CZ2013862A3 - Stationary fermentation method of sweet whey solutions or deproteinated solutions thereof - Google Patents

Abstract

A method of stationary fermentation of solutions of sweet whey or of its deproteinized solutions is characterized in that supplements such as corn meal in a concentration of 0.05 to 5.00% by weight are added to the fermented sweet whey solution. or a saccharified grain meal solution at a concentration of 0.05 to 5.00% by weight. or cereal bran at a concentration of 0.05 to 5.00% by weight. or a solution of saccharified corn bran at a concentration of 0.05 to 5.00% by weight. or corn chips in a concentration of 0.05 to 5.00% by weight. or corn extract in a concentration of 0.1 to 1.0% wt. or potato crumbs at a concentration of 0.05 to 3.00% by weight. or potato peels at a concentration of 0.1 to 2.5 wt.

Description

Method for stationary fermentation of sweet whey solutions or their deproteinized solutions

Field of technology

The solution relates to the optimization of fermentation production of ethanol by fermentation treatment of a medium containing sweet whey with agricultural and food intermediates.

Prior art

The nutritional significance of whey is well known. Sweet whey is formed in the production of cheese by the precipitation of proteins using enzyme rennet at pH 5 to 6. The composition of whey varies considerably depending on the composition of the milk and especially on the conditions used in the production process. All average values given in the literature regarding the composition are rather indicative. The whey contains about 50% by weight. milk solids. The dry matter is between 4.0 and 6.5% by weight, of which the largest share is lactose (70 to 80% by weight of dry matter) and proteins (about 10% by weight of dry matter). The remaining part consists of minerals and non-protein nitrogenous substances (approx. 11% by weight of dry matter), fats (approx. 1% by weight), acids and vitamins. Whey protein is fundamentally different from the predominant proportion of milk protein in casein.

Whey is an important source of enzymes, vitamins, minerals and nitrogenous substances of a non-protein nature. Among other things, whey proteins have antioxidant and, according to a number of studies, anticarcinogenic effects.

Whey was once considered a low-value waste from the dairy industry and found its only use in the feed industry. At present, its importance has grown substantially, which is related to knowledge about the nutritional value, the development of separation technologies, the need for special functional additives contained in whey for the development of new food and pharmaceuticals; i * · 9 Ί * ♦ í • ”, Λ i» «·». «» * J ·? í, · «» * t 4 4 ♦ · '»' * ♦» · / _t -t «» ·· in * '? «5« -4 t · 4 * »* products. Equally important is the effort to protect the environment by reducing the burden on wastewater and the pursuit of maximum production economy by reducing transportation and energy costs or by looking for special whey products that are characterized by high nutritional value. Sweet whey leaves the dairy industry in the form of low-concentration solutions, which must be processed immediately by concentration on an evaporator and then dried. Due to the increasing price of dried sweet whey on the market, whey for mere feeding becomes less cost-effective and it is more efficient to further evaluate it, ie. instead of direct drying in a spray dryer, it is more advantageous to ferment it into final products, namely ethanol or to various alcoholic beverages and high-protein foods, which are still few on the market. The liquid phase, which is formed after the separation of the whey protein component, contains a significant amount of fermentable substances (especially 70 to 75% by weight of lactose), which can be fermentatively transformed into ethanol by a suitable microbial strain. Literature sources state that the addition of some substances improves the economics of the fermentation process. Janssen et al., 1983, describe the addition of 0.5 wt. peptone, the addition of yeast extract is reported in Rossenberg et al., 1955, Grba et al., 2002, and Ghaly et al., 1997, and the addition of 1 wt. molasses is mentioned in Kourkoutas et al., 2001. Janssen et al., 1983, presents a positive effect on the fermentation time of deproteinated whey by Kluyveromyces fragillis by the addition of unsaturated fatty acids and ergosterol in Tween 80. Adámek and Laknerová (2010) found a positive effect of the extract buckwheat plant biomass (scrap, nat, buckwheat casings) for the rate of fermentation of whey media by Fabospora fragillis strain. The addition of rutin alone or other plant materials rich in this bioflavonoid (chokeberry and sea buckthorn moldings (Adámek and Laknerová, 2010) had a similar effect.The occurrence of rutin in plant biomass of other plant species is relatively wide (Sofie et al., 2012, Alaghemand et al. ., 2012, Musallam et al., 2011) and includes a range of different herbs.In addition to herbs, it is also contained in the fruits of some tree species (Sochor et al., 2010, Shannon, 2011). ** · * í »♦ · · · ·> *.» * 4 «* · ^Λ ♦ 't * * multi-volume fermentation is relatively expensive and complicated, so it is rational to focus on cheap resources that arise as intermediates in some food and agricultural plants.

