Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

8 páginas, 4 figuras, 3 tablas

Detalhes bibliográficos
Autores: Rodríguez-Amado, I., Vázquez, José Antonio, Pastrana, Lorenzo, Teixeira, José A.
Formato: artículo
Estado:Versión aceptada para publicación
Fecha de publicación:2016
País:España
Recursos:Consejo Superior de Investigaciones Científicas (CSIC)
Repositorio:DIGITAL.CSIC. Repositorio Institucional del CSIC
OAI Identifier:oai:digital.csic.es:10261/128755
Acesso em linha:http://hdl.handle.net/10261/128755
Access Level:acceso abierto
Palavra-chave:Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
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spelling Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicusRodríguez-Amado, I.Vázquez, José AntonioPastrana, LorenzoTeixeira, José A.Hyaluronic acidCheese wheyAgro-industrial wasteFermentationWhey protein hydrolysatePolymer8 páginas, 4 figuras, 3 tablasThis study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1 g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2 g/L were produced in W and WH in a further scale-up to 5 L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic mediaIsabel Rodríguez was funded by a postdoctoral contract from the Xunta de Galicia, Spain (Plan I2C, 2012). This research was financially supported by projects: MAT 2010-21509-C03-01 (Ministerio de Economía y Competitividad, Spain) and FP7 Project BiValBi. Biotechnologies to Valorise the regional food Biodiversity in Latin America (PIRSES-GA-2013-611493)Peer reviewedElsevierConsejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]2016info:eu-repo/semantics/articlehttp://purl.org/coar/resource_type/c_6501Postprintinfo:eu-repo/semantics/acceptedVersionhttp://hdl.handle.net/10261/128755reponame:DIGITAL.CSIC. Repositorio Institucional del CSICinstname:Consejo Superior de Investigaciones Científicas (CSIC)Ingléshttp://dx.doi.org/10.1016/j.foodchem.2015.11.062Síinfo:eu-repo/semantics/openAccessoai:digital.csic.es:10261/1287552026-05-22T06:33:51Z
dc.title.none.fl_str_mv Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
spellingShingle Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
Rodríguez-Amado, I.
Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
title_short Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_full Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_fullStr Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_full_unstemmed Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
title_sort Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus
dc.creator.none.fl_str_mv Rodríguez-Amado, I.
Vázquez, José Antonio
Pastrana, Lorenzo
Teixeira, José A.
author Rodríguez-Amado, I.
author_facet Rodríguez-Amado, I.
Vázquez, José Antonio
Pastrana, Lorenzo
Teixeira, José A.
author_role author
author2 Vázquez, José Antonio
Pastrana, Lorenzo
Teixeira, José A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Consejo Superior de Investigaciones Científicas [https://ror.org/02gfc7t72]
dc.subject.none.fl_str_mv Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
topic Hyaluronic acid
Cheese whey
Agro-industrial waste
Fermentation
Whey protein hydrolysate
Polymer
description 8 páginas, 4 figuras, 3 tablas
publishDate 2016
dc.date.none.fl_str_mv 2016
dc.type.none.fl_str_mv info:eu-repo/semantics/article
http://purl.org/coar/resource_type/c_6501
Postprint
info:eu-repo/semantics/acceptedVersion
format article
status_str acceptedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/10261/128755
url http://hdl.handle.net/10261/128755
dc.language.none.fl_str_mv Inglés
language_invalid_str_mv Inglés
dc.relation.none.fl_str_mv http://dx.doi.org/10.1016/j.foodchem.2015.11.062
Sí
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.publisher.none.fl_str_mv Elsevier
publisher.none.fl_str_mv Elsevier
dc.source.none.fl_str_mv reponame:DIGITAL.CSIC. Repositorio Institucional del CSIC
instname:Consejo Superior de Investigaciones Científicas (CSIC)
instname_str Consejo Superior de Investigaciones Científicas (CSIC)
reponame_str DIGITAL.CSIC. Repositorio Institucional del CSIC
collection DIGITAL.CSIC. Repositorio Institucional del CSIC
repository.name.fl_str_mv
repository.mail.fl_str_mv
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score 15,812429

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