An application of lactic, propionic and acetic acids separated from fermented whey by membrane processes to improve the properties of bakery products

Kód výsledku v IS VaVaI

<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F14%3A43899298" target="_blank" >RIV/60461373:22330/14:43899298 - isvavai.cz</a>

Nalezeny alternativní kódy

RIV/60461373:22320/14:43899298

Výsledek na webu

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DOI - Digital Object Identifier

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Jazyk výsledku

angličtina

Název v původním jazyce

An application of lactic, propionic and acetic acids separated from fermented whey by membrane processes to improve the properties of bakery products

Popis výsledku v původním jazyce

Whey is a by-product which rises in large quantities during production of cheese. Despite containing a large range of valuable compounds (e.g. proteins, lactose, minerals and water soluble vitamins), whey is often considered as a waste material and disposed in waste waters. Therefore technologists still look for new applications of whey. Sour cheese whey was used to produce organic acids (acetic, propionic and lactic) by batch fermentation (duration 72 hours) with yeasts Kluyveromyces and bacteria of Lactobacillus and Propionibacterium genera (Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus helveticus, and Propionibacterium freudenreichii subsp.Freudenreichii ). The product of fermentation was treated by three-step membrane filtration consisting of two-step ultrafiltration (UF) on a tubular ceramic membrane having a cut-off 100 nm followed by 5 kDa ultrafiltration (both membranes by Membralox, France) to concentrate the protein fraction in t

Název v anglickém jazyce

An application of lactic, propionic and acetic acids separated from fermented whey by membrane processes to improve the properties of bakery products

Popis výsledku anglicky

Whey is a by-product which rises in large quantities during production of cheese. Despite containing a large range of valuable compounds (e.g. proteins, lactose, minerals and water soluble vitamins), whey is often considered as a waste material and disposed in waste waters. Therefore technologists still look for new applications of whey. Sour cheese whey was used to produce organic acids (acetic, propionic and lactic) by batch fermentation (duration 72 hours) with yeasts Kluyveromyces and bacteria of Lactobacillus and Propionibacterium genera (Lactobacillus sanfranciscensis, Lactobacillus plantarum, Lactobacillus pontis, Lactobacillus helveticus, and Propionibacterium freudenreichii subsp.Freudenreichii ). The product of fermentation was treated by three-step membrane filtration consisting of two-step ultrafiltration (UF) on a tubular ceramic membrane having a cut-off 100 nm followed by 5 kDa ultrafiltration (both membranes by Membralox, France) to concentrate the protein fraction in t

Druh

D - Stať ve sborníku

CEP obor

GM - Potravinářství

OECD FORD obor

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Projekt

<a href="/cs/project/QI111B053" target="_blank" >QI111B053: Nové postupy pro využití zemědělských surovin a produkci hlavních druhů potravin zvyšující jejich kvalitu, bezpečnost, konkurenceschopnost a výživový benefit spotřebiteli.</a><br>

Návaznosti

P - Projekt vyzkumu a vyvoje financovany z verejnych zdroju (s odkazem do CEP)

Rok uplatnění

2014

Kód důvěrnosti údajů

S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů

Název statě ve sborníku

Proceedings of the 21st International Congress of Chemical and Process Engineering CHISA 2014

ISBN

978-80-02-02555-9

ISSN

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e-ISSN

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Počet stran výsledku

1

Strana od-do

1

Název nakladatele

Česká společnost chemického inženýrství

Místo vydání

Praha

Místo konání akce

Praha

Datum konání akce

23. 8. 2014

Typ akce podle státní příslušnosti

EUR - Evropská akce

Kód UT WoS článku

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