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2026 (published: 15.06.2026)
Number 2(68)
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Effect of zinc and manganese ions on protein accumulation by Kluyveromyces yeast during lactose processing in cheese whey
Abbas Kais S., Novochadov Valery V.
Keywords: biotechnology; cheese whey; fermentation; lactose; zinc; manganese; biomass; Kluyveromyces lactis, Kluyveromyces marxianus
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License
Effect of zinc and manganese ions on protein accumulation by Kluyveromyces yeast during lactose processing in cheese whey
The article aimed to present evaluating the use of zinc and manganese ions to increase the protein content in the biomass of Kluyveromyces yeast during the fermentation of lactose in whey. We used the methods for cultivating K.lactis Y-2037 and K.marxianus Y-2042 yeasts on a cheese whey with a 40 g/l lactose content as basic culture medium (BCM), and after addition in it of 10.0 mg/l zinc ions or 25.0 mg/l manganese ions. The concentration and percentage of lactose processing, the ratio of ethanol and protein were determined during 72 hours of fermentation. In all experiments, Kluyveromyces yeast processed from 87.8% to 93.6% lactose. This was accompanied by the formation of 16.0 g/l of ethanol when using BCM and the K. marxianus Y-2042 and from 20.3 to 21.7 g/l in all other experimental series. The protein concentration in the biomass during BPS fermentation was in the range of 4.5–5.5 g per 1 liter of medium (33.7–41.3% in terms of dry matter). The addition of zinc ions increased the protein content to 8.0 g/l during fermentation with Y-2037 strain and to 9.3 g/l with Y-2042 strain. The addition of manganese ions increased protein production to 10.7 g/l and 12.1 g/l, respectively. The medium protein concentration due to BCM fermentation by Y-2037 strain increased from 0.3 g/l to 1.4 g/l, and due to Y-2042 strain usage it increased to 0.76 g/l. The addition of zinc ions had no significant effect on this process. Manganese ions had no noticeable effect due to culturing K. lactis Y-2037, but fermentation with the K. marxianus Y-2042 strain was accompanied by a twofold increase in the medium protein content, compared with BCM fermentation. We conclude for zinc ions at a concentration of 10 mg/l and manganese ions at a concentration of 25 mg/l to increase the efficiency of lactose processing and contribute to protein accumulation in the biomass of Kluyveromyces yeast.
Keywords: biotechnology; cheese whey; fermentation; lactose; zinc; manganese; biomass; Kluyveromyces lactis, Kluyveromyces marxianus
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License