Abstract
Intergeneric protoplast fusants SK-26 and SK-35 between Saccharomyces cerevisiae ATCC 4126 and Kluyveromyces lactis CBS 683 produced 2.70 ml dl–1 and 1.52 ml dl–1 (v/v) of ethanol during fermentation of lactose at 25 °C in salted Domiati cheese whey containing 6.1 g dl–1 (w/v) NaCl when entrapped in alginate spheres, whereas the free recombinant cells produced 2.36 ml dl–1 and 1.09 ml dl–1 (v/v) of ethanol. Yeast hybrids spheres can be used nine times with accumulated increases of ethanol production of 9.1 ml dl–1 and 8.98 ml dl–1 (v/v), respectively.
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Received: 10 May 1999 / Revised version: 4 April 2000
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El-Nemr, T. Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey. Eur Food Res Technol 212, 225–227 (2001). https://doi.org/10.1007/s002170000204
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DOI: https://doi.org/10.1007/s002170000204