DD272182A3 - METHOD FOR OBTAINING HIGH QUALITY GOODS FROM WHEY - Google Patents

Abstract

The invention relates to a process for the production of high-quality feed wheat from whey and can be used in dairy processing plants or in the periphery of these located farms with animal fattening, mainly monogastrids. The object of the invention is a fermentation process for raw whey with fluctuating feed concentrations with maximum yield of whey ingredients to high-quality feed. The object is achieved by using a mixed population of yeasts of the genera Debaryomyces, Kluyveromyces, Pichia, Aciculoconidium and Hansenula in certain proportions to each other when dosing Ammonsulfat as the only source of nitrogen solved. The process is operated at a p H value of 1.8-2.3. The use of this mixed population in certain proportions allows a yield increase of generated biomass by more than 20%. After a subsequent thermolysis, the protein-rich and vitamin-rich product has a high diaetetische effect and causes a higher feed utilization.

Description

Field of application of the invention

The invention relates to a biotechnological process for the cultivation of yeasts by aerobic continuous fermentation of whey ingredients under controlled technological conditions and the production of high-quality food protein. The invention can be used in the milk processing industry to provide a high-quality protein feed for the fattening of higher digestion of whey ingredients To create monogastric areas

Characteristic of the known technical solutions

The fermentation of whey with the aim of converting the utilizable ingredients, in particular lactose and lactic acid, into crude protein and thereby increasing the valence of the whey waste product is described extensively in the technical and patent literature. In the review MICROBIAL BIOMASS by I Meyroth and K Bayer (published in 1979 in the ACADEMIC PRESS publishing house, London, New York, Toronto, Sydney, San Francisco, S 208-269) is a comprehensive compilation of the research carried out in the field of fermentation The conclusion of this compilation is that the brewing of liquid carbohydrate-containing wastes is a logical finishing step, but only in some cases was the large-scale fermentation of whey carried out, since the obtained protein feed from whey must compete with the other protein feeds at a competitive price The inventions described in the patent literature are characterized by subsequent process steps

- Molkagerung and cooling at temperatures around 1O ⁰ C.

- Protein separation from the whey

- fermentation

- Workup of the fermenter effluent gradually to a dry product

- Packaging of the product

These individual process steps require extensive equipment, metrological and control engineering effort

In several patent applications (DE-OS 2403306 5, DE-OS 2410349 9, DE-OS 2500323 0, DE-OS 2656663 2, DE-OS 2752485 2), a process was claimed in which fermented whey and milk processing lactose-containing wastewater however, all have the disadvantage that either only a defined yeast strain is used, or combinations of yeast strains and bacteria are used, which first convert the lactose to lactic acid and then selectively assimilate lactic acid and produce protein

French Patent No. 80 22401 describes the use of a mixed population which aims to increase in yield. The culture medium whey is through the yeast strains

Kluyveromyces fragilis Kluyveromyces laktis Turolopsis borina

fermented. The conditions for the fermentation process are at 30-40 ⁰ C, a pH of 3-4 and the addition of certain trace salts. Each yeast strain is responsible for the sales of a particular ingredient. In the order of lactose, lactic acid, alcohol the listed yeast strains are responsible for the fermentative degradation. It should be regarded as a disadvantage that the aerobic fermentation process allows the formation of alcohol. This disadvantage can also be deduced from the French patent no. 78 30229, where the production of biomass and alcohol and its subsequent utilization to protein is described. In addition, for the proper functioning of the process in the aforementioned inventions, the separation of the protein contained in the whey is required. This is realized either by heat precipitation or an additional separation step employing ultrafiltration with suitable membranes to selectively separate the whey proteins.

Object of the invention

The aim of the invention is to achieve an increase in the yield of biomass produced in the distribution of whey ingredients. The quality of the biomass produced, measured in terms of digestibility and the master results, should be equal or superior to comparable products. By a high protein and vitamin content of the product, an increase in feed utilization is to be achieved.

