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

摘要

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 isconsidered 35oC since it is the most cost effective without any substantial difference in kinetic parameters when comparedwith higher temperatures.The impact of thermally dried starter culture of K. marxianus is high, since several products could be produced fromwhey, such as potable and fuel-grade alcohol, baker’s yeast, SCP to feed animals and a Kefir drink-type. Furthermore, theeconomical impact of thermally dried starter culture production is essential, since it may lead small dairy enterprises totreat 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 vegetableraw materials.