactose were synthesised. Modulated differential scanning calorimetry (MDSC) was used in order to explain the glass transitional behaviour of spray dried ??-lactoglobulin?Cvitamin D₃ and ??-lactoglobulin?Cvitamin D₃?Clactose complexes and the influence of applied spray drying conditions on calorimetric parameters. The glass transition temperatures of the powders in this study ranged from 112.93 to 112.99?°C (T _g onset), from 118.42 to 119.20?°C (T _g midpoint) and from 122.07 to 125.08?°C (T _g endpoint). The present study has shown that the values of glass transition temperatures at a _w?=?0 did not differ significantly for studied samples obtained in a form of spray-dried powders, despite of various process conditions applied. The different values of heat capacity changes can be related to the various vitamin D₃ content in tested samples.     

Growth Inhibition of Thermotolerant Yeast,Kluyveromyces marxianus,in Hydrolysates from Cassava Pulp

In this study, we report the inhibition of Kluyveromyces marxianus TISTR5925 growth and ethanol fermentation in the presence of furan derivatives and weak acids (acetic acid and lactic acid) at high temperatures. Cassava pulp, obtained as the waste from starch processing, was collected from 14 starch factories located in several provinces of Thailand. At a high temperature (42 °C), the cassava pulp hydrolysate from some starch factories strongly inhibited growth and ethanol production of both K. marxianus (strain TISTR5925) and Saccharomyces cerevisiae (strain K3). HPLC detected high levels of lactic acid and acetic acid in the hydrolysates, suggesting that these weak acids impaired the growth of K. marxianus at high temperature. We isolated Trp-requiring mutants that had reduced tolerance to acetic acid compared to the wild-type. This sensitivity to acetic acid was suppressed by supplementation of the medium with tryptophan.     

Dried–Reswollen Immobilized Biocatalysts for Detoxification of Organophosphorous Compounds in the Flow Systems

New immobilized biocatalysts based on polypeptides containing N- or C-terminal polyhistidine sequences and possessing organophosphorus hydrolase activity were investigated for detoxification of organophosphorous neurotoxic compounds in the flow systems. The biocatalysts were revealed to have a high catalytic activity within wide pH and temperature ranges 7.5–12.5 °C and 15–65 °C, respectively. The immobilized biocatalysts can be dried and reswollen before use with 92–93% catalytic activity remaining after drying and rehydration procedures. The half-lives of the biocatalysts under wet and dry storage conditions were 420 and 540 days, respectively.     

Improved Ethanol Production by Mixed Immobilized Cells of Kluyveromyces marxianus and Saccharomyces cerevisiae from Cheese Whey Powder Solution Fermentation

Ethanol productions from cheese whey powder (CWP) solution were investigated by using free or immobilized cells of Kluyveromyces marxianus in monocultures or mixed cultures with free or immobilized cells of K. marxianus and Saccharomyces cerevisiae. K. marxianus free cells produced 3.8% v/v ethanol in monocultures, while S. cerevisiae immobilized cells produced 5.3% v/v ethanol in mixed cultures. The percentage of theoretical yield was found to be higher in mixed cultures than that in monocultures. The maximum ethanol fermentation efficiency was achieved (79.9% of the theoretical value) using mixed cultures of immobilized cells of K. marxianus and S. cerevisiae. The beads were relatively stable without significant reduction in activity for about eight batches of fermentation.     

Polysaccharide Hydrogels for the Protection of Dairy-Related Microorganisms in Adverse Environmental Conditions

