Resumen

CONDE-BAEZ, L. et al. Evaluation of waste of the cheese industry for the production of 2-phenyl ethanol. Acta univ [online]. 2017, vol.27, n.3, pp.57-64. ISSN 2007-9621.  https://doi.org/10.15174/au.2017.1227.

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 a-β 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 (a-β) 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 β-lactose 82.35%.

Palabras llave : 2-phenyl ethanol; whey; Kluyveromyces marxianus; nuclear magnetic resonance.

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