Explanation of the essence of the invention

The invention has for its object to develop a continuous process, which is a trouble-free production process of obtaining feed protein from whey with fluctuating feed concentrations of lactose, lactic acid and whey proteins and metabolic products of the cultures contained in the whey from the cheese production with a maximum yield of the whey ingredients guaranteed high quality feed. The object is inventively achieved in that a defined mixed population of yeasts of the genera Debaryomyces, Kluyveromyces, Pichia, Aciculoconidium and Hansenula is fermented in a high-performance fermentor at specific fermentation conditions on the substrate whey. Surprisingly, it has been found that a mixed population of yeast strains

Debaryomyces hansenii LH306 (ZIMET 43788)

Kluyveromyces marxianus LH 35 (ZIMET 43786)

Pichia norvegensis H 73 (ZIMET 43787)

Aciculoconidium aculeatum H308 (ZIMET 43790) and

Hansenula jadinii H307 (ZIMET 43789), in the order named to a proportion between

75 and 82%, preferably 78%

12 and 18%, preferably 15% 3 and 5%, preferably 4% 1 and 3%, preferably 2% and 0.5 and 2%, preferably 1%

present in the mixture,

the carbonaceous ingredients are used as a high quality protein supplement with high vitamin content. The composition according to the invention of the mixed population is introduced into the fermenter and according to the start-up regime untreated whey, rennet or acid whey added. This mixture is aerobically fermented in the fermenter with the addition of the nitrogen required for the fermentation. At a residence time of 4 hours, the necessary amount of whey is fed in according to the size of the fermenter. The Fermentortemperatur is to 30 to 40 ⁰ C, preferably 35 to 37 ° C, adjusted. The dissolved oxygen level is about 20%. According to the nitrogen consumption of the yeasts, only one ammonium sulphate solution is fed in as nitrogen source, the nitrogen supply being adjusted in accordance with a residual nitrogen concentration of 250 mg / l. The process is operated at a pH of 1.8-2.3 and a density of 400 to 550 kg / m ³ . These technological parameters ensure a stable process. In experimental operation, the fermentor was operated continuously for 17 months. The monthly taxonomic controls showed only minor variations from the indicated mean concentration of the individual strains. There was an increase in the yield of produced biomass compared to other processes by more than 20%. The yeast strains used according to the invention are characterized by the following features:

Morphological features

1. Colonies after 3 days growth on Glucoseagar pH 5.4 Debaryomyces hansenii:

Kluyveromyces marxianus: Pichia norvegensis: Aciculoconidium aculeatum: Hansenulajadinii:

white-gray, medium, matt, profile convex, wrinkled, z. T. brain-like wound transverse strips, edge

smooth to bay

very large, beige-cream, matt, edge smooth, profile button-shaped

medium-large, beige, matt, edge smooth, profile button-shaped

small to medium-sized, white-beige, very shiny, edge smooth, profile convex

large, glossy, beige, edge smooth, profile pointed cone

2. Cell Forms After 3 Days Growth on Glucoseagar pH 5.4 Debaryomyces hansenii:

Kluyveromyces marxianus: Pichia norvegensis:

Aciculoconidium aculeatum:

Hansenulajadinii:

elongated ovals, z. T. curved cells, predominantly pseudomycel, blastospores

multilateral

Size: 9.00 χ 2.6 pm (4.5 - 12 x 2.5 - 3) pm

oval to oblong oval, blastospores multilateral

Size: 6.3 x 3.85 pm (4.5 - 8.0 χ 2.5 - 4.5) pm

round to oval, blastospores multilateral

Size: 3.56 x 2.88 pm (2.5 - 5 χ 2.5 - 3.5) pm

elongated, thin, blastospores multilateral

Size: 11.67 x 1.83 pm (7.5-16 x 1.5-2.5) pm

elongated oval, blastospores multilateral

Size: 6.57 x 2.93 pm (5.55 - 7.5 χ 2.5 - 4) pm

Physiological features Debaryomyces hansenii

Growth at: 30 ⁰ C - very good growth on agar 37 ° C - good growth on agar 45 ⁰ C - good growth on agar 0.01% cycloheximide - good growth

Assimilation of maltose lactose Glucose galactose trehalose raffinose sorbose Methylene-D- melezitose xylose glucopyranoside cellobiose Strength L-arabinose salicin erythritol sucrose arbutin Ribit melibiose glucitol inositol mannitol L-lactate succinate gluconolactone Era bit Na gluconate ± glucosamine rhamnose ± Inulin ± ribose ± dulcitol ±

