Progress 06/01/21 to 05/31/22
Outputs
Target Audience: We reached our target audience of dairy researchers and dairy product developers through presentation and posters at national dairy-focused conferences, like the American Dairy Science Association, as well as Cornell focused meetings, like the joint symposium "Towards a True Systems Approach to Reducing Food Loss and Waste from "Farm-to-Table"between The Foundation for Food & AgricultureResearchand the Cornell Department of Food Science, where participants from food companies, regulatory agencies, and other academic institutions were present. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided? This work has allowed two graduate students to continue to gain training in dairy microbiology and fermentation, andallowed them to develop professionally through giving presentations at scientific conferences. One of the students graduate this Spring and has attend a job in the food industry doing food microbiology and safety work. How have the results been disseminated to communities of interest?This work has been present at scientific conference (American Dairy Science Museum) and at industry symposia. What do you plan to do during the next reporting period to accomplish the goals? We plan to continue to execute against the objective of the project.
Impacts
What was accomplished under these goals?
Obj 1. Evaluation of the impact of substrate type and fermentation conditions on acetic acid production byB. clausseniiunder aerobic conditions. Progress:We have worked to optimize the fermentation parameters for acetic acid production and sugar utilization byB. claussenii.Response surface methodology was used to determine the optimized levels of significant factors to maximize acetic acid production and galactose retention. Fermentations were conducted in a synthetic media modified to emulate dairy effluents. A lactase enzyme was added at the time of inoculation to cleave lactose into its monomers. The fermentation parameters evaluated for the response surface optimization were agitation (RPM), yeast inoculation level (log CFU/mL), initial pH, and time (Days).It was found that the optimized levels of fermentation parameters for maximizing acetic acid production and galactose retention were: 171.5. RPM, 13.25 days, 5 log inoculation level, and a pH of 6.5. At these optimized settings, the predicted acetic acid concentration was 9.25 g/L, 95% confidence interval (CI) [7.44, 11.05], and a residual galactose concentration of 30.37 g/L, 95% CI [24.44, 36.30]. Once the optimization model was created, a validation trial was conducted to see if acetic acid and galactose outputs fell within the 95% CI. When the optimized settings were tested, 4.686 ± 0.221 g/L acetic acid was produced, which falls below the predicted 95% CI. However, 31.337 ± 0.720 g/L of galactose was retained, which falls within the predicted 95% CI. Ethanol was produced in tandem with acetic acid, which could be responsible for the decreased levels of acetic acid production. Next steps will look understanding the difference observed and expand to more complex dairy substrates. Obj 2. Evaluation of the impact of substrate type and fermentation conditions on ethanol and galactose production byB. clausseniiunder anaerobic conditions. Progress:Theresponse surface methodology used to optimize cheese whey permeate fermentation by B. claussenii, is currently being applied to milk permeate to maximize ethanol and galactose production. Experiments are in process. Obj 3. Execution of distillation trials for the separation of galactose from ethanol, and drying trials for the production of galactose powder. Progress:Preliminary trials are currently underway. A 17 L samples of whey permeate was fermented byB. clausseniiunder the conditions of Obj 2 to produce ethanol from glucose and the leave residual galactose.The fermented product was distilled using a rotary evaporator producing a distillate that was 35% ABV.A 400 mL sample of the distillate bottom was taken and sprayed dried, yielding 35 grams of powder.Distillate, bottoms, and powder are out for analysis. Obj 4. Development and consumer evaluation of prototype beverages made with combinations of the above ingredients. Progress:An acetic acid functional beverage was developed by fermenting acid whey with the yeastBrettanomyces claussenii.Fifteen liters of acid whey were inoculated with a commercial yeast slurry ofB. claussenii,incubated at 25°C,and aerated at 300 L/hr.Samples were analyzed for pH, density, dissolved oxygen, and titratable acidity (TA), and plated for enumeration each day. The fermentation was deemed complete once the density remained consistent for three consecutive days. The density stabilized to 1.007 on days 8-10, and the final fermented acid whey had a pH of 4.44 and an acetic acid concentration of 7.672 g/L. The fermented acid whey was then carbon filtered to remove off aromas or flavors, split into three batches, and flavored with fruit purees for consumer acceptance testing.The mean scores for overall liking were 4.90, 4.84, 3.88, and 7.11 for blood orange ginger, pineapple, berry lime, and commercial kombucha, respectively.At the end of the study, it was revealed that three of the beverages were made sustainable by upcycling acid whey, while retaining vitamins and minerals. Informed purchase intent was reassessed, and panelists were asked which factors influenced their decision. Before knowing the product claims, 19% of panelists said they "probably" or "definitely" would buy the beverages. Once the claims were revealed, While the overall liking scores for the acid whey beverages were not as high as the commercial kombucha, adjusting the formulations based on panelist feedback and marketing to promote the sustainable and functional properties of these fermented beverages may provide a means for the valorization of acid whey.Future work will focus on optimize the taste profile of these beverages.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2022
Citation:
Establishment of optimized fermentation parameters to convert dairy waste streams into value-added products via aerobic fermentation by Brettanomyces claussenii.
