2017
Laura Conde-Báez, J. Castro-Rosas, J. R. Villagómez-Ibarra, J. B. Páez-Lerma, C. Gómez-Aldapa. 2017. Evaluation of waste of the cheese industry for the production of 2-phenyl ethanol. Acta Universitaria. 27(3): 57-64
Abstract
The cheese industries generate two types of whey, sweet (SW) and acid (AW). Few studies have used both types of whey to produce 2-fenilethanol (2-FE), as well as nuclear magnetic resonance (NMR) to determine the percentage of ?-? in each type of whey. We assessed the production of 2-phenyl ethanol (2-FE) by Kluyveromyces marxianus using as SW and AW as substrates. Both types of whey were treated at pH 4.8 and pasteurized at 63 C for 30 min with an initial inoculum of K. marxianus (1×106 CFU/mL). The identification and quantification of 2-PHE was performed by gas chromatography (GC). We then determined the (?-?) lactose by nuclear magnetic resonance (NMR). K. marxianus was capable of producing 2-FE in the two types of whey in obtaining maximum concentrations of 0.44 g/L and 0.32 g/L, respectively. For SW, we found a concentration of ?-lactose 82.35%.
CARACTERIZACIÓN FISICOQUÍMICA DEL LACTOSUERO EN EL VALLE DE TULANCINGO
Characterization of Main Anthocyanins Extracted from Pericarp Blue Corn by MALDI-ToF MS
CARACTERIZACIÓN DEL ALMIDÓN DE DOS VARIEDADES DE SORGO DEL ESTADO DE TAMAULIPAS
LIBERACIÓN DE PÉPTIDOS BIOACTIVOS POR BACTERIAS LÁCTICAS EN LECHES FERMENTADAS COMERCIALES
Sensory profile and Chemicals composition of Opuntia joconostle from Hidalgo, Mexico
AUMENTO DE LA ESTABILIDAD DEL COLOR DE EXTRACTOS DE ZARZAMORA MEDIANTE REACCIONES DE CONDENSACIÓN.