Version 1
: Received: 4 August 2023 / Approved: 8 August 2023 / Online: 8 August 2023 (07:11:26 CEST)
How to cite:
Maidali, D.; Thapa Magar, S.; Ghimire, S.; Pun, M.; Pandey, S.; Chataut, G.; Maharjan, S.; Aryal, P. Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management. Preprints2023, 2023080616. https://doi.org/10.20944/preprints202308.0616.v1
Maidali, D.; Thapa Magar, S.; Ghimire, S.; Pun, M.; Pandey, S.; Chataut, G.; Maharjan, S.; Aryal, P. Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management. Preprints 2023, 2023080616. https://doi.org/10.20944/preprints202308.0616.v1
Maidali, D.; Thapa Magar, S.; Ghimire, S.; Pun, M.; Pandey, S.; Chataut, G.; Maharjan, S.; Aryal, P. Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management. Preprints2023, 2023080616. https://doi.org/10.20944/preprints202308.0616.v1
APA Style
Maidali, D., Thapa Magar, S., Ghimire, S., Pun, M., Pandey, S., Chataut, G., Maharjan, S., & Aryal, P. (2023). Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management. Preprints. https://doi.org/10.20944/preprints202308.0616.v1
Chicago/Turabian Style
Maidali, D., Suja Maharjan and Pramod Aryal. 2023 "Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management" Preprints. https://doi.org/10.20944/preprints202308.0616.v1
Abstract
Cheese whey, a significant byproduct of the dairy industry, poses a substantial environmental challenge due to its organic pollutant load and large size demands for effective and affordable valorization methods. The abundance of lactose and other organic compounds in whey contributes to its elevated Biological Oxygen Demand (BOD) and Chemical Oxygen Demand (COD), further straining natural ecosystems. This study aimed to investigate the nutritional potential of whey and its conversion into value-added products: bioethanol and probiotic drinks. To achieve this, Bacillus megaterium and Bacillus subtilis strains, isolated from soil samples in Nepal, were co-cultured with Lactobacillus and Saccharomyces cerevisiae in the whey broth for fermentation. Ethanol distillation was carried out using a Rota-evaporator to maintain the viability of the fermenting organisms within the broth. Moreover, the probiotic criteria of the fermenting strains were extensively examined. Experimental observations revealed a remarkable concentration of 9.2 g/L of ethanol, resulting in an ethanol yield of 0.23 g/L. Extrapolating this rate, it is theoretically possible to produce an annual global bioethanol output of 5 million tons using whey as a sustainable and abundant resource. Furthermore, the study explores novel advancements in the distillation process, demonstrating the successful extraction of ethanol at room temperature. Additionally, the fermentation organisms employed in this research exhibit robust viability, surviving various in-vitro stress-tolerant tests, including exposure to bile salt, pH fluctuations, and gastric juice. These resilient strains also demonstrated long-term stability in fermented whey broth, making them promising candidates for the development of probiotic beverages. This dual approach not only enables the sustainable management of organic waste but also presents an opportunity to create value-added products with positive implications for both the environment and human health.
Biology and Life Sciences, Biology and Biotechnology
Copyright:
This is an open access article distributed under the Creative Commons Attribution License which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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