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Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH

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Abstract

Ribonucleotides have shown many promising applications in food and pharmaceutical industries. The aim of the present study was to produce ribonucleotides (RNA) by Kluyveromyces marxianus ATCC 8,554 utilizing cheese whey, a dairy industry waste, as a main substrate under batch fermentation conditions. The effects of temperature, pH, aeration rate, agitation and initial cellular concentration were studied simultaneously through factorial design for RNA, biomass production and lactose consumption. The maximum RNA production (28.66 mg/g of dry biomass) was observed at temperature 30°C, pH 5.0 and 1 g/l of initial cellular concentration after 2 h of fermentation. Agitation and aeration rate did not influence on RNA concentration (p > 0.05). Maximum lactose consumption (98.7%) and biomass production (6.0 g/l) was observed after 12 h of incubation. This study proves that cheese whey can be used as an adequate medium for RNA production by K. marxianus under the optimized conditions at industrial scale.

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Acknowledgement

The authors would like to acknowledge FAPEMIG (EDT 2700/06) for the financial support to carry out this work.

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Authors and Affiliations

  1. Faculty of Pharmacy, Federal University of Juiz de Fora, Campus University, CEP 36036-330, Juiz de Fora-MG, Brazil

    Humberto Moreira Húngaro, Natalia Oliveira Calil & Aline Siqueira Ferreira

  2. Department of Biotechnology, School of Engineering of Lorena, University of Sao Paulo, Lorena, 12602810, Brazil

    Anuj Kumar Chandel & Silvio Silvério da Silva

Authors
  1. Humberto Moreira Húngaro
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  2. Natalia Oliveira Calil
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  3. Aline Siqueira Ferreira
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  4. Anuj Kumar Chandel
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  5. Silvio Silvério da Silva
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Correspondence to Silvio Silvério da Silva.

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Húngaro, H.M., Calil, N.O., Ferreira, A.S. et al. Fermentative production of ribonucleotides from whey by Kluyveromyces marxianus: effect of temperature and pH. J Food Sci Technol 50, 958–964 (2013). https://doi.org/10.1007/s13197-011-0408-y

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  • DOI: https://doi.org/10.1007/s13197-011-0408-y

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