Progress 06/15/20 to 06/14/22
Outputs
Target Audience:The scientific community within food and agriculture will be targeted for disseminating research results and methods through scientific publications. The data obtained and methods used during this study will benefit other researchers in order to further the research in this area. Additionally, the results from this study will be relayed to dairy farmers and processors through discussion of methods that can be used in industry to adopt practices for valorization of waste products. Finally, the broad consumer community will be targeted in order to promote and educate on the benefits of value-added, by-products goods in achieving sustainability. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The Project Director, Marie Lawton, has participated in several professional development and training activities during the reporting period for this project. In order to increase her knowledge and expertise in the area of food science she has participated in two professional development workshops offered by the Cornell Dairy Foods Extension. The workshops resulted in earning certificates in the following: The Science of Cheese - Basic Level and FSPCA Preventive Controls Qualified Individual. In order to increase her training in professional skills, she attended the New York (NY) ComSciCon, Science Communication Conference in order to gain valuable training and experience in disseminating scientific information to broad audiences. Marie has presented the results of her project at the annual conference of the American Dairy Science Association. Additionally, Marie has taken several academic courses at Cornell during this reporting period which have added to her professional development and professional technical skills. These courses include Public Speaking, Introduction to Python, Project Management, and Food Science Seminar. How have the results been disseminated to communities of interest?In order to reach communities of interest, we have targeted the scientific community in the broad food science category as well as more specifically in dairy science. A review highlighting biotechnological options for the use of the lactose-consuming yeast, Brettanomyces claussenii, has been disseminated to the food science community through publication of a literature review in the journal Current Opinion of Food Science. This review will increase awareness and research in the area of dairy by-product valorization through biotechnological approaches. Additionally, an posterof the results obtained in Objective 1 has been presented at the Annual Meeting of the American Dairy Science Association. This conference is attended not only by dairy scientists but also dairy processors and farmers allowing for dissemination of our work to target audiences and broadening the awareness of this research and opportunities. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
In the dairy industry significant disposal issues and sustainability concerns arise over lactose-containing dairy by-products such as acid whey. Current options for disposal of these acidic, lower protein waste streams are limited and are either financially limited or not environmentally friendly. Although not efficient for protein and whey powder production, valuable components are still present in these waste streams such as vitamins, minerals, protein, and lactose. Research into alternative options for valorization of these dairy by-products is essential in order to promote sustainability within the industry and expand marketplace options for dairy goods. This work directly impacts dairy processors by expanding research on options for by-product reutilization. Additionally, the results of this research provide the scientific community with more information to expand further opportunities. Objective 1 of this project includes an evaluation and optimization of lactose fermentations with the yeast Brettanomyces claussenii. For this reporting period, we have completed a response surface and optimization experiment.The results of this experiment will be used to better inform the design of an optimization model with the goal of maximizing acetic acid production from lactose during fermentation with this yeast. Within Objective 2 of this project, we have successfully identified a putative beta-galactosidase (lactase) gene within the yeast B. claussenii using bioinformatic approaches. In order to prove identity and characterize this gene for lactose hydrolysis activity, we have completed a screen of various strains of yeast for the presence of the putative gene. We have also been successful in the preliminary steps for transformation of this gene into a non-lactose utilizing yeast (Saccharomyces cerevisiae) to prove gene identity. From the screening of seven strains of the lactose-consuming yeast, B. claussenii, all but 1 strain showed presence of the putative beta-galactosidase gene. This result was confirmed with lactose consumption activity seen in all but this yeast as described in Objective 1. This gene was successfully transformed into S. cerevisiae and theevaluation of lactose hydrolysis activity was seen whichproves gene identity. The work we have accomplished within this project directly addresses the issue of dairy waste stream valorization. We have gathered valuable information into the use of the lactose-consuming yeast, B. claussenii, for production of value-added goods from dairy byproducts. A literature review on this topic has been published to the journal Current Opinion of Food Science and an abstract of the results from Objective 1 has been accepted for presentation at the Annual Meeting of the American Dairy Science Association in July 2021. These results provide more knowledge on how this yeast behaves in lactose fermentations as well as information on the mechanism behind this lactose hydrolysis activity, providing options for its use as a biotechnological approach to promoting sustainability in the dairy industry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Lawton, M. R., deRiancho, D. L., & Alcaine, S. D. (2021). Lactose utilization by Brettanomyces claussenii expands
potential for valorization of dairy by-products to functional beverages through fermentation. Current Opinion in Food
Science.
- Type:
Journal Articles
Status:
Other
Year Published:
2023
Citation:
Lawton, M. R., Jencarelli, K. G., DeMarsh, T. D., & Alcaine, S. D. (TBD). Optimization of acetic acid production from lactose by fermentation with Brettanomyces claussenii using response surface methodology to direct utilization of acid whey and other dairy by-products.