Adverse environmental conditions are severely limiting the use of microorganisms in food systems, such as probiotic delivery, where low pH causes a rapid decrease in the survival of ingested bacteria, and mixed-culture fermentation, where stepwise changes and/or metabolites of individual microbial groups can hinder overall growth and production. In our study, model probiotic lactic acid bacteria (L. plantarum ATCC 8014, L. rhamnosus GG) and yeasts native to dairy mixed cultures (K. marxianus ZIM 1868) were entrapped in an optimized (cell, alginate and hardening solution concentration, electrostatic working parameters) Ca-alginate system. Encapsulated cultures were examined for short-term survival in the absence of nutrients (lactic acid bacteria) and long-term performance in acidified conditions (yeasts). In particular, the use of encapsulated yeasts in these conditions has not been previously examined. Electrostatic manufacturing allowed for the preparation of well-defined alginate microbeads (180–260 µm diameter), high cell-entrapment (95%) and viability (90%), and uniform distribution of the encapsulated cells throughout the hydrogel matrix. The entrapped L. plantarum maintained improved viabilities during 180 min at pH 2.0 (19% higher when compared to the free culture), whereas, L. rhamnosus appeared to be less robust. The encapsulated K. marxianus exhibited double product yields in lactose- and lactic acid-modified MRS growth media (compared to an unfavorable growth environment for freely suspended cells). Even within a conventional encapsulation system, the pH responsive features of alginate provided superior protection and production of encapsulated yeasts, allowing several applications in lacto-fermented or acidified growth environments, further options for process optimization, and novel carrier design strategies based on inhibitor charge expulsion.     

Production of lactic acid from cheese whey by batch and repeated batch cultures of Lactobacillus sp. RKY2

The fermentative production of lactic acid from cheese whey and corn steep liquor (CSL) as cheap raw materials was investigated by using Lactobacillus sp. RKY2 in order to develop a cost-effective fermentation medium. Lactic acid yields based on consumed lactose were obtained at more than 0.98 g/g from the medium containing whey lactose. Lactic acid productivities and yields obtained from whey lactose medium were slightly higher than those obtained from pure lactose medium. The lactic acid productivity gradually decreased with increase in substrate concentration owing to substrate and product inhibitions. The fermentation efficiencies were improved by the addition of more CSL to the medium. Moreover, through the cell-recycle repeated batch fermentation, lactic acid productivity was maximized to 6.34 g/L/h, which was 6.2 times higher than that of the batch fermentation.     

Lactic acid production from cheese whey by immobilized bacteria

The performance of immobilized Bifidobacterium longum in sodium alginate beads and on a spiral-sheet bioreactor for the production of lactic acid from cheese whey was evaluated. Lactose utilization and lactic acid yield of B. longum were compared with those of Lactobacillus helveticus. B. longum immobilized in sodium alginate beads showed better performance in lactose utilization and lactic acid yield than L. helveticus. In the spiral-sheet bioreactor, a lactose conversion ratio of 79% and lactic acid yield of 0.84 g of lactic acid/g of lactose utilized were obtained during the first run with the immobilized L. helveticus. A lactose conversion ratio of 69% and lactic acid yield of 0.51 g of lactic acid/g of lactose utilized were obtained during the first run with immobilized B. longum in the spiral-sheet bioreactor. In producing lactic acid L. helveticus performed better when using the Spiral Sheet Bioreactor and B. longum showed better performance with gel bead immobilization. Because B. longum is a very promising new bacterium for lactic acid production from cheese whey, its optimum fermentation conditions such as pH and metabolic pathway need to be studied further. The ultrafiltration tests have shown that 94% of the cell and cheese whey proteins were retained by membranes with a mol wt cutoff of 5 and 20 KDa.     

Acetaldehyde Detoxification Using Resting Cells of Recombinant Escherichia coli Overexpressing Acetaldehyde Dehydrogenase

Acetaldehyde dehydrogenase (E.C. 1.2.1.10) plays a key role in the acetaldehyde detoxification. The recombinant Escherichia coli cells producing acetaldehyde dehydrogenase (ist-ALDH) were applied as whole-cell biocatalysts for biodegradation of acetaldehyde. Response surface methodology (RSM) was employed to enhance the production of recombinant ist-ALDH. Under the optimum culture conditions containing 20.68 h post-induction time, 126.75 mL medium volume and 3 % (v/v) inoculum level, the maximum ist-ALDH activity reached 496.65?±?0.81 U/mL, resulting in 12.5-fold increment after optimization. Furthermore, the optimum temperature and pH for the catalytic activity of wet cells were 40 °C and pH 9.5, respectively. The biocatalytic activity was improved 80 % by permeabilizing the recombinant cells with 0.075 % (v/v) Triton X-100. When using 2 mmol/L NAD⁺ as coenzyme, the permeabilized cells could catalyze 98 % of acetaldehyde within 15 min. The results indicated that the recombinant E. coli with high productivity of ist-ALDH might be highly efficient and easy-to-make biocatalysts for acetaldehyde detoxification.     

