Journal article
Use of continuous lactose fermentation for ethanol production by Kluveromyces marxianus for verification and extension of a biochemically structured model
Novozymes A/S1
National Food Institute, Technical University of Denmark2
Division of Industrial Food Research, National Food Institute, Technical University of Denmark3
University of Calabria4
Department of Chemical and Biochemical Engineering, Technical University of Denmark5
CHEC Research Centre, Department of Chemical and Biochemical Engineering, Technical University of Denmark6
Computer Aided Process Engineering Center, Department of Chemical and Biochemical Engineering, Technical University of Denmark7
A biochemically structured model has been developed to describe the continuous fermentation of lactose to ethanol by Kluveromyces marxianus and allowed metabolic coefficients to be determined. Anaerobic lactose-limited chemostat fermentations at different dilution rates (0.02 – 0.35 h-1) were performed.
Species specific rates of consumption/formation, as well as yield coefficients were determined. Ethanol yield (0.655 C-mol ethanol*C-mol lactose-1) was as high as 98 % of theoretical. The modeling procedure allowed calculation of maintenance coefficients for lactose consumption and ethanol production of ms = 0.6029 and me= 0.4218 (C-mol)*(C-mol*h)-1, respectively.
True yield coefficients for biomass, ethanol and glycerol production were calculated to be Ytrue sx = 0.114, Ytrue ex = 0.192 and Ysg = 2.250 (C-mol)*(C-mol)-1, respectively. Model calculated maintenance and true yield coefficients agreed very closely with those determined by regressions of the experimental data.
The model developed provides a solid basis for the rational design of optimised fermentation of cheese whey.
Language: | English |
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Year: | 2013 |
Pages: | 703-709 |
ISSN: | 18732976 and 09608524 |
Types: | Journal article |
DOI: | 10.1016/j.biortech.2012.12.080 |
ORCIDs: | Hobley, Timothy John , Villadsen, John and Sin, Gürkan |
Ethanol Fermentation Kluyveromyces Lactose Models, Biological