Related Experiment Video
Updated: May 3, 2026
08:38
Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
25.1K
Acid whey valorization: novel approaches for probiotic and functional products development
B Mutaliyeva1, E Turkeyeva1,2, G Madybekova3
1Department of Biotechnology, M. Auezov South-Kazakhstan University, Shymkent, Kazakhstan.
Frontiers in Nutrition
|October 6, 2025
Summary
Valorizing acid whey, a dairy byproduct, offers environmental and economic benefits. Biotechnological and filtration methods transform it into valuable food ingredients, animal feed, and bioenergy.
Area of Science:
- Dairy Science
- Biotechnology
- Environmental Science
Background:
- Acid whey, a byproduct of Greek yogurt and cottage cheese, poses disposal challenges due to its high organic load.
- Its rich composition of proteins, lactose, minerals, and bioactive compounds presents opportunities for value-added product development.
Purpose of the Study:
- To review innovative valorization strategies for acid whey, focusing on biotechnological and filtration methods.
- To compare acid whey with sweet whey and identify challenges and advantages in its utilization.
- To explore the development of functional products from acid whey, including fermented beverages and microencapsulated probiotics.
Main Methods:
- Review of scientific literature on acid whey valorization.
- Analysis of biotechnological methods (fermentation, microbial processing) and membrane filtration techniques (ultrafiltration, osmosis).
- Investigation of probiotic microencapsulation technologies for acid whey-based beverages.
Main Results:
- Various strategies like membrane filtration and enzymatic/microbial processing are effective for ingredient recovery from acid whey.
- Specific microorganisms can efficiently metabolize acid whey, enhancing derived product profiles.
- Probiotic microencapsulation significantly improves viability in acid whey-based functional beverages.
Conclusions:
- Acid whey can be successfully valorized into functional ingredients, food products, animal feed, and bioenergy.
- Optimized fermentation and advanced microencapsulation are key to developing successful acid whey-based products.
- Further research is needed to overcome limitations and expand acid whey applications.
Keywords:
acid wheyacid whey fermentationfermented beveragesfunctional productsmicroencapsulationprobiotic viabilitystrategies for acid whey valorizationMore Related Videos
Related Concept Videos
01:29Microbes in Food Production
403
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
403
01:25Microbes in Beverage Production
298
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
298
01:27Microbes in the Production of Fermented Foods
327
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
327
01:22Probiotics
296
Probiotics are live, non-pathogenic microorganisms that confer health benefits by modulating the gut microbiota. The human gastrointestinal tract harbors a complex microbial ecosystem, and the balance of this microbiota is crucial for digestive and systemic health. Among the most extensively studied and utilized probiotics are species formerly classified within the genera Lactobacillus and Bifidobacterium. These organisms not only naturally colonize the human gut but are also consumed through...
296
01:22Bioreactor Controls-III
67
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
67
01:25Production of Organic Acids
105
Lactic acid, an important organic acid extensively applied in food, pharmaceutical, and biodegradable polymer industries, is primarily produced via microbial fermentation. This method is favored over chemical synthesis due to its environmental sustainability and capacity for enantiomerically pure product formation. Among various microbial processes, the fermentation of starch-based substrates stands out due to the abundance and renewability of raw materials like corn and potatoes.Hydrolysis of...
105