Journal article
Production of bioethanol from organic whey using Kluyveromyces marxianus
Bioenergy and Biomass, Biosystems Division, Risø National Laboratory for Sustainable Energy, Technical University of Denmark1
Biosystems Division, Risø National Laboratory for Sustainable Energy, Technical University of Denmark2
Risø National Laboratory for Sustainable Energy, Technical University of Denmark3
Ethanol production by K. marxianus in whey from organic cheese production was examined in batch and continuous mode. The results showed that no pasteurization or freezing of the whey was necessary and that K. marxianus was able to compete with the lactic acid bacteria added during cheese production.
The results also showed that, even though some lactic acid fermentation had taken place prior to ethanol fermentation, K. marxianus was able to take over and produce ethanol from the remaining lactose, since a significant amount of lactic acid was not produced (1-2 g/l). Batch fermentations showed high ethanol yield (~0.50 g ethanol/g lactose) at both 30°C and 40°C using low pH (4.5) or no pH control.
Continuous fermentation of nonsterilized whey was performed using Ca-alginate-immobilized K. marxianus. High ethanol productivity (2.5-4.5 g/l/h) was achieved at dilution rate of 0.2/h, and it was concluded that K. marxianus is very suitable for industrial ethanol production from whey. © 2010 Society for Industrial Microbiology.
| Language: | English |
|---|---|
| Publisher: | Springer-Verlag |
| Year: | 2011 |
| Pages: | 283-289 |
| Journal subtitle: | Official Journal of the Society for Industrial Microbiology |
| ISSN: | 14765535 and 13675435 |
| Types: | Journal article |
| DOI: | 10.1007/s10295-010-0771-0 |
Biochemistry, general Biofuels Bioinformatics Biotechnology Ca-alginate Cheese Cheese whey Continuous fermentation Ethanol Fermentation Genetic Engineering Hydrogen-Ion Concentration Immobilization Inorganic Chemistry Kluyveromyces Kluyveromyces marxianus Lactose Life Sciences Microbiology Temperature
