caa a22 4500 605506736 CHVBK 20210128100628.0 cr unu---uuuuu 210128e20150801xx s 000 0 eng 10.1007/s00253-015-6766-z doi (NATIONALLICENCE)springer-10.1007/s00253-015-6766-z Whey-derived valuable products obtained by microbial fermentation [Elektronische Daten] [Micaela Pescuma, Graciela de Valdez, Fernanda Mozzi] Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products. Springer-Verlag Berlin Heidelberg, 2015 Whey nationallicence Microbial fermentation nationallicence Value-added products nationallicence Whey-derived products nationallicence Pescuma Micaela Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut de Valdez Graciela Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut Mozzi Fernanda Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/15(2015-08-01), 6183-6196 0175-7598 99:15<6183 2015 99 253 https://doi.org/10.1007/s00253-015-6766-z text/html Onlinezugriff via DOI BK010053 XK010053 XK010000 Metadata rights reserved Springer special CC-BY-NC licence nationallicence 1 review-article jats NATIONALLICENCE NATIONALLICENCE NL-springer NATIONALLICENCE 856 40 https://doi.org/10.1007/s00253-015-6766-z text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Pescuma Micaela Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 700 1- de Valdez Graciela Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 700 1- Mozzi Fernanda Centro de Referencia para Lactobacilos CERELA-CONICET, Chacabuco 145, 4000, San Miguel de Tucumán, Argentina aut NATIONALLICENCE 773 0- Applied Microbiology and Biotechnology Springer Berlin Heidelberg 99/15(2015-08-01), 6183-6196 0175-7598 99:15<6183 2015 99 253