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CLOSURE CONFERENCE OF THE PROJECT LIFE for Acid Whey

Advanced ways to exploit the potential of whey: the transition from an environmental problem to a valuable natural resource

Introduction

The conference was a closing event of the LIFE for Acid Whey project. The project's central theme was acid whey, which remains after the lactic acid fermentation of milk, with which we obtain products such as cottage cheese and Greek type of yoghurt. Due to lactic acid content, acid whey processing into powdered products, such as whey concentrate and whey isolates, is more technologically demanding and more often ends up in dairies as waste. The project focused on the isolation of the whey protein lactoferrin. It usually occurs in higher concentrations in acid whey than in sweet whey. Due to its bioactive role in the body, the demand for this protein is growing, namely in the market of baby formulas, food supplements, premium dairy products, cosmetics and medicines. The project aimed to establish a demonstration facility for lactoferrin production, test the suitability of monolithic chromatographic columns as the main tool for lactoferrin isolation, optimise the industrial process, and process whey residue in a biogas plant. Part of the activities was dedicated to testing residual acid whey's applicability as a culture medium for the cultivation of beneficial lactic acid organisms and their metabolites. In the project, the company Arhel cooperated with the Institute of Dairy Science and Probiotics of the Biotechnical Faculty of the University of Ljubljana.


During the implementation of the project and testing of whey from various Slovenian and foreign dairies, the project partners concluded that sweet whey is similarly inefficiently used in Slovenia but has the excellent potential of other whey proteins, including proteins with a bioactive role. Thus, a new project was created, LAKTIKA within the OP ECP 2014-2020. Several partners from the academic sphere, the University of Ljubljana and the University of Maribor, coordinated by Arhel d.o.o., participated. The project focused primarily on the selective isolation of residual whey proteins. Furthermore, the LAKTIKA project focused on optimising membrane concentration and separation techniques, specific biotechnological uses of whey as a culture medium for lactic acid organisms, upgrading the lactoferrin raw material into the final product and defining other end-products using whey fractions. Therefore, within the conference, we present the results of the LAKTIKA project, which complement and upgrade the LIFE activities for Acid whey project.


With the results of both projects, we were able to identify some new cascading approaches to the use of whey. With lectures and posters of participants of both projects and guest lecturers, we presented at the conference some innovative technological processes for whey concentration and isolation and purification of whey proteins with emphasis on lactoferrin. Among others, the development of a pharmaceutical formulation with lactoferrin to maintain a healthy balance of intestinal microflora is presented in the proceedings. In addition, the papers focus on the production of active peptides with antimicrobial function by enzymatic hydrolysis, the use of acid and sweet whey to grow lactic acid bacteria and production of metabolites, the formulation of functional drinks, the use of whey in cosmetics and last but not least, for the production of biogas.

Program, lectures, posters

Link to the lecture program


Lectures:


INTRODUCTION, SITUATION IN SLOVENIA, TECHNOLOGICAL SOLUTIONS

MAJA ZUPANČIČ JUSTIN, DRAGAN MARTINOVIČ, MARKO GERL
Arhel d.o.o., Slovenija
Whey: an environmental problem or a valuable natural resource - the starting points of the LIFE for Acid Whey and LAKTIKA project

BARBARA RUPNIK
Chamber of Commerce and Industry of Slovenia, Slovenia
Whey in Slovenian Dairy industry

SVETLANA VIDOVIČ, ROBERT BERCE
Bering d.o.o. Process Solutions, Slovenia
Process technologies for whey processing: challenges and solutions for the dairy industry, raw material producers and biotechnology companies

HERMINA BUKŠEK1, FRANK LIPNIZKI2, IRENA PETRINIČ1
1University of Maribor, Faculty of Chemistry and Chemical Engineering, Slovenia
2Lund University, Department of Chemical Engineering, Sweden
Testing of different draw solutions in forward osmosis process for concentration of acid whey

SARA DRMOTA PREBIL, ALEŠ ŠTRANCAR
BIA Separations d.o.o., Slovenia
Application of chromatographic procedures on monolithic columns for isolation of proteins and other bioactive compounds in food industry

WHEY PROTEINS, INDUSTRIAL ISOLATION AND EXTRACTION

JERNEJ OBERČKAL, BOJANA BOGOVIČ MATIJAŠIĆ
University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Nutritional, functional and bioactive properties of whey proteins and related use

MARKO KETE, TJAŠA PREVC, MAJA ČIČ, BLAŽ LOKAR, MATEJA FRANČEŠKIN KRAPEŽ, TINKARA VARDJAN, ALJA KISILAK, MAJA ZUPANČIČ JUSTIN
Arhel d.o.o., Slovenija
Development of a method and optimized industrial process for lactoferrin isolation

