Effect of Temperature and pH on Microbial Communities Fermenting a Dairy Coproduct Mixture

Walters, Kevin A.; Myers, Kevin S.; Ingle, Abel T.; Donohue, Timothy J.; Noguera, Daniel R.

doi:10.3390/fermentation10080422

Effect of Temperature and pH on Microbial Communities Fermenting a Dairy Coproduct Mixture

Journal Article · Thu Aug 15 00:00:00 EDT 2024 · Fermentation

DOI:https://doi.org/10.3390/fermentation10080422· OSTI ID:2429749

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Organic-rich industrial residues can serve as renewable feedstocks for the generation of useful products by microbial fermentation. We investigated fermenting communities enriched in a mixture of ultra-filtered milk permeate (UFMP) and acid whey from cottage cheese (CAW), two dairy coproducts rich in lactose. To evaluate how operational pH and temperature affect microbial communities and fermentation products, we operated 12 bioreactors for 140 days, each fed a 1:1 mixture of UFMP and CAW at either 35 °C or 50 °C and at either a pH of 4.8 or 5.5. The bioreactors operated at a pH of 4.8 resulted in the incomplete conversion of lactose, while those operated at a pH of 5.5 consistently fermented lactose, primarily into lactic, acetic, and hexanoic acids. The metagenomic analyses revealed that microbial communities obtained at a pH of 5.5 were dominated by lactic acid-producing organisms. Additionally, an inverse relationship was found between the abundance of chain elongating organisms and lactic acid accumulation, with 50 °C reducing the abundance of these organisms and enhancing lactic acid yields. We conclude that the pH and temperature are important determinants of the fermentation of dairy coproducts with a pH of 5.5 and 50 °C yielding the most promising results for lactic acid production. Additional research is required to better understand the factors affecting functional consistency of the process.

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Sponsoring Organization:: USDOE

Grant/Contract Number:: SC0018409

OSTI ID:: 2429749

Alternate ID(s):: OSTI ID: 2580306

Journal Information:: Fermentation, Journal Name: Fermentation Journal Issue: 8 Vol. 10; ISSN 2311-5637; ISSN FERMC4

Publisher:: MDPI AGCopyright Statement

Country of Publication:: Switzerland

Language:: English

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