Obtaining hydrolyzates with antimicrobial activity from goat milk´s whey using rennet enzymatic complex

ESPECHE JC; VARAS, R; RODRIGUEZ, S; HOLLMANN A

Rosario

Congreso; L Reunión Anual SAB; 2022

Sociedad Argentina de Biofisica

Whey is the by-product of cheese or casein production; it is of relative importance in thedairy industry due to the large volumes produced and the nutritional composition. Theproduction of goat's milk in Argentina comes mainly from small companies and the maindairy basin is located in the Río Dulce irrigation area in the province of Santiago delEstero. The present work proposes a possibility of valuing the whey from this industrythrough the obtaining of compounds with antimicrobial activity.For this, goat whey´s hydrolyzates were obtained using rennet complex for the enzymatichydrolysis. The results show that the hydrolyzates were able to inhibit the microbialgrowth of both Escherichia coli and Staphylococcus aureus on agar plates at 4 hours ofincubation, showing higher effects against E. coli. After that, the hydrolyzates werepurified by subjecting to ultrafiltration using columns with a molecular weight cut off(MWCO) of 10, 5 and 3 kDa. In this way, 4 fractions were obtained: >10 kDa, 5-10 kDa,3-5 kDa and