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Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages

Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented i...

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Autores principales: Luo, Siyi (Rossie), DeMarsh, Timothy A., deRiancho, Dana, Stelick, Alina, Alcaine, Samuel D.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227866/
https://www.ncbi.nlm.nih.gov/pubmed/34071759
http://dx.doi.org/10.3390/foods10061204
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author Luo, Siyi (Rossie)
DeMarsh, Timothy A.
deRiancho, Dana
Stelick, Alina
Alcaine, Samuel D.
author_facet Luo, Siyi (Rossie)
DeMarsh, Timothy A.
deRiancho, Dana
Stelick, Alina
Alcaine, Samuel D.
author_sort Luo, Siyi (Rossie)
collection PubMed
description Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisiae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW.
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spelling pubmed-82278662021-06-26 Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages Luo, Siyi (Rossie) DeMarsh, Timothy A. deRiancho, Dana Stelick, Alina Alcaine, Samuel D. Foods Article Acid whey is a by-product generated in large quantities during dairy processing, and is characterized by its low pH and high chemical oxygen demand. Due to a lack of reliable disposal pathways, acid whey currently presents a major sustainability challenge to the dairy industry. The study presented in this paper proposes a solution to this issue by transforming yogurt acid whey (YAW) into potentially palatable and marketable beverages through yeast fermentation. In this study, five prototypes were developed and fermented by Kluyveromyces marxianus, Brettanomyces bruxellensis, Brettanomyces claussenii, Saccharomyces cerevisiae (strain: Hornindal kveik), and IOC Be Fruits (IOCBF) S. cerevisiae, respectively. Their fermentation profiles were characterized by changes in density, pH, cell count, and concentrations of ethanol and organic acids. The prototypes were also evaluated on 26 sensory attributes, which were generated through a training session with 14 participants. While S. cerevisiae (IOCBF) underwent the fastest fermentation (8 days) and B. claussenii the slowest (21 days), K. marxianus and S. cerevisiae (Hornindal kveik) showed similar fermentation rates, finishing on day 20. The change in pH of the fermentate was similar for all five strains (from around 4.45 to between 4.25 and 4.31). Cell counts remained stable throughout the fermentation for all five strains (at around 6 log colony-forming units (CFU)/mL) except in the case of S. cerevisiae (Hornindal kveik), which ultimately decreased by 1.63 log CFU/mL. B. bruxellensis was the only strain unable to utilize all of the sugars in the substrate, with residual galactose remaining after fermentation. While both S. cerevisiae (IOCBF)- and B. claussenii-fermented samples were characterized by a fruity apple aroma, the former also had an aroma characteristic of lactic acid, dairy products, bakeries and yeast. A chemical odor characteristic of petroleum, gasoline or solvents, was perceived in samples fermented by B. bruxellensis and K. marxianus. An aroma of poorly aged or rancid cheese or milk also resulted from B. bruxellensis fermentation. In terms of appearance and mouthfeel, the S. cerevisiae (IOCBF)-fermented sample was rated the cloudiest, with the heaviest body. This study provides a toolkit for product development in a potential dairy-based category of fermented alcoholic beverages, which can increase revenue for the dairy industry by upcycling the common waste product YAW. MDPI 2021-05-27 /pmc/articles/PMC8227866/ /pubmed/34071759 http://dx.doi.org/10.3390/foods10061204 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
Luo, Siyi (Rossie)
DeMarsh, Timothy A.
deRiancho, Dana
Stelick, Alina
Alcaine, Samuel D.
Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title_full Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title_fullStr Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title_full_unstemmed Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title_short Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
title_sort characterization of the fermentation and sensory profiles of novel yeast-fermented acid whey beverages
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8227866/
https://www.ncbi.nlm.nih.gov/pubmed/34071759
http://dx.doi.org/10.3390/foods10061204
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