Cheese whey: A cost-effective alternative for hyaluronic acid production by Streptococcus zooepidemicus

Food Chem. 2016 May 1:198:54-61. doi: 10.1016/j.foodchem.2015.11.062. Epub 2015 Nov 18.

Abstract

This study focuses on the optimisation of cheese whey formulated media for the production of hyaluronic acid (HA) by Streptococcus zooepidemicus. Culture media containing whey (W; 2.1g/L) or whey hydrolysate (WH; 2.4 g/L) gave the highest HA productions. Both W and WH produced high yields on protein consumed, suggesting cheese whey is a good nitrogen source for S. zooepidemicus production of HA. Polysaccharide concentrations of 4.0 g/L and 3.2g/L were produced in W and WH in a further scale-up to 5L bioreactors, confirming the suitability of the low-cost nitrogen source. Cheese whey culture media provided high molecular weight (>3000 kDa) HA products. This study revealed replacing the commercial peptone by the low-cost alternative could reduce HA production costs by up to a 70% compared to synthetic media.

Keywords: Agro-industrial waste; Cheese whey; Fermentation; Hyaluronic acid; Polymer; Whey protein hydrolysate.

Publication types

  • Research Support, Non-U.S. Gov't

MeSH terms

  • Cheese / analysis*
  • Culture Media
  • Hyaluronic Acid / chemistry*
  • Hyaluronic Acid / economics*
  • Streptococcus equi / metabolism*
  • Whey / chemistry*
  • Whey Proteins / chemistry*

Substances

  • Culture Media
  • Whey Proteins
  • Hyaluronic Acid