REVIEW ARTICLE

Convective Drying of the Thermotolerant Kluyveromyces marxianus at Relatively Low Temperatures and its Efficiency in Whey Fermentation

The Open Biotechnology Journal 14 Sept 2007 REVIEW ARTICLE DOI: 10.2174/1874070700701010052

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.

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