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ARS Home » Northeast Area » Wyndmoor, Pennsylvania » Eastern Regional Research Center » Dairy and Functional Foods Research » Research » Publications at this Location » Publication #427144
Research Project: Reclaiming Value from Coproducts of Dairy Food Manufacture

Location: Dairy and Functional Foods Research

Title: Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation

Author
item Tunick, Michael
item Renye Jr, John
item Garcia, Rafael

Submitted to: Frontiers In Food Science And Technology
Publication Type: Review Article
Publication Acceptance Date: 2/20/2025
Publication Date: 3/5/2025
Citation: Tunick, M.H., Renye Jr, J.A., Garcia, R.A. 2025. Conversion of whey and other dairy waste into antimicrobial and immunoregulatory compounds by fermentation. Frontiers In Food Science And Technology. https://doi.org/10.3389/frfst.2025.1542284.
DOI: https://doi.org/10.3389/frfst.2025.1542284

Interpretive Summary:

Technical Abstract: Fermentation by lactic acid bacteria has been used for millennia to preserve food and make it more palatable. These microorganisms may also generate bioactive compounds with the potential to serve as components in active edible food packaging or as alternative therapeutics. Dairy waste products, especially whey, provide a substrate for growth of these bacteria, and can be incorporated into the formulations of edible food packaging. This minireview deals with recent applications of lactic acid bacteria to produce bioactive compounds, specifically antimicrobial peptides and immunoregulatory molecules, and their potential use in food and therapeutic applications.