The essence of the invention

The above-mentioned drawbacks are eliminated by the method of stationary fermentation of a sweet whey nutrient medium with additions of agricultural and food intermediates, according to the invention, the essence of which consists in the addition of additives such as cereal or sweet whey. saccharified cereal meal or cereal, resp. sweetened cereal bran or corn husks in a concentration of 0.05 to 5.00% by weight. or corn steep liquor in a concentration of 0.1 to 1.0 wt. or potato chips in a concentration of 0.05 to 3.00% by weight. or potato peels in a concentration of 0.1 to 2.5% by weight.

The process according to the invention is characterized in that the additions of cereal or saccharified cereal meal, cereal, resp. sweetened cereal bran, maize husks, maize extract, potato peels or potato chips are supplied to the nutrient medium in disintegrated fresh or dried form or in the form of extracts thereof.

The method according to the invention is further characterized in that it preferably uses cereal or saccharified cereal meal or cereal, resp. saccharified cereal bran in a concentration of 0.1 to 0.2% by weight. or corn cobs in a concentration of 0.1 to 2.0% by weight. or corn steep liquor in an amount of 0.2 to 0.5% by weight. or potato chips in a concentration of 0.1 to 0.5% by weight. or potato peels in a concentration of 0.2 to 0.5% by weight.

The stationary fermentation of the sweet whey broth according to the invention is characterized in that inexpensive materials originating from food or agricultural production are used here.

The object of the invention is to provide an optimization of the fermentation process for the formation of ethanol in whey medium by the addition of inexpensive materials from agricultural and food production. Bioactive components of plant biomass r «Μ i 4« · · · «ř *, * * * * 9 t> ♦ ³ '' * * i) Ϊ» i »» 5 »0« · 4 * · »ý * · ♦ of cereal meal or cereal bran or disintegrated maize pits or maize extract or potato chips or potato skins in a stationary fermentation process with a lactose-fermenting yeast strain significantly accelerates the production of ethanol in a sweet whey solution. Acceleration of fermentation fermentation of the above-mentioned medium with minimal additions of tested plant materials significantly shortens the fermentation times, which is related to a more economical use of fermentation equipment, and thus to improve the economic balance of production.

The following examples illustrate the fermentation process according to the invention without limiting it in any way. The method according to the invention was successfully tested by the inventors in practice at the applicant's in the Food Research Institute in Prague, v.v.i., CZ.

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Example 1

Stationary fermentation 20 wt. of solution of deproteinated sweet whey with additions of cereal meal

Stationary cultivation with the yeast strain Fabospora fragillis took place with the addition of cereal meal in a concentration of 0.5 to 3.0% by weight. at a thermostated culture temperature of 30 ° C in 2 liter Erlenmeyer flasks containing 500 ml of aqueous solutions of 20% by weight. whey, pre-sterilized by boiling on a water bath for 1 hjsdj.

time grain scrap addition control 0.5 3.0 cultivation (without addition) % wt. % wt. (hbéi) continuous production of ethanol in the medium (vol.%) 0 0 0 o 96 2.55 5.32 5.05

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grain meal additives time control 0.5 3.0 cultivation (without addition) % wt. % wt. (hMl) continuous production of ethanol in the medium (vol.%)

120 3.1 7.05 5.93

144 3.81 8.46 7.26

Example 2

Stationary fermentation 20 wt. of deproteinated whey solution with added cereal bran or sweet potato peels

Stationary cultivation with the yeast strain Fabospora fragillis took place with the addition of cereal bran or potato peels in a concentration of 0.1 to 0.5% by weight, resp. 0.5 to 2.5 wt. at a thermostated culture temperature of 30 ° C in 2 liter Erlenmeyer flasks containing 500 ml of aqueous solutions of 20% by weight. bath.

whey, previously sterilized by boiling on water

allowances allowances potato. time control cereal bran peel cultivation (without addition) 0.1 0.2 0.5 0.5 2.5 (hM) % wt. % wt. % wt. % wt. % wt. continuous production of ethanol in the medium (vol.%) 0 0 0 0 0 0 0 72 2.01 6.46 6.02 5.38 6.85 5.15 96 2.71 8.57 8.22 7.66 8.36 6.46

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Example 3

Stationary fermentation 20 wt. of deproteinated sweet whey solution with additions of disintegrated corn cobs

