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Sustainable production of lactic acid from cheese whey using Co‐cultures and enzymatic hydrolysis.

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Title: Sustainable production of lactic acid from cheese whey using Co‐cultures and enzymatic hydrolysis.
Authors: Rojas, Oscar Eduardo1 (AUTHOR) oerojasq@unal.edu.co, Cuervo, Laura Viviana1,2 (AUTHOR) lcuervog@unal.edu.co, Serrato, Juan Carlos1 (AUTHOR) jcserratob@unal.edu.co
Source: Journal of Chemical Technology & Biotechnology. Sep2025, Vol. 100 Issue 9, p1940-1947. 8p.
Subjects: Lactic acid, Whey, Co-cultures, Sustainability, Bioconversion, Circular economy, Hydrolases, Biotechnology
Abstract: BACKGROUND: Cheese whey is produced in vast quantities by the dairy industry, leading to environmental challenges due to its high biochemical and chemical oxygen demand. Its composition, rich in lactose, proteins, and minerals, provides an opportunity for valorization through biotechnological processes. This study aims to enhance lactic acid production from cheese whey using co‐cultures of Lactobacillus helveticus and L. delbrueckii subsp. lactis, exploring the effects of lactose concentration, nitrogen supplementation, and enzymatic hydrolysis. RESULTS: Higher initial lactose concentrations improved lactic acid production, reaching 105 g L−1 with 30 g L−1 yeast extract. However, complete lactose hydrolysis reduced yields at elevated sugar concentrations, suggesting substrate inhibition, with up to 40 0 g·L−1 lactic acid loss at 170 g L−1 lactose. Yeast extract as a nitrogen source reduced fermentation time to 62.0 h, compared to 105 h with hydrolyzed protein. Co‐cultivation enhanced fermentation efficiency, achieving a maximum yield of 0.370 g lactic acid g−1 sugar under the tested conditions. CONCLUSION: Integrating enzymatic hydrolysis with co‐culture fermentation provides a viable strategy for sustainable lactic acid production from cheese whey. Although full lactose hydrolysis at high concentrations may negatively impact yields, optimizing nitrogen supplementation and co‐culture selection significantly improves fermentation performance. These findings support the development of eco‐friendly processes for whey valorization, aligning with circular economy principles in the dairy industry. © 2025 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]
Copyright of Journal of Chemical Technology & Biotechnology is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
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DbLabel: Engineering Source
An: 188364402
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
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  Label: Title
  Group: Ti
  Data: Sustainable production of lactic acid from cheese whey using Co‐cultures and enzymatic hydrolysis.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Rojas%2C+Oscar+Eduardo%22">Rojas, Oscar Eduardo</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> oerojasq@unal.edu.co</i><br /><searchLink fieldCode="AR" term="%22Cuervo%2C+Laura+Viviana%22">Cuervo, Laura Viviana</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> lcuervog@unal.edu.co</i><br /><searchLink fieldCode="AR" term="%22Serrato%2C+Juan+Carlos%22">Serrato, Juan Carlos</searchLink><relatesTo>1</relatesTo> (AUTHOR)<i> jcserratob@unal.edu.co</i>
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  Data: <searchLink fieldCode="JN" term="%22Journal+of+Chemical+Technology+%26+Biotechnology%22">Journal of Chemical Technology & Biotechnology</searchLink>. Sep2025, Vol. 100 Issue 9, p1940-1947. 8p.
– Name: Subject
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  Data: <searchLink fieldCode="DE" term="%22Lactic+acid%22">Lactic acid</searchLink><br /><searchLink fieldCode="DE" term="%22Whey%22">Whey</searchLink><br /><searchLink fieldCode="DE" term="%22Co-cultures%22">Co-cultures</searchLink><br /><searchLink fieldCode="DE" term="%22Sustainability%22">Sustainability</searchLink><br /><searchLink fieldCode="DE" term="%22Bioconversion%22">Bioconversion</searchLink><br /><searchLink fieldCode="DE" term="%22Circular+economy%22">Circular economy</searchLink><br /><searchLink fieldCode="DE" term="%22Hydrolases%22">Hydrolases</searchLink><br /><searchLink fieldCode="DE" term="%22Biotechnology%22">Biotechnology</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: BACKGROUND: Cheese whey is produced in vast quantities by the dairy industry, leading to environmental challenges due to its high biochemical and chemical oxygen demand. Its composition, rich in lactose, proteins, and minerals, provides an opportunity for valorization through biotechnological processes. This study aims to enhance lactic acid production from cheese whey using co‐cultures of Lactobacillus helveticus and L. delbrueckii subsp. lactis, exploring the effects of lactose concentration, nitrogen supplementation, and enzymatic hydrolysis. RESULTS: Higher initial lactose concentrations improved lactic acid production, reaching 105 g L−1 with 30 g L−1 yeast extract. However, complete lactose hydrolysis reduced yields at elevated sugar concentrations, suggesting substrate inhibition, with up to 40 0 g·L−1 lactic acid loss at 170 g L−1 lactose. Yeast extract as a nitrogen source reduced fermentation time to 62.0 h, compared to 105 h with hydrolyzed protein. Co‐cultivation enhanced fermentation efficiency, achieving a maximum yield of 0.370 g lactic acid g−1 sugar under the tested conditions. CONCLUSION: Integrating enzymatic hydrolysis with co‐culture fermentation provides a viable strategy for sustainable lactic acid production from cheese whey. Although full lactose hydrolysis at high concentrations may negatively impact yields, optimizing nitrogen supplementation and co‐culture selection significantly improves fermentation performance. These findings support the development of eco‐friendly processes for whey valorization, aligning with circular economy principles in the dairy industry. © 2025 Society of Chemical Industry (SCI). [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of Journal of Chemical Technology & Biotechnology is the property of Wiley-Blackwell and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
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RecordInfo BibRecord:
  BibEntity:
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      – Type: doi
        Value: 10.1002/jctb.70010
    Languages:
      – Code: eng
        Text: English
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      Pagination:
        PageCount: 8
        StartPage: 1940
    Subjects:
      – SubjectFull: Lactic acid
        Type: general
      – SubjectFull: Whey
        Type: general
      – SubjectFull: Co-cultures
        Type: general
      – SubjectFull: Sustainability
        Type: general
      – SubjectFull: Bioconversion
        Type: general
      – SubjectFull: Circular economy
        Type: general
      – SubjectFull: Hydrolases
        Type: general
      – SubjectFull: Biotechnology
        Type: general
    Titles:
      – TitleFull: Sustainable production of lactic acid from cheese whey using Co‐cultures and enzymatic hydrolysis.
        Type: main
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      – PersonEntity:
          Name:
            NameFull: Rojas, Oscar Eduardo
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            NameFull: Cuervo, Laura Viviana
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            NameFull: Serrato, Juan Carlos
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            – D: 01
              M: 09
              Text: Sep2025
              Type: published
              Y: 2025
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              Value: 100
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              Value: 9
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            – TitleFull: Journal of Chemical Technology & Biotechnology
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