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SRP. 2021; 12(1): 1358-1366


Mozzarella Whey Indigenous Yeasts and their Potential in Amino acid and Peptide Production through Fermentation

Gemilang Lara Utama, Faysa Utba, Yana Cahyana, Roostita L. Balia.


Abstract

One of the methodologies that can be applied in whey utilization is fermentation. The products or metabolites that can be produced from whey fermentation include amino acids and peptides. Amino acids and peptides are metabolites that have broad benefits both for the food industry and for human health. Amino acids and peptides can be produced through the breakdown of proteins by protease and peptidase enzymes secreted by microorganisms. The use of microorganismÂ’s types in fermentation will greatly affect the profile of amino acids and peptides produced, because each microorganism has a different proteolytic system. Indigenous yeast is one of the microorganisms that naturally live on whey and has the potential to be reapplied in whey fermentation to produce amino acids and peptides. Indigenous yeast has several advantages over other microorganisms, such as better adaptability to fermentation conditions and the ability to grow and dominate the substrate more easily and quickly. Some of the yeasts with proteolytic activity that have been isolated from whey are Candida lambica, Candida parapsilosis, Candida rugosa, Debaromyces hansenii, Kluyveromyces lactis, Kodamaea ohmeri, Torulaspora delbrueckii, Zygosaccharomyces rouxii, Candida ethanolica, Candidium pseudolasci, Pichia farinosa, Candida mogii, Candida intermedia, Saccharomyces cerevisiae, Kluyveromyces marxianus, Clavispora lusitaniae, and Galactomyces geotrichum. Candida tropicalis, Trichosporon beigelii, and Blastoshizomyces capitatus were reported as three indigenous yeasts isoalted from mozzarella whey. The yeasts are able to release the aspartate protease enzyme and produce peptides and amino acids that show various benefits including health benefits.

Key words: Amino Acid, Fermentation, Indigenous Yeasts, Peptides, Mozzarella Whey






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