Effect of Lactose Concentration on Batch Production of Ethanol from Cheese Whey Using Candida pseudotropicalis

1995 ◽  
Vol 38 (4) ◽  
pp. 1113-1120 ◽  
Author(s):  
A. E. Ghaly ◽  
A. A. El-Taweel
Keyword(s):  
Cheese Whey ◽  
Batch Production ◽  
Lactose Concentration ◽  
Candida Pseudotropicalis

scholarly journals Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

2017 ◽  
Vol 39 (5) ◽  
pp. 533
Author(s):  
Cleidiane Samara Murari ◽  
Débora Cristina Moraes Niz da Silva ◽  
Bruna Lima da Silva ◽  
Vanildo Luiz Del Bianchi
Keyword(s):  
Alcoholic Fermentation ◽  
Cheese Whey ◽  
Ethanol Yield ◽  
Oxygen Demand ◽  
Bioethanol Production ◽  
Organic Substances ◽  
Promising Alternative ◽  
Renewable Source ◽  
Initial Concentration ◽  
Lactose Concentration

The present study aimed the utilization of the cheese whey as substrate for ethanol production by Kluyveromyces marxianus.  Was studied the effect of the initial concentration of cheese whey (M1 57,6 g L-1; M2 45,6 g L-1; M3 32,5 g L-1 e M4 18,8 g L-1) on the alcoholic fermentation. After sterilization, the medium were incubated at 30ºC for 48 hours, performing analysis of lactose, proteins, ethanol, cell growth and chemical oxygen demand. According to the results, the medium M1 (the highest concentration) showed a higher production and productivity of ethanol 16.9 g L-1 and 1.26 g L.h-1, respectively, and also obtained the highest production and productivity of cell of 5.8 g L-1 and 0.40 g L.h-1, respectively. However, in terms of ethanol yield, the most satisfactory result was obtained with the M3 medium with 82.30% in 12 hours of fermentation. The organic substances content has been reduced in relation to COD in the medium M4 in 82.28%, representing a promising alternative for valorization of cheese whey as an effective alternative to obtain a renewable source of biofuel.

Modeling batch production of single cell protein from cheese whey

1993 ◽  
Vol 43 (1) ◽  
pp. 1-14 ◽  
Author(s):  
M. H. Mansour ◽  
A. E. Ghaly ◽  
R. M. Ben-Hassan ◽  
M. A. Nassar
Keyword(s):  
Single Cell ◽  
Cheese Whey ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Batch Production

Bioenergy II: An Assessment of the Kinetics of Butanol Production by Clostridium acetobutylicum

2009 ◽  
Vol 7 (1) ◽  
Author(s):  
Fabio Napoli ◽  
Giuseppe Olivieri ◽  
Antonio Marzocchella ◽  
Piero Salatino
Keyword(s):  
Clostridium Acetobutylicum ◽  
Cheese Whey ◽  
Batch Reactors ◽  
Research Activity ◽  
Steady State Operation ◽  
Lactose Concentration ◽  
Set Up ◽  
Acetone Butanol Ethanol ◽  
Kinetics Of ◽  
I Cells

Results of a research activity aiming at investigating the feasibility of the acetone-butanol-ethanol (ABE) production by Clostridium acetobutylicum ATCC824 are reported. The kinetics of the ABE production process by free C. acetobutylicum in batch reactors has been assessed. A CSTR equipped with a microfiltration unit has been set-up and operated to assess the kinetics in the solventogenic phase. Solutions of lactose—concentration ranging between 10 and 100 g/L—were adopted as medium with the aim of emulating cheese whey. The conversion process was characterized in terms of cells, acids, solvents, pH and total organic compounds as a function of time. Tests carried out under batch conditions show that: i) cells growth is constant for lactose concentration (CL) smaller than 100 g/L; ii) the butanol specific production rate - estimated at the onset of the solventogenic phase - as a function of CL may be represented by a Monod-like kinetics; iii) the lactose conversion—measured at the end of the solventogenesis phase—decreases with CL; iv) the selectivity of butanol with respect to total solvents increases with CL and stabilizes at about 72%W for CL larger than 30 g/L. Preliminary tests carried out under continuous conditions show that the process takes advantage from the steady state operation under solventogenic conditions. In particular, the butanol conversion rate is larger in the CSTR than in the STR, despite the lower final lactose concentration experienced in the CSTR.

NUTRIENT REQUIREMENTS AND GROWTH CONDITIONS FOR PRODUCTION OF LACTASE ENZYME BY SACCHAROMYCES FRAGILIS1

1970 ◽  
Vol 33 (10) ◽  
pp. 451-455 ◽  
Author(s):  
W. L. Wendorff ◽  
C. H. Amundson ◽  
N. F. Olson
Keyword(s):  
Growth Factors ◽  
Cheese Whey ◽  
Corn Steep Liquor ◽  
Growth Conditions ◽  
Nutrient Requirements ◽  
Lactase Activity ◽  
Optimum Conditions ◽  
Factors Affecting ◽  
Lactose Concentration ◽  
Steep Liquor

Lactase enzyme was produced by Saccharomyces fragilis NRRL Y-1109 grown in deproteinized Cheddar cheese whey. Nutrients and growth conditions required for maximum lactase production were determined. Lactose concentration, sources of growth factors; temperature of incubation, and pH of the whey were the primary factors affecting lactase production. Increased levels of lactose in whey stimulated the yeast to produce higher levels of lactase activity per gram of dried yeast. Corn steep liquor was the best source of added growth factors. Yeast grown under optimum conditions, pH 4.0 to 4.7 and 28 C, yielded 175 units per gram of yeast and 1300 units per liter of whey.

Modeling batch production of single cell protein from cheese whey

1993 ◽  
Vol 43 (1) ◽  
pp. 25-36 ◽  
Author(s):  
A. E. Ghaly ◽  
R. M. Ben-Hassan ◽  
M. H. Mansour ◽  
M. A. Nassar
Keyword(s):  
Single Cell ◽  
Cheese Whey ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Batch Production

Modeling batch production of single cell protein from cheese whey

1993 ◽  
Vol 43 (1) ◽  
pp. 15-24 ◽  
Author(s):  
A. E. Ghaly ◽  
R. M. Ben-Hassan ◽  
M. H. Mansour ◽  
M. A. Nassar
Keyword(s):  
Single Cell ◽  
Cheese Whey ◽  
Single Cell Protein ◽  
Cell Protein ◽  
Batch Production

Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

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