A NOVEL, FLEXIBLE BIOMANUFACTURING PROCESS FOR THE CONVERSION OF FOOD BY-PRODUCTS/WASTE INTO VALUE-ADDED FOODS AND INGREDIENTS

The long-term project goal is to develop and describe a novel biomanufacturing technology that utilizesB. clausseniito convert lactose-containing by-products from the dairy supply chain into value-added food products and ingredients, thereby improving the accessibility and sustainability US food production.In the future this biomanufacturing could be supplemented with by-products from other food categories.This goal will be achieved through the following specific objectives:Obj 1. Evaluation of the impact of substrate type and fermentation conditions on acetic acid production byB. clausseniiunder aerobic conditions.Obj 2. Evaluation of the impact of substrate type and fermentation conditions on ethanol and galactose production byB. clausseniiunder anaerobic conditions.Obj 3. Execution of distillation trials for the separation of galactose from ethanol, and drying trials for the production of galactose powder.Obj 4. Development and consumer evaluation of prototype beverages made with combinations of the above ingredients.