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Progress 06/15/20 to 06/14/21
Outputs
Target Audience:The scientific community within food and agriculture will be targeted for disseminating research results and methods through scientific publications. The data obtained and methods used during this study will benefit other researchers in order to further the research in this area. Additionally, the results from this study will be relayed to dairy farmers and processors through discussion of methods that can be used in industry to adopt practices for valorization of waste products. Finally, the broad consumer community will be targeted in order to promote and educate on the benefits of value-added, by-products goods in achieving sustainability. Changes/Problems:
Nothing Reported
What opportunities for training and professional development has the project provided?The Project Director, Marie Lawton, has participated in several professional development and training activities during the reporting period for this project. In order to increase her knowledge and expertise in the area of food science she has participated in two professional development workshops offered by the Cornell Dairy Foods Extension. The workshops resulted in earning certificates in the following: The Science of Cheese - Basic Level and FSPCA Preventive Controls Qualified Individual. In order to increase her training in professional skills, she attended the New York (NY) ComSciCon, Science Communication Conference in order to gain valuable training and experience in disseminating scientific information to broad audiences. Additionally, Marie has taken several academic courses at Cornell during this reporting period which have added to her professional development and professional technical skills. These courses include Public Speaking, Introduction to Python, Project Management, and Food Science Seminar. How have the results been disseminated to communities of interest?In order to reach communities of interest, we have targeted the scientific community in the broad food science category as well as more specifically in dairy science. A review highlighting biotechnological options for the use of the lactose-consuming yeast, Brettanomyces claussenii, has been disseminated to the food science community through publication of a literature review in the journal Current Opinion of Food Science. This review will increase awareness and research in the area of dairy by-product valorization through biotechnological approaches. Additionally, an abstract of the results obtained so far for Objective 1 has been submitted for presentation at the Annual Meeting of the American Dairy Science Association. This conference is attended not only by dairy scientists but also dairy processors and farmers allowing for dissemination of our work to target audiences and broadening the awareness of this research and opportunities. What do you plan to do during the next reporting period to accomplish the goals?We plan to build on the current results within the next reporting period to accomplish the remaining goals of the project. For Objective 1 this will be done through designing a response surface model to evaluate optimum fermentation characteristics needed for maximum production of acetic acid from a model lactose-containing substrate. The results from this experiment will be validated with further fermentations at the optimum conditions in dairy by-products. This information will be disseminated to the scientific community through publication of the results in a relevant journal in order to advance research in this area. For Objective 2 of this project, the yeast transformed with the putative beta-galactosidase gene will be evaluated for lactose hydrolysis activity. Successful hydrolysis activity will confirm identity of this gene, and the resulting enzyme will be characterized in terms of enzyme kinetics at various pH and temperature levels. The results from these experiments will also be disseminated to the scientific community through publication in a relevant journal. The knowledge gained in this part of the project will expand on the opportunities available for use of the yeast B. claussenii in lactose fermentations for dairy by-product valorization.
Impacts
What was accomplished under these goals?
In the dairy industry significant disposal issues and sustainability concerns arise over lactose-containing dairy by-products such as acid whey. Current options for disposal of these acidic, lower protein waste streams are limited and are either financially limited or not environmentally friendly. Although not efficient for protein and whey powder production, valuable components are still present in these waste streams such as vitamins, minerals, protein, and lactose. Research into alternative options for valorization of these dairy by-products is essential in order to promote sustainability within the industry and expand marketplace options for dairy goods. This work directly impacts dairy processors by expanding research on options for by-product reutilization. Additionally, the results of this research provide the scientific community with more information to expand further opportunities. Objective 1 of this project includes an evaluation and optimization of lactose fermentations with the yeast Brettanomyces claussenii. For this reporting period, we have completed a yeast strain evaluation and fermentation factor screen. Various strains of the lactose-consuming yeast, B. claussenii, were evaluated for their ability and efficiency in consuming the milk sugar lactose and producing acetic acid, a valuable end product for value-added goods. Acetic acid levels were measured during fermentation of lactose for each strain. From this data of the yeast evaluated, a prominent strain (significant acetic acid produced, P<0.05) was chosen to move forward with for further experiments. Using statistically designed experiments, several factors (temperature, pH, time, sugar concentration, yeast inoculation level) were incorporated into a factorial design and screened for their significance to acetic acid production during fermentation of a synthetic lactose substrate with this yeast. The results of this experiment will be used to better inform the design of an optimization model with the goal of maximizing acetic acid production from lactose during fermentation with this yeast. Within Objective 2 of this project, we have successfully identified a putative beta-galactosidase (lactase) gene within the yeast B. claussenii using bioinformatic approaches. In order to prove identity and characterize this gene for lactose hydrolysis activity, we have completed a screen of various strains of yeast for the presence of the putative gene. We have also been successful in the preliminary steps for transformation of this gene into a non-lactose utilizing yeast (Saccharomyces cerevisiae) to prove gene identity. From the screening of seven strains of the lactose-consuming yeast, B. claussenii, all but 1 strain showed presence of the putative beta-galactosidase gene. This result was confirmed with lactose consumption activity seen in all but this yeast as described in Objective 1. Moving forward, once this gene is successfully transformed into S. cerevisiae, evaluation of lactose hydrolysis activity will be performed to prove gene identity. The work we have accomplished so far within this project directly addresses the issue of dairy waste stream valorization. We have gathered valuable information into the use of the lactose-consuming yeast, B. claussenii, for production of value-added goods from dairy by-products. A literature review on this topic has been published to the journal Current Opinion of Food Science and an abstract of the results from Objective 1 has been accepted for presentation at the Annual Meeting of the American Dairy Science Association in July 2021. These results provide more knowledge on how this yeast behaves in lactose fermentations as well as information on the mechanism behind this lactose hydrolysis activity, providing options for its use as a biotechnological approach to promoting sustainability in the dairy industry.
Publications
- Type:
Journal Articles
Status:
Published
Year Published:
2021
Citation:
Lawton, M. R., deRiancho, D. L., & Alcaine, S. D. (2021). Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Current Opinion in Food Science.
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