K. G. Jencarelli*, M. R. Lawton, and S. D. Alcaine. American Dairy Science Association Annual Meeting (June 19-22). 2022. (Poster)
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Progress 06/01/20 to 05/31/21
Outputs
Target Audience:We reached target audience of dairy researchers and dairy product developers through presentation and posters at national dairy-focused conferences, like the American Dairy Science Association,as well as Cornell focused meetings,like the Cornell Institute for Food Systems eSummit on Dairy Sustainability, where participants from dairy companies, regulatory agencies, and other academic institutions were present and learnt about the start of this project to develop a new biomanufacturing process to improve dairy sustainability. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?This work has not only allowed twograduate students to gain training in dairy microbiology and fermentation, but allowed them to develop professionally through giving presentations at scientific conferences. How have the results been disseminated to communities of interest?Yes, some of the work has been presented at conferences. What do you plan to do during the next reporting period to accomplish the goals?We plan to continue to execute against the objective of the project.
Impacts
What was accomplished under these goals?
Progress against Objective 1. Evaluation of the impact of substrate type and fermentation conditions on acetic acid production byB. clausseniiunder aerobic conditions. A30-day fermentation study was performedto better understandsugar utilization and time for acetic acid production duringaerobic fermentation by B. claussenii was performed in triplicate. Fermentations were monitored for lactose, glucose, galactose, acetic acid, and ethanol production. Rapid glucose utilization and delayed galactose utilization were observed, within 6 days, as well as acetic acid stabilization by day 6, which stayed stable over 30 days. Ethanol level peaked at day 2 and dropped below 0.5% ABV with 14 days. A26-1 fractional factorial design was run to determine significant fermentation parameters for acetic acid production and galactose retention. Parameters evaluated were temperature, agitation, yeast inoculation levels, lactose content, pH, and time. Results showed that oxygenation was important for acetic acid production, as was yeast levels, temperature, and lactose levels. For galactose retention, pH appeared to play a significant role. Progress against Objective 2. Evaluation of the impact of substrate type and fermentation conditions on ethanol and galactose production byB. clausseniiunder anaerobic conditions. The work conducted so far to applies response surface methodology to optimize cheese whey permeate fermentation byB. clausseniito maximize ethanol and galactose production in order to develop efficient processes that expands the applications of this dairy coproduct in the food industry. Two response variables were defined in this study for their maximization: ethanol concentration (% v/v) and galactose concentration (g/L), while five fermentation factors were considered as independent variables: temperature (°C), total solids (% TS), enzyme/substrate (E/S) ratio (IU/g lactose), inoculation level (log cfu/mL), and time (day). Overall results showed that all factors were significant in the synthesis of ethanol and galactose. Regarding ethanol, all the independent variables had significant linear effects that positively correlated with the response, except for temperature, for which a negative quadratic effect was observed. This model was able to explain 92% of the variability observed in the results (r-square 0.92), which is considered an indication of good predictive power. Regarding galactose, all factors resulted in significant linear effects. However, three out of the five factors showed negative estimates of such effects: inoculation level, temperature, and time. This model was able to explain 95% of the variability observed in the results (r-square 0.95).Maximizedconcentrations of 4.6 % v/v for ethanol, and 70.8 g/L for galactose, on average, would be expected by these models.
Publications
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Fermentation of whey permeate using Brettanomyces claussenii: Creating opportunities to develop value-added products. V. K. Rivera Flores*, T. A. DeMarsh, and S. D. Alcaine, American Dairy Science Association Annual Meeting (July 11-14). Online. 2021. (Poster)
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2021
Citation:
Model fermentation of dairy effluents by Brettanomyces claussenii with lactose cleavage to create a value-added product. K. Jencarelli*, M. R. Lawton, and S. D. Alcaine, American Dairy Science Association Annual Meeting (July 11-14). Online. 2021. (Poster)
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