Determination of Lactose and Ethanol Diffusion Coefficients in Calcium Alginate Gel Spheres: Predicting Values To Be Used in Immobilized Bioreactors

Gabardo, Sabrina; Rech, Rosane; Ayub, Marco Antônio Záchia

doi:10.1021/je101288g

Cited by 20 publications

(19 citation statements)

References 24 publications

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“…Earlier work in various biomaterials demonstrated that only the first term in this series equation is of consequence, which yields the following relationship (Garbado, Rech, & Ayub, 2011): ln…”

Section: Application Of Fickian Diffusion To the Whey Protein E Nicotmentioning

confidence: 99%

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

et al. 2016

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Section: Application Of Fickian Diffusion To the Whey Protein E Nicotmentioning

confidence: 99%

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

et al. 2016

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“…Por outro lado, os resultados apresentados por Florêncio et al (2013) obtiveram, com A adição de sacarose é necessária, haja vista que a levedura Saccharomyces cerevisiae não utiliza a lactose presente no meio, mas utiliza açúcares fermentescíveis (glicose e frutose), que são produtos da hidrólise da sacarose no processo de fermentação alcoólica (Gabardo et al, 2011). Nesse caso, o soro foi usado como fonte de nutrientes (sais, nitrogenados, etc.)…”

Section: Produção De Etanol a Partir Do Soro De Leiteunclassified

Valorização biotecnológica de soro de leite por fermentação utilizando Saccharomyces cerevisiae

Andrade¹,

Neto²,

Lopes³

2016

ete

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Resumo. O soro de leite é o subproduto dos laticí-nios e pode ser visto como coproduto, devido ao seu grande valor agregado em matéria orgânica, que, se não tratada adequadamente, pode causar severos impactos ambientais. O objetivo deste trabalho foi avaliar a produção de etanol, a partir da fermentação do soro de leite, em laticínios de pequeno porte. A levedura Saccharomyces cerevisiae foi utilizada para promover a fermentação alcoólica do soro. Foram realizadas as análises físico-químicas do soro in natura e após a retirada da proteína (desproteinação do soro) pelo método de acidez térmica. As análises realizadas foram: acidez em ácido láctico, cinzas, lactose, proteínas, gordura e extrato seco total. Os resultados preliminares caracterizaram o soro obtido como do tipo ácido, apresentando acidez de 0,12% em ácido láctico, além disso, foi constatado relevante conteúdo orgânico, com 5,66% de extrato seco total, 4,1% de lactose e 1,2% de proteínas. A fermentação foi conduzida em biorreatores laboratoriais, em triplicata por 24h, considerando as entradas de substrato, concentração de sacarose e concentração de inóculo. As variáveis monitoradas foram a produção de etanol, a temperatura e o pH do meio. O experimento foi conduzido com a adição de100 g.L -1 de sacarose e 6,0 g.L Abstract. Whey is a dairy by-product and can be view as a co-product due to its high valuable organic content, which can cause environmental harassment if it is not treated adequately. The aim of this study was to evaluate the ethanol production by fermentation of cheese whey in small companies. The yeasts Saccharomyces cerevisiae were used to provide the alcoholic fermentation. The analyses of acidic on acid lactic, ashes, lactose, protein, fat and total dry extract were determined. The preliminary results characterized whey as an acid type showing 0.12% on acid lactic, moreover, relevant organic content was observed with 5.66% of total dry extract, 4.1% lactose content and 1.2% of protein.The fermentation was performed in laboratorial bioreactors on triplicate for 24h and the parameters monitored were the ethanol production, temperature and pH in the media considering substrate, sucrose and inoculums incoming. The experiment was conducted with the addition of 100g.L -1 of sucrose and 6.0g.L -1 of inoculums. The medium ethanol production found was 5.3% (v/v)± 0.1, with pH showing stability during the process with low variations. The utilization of Saccharomyces cerevisiae for alcoholic fermentation has shown a satisfactory ethanol produc-

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“…The concentration of suspended cells was determined by absorbance at 600 nm and correlated with dry cell weight (g L −1 ). The concentration of cells in the alginate spheres was analyzed dissolving five beads with a diameter of 3.8 mm into 10 mL of sodium citrate buffer 0.1 M (pH 6.2) and vortex stirred by 15 min to accelerate their breakup [12].…”

Section: Analytical Determinationsmentioning

confidence: 99%

The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

Gabardo

Pereira

Rech

et al. 2015

Journal of Industrial Microbiology and Biotechnology

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We investigated the kinetics of whey bioconversion into ethanol by Kluyveromyces marxianus in continuous bioreactors using the "accelerostat technique" (A-stat). Cultivations using free and Ca-alginate immobilized cells were evaluated using two different acceleration rates (a). The kinetic profiles of these systems were modeled using four different unstructured models, differing in the expressions for the specific growth (μ) and substrate consumption rates (r s), taking into account substrate limitation and product inhibition. Experimental data showed that the dilution rate (D) directly affected cell physiology and metabolism. The specific growth rate followed the dilution rate (μ≈D) for the lowest acceleration rate (a = 0.0015 h(-2)), condition in which the highest ethanol yield (0.52 g g(-1)) was obtained. The highest acceleration rate (a = 0.00667 h(-2)) led to a lower ethanol yield (0.40 g g(-1)) in the system where free cells were used, whereas with immobilized cells ethanol yields increased by 23 % (0.49 g g(-1)). Among the evaluated models, Monod and Levenspiel combined with Ghose and Tyagi models were found to be more appropriate for describing the kinetics of whey bioconversion into ethanol. These results may be useful in scaling up the process for ethanol production from whey.

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Determination of Lactose and Ethanol Diffusion Coefficients in Calcium Alginate Gel Spheres: Predicting Values To Be Used in Immobilized Bioreactors

Cited by 20 publications

References 24 publications

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Diffusion of nicotinic acid in spray-dried capsules of whey protein isolate

Valorização biotecnológica de soro de leite por fermentação utilizando Saccharomyces cerevisiae

The modeling of ethanol production by Kluyveromyces marxianus using whey as substrate in continuous A-Stat bioreactors

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