• KSBB Journal
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• v.9 no.2
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• pp.91-97
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• 1994

In this study, Pullulan Production from whey medium by Aureohsidium pullulans was investigated. When the Pullulan production from whey medium was carried outs final cell concentration was similar to sucrose basal medium but Pullulan concentration was less than 5g/$\ell$. For pullulan production from whey medium, adaptation culture technique was tried on lactose and galactose base medium When the adaptation culture technique was not applied, the maximum concentration of pullulan was 3.4g/$\ell$ for lactose, 2.5g/$\ell$ for galactose. Adapted strains produced 10~12g/$\ell$ from lactose, 10~11g/$\ell$ from galactose. The pullulan production from lactose basal medium was 13.5g/$\ell$ for lactose adapted strains and 18.6g/$\ell$ for galactose adapted strains. When the adapted strains were inoculated on whey medium, maximum pullulan production was obtained at initial pH 3.0.

• Journal of Life Science
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• v.18 no.2
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• pp.162-166
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• 2008

The production of heteropolysaccharide-7 (PS-7) by Beijerinckia indica (B. indica L3) was evaluated in shaker flask culture. The medium optimization was studied using response surface methodology (RSM). A five-level three-factor central composite design was employed to determine the maximum PS-7 yield at optimum levels for whey lactose, glucose and ammonium nitrate contents. The validity of the model could be determined by the regression coefficient, $R^2$. The values of $R^2$ were 0.72, 0.64 and 0.85 in PS-7, DCW and viscosity, respectively. The optimal medium combinations of whey lactose, glucose and ammonium nitrate concentrations on the PS-7 production were whey lactose (2%), glucose (1 %) and ammonium nitrate 5 mM, respectively. The result indicated that PS-7 production was affected significantly by the addition of glucose to whey lactose based on medium and C/N ratio.

• Microbiology and Biotechnology Letters
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• v.20 no.1
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• pp.46-52
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• 1992

The optimum condition for the developement of a whey beverage from the concentrated whey was studied. Reverse osmosis system was used to obtain concentrated lactose from cheese whey. The hydrolysis degree of lactose by $\beta$-D-galactosidase was determined using HPLC (high performance liquid chromatography). The order of hydrolysis degree was 1:1, 2:l and 3:l concentrated lactose. It resulted from the concentrated salt which slightly inhibited $\beta$-D-galactosidase with constant enzyme dosage. The optimum condition for enzyme dosage was 2% in non-concentrated lactose, 3% in 2:l and 3% in 3:l concentrated lactose after 4 hours of reaction. When the 3:l concentrated lactose was used, more than 70% was hydrolyzed by 3% enzyme dosage. Furthermore the change of fermented whey by lactic acid bacteria was investigated. Based on the result of sensory test, the most favorable response was obtained at pH 4.2 and titratable acidity of 0.7% about 6 hours of fermentation at $37^{\circ}C$ with 2%: thermophilic starter.

• Journal of Microbiology and Biotechnology
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• v.4 no.4
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• pp.333-337
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• 1994

In order to develop the whey beverage, we examined the optimum conditions for alcohol fermentation by Kluyveromyces tragilis ATCC 46537. The optimum conditions for alcohol production by K. fragilis ATCC 46537 were as follows; pH 4.5, $30^{\cir}C$, with a supplement of 50 g/l of lactose. To develop a continuous production of alcohol from whey, we compared batch fermentation with continuous iermentation in conjunction with UF system. Batch fermentation produced 11.0 g/l of alcohol, whereas pseudocontinuous and continuous fermentation with UF system produced 8.5 g/l of alcohol. To increase the alcohol production, we added 50 g/l of lactose to both fermentations. Batch fermentation with lactose supplement produced 15.7 g/l of alcohol and continuous fermentation with lactose supplement in conjunction with UF system produced 15.0 g/l of alcohol. These results clearly demonstrate that the UF system can be used to increase the alcohol production from whey, supplemented with exogenous lactose.

• 한국생물공학회:학술대회논문집
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• 2005.04a
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• pp.181-185
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• 2005

We investigated the fermentative production of lactic acid from cheese whey and corn steep liquor as cheap raw materials using Lactobacillus sp. RKY2 to reduce the manufacturing cost of lactic acid. Lactic acid yields were obtained at more than 0.98 g/g from medium containing whey lactose. Lactic aid productivities and yields obtained from whey lactose were slightly higher than those obtained from pure lactose. The final concentration of lactic acid increased with increase, in whey lactose concentration, whereas the lactic acid productivity decreased probably due to substrate inhibition. The fermentation efficiencies were improved by addition of more corn steep liquor to the medium.

