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dc.creatorCaballero, Alejandroes
dc.creatorCaballero Jiménez, Pabloes
dc.creatorLeón, Federicoes
dc.creatorRodríguez Morgado, Brunoes
dc.creatorMartín, Luises
dc.creatorParrado Rubio, Juanes
dc.creatorVaswani, Jeniferes
dc.creatorRamos Martín, Alejandroes
dc.date.accessioned2021-07-02T13:37:22Z
dc.date.available2021-07-02T13:37:22Z
dc.date.issued2021
dc.identifier.citationCaballero, A., Caballero Jiménez, P., León, F., Rodríguez Morgado, B., Martín, L., Parrado Rubio, J.,...,Ramos Martín, A. (2021). Conversion of Whey into Value-Added Products through Fermentation and Membrane Fractionation. Water, 13 (12), 1623.
dc.identifier.issn2073-4441es
dc.identifier.urihttps://hdl.handle.net/11441/115066
dc.description.abstractThe cheese whey (95% composed of water) is an effluent produced in the cheese industry, of which more than 1.5 million tons are generated in Spain, constituting a serious environmental problem. The process starts with a new fermentative/enzymatic technology that totally converts whey, mainly composed by lactose, proteins, and salts, into a fermented product with higher added value. This new product is mainly composed by lactic acid bacteria biomass, ammonium lactate, and a protein hydrolysate. To separate valuable fractions, this fermented product is processed by a two-stage membrane system, which is a very innovative process in this type of fermented product. The first stage consists of ultrafiltration to separate all suspended solids. As a result of this stage, a product mainly constituted by lactic acid bacteria that have both agronomic applications, mainly as a biocontrol and biofertilizer/bio-stimulant, and applications in animal feeding as a probiotic, is obtained. The second stage consists of reverse osmosis used to concentrate the ultrafiltered permeate obtained earlier, leading to a microbiologically stable product and reducing transport costs. The concentrate is mainly composed of ammonium lactate and a protein hydrolysate, constituted by peptides and free amino acids, which has application both in agriculture as a bio-stimulant and in animal feeding, and the permeate is water, reusable in other industrial processes. This work demonstrates the technical feasibility of this valorization process to achieve the objective of “Waste 0” from a problematic by-product, while obtaining products with commercial utilityes
dc.description.sponsorshipMITIMAC MAC2/1.1a/263es
dc.formatapplication/pdfes
dc.format.extent9 p.es
dc.language.isoenges
dc.publisherMultidisciplinary Digital Publishing Institute (MDPI)es
dc.relation.ispartofWater, 13 (12), 1623.
dc.rightsAttribution-NonCommercial-NoDerivatives 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/*
dc.subjectFermentationes
dc.subjectMembrane fractionationes
dc.subjectUltrafiltrationes
dc.subjectReverse osmosises
dc.titleConversion of Whey into Value-Added Products through Fermentation and Membrane Fractionationes
dc.typeinfo:eu-repo/semantics/articlees
dcterms.identifierhttps://ror.org/03yxnpp24
dc.type.versioninfo:eu-repo/semantics/publishedVersiones
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses
dc.contributor.affiliationUniversidad de Sevilla. Departamento de Bioquímica y Biología Moleculares
dc.relation.projectIDMAC2/1.1a/263es
dc.relation.publisherversionhttps://doi.org/10.3390/w13121623es
dc.identifier.doi10.3390/w13121623es
dc.journaltitleWateres
dc.publication.volumen13es
dc.publication.issue12es
dc.publication.initialPage1623es

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