The Roles of Candida tropicalis Toward Peptide and Amino Acid Changes in Cheese Whey Fermentation

• Main Authors: Isfari Dinika, Bambang Nurhadi, Nanang Masruchin, Gemilang Lara Utama, Roostita L. Balia
• Format: Article
• Language: English
• Published: Universitas Indonesia 2019-12-01
• Series: International Journal of Technology
• Subjects: amino acid; candida tropicalis; native cheese whey; peptide content
• Online Access: http://ijtech.eng.ui.ac.id/article/view/3661

Whey is a by-product of cheese processing and is comprised of nearly 90% of the milk used. The protein content in cheese whey has the potential to create peptide and amino acids which have a functional effect in biological activity. Peptides and amino acids can be produced through fermentation with Candida tropicalis into native whey from cheese whey. The study aims to determine fermentation time in producing peptide and amino acid profiling in the fermentation of native cheese whey by Candida tropicalis. Cheese whey fermented with C. tropicalis was compared to a naturally fermented cheese whey as control at an ambient temperature for 48 hours. Peptide content identified by Folin–Ciocalteu methods and the amino acid profile is determined by high performance liquid chromatography (HPLC). Fermentation results showed that the maximum content of peptides needs a 24-hour fermentation in 10.42 ppm. Peptide content decreased with further fermentation caused by the degradation of peptides into amino acids. The amino acids that increased were aspartate, glutamate, threonine, valine, isoleucine, and lysine, while those that decreased were serine, histidine, glycine, arginine, alanine, tyrosine, and methionine.