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Food chemistry

Lactose uptake rate measurements by 14C-labelled lactose reveals promotional activity of porous cellulose in whey fermentation by kefir yeast.


PMID 23442646

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.