REVIEW ARTICLE
Convective Drying of the Thermotolerant Kluyveromyces marxianus at Relatively Low Temperatures and its Efficiency in Whey Fermentation
H. Papapostolou, L.A. Bosnea, M. Kanellaki, A.A. Koutinas*
Article Information
Identifiers and Pagination:
Year: 2007Volume: 1
First Page: 52
Last Page: 58
Publisher ID: TOBIOTJ-1-52
DOI: 10.2174/1874070700701010052
Article History:
Received Date: 29/06/2007Revision Received Date: 06/08/2007
Acceptance Date: 06/08/2007
Electronic publication date: 14/9/2007
Collection year: 2007
open-access license: This is an open access article distributed under the terms of the Creative Commons Attribution 4.0 International Public License (CC-BY 4.0), a copy of which is available at: (https://creativecommons.org/licenses/by/4.0/legalcode). This license permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.
Abstract
Thermally dried thermophilic K. marxianus has proved to be an effective starter culture for whey fermentation. Convective drying of K. marxianus can be performed effectively in the range 35-60oC. The best drying temperature for is considered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when compared with higher temperatures.
The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced from whey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, the economical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises to treat their own whey by producing added value products and protecting the environment from this much polluted liquid. GC-MS analysis of fermented whey indicates that it contains volatiles similar to traditional drinks produced from vegetable raw materials.