Artículo
Fermentation of whey-derived matrices by Kluyveromyces marxianus : alcoholic beverage development from whey and fruit juice mixes
Gomez, Gabriel Alberto; Cuffia, Facundo
; Nagel, Orlando Guillermo; Althaus, Rafael Lisandro; Ceruti, Roberto Julio
![Icon](/themes/CONICETDigital/images/conicet.png)
![Icon](/themes/CONICETDigital/images/conicet.png)
Fecha de publicación:
03/2024
Editorial:
Cambridge University Press
Revista:
Journal of Dairy Research
ISSN:
0022-0299
Idioma:
Inglés
Tipo de recurso:
Artículo publicado
Clasificación temática:
Resumen
This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30 °C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and WST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
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Articulos(INLAIN)
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Articulos de INST.DE LACTOLOGIA INDUSTRIAL
Citación
Gomez, Gabriel Alberto; Cuffia, Facundo; Nagel, Orlando Guillermo; Althaus, Rafael Lisandro; Ceruti, Roberto Julio; Fermentation of whey-derived matrices by Kluyveromyces marxianus : alcoholic beverage development from whey and fruit juice mixes; Cambridge University Press; Journal of Dairy Research; 91; 1; 3-2024; 108-115
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