Effective moisture diffusivity and activation energy during convective drying of bread containing clove oil/orange oil

The aim of present study was to investigate the characteristic drying behaviour of bread with the convective drying method for increasing bread shelf life. Effective moisture diffusivity and activation energy were compared in detail. According to the results, bread samples were dried between 0 and 450 min for 40 °C, 0–180 min for 50 °C and 60 °C, respectively. The experimental data with high coefficient of determination (R²) changed between 0.889 and 0.998. The values of D_eff were obtained between 1.21 × 10^?9-1.22 × 10^?8 m²/s. Also, E_a values were found to be in range of 82.47–100.49 kJ/mol for bread samples which had additive-free and additive. When the bread samples without additives and the breads with essential oils were compared, it was found that the activation energy increased with the use of additives. Moisture content values decreased with the increase in time. Drying rate and moisture content relation showed the expected behaviour, thermally and morphologically.     

Solid-state electrochemistry of silicotungstic acid immobilized by sol-gel chemistry

Voltammetry of silicotungstic acid (STA), H₄SiW₁₂O₄₀, that was encapsulated in silica was performed in the absence of a contacting liquid phase. Two one-electron reductions that are separated by 200?mV were observed, which is the same behavior as in aqueous solution. At scan rates, v, below 10?mV s^?1 with a 10?μm dia. carbon fiber indicator electrode, plateaus with limiting currents which are independent of v were observed, which is indicative of spherical diffusion from a field that is much larger than the electrode area. At v?>?20?V?s^?1, peaks were observed with currents directly proportional to v ^½. For a gel aged for 2 days, an effective diffusion coefficient, D _eff, of 3?×?10^?7?cm² s^?1 was estimated by voltammetry and chronoamperometry; the concentration of the redox sites thereby determined was about 0.5?M. The D _eff values that were obtained in this study were larger than expected for a solid electrolyte, which suggests an important role of residual water. In support of this model, gels that were aged in a humidistat at 33% humidity at room temperature for 2 and 5 days lost 16% and 13%, respectively, of their mass when dried at 120°.     

High‐Temperature Spray‐Dried Polymer/Bacteria Microparticles for Electrospinning of Composite Nonwovens

Living Micrococcus luteus (M. luteus) and Escherichia coli (E. coli) are encapsulated in poly(vinyl alcohol), poly(vinylpyrrolidone), hydroxypropyl cellulose, and gelatin by high‐temperature spray drying. The challenge is the survival of the bacteria during the standard spray‐drying process at temperatures of 150 °C (M. luteus) and 120 °C (E. coli). Raman imaging and transmission electron microscopy indicate encapsulated bacteria in hollow composite microparticles. The versatility of the spray‐dried polymer bacteria microparticles is successfully proved by standard polymer solution–processing techniques such as electrospinning, even with harmful solvents, to water‐insoluble polyacrylonitrile, polystyrene, poly(methyl methacrylate), and poly(vinyl butyrate) nanofiber nonwovens, which opens numerous new opportunities for novel applications.     

Experimental Investigation and Optimization of Process Variables Affecting the Production of Extracellular Lipase by Kluyveromyces marxianus IFO 0288

In this study, the production and optimization of extracellular lipase from Kluyveromyces marxianus IFO 0288 was investigated by using optimized nutritional and cultural conditions in a yeast medium containing glucose as the carbon source in fully aerobic batch fermentation (150?rpm). The influence of four fermentation parameters (type of lipidic source, initial culture pH, temperature, and length of fermentation) on growth and lipase production was investigated and evaluated using the conventional ??one variable at a time?? approach and response surface methodology. An 18-fold increase in lipase production during 65?h of fermentation was obtained with optimized nutritional (0.5?% olive oil) and cultivation (pH?6.5, 35?°C) conditions by employing the conventional optimization method. By applying the response surface methodology technique the initial pH value of 6.4 and temperature of 32.5?°C were identified as optimal and led to further improvements (up to 18-fold) of extracellular lipase production. The results provide, for the first time, evidence that K. marxianus has the potential to be used as an efficient producer of extracellular lipase with prospective application in a variety of industrial and biotechnological areas.     

