Immobilization of recombinant strains of Saccharomyces cerevisiae for the hydrolysis of lactose in salted Domiati cheese whey

Abstract

 Intergeneric protoplast fusants SK-26 and SK-35 between Saccharomyces cerevisiae ATCC 4126 and Kluyveromyces lactis CBS 683 produced 2.70 ml dl^–1 and 1.52 ml dl^–1 (v/v) of ethanol during fermentation of lactose at 25  °C in salted Domiati cheese whey containing 6.1 g dl^–1 (w/v) NaCl when entrapped in alginate spheres, whereas the free recombinant cells produced 2.36 ml dl^–1 and 1.09 ml dl^–1 (v/v) of ethanol. Yeast hybrids spheres can be used nine times with accumulated increases of ethanol production of 9.1 ml dl^–1 and 8.98 ml dl^–1 (v/v), respectively.