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

Published online by Cambridge University Press:  18 March 2024

Gabriel A. Gómez ,
Facundo Cuffia ,
Orlando G. Nagel ,
Rafael L. Althaus  and
Roberto J. Ceruti
Gabriel A. Gómez
Affiliation:
Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
Facundo Cuffia
Affiliation:
Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina Facultad de Ingeniería Química (FIQ), Instituto de Lactología Industrial (INLAIN), Universidad Nacional del Litoral (UNL) – Consejo Nacional de Investigaciones Científicas y Tecnológicas (CONICET), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
Orlando G. Nagel
Affiliation:
Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
Rafael L. Althaus
Affiliation:
Facultad de Ciencias Veterinarias (FCV), Universidad Nacional del Litoral (UNL), R.P.L. Kreder 2805, S3080HOF Esperanza, Santa Fe, Argentina
Roberto J. Ceruti*
Affiliation:
Facultad de Ingeniería Química (FIQ), Instituto de Tecnología de Alimentos (ITA), Universidad Nacional del Litoral (UNL), Santiago del Estero 2829, S3000AOM Santa Fe, Santa Fe, Argentina
*
Corresponding author: Roberto J. Ceruti; Email: rceruti@fiq.unl.edu.ar
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Abstract

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.

Keywords

acceptabilityCATA questionsconsumer sensory evaluationwheyyeast fermentation
Type
Research Article
Information
Journal of Dairy Research , First View , pp. 1 - 8
Copyright
Copyright © The Author(s), 2024. Published by Cambridge University Press on behalf of Hannah Dairy Research Foundation

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