The Influence of Sodium Chloride on the Activity of Yeast in the Production of Single Cell Protein in Whey Permeate

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Abstract
Whey can contain substantial amounts (6 to 10%) of sodium chloride, such as whey from the pressing of hard cheese or when from making Domiati cheese where salt is added to milk prior to renneting. Nine different lactose-fermenting yeasts were cultured in shake flasks using Cheddar cheese whey permeate as the fermentation medium. The pH and temperature of growth media were kept at 5 and 32.degree. C, respectively. We studied the effect of 3, 6, or 9% concentrations of sodium chloride on the ability of yeasts to convert whey into biomass. Kluyveromyces marxianus var.marxianus ATCC 28244 and Candidda tropicalis ATCC 20401 were more efficient in producing cell mass from 0 to 9% salt permeate than the other strains.