No assimilation of

D-arabinose Na citrate nitrate

Fermentation of

Glucose, galactose, sucrose, lactose, raffinose No fermentation of maltose, trehalose, melibiose, cellobiose, melezitose, starch, methyl glucopyranoside Kluyveromyces marxianus growth at: 30 ° C - very good growth on agar 37 ⁰ C - good growth on agar 45 ° C - good growth on agar 0.01% cycloheximide - good growth

Assimilation of raffinose galactose Mannite ± Xylose ± Glucitol ± L-arabinose ± L-lactate sucrose succinate lactose glucose

maltose salicin Strength -4- 272 182 No assimilation of trehalose arbutin erythritol sorbose Methylene-D- melibiose Ribit ribose glucopyranoside D-arabinose cellobiose melezitose Na citrate inositol gluconolactone L-rhamnose arabitol Na-gluconate dulcitol nitrate inulin glucosamine glucuronolactone

Fermentation of

Glucose, galactose, sucrose, lactose, raffinose

No fermentation of

Maltose, trehalose, melibiose, cellobiose, melezitose, starch, methyl-D-glucopyranoside

Pichia norvegensis

Growth at: 30 ⁰ C - very good growth on agar 37 ⁰ C- good growth on agar 45 ⁰ C- no growth on agar

0.01% cycloheximide - no growth Assimilation of glucose, cellobiose, salicin, arbutin, gluconolactone, lactate, succinate, La citrate, glucosamine No assimilation of galactose, sorbose, ribose, xylose, L-arabinose, D-arabinose, L- Rhamnose, sucrose, maltose, trehalose, methyl-D-glucopyranoside, melibiose, lactose, raffinose, melezitose, inulin, starch, erythritol, ribitol, dulcitol, mannitol, glucitol, inositol, arabitol, Na-gluconate, glucuronlactone, nitrate. Fermentation of

Glucose (delayed) cellobiose (delayed)

No fermentation of

Galactose, maltose, sucrose, trehalose, melibiose, lactose, melezitose, raffinose, starch, methyl-D-glucopyranoside Aciculoconidium aculeatum Growth at: 30 ⁰ C - very good growth 37 "C - good growth 45 ° C - good growth

0.01% cycloheximide - no growth Assimilation of glucose, sucrose, maltose, trehalose, methyl-D-glucopyranoside, melezitose, ribitol, mannitol, glucitol, succinate, Na-citrate, glucosamine No assimilation of galactose, sorbose, ribose, xylose, L-arabinose, D-arbabinose, L-rhamnose, cellobiose, salicin, arbutin, melibiose, lactose, raffinose, inulin, starch, erythritol, dulcitol, inositol, gluconolactone, lactate, arabitol, Na-gluconate, glucuronlactone, nitrate. Delayed fermentation of glucose. No fermentation of galactose, maltose, sucrose, trehalose, melibiose, lactose, cellobiose, melezitose, raffinose, starch, methyl-D-glucopyranoside Hansenula jadinii Growth at: 3O ⁰ C - good growth on agar

37 ° C good growth on agar 45 ⁰ C - no growth on agar 0.01% Cycloheximide - No growth Assimilation of glucose, galactose, sorbose, xylose ±, sucrose, maltose, trehalose, methyl-D-glucopyranoside, cellobiose, salicin , Arbutin, raffinose, melezitose ±, glucitol ±, gluconolactone, lactate, succinate, Na-citrate, Na-gluconate, nitrate. No assimilation of ribose, L-arabinose, D-arabinose, melibiose, lactose, inulin, starch, erythritol, ribitol, dulcitol, mannitol, inositol, glucosamine, arabitol, glucuronlactone, L-rhamnose Fermentation of glucose, sucrose No fermentation of galactose, Maltose, trehalose, melibiose, lactose, cellobiose, melezitose, raffinose, starch, methyl-D-glucopyranoside. Growth without added vitamins.

