Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: A flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels

Silveira, Wendel Batista da; Passos, Frederico José Vieira; Mantovani, Hilário Cuquetto; Passos, Flávia Maria Lopes

doi:10.1016/j.enzmictec.2005.01.018

Cited by 119 publications

(73 citation statements)

References 17 publications

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“…According to Golubev & Golubev (2004) ethanol concentration of 2 -4% produces a negative effect on the growth of Kluyveromyces. Silveira et al (2005) observed the growth inhibition of K. marxianus when the ethanol concentration increased from 10 g L -1 to 20 g L -1 . de Gultz (2009) studied alcohol tolerance of direct whey fermenting yeasts (four strains of K. marxianus) and indirect whey fermenting yeasts (three strains of S. cerevisiae).…”

Section: Resultsmentioning

confidence: 97%

“…due to its ability to directly ferment lactose (Kourkoutas et al, 2005;Ozmıhcı & Kargi, 2008;Silveira et al, 2005;). These yeasts generally suffer from low conversion yields (0.4 kg ethanol kg -1 lactose) and are very sensitive to product (ethanol) inhibition at concentrations as low as 20 g L -1 (de Glutz, 2009).…”

Section: Bioethanol Productionmentioning

confidence: 99%

“…Lewandowska & Kujawski (2007) used a solution of dried UF whey permeate as a substrate for semi-continuous ethanol fermentation. Silveira et al (2005) fermented the solution of UF whey permeate in batch cultures. Ghaly & El-Taweel (1997) developed a kinetic model for continuous ethanol fermentation from lactose.…”

Section: Bioethanol Productionmentioning

confidence: 99%

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Feasibility of Bioenergy Production from Ultrafiltration Whey Permeate Using the UASB Reactors

Kisielewska¹

2012

Biogas

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Section: Resultsmentioning

confidence: 97%

Section: Bioethanol Productionmentioning

confidence: 99%

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Feasibility of Bioenergy Production from Ultrafiltration Whey Permeate Using the UASB Reactors

Kisielewska¹

2012

Biogas

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“…Thus, the catalytic process of converting lactose in ethanol can be influenced by the concentration of lactose in the fermentation broth or ethanol produced can change the metabolism of the microorganism. However, the yeast K. marxianus has been employed successfully in research, proving to be potentially viable in the process of converting lactose to ethanol (Silveira et al, 2005).…”

Section: Kinetics Fermentationmentioning

confidence: 99%

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

Colognesi¹,

Pedrinho²,

Sandra³

et al. 2017

Afr. J. Biotechnol.

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Cheese whey is presented as an alternative for the production of ethanol to be a major source for growth of microorganisms, which catalyze lactose directly to ethanol and other products. Thus the aims of this study were to analyze the influence of nutrients in the cheese whey (15%w/v) fermentation by Saccharomyces fragilis IZ 275, to estimate the ethanol production and verify the repetition of the results of fermentation on a laboratory and pilot scale. Based on the results the nutrients, ammonium sulphate and yeast extract showed no significant difference at 5%, however, a positive ethanol productioin of 5.07% (w/v) and 5.43% (w/v), in laboratory and pilot scale, was respectively observed. In both kinetics, the ethanol yields were 5.6% (v/v), demonstrating that the use of deproteinized cheese whey for industrial fermentations is possible due to repetition of the results from laboratory to pilot scale, presenting as a way to reduce the pollution potential of this by-product, and at the same time to obtain value-added product.

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“…The pellet was washed in 0.1% peptone water and the procedure repeated once more Murari et al (2013), adapted from Silveira, Passos, Mantovani, and Passos (2005).…”

Section: Cheese Wheymentioning

confidence: 99%

<b>Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

Murari

Silva

et al. 2017

Acta Sci. Technol.

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ABSTRACT. The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L -1 ) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30ºC for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L , respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.

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Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: A flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels

Cited by 119 publications

References 17 publications

Feasibility of Bioenergy Production from Ultrafiltration Whey Permeate Using the UASB Reactors

Feasibility of Bioenergy Production from Ultrafiltration Whey Permeate Using the UASB Reactors

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

<b>Influence of Lactose Concentration in Bioethanol Production from Cheese Whey

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