Ethanol fermentation of cheese whey powder solution by repeated fed-batch operation

2007 ◽  
Vol 41 (1-2) ◽  
pp. 169-174 ◽  
Author(s):  
Serpil Ozmihci ◽  
Fikret Kargi
Keyword(s):  
Ethanol Fermentation ◽  
Cheese Whey ◽  
Fed Batch ◽  
Batch Operation ◽  
Whey Powder

scholarly journals Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

Energies ◽  
2019 ◽  
Vol 12 (23) ◽  
pp. 4495 ◽  
Author(s):  
Csilla Farkas ◽  
Judit M. Rezessy-Szabó ◽  
Vijai Kumar Gupta ◽  
Erika Bujna ◽  
Tuan M. Pham ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Mixed Culture ◽  
Cheese Whey ◽  
Ethanol Concentration ◽  
Fed Batch ◽  
Batch Mode ◽  
Whey Powder ◽  
Cell Counts ◽  
Yeast Strains ◽  
Lactose Conversion

Eight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.

Economics of fed-batch operation: a computer-aided approach

2001 ◽  
Vol 24 (2) ◽  
pp. 65-71 ◽  
Author(s):  
Rouf S. ◽  
Douglas P. ◽  
Moo-Young M. ◽  
Scharer J.
Keyword(s):  
Fed Batch ◽  
Batch Operation ◽  
Computer Aided
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