Study of the valorization of acid whey by pretreatment based on

deproteinization, clarification and concentration stages for its use as a substrate

in lactic fermentation

Juan Carlos González-Tellez1*, Claudia Milena Mantilla-

Camacho2; Carlos Jesús Muvdi-Nova1,
1
Universidad Industrial de Santander, Bucaramanga, (Colombia).
2
Centro de Atención al Sector Agropecuario SENA C.A.S.A. Piedecuesta (Colombia).
*juan2178779@correo.uis.edu.co
 Introductio
n
Whey is the main by-product of dairy
industry and represents between 80-
90% of milk volumen in wich remains
about 50% of its nutrients in soluble
form1.
Approximately 190x106
MT of whey are
produced in a year,
worldwide2

Animal feeding Milk drinks Pollution

Lactic acid and its derivates (lactates) ranks

among the highest volumen chemicals
produced microbially with an anual world
production volumen about Biopolimers
490.000 MT. 3 Preservative Acidulant building block

1
Bylund (2015); 2Ryan&Watsh (2016); 3Miller et al. (2017). 1
 c) Materials &
a) b)
methods

V= 70dm3;T=93°C; Room temp.; 172,4kPa

Tfeed=70°C; Ttube=90°C.; P=200kPa; Volumetric
t=40min, pH 4,4.4
Factor Concentration (FCV) =4.5 Reference Deproteinized
Whole Concentrated
Figure 3. Pretreatment stages: a) deproteinization, b)Clarification; c) Concentration. medium whey whey whey medium
(Reagent grade medium medium
lactose)
Quantification methods Figure 4. Fermentation media at S0~50g/dm3
%dry matter (A.O.A.C. 990,19); %protein
Table 1. Medium composition and fermentation conditions6.
(A.O.A.C. 991,20), %fat (A.O.A.C. 2000), °Brix:
Medium composition Medium conditions
portable refractometer Fisher Nº 13964; Lactobacillus casei ATCC-393 pH 6,5±0,3
turbidity: portable turbidimeter Hanna Yeast extract 10g/dm 3 Temp. 37ºC
K2HPO4 & 0,5g/dm3 Inoculum 10%v/v
HI937037. Agitation 130 rpm
KH PO2 4

Lactose and lactate: HPLC Coregel 107 column - MgSO4·7H2O 0,2g/dm3

MnSO4·H2O 0,05g/dm3
Refraction index detector RID-10A; mobile
~50g/dm3;
phase H2SO4 8mM8. S0 *(~100g/dm3;~200g/dm3)
*Only for pretreated whey medium
Microbial growth: dry weight: centrifugation at CaCO 3 60% of S0
5500rpm and dried at 65°C; viable cells count:
in MRS agar; Optical density: at 660nm9.
Puente et al. (2010); 5Cáceres&Mora (2017); 6Büyükilecci & Harsa (2004); 7González & Molina (2016); 8Lizcano & Gamboa (2013); 9Vaccari (1993). 2
4
 Results
Whole whey Deproteinized whey Concentrated whey

Figure 6. Appearence of concentrated whey

to different FCV (Volumetric Concentration
Figure 5. Pretreated whey characterization. Factor)

Table 1. Results summary with the medium fermentation evaluated with initial
lactose concentration (S0) ~50g/L.
L  Lactose Fermentation L LA Yp/s P µmax.
consumption medium [%] [g/dm3] [g/g] [g/dm3.h] [h-1] P Volumetric
Reagent degree
100 40,5±0,7 0,88±0,04 0,95±0,21 0,32±0,01
Productivity
lactose
LA  Net lactate
production Whole whey 100 42,8±2,8 0,92±0,03 1,60±0,14 0,27±0,04 µmax Maximum
Deproteinized
whey 100 29,4±5,7 0,77±0,03 1,25±0,21 0,29±0,04 specific growth
Yp/s  Product rate
Concentrated/
substrate yield diluted whey 100 44,0±2,5 0,87±0,08 1,65±0,35 0,25±0,01

3
 Results
Fermentations with concentrated whey at Volumetric Concentration Factor (VCF) of 2

Table 2. Results summary of concentrated

whey fermentation with S0 ~100g/dm3.

L [%] 96,0±1,4
LA [g/dm3]
91,2±5,9
2 Times higher
Yp/s [g/g] 0,93±0,01 than
no-concentrated
P [g/dm3.h] media
3,1±0,2

4
 Results
Fermentations with concentrated whey at Volumetric Concentration Factor (FCV) of 4

Table 3. Results summary of concentrated

whey fermentation with S0 ~200g/dm3.

L [%] 50,5±17,7

LA [g/dm3] 86,5±35,4
Low
Yp/s [g/g] 0,56±0,08 selectivity
for lactate
P [g/dm3.h] 2,3±0,6

Figure 9. Aspect of the floculated final fermentation broth

for S0 ~200g/dm3

5
 Conclusi
on
• The pretreatment scheme proposed for whey allowed getting a substrate with good
characteristics, comparable with pure substrates.

• With the use of concentrated pretreated whey, it were obtained interesting findings,
increase in the productivity and the net lactate production (up to 2 times for
S0~100g/L) maintaining the Yp/s.

• For mediums with S0 ~200g/L the flocculation of the produced lactate can be studied
as convenient strategy of product recovery.

6
 References
Bylund, Gösta. Tetra Pak Dairy Processing Handbook. Teknotext AB. Lund, Suecia: Teknotext AB, 2015. 442
1

Ryan, M. P., & Walsh, G. (2016). The biotechnological potential of whey. Reviews in Environmental Science and Bio/Technology,15(3), 479-498.
2

https://doi.org/10.1007/s11157-016-9402-1.
3
Miller, C., Fosmer, A., Rush, B., McMullin, T., Beacom, D., & Suominen, P. (2017). Industrial production of lactic acid. Comprehensive biotechnology,
3, 179–188.
4
Puente, F. V., Arroyo, V., & Frías, M. (2010). Precipitación de proteínas lactoséricas en función de la acidez, temperatura y tiempo, de suero
producido en Comonfort, Guanajuato, México. Revista Venezolana de Ciencia y Tecnología de Alimentos, 1(2), 157–169.
5
Cáceres, S., & Mora, S. (2017). Evaluación del esquema “filtración con membrana / evaporación de película / secado por aspersión” como
alternativa de tratamiento para la valorización de lactosuero ácido. Universidad Industrial de Santander, Bucaramanga.
6
Büyükkileci, A. O., & Harsa, S. (2004). Batch production ofL(+) lactic acid from whey byLactobacillus casei(NRRL B-441). Journal of Chemical
Technology & Biotechnology, 79(9), 1036-1040. https://doi.org/10.1002/jctb.1094
González, J. C., & Molina, G. (2016). Evaluación de la concentración de leche fresca por filtración con membranas como estrategia para el
7

mejoramiento en el esquema de producción de quesos hilados. Universidad Industrial de Santander, Bucaramanga.

8
Rueda, J. A. G., & González, V. A. L. (2013). Estudio de la fermentación del glicerol crudo para la obtención de ácido láctico empleando
Lactobacillus rhamnosus ATCC 7469 : propuesta preliminar de un modelo cinético. Universidad Industrial de Santander, Bucaramanga.
9
Vaccari, G., y González-Vara, A. R., Campi, A. L., Dosi, E., Brigidi, P., & Matteuzzi, D. (1993). Fermentative production of L-lactic acid by
Lactobacillus casei DSM 20011 and product recovery using ion exchange resins. Applied microbiology and biotechnology, 40(1), 23–27.
Thank you!