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Novel Production Protocol for Small-scale Manufacture of Probiotic Fermented Foods
Published on: September 10, 2016
Medium Complexity Modulates Kefiran Yield and Thermal Stability in Whey-Based Fermentations: Insights from Systematic
Vicente Martínez1,2, Félix Arto-Paz2, Maribel Mamani3
1Escuela de Ingeniería en Biotecnología, Centro de Biotecnología de los Recursos Naturales (CENBIO), Universidad Católica del Maule, Avda. San Miguel 3605, Talca 3466706, Chile.
Polymers
|May 27, 2026
Summary
Cheese whey is a viable substrate for producing kefiran, a bioactive exopolysaccharide. Supplementing whey with sugars or casein did not enhance production, with unsupplemented whey yielding the highest kefiran concentration.
Area of Science:
- Biotechnology
- Food Science
- Microbiology
Background:
- Kefiran is a bioactive exopolysaccharide synthesized by kefir grains.
- Kefiran production is significantly influenced by the composition of the culture medium.
- Cheese whey is an abundant dairy byproduct with potential as a fermentation substrate.
Purpose of the Study:
- To evaluate cheese whey as an alternative fermentation substrate for kefiran production.
- To assess the impact of supplementing whey with sugars (glucose, galactose, lactose) and casein on kefiran yield.
- To compare kefiran production in whey-based media with traditional milk-based media.
Main Methods:
- Kefir grains were cultivated in whey- and milk-based media under controlled conditions.
- Kefiran concentration was quantified using an anthrone-based assay.
- Kefir grain growth and carbohydrate consumption were monitored.
- The structural and physicochemical properties of the produced kefiran were analyzed using FTIR, 1H NMR, XRD, SEM, TGA, and DSC.
Main Results:
- Unsupplemented cheese whey supported the highest kefiran concentration (86.9 ± 3.7 mg/L), comparable to semi-skimmed milk (84.0 ± 3.0 mg/L).
- Supplementation with sugars and casein reduced kefiran production by up to 34.6% and did not improve yield.
- Characterization confirmed that whey-derived kefiran possesses structural and physicochemical properties similar to milk-derived kefiran.
Conclusions:
- Cheese whey is a feasible and cost-effective fermentation medium for kefiran production.
- Increased medium complexity through supplementation does not necessarily enhance kefiran yield.
- This study highlights the potential of utilizing dairy industry byproducts for bioactive compound production.
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