Estudo da fermentação simultânea à hidrólise, de soro de queijo, utilizando lactase e Saccharomyces cerevisiae

• Ano de defesa: 2005
• Autor(a) principal: Andrade, Ailton Cesar de
• Orientador(a): Araújo, Euclídes Honório de
• Banca de defesa: Olivo, Jose Eduardo , Coutinho Filho, Ubirajara
• Tipo de documento: Dissertação
• Tipo de acesso: Acesso aberto
• Idioma: por
• Instituição de defesa: Universidade Federal de Uberlândia
• Programa de Pós-Graduação: Programa de Pós-graduação em Engenharia Química
• Departamento: Engenharias
• País: BR
• Palavras-chave em Português: Soro de queijo; Fermentação alcoólica; Hidrólise da lactose
• Palavras-chave em Inglês: Cheese whey; Alcoholic fermentation; Lactose saccharification
• Área do conhecimento CNPq: CNPQ::ENGENHARIAS::ENGENHARIA QUIMICA
• Link de acesso: https://repositorio.ufu.br/handle/123456789/15193

The goal of this work was to study the process of simultaneous saccharification and fermentation of cheese whey, using a well-known yeast, Saccharomyces cerevisiae, and a lactase obtained from Aspergillus oryzae. The conditions of pH and temperature were 4.5 and 30ºC, respectively. Materials used: powder skimmed cheese whey, the enzyme β-Galactosidase (EC 3.2.1.23) by Sigma-Aldrich and the yeast S. cerevisiae manufactured by Fleischmann Co. The experimental unit used to carry out the fermentation was the Biostat B-Braun model, with net capacity of 1.5 L. The method of oxidation by potassium dichromate was used to determine the alcohol content in the samples, the dinitrosalicylic acid method (DNS) was used to evaluate the quantity of reducing sugars present during the experiments and the enzymatic colorimetric test was used to determine the glucose content in the samples. For 60 g/L of whey, the largest productivity and yield obtained were 2.85 g/L.h and 93.06%. And for 90 g/L of whey, they were 3.68 g/L.h and 93.90%, respectively.