Drying dissipative structures of thermo-sensitive gel spheres of poly(N-isopropylacrylamide). Influence of degree of cross-linking of the gels

Drying dissipative patterns of de-ionized suspensions (colloidal crystal state above the critical concentrations of crystallization) of the thermo-sensitive gels of poly(N-isopropylacrylamide) with degrees of cross-linking of 10% and 2% (pNIPAm(200–10) and pNIPAm(200–2)) were observed at 20?°C and 45?°C on a cover glass, a watch glass, and a Petri glass dish. The broad rings were observed, and their size decreased as micro-gel concentration decreased. Formation of the monodispersed agglomerated particles and their ordered arrays were observed. Microscopic drying structures of (a) flickering ordered spoke-lines, (b) ordered rings, (c) net structure, and (d) lattice-like ordered structures of the agglomerated particles are observed. The net and lattice structures formed more favorably at high degrees of cross-linking, at high concentrations of the gels, and/or high temperatures. By the addition of sodium chloride, very large dendrite-like and net structures of the large agglomerated particles formed at 20?°C and 45?°C, respectively. Importance of the cooperated convectional flow of the agglomerated particles during the drying processes is supported for the ordered array formation. The role of the electrical double layers around the agglomerated particles and the interaction of the particles with the substrate surfaces during dryness are also important for the ordering. The microscopic drying patterns of gel spheres were different from those of linear type polymers and also from typical colloidal spheres, though the macroscopic patterns of gel system such as broad ring formation at the edges of the dried film were similar to other two systems.     

Separate and Concentrate Lactic Acid Using Combination of Nanofiltration and Reverse Osmosis Membranes

The processes of lactic acid production include two key stages, which are (a) fermentation and (b) product recovery. In this study, free cell of Bifidobacterium longum was used to produce lactic acid from cheese whey. The produced lactic acid was then separated and purified from the fermentation broth using combination of nanofiltration and reverse osmosis membranes. Nanofiltration membrane with a molecular weight cutoff of 100–400 Da was used to separate lactic acid from lactose and cells in the cheese whey fermentation broth in the first step. The obtained permeate from the above nanofiltration is mainly composed of lactic acid and water, which was then concentrated with a reverse osmosis membrane in the second step. Among the tested nanofiltration membranes, HL membrane from GE Osmonics has the highest lactose retention (97 ± 1%). In the reverse osmosis process, the ADF membrane could retain 100% of lactic acid to obtain permeate with water only. The effect of membrane and pressure on permeate flux and retention of lactose/lactic acid was also reported in this paper.     

Drying dissipative structures of thermosensitive gel spheres of poly (N-isopropylacrylamide). Influence of gel size

Drying dissipative patterns of de-ionized suspensions (colloidal crystal-state at high concentrations) of the thermosensitive gels of poly (N-isopropylacrylamide) with various sizes (ca. 400–1,500?nm in diameter at 20?°C) were observed at 20 and 45?°C on a cover glass, a watch glass, and a Petri glass dish. The broad rings were observed and their size decreased as gel concentration decreased. Formation of the monodispersed agglomerated particles and their ordered arrays were observed irrespective of gel size. The macroscopic flickering spoke-like patterns were observed for the gel spheres from 70 to 600?nm in diameter at 20?°C, but almost disappeared for extremely large spheres, poly(N-isopropylacrylamide)(1500-5). This work clarified the formation of the drying microscopic structures of (a) ordered rings, (b) flickering ordered spoke lines, (c) net structure, and (d) lattice-like ordered structures of the agglomerated particles. The ordered rings became rather vague as gel size increased. The large net structures formed so often for large gels. Size effect on the lattice patterns was not recognized so clearly. The role of the electrical double layers around the agglomerated particles and the interaction of the particles with the substrate surfaces during dryness are important for the ordering. The microscopic drying patterns of gel spheres were quite different from those of linear type polymers and also from typical colloidal hard spheres, though the macroscopic patterns such as broad ring formation at the edges of the dried film were similar to each other.