Stationary cultivation with the yeast strain Fabospora fragillis was performed with the addition of disintegrated corn cobs in a concentration of 0.01% to 2.00% by weight. at a thermostated culture temperature of 30 ° C in 2 liter Erlenmeyer flasks containing 500 ml of aqueous solutions of 20% by weight. whey, pre - sterilized for 1 hour boiling in a water bath.

time control (without additions of ground corn cobs 0.01 0.05 0.10 0.50 2.00 cultivation allowance) % % % % % (hM) wt. wt. wt. wt. continuous production of ethanol in the medium (vol.%) wt. 0 0 0 0 0 0 0 72 2.43 6.95 7.70 7.69 7.85 7.55 96 4.68 6.71 6.10 8.78 8.08 8.12 144 5.21 8.24 8.86 8.34 8.47 8.22

Example 4

Stationary fermentation 20 wt. of deproteinated sweet whey solution with additions of maize extract.

Stationary cultivation with the yeast strain Fabospora fragillis took place with the addition of corn leachate at a concentration of 0.5% by weight. at a thermostated culture temperature of 30 ° C in 2 liter Erlenmeyer flasks containing 500 ml of aqueous solutions of 20% by weight. whey, pre-sterilized by boiling 1 hbcH on a water bath.

cultivation time (hjaeH)

O

120

144 control (without addition) addition of corn steep liquor

0.5 wt.

continuous production of ethanol in the medium (vol.%)

0 0 1.62 2.72 2.18 3.50 2.99 4.49 3.72 5.81

Example 5

Stationary fermentation 20 wt. of deproteinated sweet whey solution with additions of disintegrated potato chips

Stationary cultivation with the yeast strain Fabospora fragillis took place with the addition of disintegrated potato chips at a concentration of 0.5 to 5.0% by weight. at a thermostated culture temperature of 30 ° C in 2 liter Erlenmeyer flasks containing 500 ml of aqueous solutions of 20% by weight. whey, pre - sterilized for 1 hour boiling in a water bath.

time control potato scraps additions cultivation (without 0.5 2.5 5.0 (hM) allowance) % wt. % wt. % wt

continuous production of ethanol in the medium (vol.%)

0 0 0 96 2.55 4.7 2.35 2.21 120 3.1 6.11 4.57 3.66 144 3.81 6.82 5.50 4.83

• · »pour, control (without addition) cultivation time (h £ d |)

168 additions of potato scraps

0.5 2.5 5.0 wt. % wt. % wt.

continuous production of ethanol in the medium (vol.%)

4.56 7.98 6.74 5.29

Industrial applicability

The method of stationary fermentation of sweet whey solutions or their deproteinized solutions after separation of proteinaceous substances from sweet whey, which is a liquid saccharide part containing predominantly lactose, is fermented to ethanol. The addition of the above-mentioned substances accelerates the production of ethanol in the medium, thus achieving better balance indicators and a more economical use of the fermentation equipment. It is a new fermentation of nutrient soil, which contains sweet whey with agricultural and food intermediates.

Claims (3)

PATENT CLAIMS A process for the stationary fermentation of sweet whey solutions or deproteinized solutions thereof, characterized in that supplements such as cereal meal are added to the fermented sweet whey solution in a concentration of 0.05 to 5.00% by weight. or a solution of sweetened cereal meal in a concentration of 0.05 to 5.00% by weight. or cereal bran in a concentration of 0.05 to 5.00% by weight. or a solution of sweetened cereal bran in a concentration of 0.05 to 5.00% by weight. or corn cobs in a concentration of 0.05 to 5.00 wt. or corn steep liquor in a concentration of 0.1 to 1.0 wt. or potato chips at a concentration of 0.05 to 3.00% by weight; or potato peels in a concentration of 0.1 to 2.5% by weight. The method according to claim 1, characterized in that the supplements are supplied to the nutrient medium in disintegrated fresh or dried form or in the form of extracts thereof. , ^ - 7 o O Process according to Claims 1 and 2, characterized in that the cereal meal or confectionery is preferably added in an amount; 0.1 to 0.2% ^{7I 't} -ι_ · ι - - wt ;, cereal bran or corn bran saccharification, at 0.1% Lnmotn corn oklasky _x therein in an amount of 0 to T 2 *)% wt or corn steep liquor in an amount of 2 to 0.5 wt.% or potato Amount = Amount of up to 0.5% by weight. _f do not take potato peels in a concentration of 0.2 to 0.5% by weight. /