Fermentation of whey-derived matrices by Kluyveromyces marxianus: alcoholic beverage development from whey and fruit juice mixes

This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast...

Full description

Saved in:
Bibliographic Details
Published in:Journal of dairy research 2024-02, Vol.91 (1), p.108-115
Main Authors: Gómez, Gabriel A., Cuffia, Facundo, Nagel, Orlando G., Althaus, Rafael L., Ceruti, Roberto J.
Format: Article
Language:English
Subjects:
Acceptability
Alcoholic beverages
Alcoholic Beverages - analysis
Beverages
Demineralizing
Ethanol
Ethanol - metabolism
Fermentation
Fermented food
Fruit and Vegetable Juices - analysis
Fruit juices
Fruits
Glucose
Heat treatment
Homogenization
Humans
Kluyveromyces - metabolism
Kluyveromyces marxianus
Lactose
Milk
Organoleptic properties
Questions
Saccharomyces cerevisiae - metabolism
Sensory properties
Taste
Whey
Whey - chemistry
Yeast
Yeasts
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:This research paper addresses the hypotheses that Kluyveromyces marxianus can be cultured with good alcohol production on different whey-derived matrices, and that the fermented product can be used in order to develop alcoholic beverages with acceptable sensory characteristics by mixtures with yeast-fermented fruit-based matrices. Growth and fermentative characteristics of Kluyveromyces marxianus LFIQK1 in different whey-derived matrices were explored by culturing (24 h, 30°C) on reconstituted whey, demineralized whey, heat-treated whey and milk permeate media. High lactose consumption, ethanol production and yield were observed. Reconstituted whey matrix was selected for mixing with orange or strawberry juices fermented using Saccharomyces cerevisiae to obtain alcoholic beverages (W-OR and W-ST, respectively). Consumer evaluation of beverages was performed using acceptability and Check-All-That-Apply (CATA) questions. Good acceptance was observed, significantly higher for W-ST than for W-OR. CATA questions gave information about organoleptic characteristics of beverages. Penalty analysis showed W-R and W-ST were positively associated with smooth/refreshing and fruity/natural, respectively. Liking was represented, accordingly with penalty analysis, by natural/refreshing. A novel alternative for utilization of whey and whey-related matrices by alcoholic beverages production with natural ingredients is presented.
ISSN:0022-0299
1469-7629
DOI:10.1017/S0022029924000116