Conversion of cheese whey to single-cell protein

Area of Science:

• Microbiology
• Biotechnology
• Food Science

Background:

• Cheese whey is an abundant dairy industry byproduct.
• Single-cell protein (SCP) offers a sustainable protein source.
• Yeast fermentation is a viable method for SCP production.

Purpose of the Study:

• To screen yeast species for efficient single-cell protein (SCP) production from cheese whey.
• To identify optimal conditions for yeast growth and biomass production.
• To evaluate beta-galactosidase production in selected yeast strains.

Main Methods:

• Screening of thirteen yeast species from nine genera.
• Utilizing cheese whey supplemented with minerals and yeast extract as substrate.
• Assessing yield, lactose utilization, biomass production, and conversion efficiency.
• Studying beta-galactosidase production in specific yeast strains.

Main Results:

• Supplemented cheese whey significantly enhanced yield, lactose utilization, biomass production, and conversion efficiency.
• Wingea robertsii emerged as the most effective strain for SCP production.
• Wingea robertsii also showed high beta-galactosidase production with a shorter incubation period.

Conclusions:

• Optimized cheese whey medium is effective for yeast-based SCP and enzyme production.
• Wingea robertsii is a promising candidate for industrial SCP and beta-galactosidase manufacturing.
• This research highlights the potential of utilizing dairy waste for valuable bioproducts.