Efficient Production of Ethanol from Saccharified Crops Mixed with Cheese Whey by the Flex Yeast Kluyveromyces marxianus KD-15

Abstract

Ethanol production from a mixture of wheat flour or potato tubers and cheese whey was examined using the flex yeast Kluyveromyces marxianus KD-15, a 2-deoxyglucose-resistant mutant of strain NBRC 1963 that can produce ethanol from sugar beet thick juice diluted with whey. Strain KD-15 simultaneously converted glucose and lactose to ethanol within 48 h, in media containing 10.0% to 15.0% (w/v) total sugars from saccharified filtrate and whey. For efficient production of ethanol from 15.0% (w/v) total sugars, KD-15 cells were collected after fermentation and inoculated into fresh media. Batch fermentation was successfully repeated at least ten times in medium composed of saccharified potato tubers mixed with whey. Yeast cells began to convert all the sugars to ethanol within 24 h, accompanied by cell propagation after the third batch.

Boosting bioethanol production from Eucalyptus wood by whey incorporation

“…Integration of cheese whey into lignocellulose-to-ethanol processes in a multi-wastes valorization approach could allow the improvement and intensification of fermentation conditions to attain high ethanol concentrations by increasing the carbon source content in the substrate. Recently, this strategy of whey incorporation has been proposed for raw materials from first generation bioethanol such as: wheat flour (Jin et al, 2016), potato tubers and starch (Nakamura et al, 2012). Research works using this approach with lignocellulosic raw materials as substrate are still limited (Oke et al, 2016) and reported final ethanol concentration below 50 g/L (Fischer et al, 2013;Coman et al, 2015;Ferreira et al, 2015).…”