NIKA OSEL, TIMEJA PLANINŠEK PARFANT, JURIJ TRONTELJ, ALBIN KRISTL, ROBERT ROŠKAR
University of Ljubljana, Faculty of Pharmacy, Slovenia
Development of analytical methods for the evaluation of lactoferrin and selected whey proteins

BLAŽ GRILC, MAJA BJELOŠEVIČ, NIKA OSEL, ROBERT ROŠKAR, KRISTL ALBIN, MIRJANA GAŠPERLIN
University of Ljubljana, Faculty of Pharmacy, Slovenia
Development of a dosage form containing lactoferrin to maintain a healthy balance of the intestinal microbiota

ŠPELA GRUDEN1, PETRA MOHAR LORBEG2, BOJANA BOGOVIČ MATIJAŠIĆ2, NATAŠA POKLAR ULRIH1
1Biotechnical faculty, Department of Food Science and Technology, Chair of Biochemistry and Food Chemistry, Slovenia
2University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Antimicrobial activity of peptides generated by enzymatic hydrolysis of lactoferrin

BIOTECHNOLOGICAL USE OF WHEY

BOJANA BOGOVIČ MATIJAŠIĆ, DIANA PAVELJŠEK, JERNEJ OBERČKAL
University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
The biotechnological utilization of whey

DIJANA PAVELJŠEK1, JERNEJ OBERČKAL1, TIMEJA PLANINŠEK PARFANT2, NIKA OSEL2, ROBERT ROŠKAR2, BOJANA BOGOVIČ MATIJAŠIĆ1
University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
University of Ljubljana, Faculty of Pharmacy, Slovenia
Utilization of acid whey for the cultivation of lactic acid bacteria and extraction of beneficial metabolites

ROMANA MARINŠEK LOGAR, BLAŽ PETEK, LIJANA FANEDL
University of Ljubljana, Biotechnical Faculty, Microbiology Dept., Slovenia
Biogas production from whey

IRENA BARUKČIĆ, RAJKA BOŽANIĆ, KATARINA LISAK JAKOPOVIĆ
Faculty of Food Technology and Biotechnology,University of Zagreb, Croatia
Whey as a valuable source of functional beverages

MAJA BJELOŠEVIĆ, BLAŽ GRILC, MIRJAM GOSENCA MATJAŽ, MIRJANA GAŠPERLIN
University of Ljubljana, Faculty of Pharmacy, Slovenia
Use of whey in cosmetology: examples of cosmetic products

  

List of posters


Posters:


NIKA OSEL, TIMEJA PLANINŠEK PARFANT, JURIJ TRONTELJ, ALBIN KRISTL, ROBERT ROŠKAR
University of Ljubljana, Faculty of Pharmacy, Slovenia
Analytical approach for stability evaluation of lactoferrin

NIKA OSEL, TIMEJA PLANINŠEK PARFANT, ALBIN KRISTL, ROBERT ROŠKAR
University of Ljubljana, Faculty of Pharmacy, Slovenia
Overview of Lactoferrin Stability in Aqueous Solutions

TIMEJA PLANINŠEK PARFANT1, NIKA OSEL1, ALBIN KRISTL1, DIANA PAVELJŠEK2, BOJANA BOGOVIČ MATIJAŠIĆ2, ROBERT ROŠKAR1
1University of Ljubljana, Faculty of Pharmacy, Slovenia,
2University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Analytical method for vitamin B12 determination in fermented acid whey

NIKA, OSEL, BLAŽ GRILC, TIMEJA PLANINŠEK PARFANT, ALBIN KRISTL, ROBERT ROŠKAR,
University of Ljubljana, Faculty of Pharmacy, Slovenia
Stability Study of Enteric-Coated Pellets Containing Lactoferrin

JERNEJ OBERČKAL, BOJANA BOGOVIČ MATIJAŠIĆ
University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Purification of immunoglobulin G from whey and its stabilization

DIANA PAVELJŠEK1, JERNEJ OBERČKAL1, TIMEJA PLANINŠEK PARFANT2, NIKA OSEL2, ROBERT ROŠKAR2, BOJANA BOGOVIČ MATIJAŠIĆ1
1University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
2University of Ljubljana, Faculty of Pharmacy, Slovenia
Production of nisin and vitamin B by acid whey bioconversion

MARKO KETE1, JERNEJ OBERČKAL2, MATEJA FRANČEŠKIN KRAPEŽ1, ALJA KISILAK1
1Arhel d.o.o., Slovenija
2University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Development and optimization of an industrial process for the isolation of LPO from sweet whey using CIM chromatographic column

