Ethanol production from deproteinized cheese whey powder in a batch fermentation process: Optimization of process and kinetic modelling

2017 ◽  
Vol 64 ◽  
pp. 198-206
Author(s):  
Bipasha Das ◽  
Monami Das ◽  
Sangita Bhattacharjee ◽  
Chiranjib Bhattacharjee
Keyword(s):  
Ethanol Production ◽  
Process Optimization ◽  
Batch Fermentation ◽  
Fermentation Process ◽  
Cheese Whey ◽  
Kinetic Modelling ◽  
Whey Powder ◽  
Deproteinized Cheese Whey

scholarly journals Batch and Fed-Batch Fermentation System on Ethanol Production from Whey using Kluyveromyces marxianus

2013 ◽  
Vol 2 (3) ◽  
pp. 127-131 ◽  
Author(s):  
H Hadiyanto ◽  
D. Ariyanti ◽  
A.P. Aini ◽  
D.S. Pinundi
Keyword(s):  
Growth Rate ◽  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Batch Fermentation ◽  
Fermentation Process ◽  
Ethanol Yield ◽  
Fed Batch ◽  
Fermentation System ◽  
Batch System ◽  
Fed Batch Fermentation

Nowadays reserve of fossil fuel has gradually depleted. This condition forces many researchers to  find energy alternatives which is renewable and sustainable in the future. Ethanol derived from cheese industrial waste (whey) using fermentation process can be a new perspective in order to secure both energy and environment. The aim of this study was  to compare the operation modes (batch and fed-batch) of fermentation system on ethanol production from whey using Kluyveromyces marxianus. The result showed that the fermentation process for ethanol production by fed-batch system was higher at some point of parameters compared with batch system. Growth rate and ethanol yield (YP/S) of fed-batch fermentation were 0.122/h and 0.21 gP/gS respectively; growth rate and ethanol yield (YP/S) of batch fermentation were 0.107/h, and 0.12 g ethanol/g substrate, respectively. Based on the data of biomass and ethanol concentrations, the fermentation process for ethanol production by fed-batch system were higher at some point of parameters compared to batch system. Periodic substrate addition performed on fed-batch system leads the yeast growth in low substrate concentrations and consequently  increasing their activity and ethanol productivity. Keywords: batch; ethanol; fed-batch; fermentation;Kluyveromyces marxianus, whey

Ethanol production from deproteinized cheese whey fermentations by co-cultures of Kluyveromyces marxianus and Saccharomyces cerevisiae

2013 ◽  
Vol 7 (13) ◽  
pp. 1121-1127 ◽  
Author(s):  
Karina Teixeira Magalhães-Guedes ◽  
◽  
Ana Karla Rodrigues ◽  
Ivani Maria Gervasio ◽  
Ivaldesa Gervasio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Deproteinized Cheese Whey

scholarly journals Fermentation of deproteinized cheese whey by Saccharomyces fragilis IZ 275 for ethanol production on pilot scale

2017 ◽  
Vol 16 (42) ◽  
pp. 2043-2049 ◽  
Author(s):  
de Oliveira da Silva Colognesi Geyci ◽  
Renata Pedrinho Denise ◽  
Sandra Garcia ◽  
Rodrigo Ito Morioka Luiz ◽  
Hiroshi Suguimoto Helio
Keyword(s):  
Ethanol Production ◽  
Cheese Whey ◽  
Pilot Scale ◽  
Deproteinized Cheese Whey

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.

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