Bio-production of lactic and lactobionic acids using whey from the production of cow's milk Wagashi cheese in Benin

Oumarou Djobo; Haziz Sina; Souriatou Tagba; Virgile Ahyi; Aly Savadogo; Adolphe Adjanohoun; Manuel Rendueles; Lamine Baba-Moussa

doi:10.3389/fnut.2022.1020934

Bio-production of lactic and lactobionic acids using whey from the production of cow's milk Wagashi cheese in Benin

Front Nutr. 2022 Oct 17:9:1020934. doi: 10.3389/fnut.2022.1020934. eCollection 2022.

Authors

Oumarou Djobo^{1

2}, Haziz Sina¹, Souriatou Tagba¹, Virgile Ahyi², Aly Savadogo³, Adolphe Adjanohoun⁴, Manuel Rendueles⁵, Lamine Baba-Moussa¹

Affiliations

¹ Laboratory of Biology and Molecular Typing in Microbiology, Department of Biochemistry and Cell Biology, University of Abomey-Calavi, Abomey-Calavi, Benin.
² Department of Chemical Engineering, IRGIB-Africa, Cotonou, Benin.
³ Laboratory of Applied Biochemistry and Immunology, Department of Biochemistry and Microbiology, University Joseph KI-ZERBO, Ouagadougou, Burkina Faso.
⁴ Benin National Institute of Agricultural Research, Cotonou, Benin.
⁵ Department of Chemical and Environmental Engineering, University of Oviedo, Oviedo, Spain.

Abstract

Traditional cheese is the main milk derivative in Bénin. This traditional process is not efficient and generate a lot of whey which has no real use until now. It is just disposed without being environmentally treated. Its use as a source for lactobionic and lactic acids production by Pseudomonas taetrolens and Lactobacillus casei is studied in this work, being also a proposal that can greatly boost economically the dairy sector in the country and reduce the end-of-cycle impact of the residue. To our knowledge, no data is available in the metabolization of Bénin's traditional cheese whey and its potential transformation into commercially valuable products such as lactobionic and lactic acids. With bulk filtration, non-controlled pH batch fermentations and without nutrients supplementation, 66 and 22% of lactose in the traditional cheese whey have been converted into lactobionic acid and lactic acid using Pseudomonas taetrolens and Lactobacillus casei, respectively. Those are important results that encourage to enhance the bioprocesses used in a cost-effective way in order to scale up an industrial production.

Keywords: Lactobacillus casei; Pseudomonas taetrolens; lactic acid; lactobionic acid; traditional cheese whey.