The fermenter effluent is thermolysed immediately or after concentration by thermal or membrane separation stages in a modified plate heat exchanger at a temperature of 80 to 95 ⁰ C, preferably at 85 to 90 ⁰ C, and a residence time of 40 to 80s, preferably 45 to 60s, salmonellafrei. In a preferred use in the mast of monogastrids is due to the high protein and vitamin content and the dietary effect of the product increases the use of feed by at least 20%. The process according to the invention gave a product which can be characterized as follows:

Dry matter content 43-45 g / l Content of crude protein 20-22 g / l Residual lactose content Max. 1 g / l Salary Lysine 35 g / kg TS Content of methionine / cystine 15 g / kg TS Content of vitamin - B ₂ 60 mg / kg DM - B ₁₂ 5 mg / kg TS - E 15 mg / kg DM Phosphorus content 15 g / kg TS

embodiment

The whey that accumulates daily in a cheese dairy arrives in a freshly cleaned tank and is fed from here via a metering pump to the CLG jet fermenter. When the process is started up, the untreated raw whey is added to the presented mixed population according to the invention and the fermenter is operated in a batch process until the lactose content is utilized at <1 g / kg. Ammonium sulphate solution is also added to the batch for yeast growth adequate to the contents. If the lactose is almost completely degraded, the dosage of whey is started. The dosage is gradually increased from 200 kg to 1 t / h. Due to the mode of action of the CLG-Strahlfermentors and the emulsifying property of the whey, a density in the fermenter of 400-550 kg / m ³ sets. The resulting residence time variation has virtually no effect on the yeast yield in the fermentor. During the trial period of the experimental operation lasting several months, a biomass production of 28.2 ± 2.4 g / kg whey was determined. Ammonium sulphate solution is added in accordance with the yeast growth and throughput of the plant via a metering pump, controlled by the content of assimilable residual nitrogen in the substrate.

Depending on seasonal variations in the whey composition, still minor amounts of various trace salts are added. The process is operated at a pH of 1, 8-2.3. It is therefore not regulated as in the literature and the inventions mentioned, the pH to a supposed optimum of 3.8-4.2, but also achieved by the interaction of the different yeasts at this pH value an optimal yield. In addition, by the pH of 1.8-2.3 other organisms, especially bacteria, as well as Salmonella, kept out of the process.

The microbiological control results in a clean cell image in that the mixed population used according to the invention is clean in the selected composition. The fermentation temperature is adjusted at 35-39 ° C. The composition of the yeast population according to the invention was checked several times over the experimental period of 8 months and practically no significant deviations from the indicated average value were found. The fumed substrate, which runs continuously from the fermenter, is stacked in a container and degassed. The degassed steamed whey is fed to the thermolysis device. For the thermolysis, a milk heater is used, which is operated for this purpose according to a special regime. The protein concentrate thus obtained is fed to fattening pigs. The feed concentrate obtained according to the present description was fed in pig farms in a trial in 90 pigs over a whole fattening period in practical conditions. In addition to a very good feed intake and a very good tolerability above-average Zumastergebnisse were achieved. In addition, by reducing the fattening time, the effectiveness of the fattening system can be considerably increased.

Claims (4)

A process for obtaining high-quality whey feedstuff by subjecting the whey ingredients to a defined yeast mix population in a ventilated high-efficiency fermentor, preferably a CLG jet fermentor, characterized in that the whey is mixed with a mixed population of the yeast strains Debaryomyces hansenii LH 306 (ZIMET 43788) Kluyveromyces marxianus LH35 (ZIMET43786) Pichia norvegensis H73 (ZIMET 43787) Aciculoconidium aculeatum H308 (ZIMET43790) and Hansenula jadinii H307 (ZIMET 43789), wherein the yeast strains in the mixed population in the order listed in a proportion between 75 and 82%, preferably 78% 12 and 18%, preferably 15%
3 and 5%, preferably 4%
1 and 3%, preferably 2% as well
0.5 and 2%, preferably 1% be present at a temperature of 30 to 40 ° C, preferably 35 to 37 ° C, a pH of 1.8 to 2.3 and a density of 400 to 550 kg / m ³ with the addition of the necessary nitrogen requirement is aerobically fermented continuously , 2. The method according to item 1, characterized in that untreated rennet and / or acid whey is used as the substrate. 3. The method according to item 1, characterized in that only ammonium sulfate solution is supplied to cover the nitrogen requirement of the yeasts. 4. The method according to item 1-3, characterized in that the fermenter effluent immediately or after concentration by thermal or membrane separation process below in a modified plate heat exchanger at a temperature of 80 to 95 ⁰ C, preferably at 84 to 87 ° C, and a residence time of 40 to 80s, preferably 45 to 60s, is thermolysed.