Production of bioethanol from organic whey using Kluyveromyces marxianus.

Journal of Industrial Microbiology & Biotechnology
Anne Deen ChristensenMette Hedegaard Thomsen

Abstract

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.

References

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Citations

Oct 10, 2013·Applied Microbiology and Biotechnology·Thanet UritChristian Löser
May 3, 2014·Applied Microbiology and Biotechnology·Christian LöserThomas Bley
Jan 16, 2014·Journal of Food Science and Technology·Humberto Moreira HúngaroSilvio Silvério da Silva
Nov 4, 2015·Bioprocess and Biosystems Engineering·Sabrina GabardoMarco Antônio Záchia Ayub
Apr 22, 2015·AMB Express·Naoki IzawaToshiro Sone
Aug 4, 2015·Journal of Industrial Microbiology & Biotechnology·Sabrina GabardoMarco Antônio Záchia Ayub
Jul 28, 2016·Journal of Biotechnology·Jing-Jing LiuYong-Su Jin
Nov 21, 2017·Brazilian Journal of Microbiology : [publication of the Brazilian Society for Microbiology]·Nuttaporn ChamnipaPornthap Thanonkeo
Jun 16, 2011·Antonie van Leeuwenhoek·Melanie M LaneJohn P Morrissey
Feb 6, 2020·Applied Microbiology and Biotechnology·Teresa ZottaMaria Gullo

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