MARKO KETE1, BLAŽ GRILC2, NIKA OSEL2, MATEJA FRANČEŠKIN KRAPEŽ1, ALJA KISILAK1
1Arhel d.o.o., Slovenija
2 University of Ljubljana, Faculty of Pharmacy, Slovenia
Optimization of diafiltration and concentration of protein elutions as preparation for drying

MARKO KETE1, NIKA OSEL2, JERNEJ OBERČKAL3, MATEJA FRANČEŠKIH KRAPEŽ1
1Arhel d.o.o., Slovenija
2 University of Ljubljana, Faculty of Pharmacy, Slovenia
3 University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Whey filtration and diafiltration – optimization of mass yield for lactoferrin and lactoperoxidase

POLONA ZABUKOVEC, TJAŠA PREVC, MAJA ZUPANČIČ JUSTIN
ARHEL d.o.o., Slovenija
Comparison of the efficiency of selective precipitation of α-lactalbumin from different whey sources

POLONA ZABUKOVEC1, DIANA PAVELJŠEK2, TJAŠA PREVC1, MAJA ZUPANČIČ JUSTIN1
1ARHEL d.o.o., Slovenija
2University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
Monitoring lactococcal growth and nisin formation using different whey sources as cultivation medium

MAJA ČIČ, TINKARA ROZINA, ŠPELA PALČAR, TINKARA VARDJAN, TJAŠA PREVC, MAJA ZUPANČIČ JUSTIN
Arhel d.o.o., Slovenija
Optimization of kefir grain cultivation in whey

LEON DEUTSCH1, SABINA KOLBL REPINC2, MARKO BLAGOJEVIČ2, KATARINA VOGEL MIKUŠ3, BLAŽ STRES1,2,4
1University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia
2University of Ljubljana, Faculty of civil and geodetic engineering, Slovenia
3University of Ljubljana, Biotechnical faculty, Department of biology, Slovenia
4Jožef Stefan Institute, Department of Automation, Biocybernetics and Robotics, Slovenia
Gas production from cheese whey over longer periods may be interrupted by micronutrient restriction

LIJANA FANEDL1, BLAŽ PETEK1, ROMANA MARINŠEK LOGAR1
1University of Ljubljana, Biotechnical Faculty, Microbiology Dept., Slovenia
2Central wastewater treatment plant Domžale Kamnik, Slovenija
Possibilities of using acid whey in biogas production in combination with sewage sludge

IRENA PETRINIČ, HERMINA BUKŠEK, MARJANA SIMONIČ
University of Maribor, Faculty of Chemistry and Chemical Engineering, Slovenia
Separation of whey fractions using membrane filtrations

DAVID FARČNIK, MATEVŽ KORŠIČ, ŠPELA PALČAR, TINKARA VARDJAN, MARKO KETE
Arhel d.o.o., Slovenija
Tests for selection of microfiltration ceramic membranes with the aim of minimum passage of microorganisms and maximum passage of lactoferrin

DAVID FARČNIK, BLAŽ LOKAR, MARKO KETE
Arhel d.o.o., Slovenija
Increase of lactoferrin yield from acid whey by diafiltration process

MAJA ČIČ, TINKARA ROZINA, ALJA KISILAK, DAVID FARČNIK, MAJA ZUPANČIČ JUSTIN
Arhel d.o.o., Slovenija
Studying the possible use of concentrated acid whey residue after microfiltration

MAJA ČIČ, TINKARA ROZINA, MAJA ZUPANČIČ JUSTIN
Arhel d.o.o., Slovenija
Production of starter with active microorganisms from whey residues to promote fermentation of organic waste and preparation of compost base


ŠPELA GRUDEN1, PETRA MOHAR LORBEG2, BOJANA BOGOVIČ MATIJAŠIĆ2, NATAŠA POKLAR ULRIH1

1Biotechnical faculty, Department of Food Science and Technology, Slovenia

2University of Ljubljana, Biotechnical faculty, Department of Animal Science, Institute of Dairy Science and Probiotics, Slovenia

Antimicrobial activity of peptides generated by enzymatic hydrolysis of lactoferrin

Contact

dr. Maja Zupančič Justin, conference coordinator

Tel: +386 (0)5 90 33 386
e-mail: sirotka.conf@arhel.si; maja.justin@arhel.si
Arhel projektiranje in inženiring d.o.o.
P.E.: Pod lipami b.s. Poslovna cona Komenda, 1218 Komenda, SLOVENIA
http://lifeforacidwhey.arhel.si/