A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine
Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, sca...
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MDPI AG
2019-07-01
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| Series: | Applied Sciences |
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| Online Access: | https://www.mdpi.com/2076-3417/9/14/2800 |
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doaj-d810f139ad2041d699e78d4559665b5a2020-11-25T02:22:45ZengMDPI AGApplied Sciences2076-34172019-07-01914280010.3390/app9142800app9142800A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to ChlorineMaria Isabel S. Santos0Patrícia Fradinho1Sandro Martins2Ana Isabel G. Lima3Ricardo M. S. Boavida Ferreira4Laurentina Pedroso5Maria Adélia S. S. Ferreira6Isabel Sousa7LEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalFaculty of Veterinary Medicine, Universidade Lusófona de Humanidades e Tecnologias, Campo Grande, 376, 1749-024 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalLEAF—Linking Landscape, Environment, Agriculture and Food, Instituto Superior de Agronomia, Universidade de Lisboa, Tapada da Ajuda, 1349-017 Lisbon, PortugalCheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against <i>Listeria monocytogenes</i>, <i>Salmonella</i> enterica, and <i>Escherichia coli</i> O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O<sub>2</sub> and CO<sub>2</sub> determinations. Results showed that not only was microbial quality better when using our whey solution (<i>p</i> < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine.https://www.mdpi.com/2076-3417/9/14/2800fermented wheyantimicrobialminimally processed vegetablesquality markerssensory evaluationdisinfectionchlorine alternative |
| collection |
DOAJ |
| language |
English |
| format |
Article |
| sources |
DOAJ |
| author |
Maria Isabel S. Santos Patrícia Fradinho Sandro Martins Ana Isabel G. Lima Ricardo M. S. Boavida Ferreira Laurentina Pedroso Maria Adélia S. S. Ferreira Isabel Sousa |
| spellingShingle |
Maria Isabel S. Santos Patrícia Fradinho Sandro Martins Ana Isabel G. Lima Ricardo M. S. Boavida Ferreira Laurentina Pedroso Maria Adélia S. S. Ferreira Isabel Sousa A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine Applied Sciences fermented whey antimicrobial minimally processed vegetables quality markers sensory evaluation disinfection chlorine alternative |
| author_facet |
Maria Isabel S. Santos Patrícia Fradinho Sandro Martins Ana Isabel G. Lima Ricardo M. S. Boavida Ferreira Laurentina Pedroso Maria Adélia S. S. Ferreira Isabel Sousa |
| author_sort |
Maria Isabel S. Santos |
| title |
A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine |
| title_short |
A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine |
| title_full |
A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine |
| title_fullStr |
A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine |
| title_full_unstemmed |
A Novel Way for Whey: Cheese Whey Fermentation Produces an Effective and Environmentally-Safe Alternative to Chlorine |
| title_sort |
novel way for whey: cheese whey fermentation produces an effective and environmentally-safe alternative to chlorine |
| publisher |
MDPI AG |
| series |
Applied Sciences |
| issn |
2076-3417 |
| publishDate |
2019-07-01 |
| description |
Cheese whey has been described as an environmental hazard due to its high organic content. Although it has been suggested that whey can be used as food disinfectant, it continues to pose an environmental problem because it still contains a high organic load. Here, we aimed to develop a low-cost, scalable fermentation protocol to produce a disinfectant from dairy waste that has very little organic content and high levels of lactic acid. Fermentation was achieved with industrial whey from ewe, goat, and cow’s milk, using a specific mesophilic-lactic acid bacteria starter mix over 120 h, which yielded the highest lactic acid production and the lowest lactose content. Antibacterial activity was observed against <i>Listeria monocytogenes</i>, <i>Salmonella</i> enterica, and <i>Escherichia coli</i> O157:H7, plus a total of thirteen other food pathogenic and spoilage strains, and antibacterial activities were determined to be highest after 120 h. We further validated this whey’s application as a disinfectant in shredded lettuce and compared its efficacy to that of chlorine, evaluating microbial quality, texture, color, and sensory perception, pH, and O<sub>2</sub> and CO<sub>2</sub> determinations. Results showed that not only was microbial quality better when using our whey solution (<i>p</i> < 0.05), but also the quality indicators for whey were statistically similar to those treated with chlorine. Hence, our work validates the use of an industrial waste whey as a low-cost, efficient, and environmentally safe disinfectant, with potential applications for minimally processed foodstuffs as an alternative to chlorine. |
| topic |
fermented whey antimicrobial minimally processed vegetables quality markers sensory evaluation disinfection chlorine alternative |
| url |
https://www.mdpi.com/2076-3417/9/14/2800 |
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