• Asian-Australasian Journal of Animal Sciences
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• v.11 no.3
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• pp.285-292
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• 1998

A total of 125 pigs (5.8 kg BW, 21 d of age) were allotted in a completely randomized block design experiment. Dietary treatment added carbohydrate sources : corn starch, lactose, glucose, sucrose or dried whey in corn-soybean meal based diet. Each treatment has 5 replicates with 5 pigs per replicate. Lactose, sucrose and dried whey supported a better growth performance than starch and glucose (p < 0.05) during the first and second week postweaning. However, in the third week postweaning no difference was found in ADG and ADFI among treatment. For overall period, pigs fed lactose, sucrose and dried whey diets showed similar growth performance and were superior to starch and glucose. The gross energy digestibility in pigs fed lactose, sucrose and dried whey diets were similar and significantly higher than those fed glucose and starch diets (p < 0.05). DM digestibility was not significantly affected by other carbohydrate sources except starch. Pigs fed lactose, sucrose and dried whey showed the best nitrogen digestibility. In all nutrients digestibility, there was no significant difference among treatment except starch and glucose diet. DM excretion was lower in pigs fed lactose, sucrose and dried whey than pigs fed starch and glucose. In conclusion, it appeared that sucrose could be effectively incorporated in baby pig diet without sacrificing growth performance.

• Korean Journal of Food Science and Technology
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• v.23 no.4
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• pp.471-477
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• 1991

The optimum conditions for the development of a lactic acid beverage from the concentrated whey were studied using reverse osmosis system. For lactose hydrolysis rate and acid productivity, the strain mixture of Streptococcus thermophilus and Lactobacillus bulgaricus was more efficient than that of Streptococcus cremoris and Streptococcus lactis. The titratable acidity was increased at higher LCR (lactose concentration ratio) of whey. However, the higher LCR of whey was, the slower the pH decreasing rate was. The amount of sediment was maximum at LCR of 1.0 : 1 whey, hit there was no sediment at LCR 3.0 : 1 whey after 12 hours. Propylene glycol alginate was the best stabilizer and prevented from sedimentation at the concentation of less than 0.1%. Aspartame as a sweetener of yoghurt flavor had the best palatability.

• Applied Biological Chemistry
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• v.24 no.2
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• pp.149-152
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• 1981

The immobilization of Lactobacillus bulgaricus was investigated by various method, e.g. by use of polyacrylamide gel and Al-, Ca-, Fe- or Mg-alginate beads, and the most active immobilized cells were obtained by entrapment in a Ca-alginate beads. These immobilized microbial cells, when introduced into 4.5% lactose solution and whey solution showed maximum relative activity of 28% or lactose solution and 18% for whey solution as measured against the native microbial reference standard (100).

• Food Science and Preservation
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• v.22 no.4
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• pp.528-534
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• 2015

This study was performed to analyze the processing and quality characteristics of whey Makgeolli prepared with different types of yeast and ratio of the whey content. Lactose content of yeast culture medium containing S. cerevisiae. was 1.36% whereas lactose content of yeast culture containing K. marxianus KCCM 12015 was very little. Yeast culture of both K. marxianus KCCM 35455 and K. marxianus KCCM 50700 did not produce lactose. Until the 10th day, ethanol production ability of S. cerevisiae, K. marxianus KCCM 12015, K. marxianus KCCM 35455, and K. marxianus KCCM were 0.31%, 2.51%, 2.53%, and 2.59%, respectively. Total acids content increased rapidly with the increase in the addition of whey content in the initial 2 days and then decreased during 4~10 days of fermentation. In the aspect of pH, the pH was rapidly decreased in the initial 2 days and then increased until 10th day of fermentation with the increase in whey content. Ethanol content of whey Makgeollis at 10th day of fermentation was the highest in yeast culture containing K. marxianus. From the sensory evaluation, the flavor score of whey Makgeollisin was higher than that of control. The color and taste scores were increased as the increase in the addition of whey. The comprehensive preference indicated that Makgeolli prepared with 100% whey was the best among other samples.

• The Korean Journal of Mycology
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• v.27 no.6 s.93
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• pp.383-385
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• 1999

Effects of temperature and initial pH of the medium on production of citric acid from cheese whey permeate by Aspergillus niger were investigated. A. niger was cultivated at four different temperatures (27, 30, 33, $36^{\circ}C$) and four different pHs (2, 3, 4, 5) for 15 days. During the fermentation the concentrations of lactose and citric acid in the culture broth were measured. The maximum production of citric acid which was 33.9 g/l (68.26% yield based on lactose utilized) was obtained at $33^{\circ}C$ and pH 3. The production of citric acid was not much affected by shaking speed. However, the shaking speed was found to influence the form of pellets during cell growth.