Ethanol production from concentrated whey permeate using a fed-batch culture ofKluyveromyces fragilis

Ferrari, Mario Daniel; Loperena, Lyliam; Varela, Hermosinda

doi:10.1007/bf01021672

Cited by 26 publications

(8 citation statements)

References 10 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The biomass/lactose yield remains almost constant; a mean value of 0.09 g of cell dry weight per g lactose is calculated. The results are in agreement with other published data, the deviation being less than 15% (Dale et al, 1994;Ferrari et al, 1994;Vienne and von Stockar, 1985;Walker and O'Neil, 1990).…”

Section: Effect Of Lactose Addition On Alcoholic Fermentation Of Wheysupporting

confidence: 93%

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Parrondo

Garcı́a

Dı́az

2009

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

-Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production.

show abstract

Section: Effect Of Lactose Addition On Alcoholic Fermentation Of Wheysupporting

confidence: 93%

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Parrondo

Garcı́a

Dı́az

2009

Braz. J. Chem. Eng.

View full text Add to dashboard Cite

show abstract

“…Nevertheless, continuous operation systems have also been widely exploited using different bioreactor designs and, in most cases, using yeast immobilization strategies for obtaining high cell-densities (Cheryan and Mehaia, 1983;Gianetto et al, 1986;Hahn-Hägerdal, 1985;Janssens et al, 1984;Kleine et al, 1995;Linko et al, 1981;Kargi, 2007b, c, 2008;Teixeira et al, 1990). Some authors have as well reported fed-batch fermentation systems (Ferrari et al, 1994;Grba et al, 2002;Ozmihci and Kargi, 2007d). Table 1 outlines a compilation of the ethanol volumetric productivities and maximum ethanol titres calculated from the data shown in some of the studies on lactose/whey fermentation by Kluyveromyces yeasts.…”

Section: Kluyveromyces Sppmentioning

confidence: 99%

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Guimarães

Teixeira

Domingues

2010

Biotechnology Advances

357

245

View full text Add to dashboard Cite

Cheese whey, the main dairy by-product, is increasingly recognized as a source of many bioactive valuable compounds. Nevertheless, the most abundant component in whey is lactose (ca. 5% w/v), which represents a significant environmental problem. Due to the large lactose surplus generated, its conversion to bio-ethanol has long been considered as a possible solution for whey bioremediation. In this review, fermentation of lactose to ethanol is discussed, focusing on wild lactose-fermenting yeasts, particularly Kluyveromyces marxianus, and recombinant Saccharomyces cerevisiae strains. The early efforts in the screening and characterization of the fermentation properties of wild lactose-consuming yeasts are reviewed. Furthermore, emphasis is given on the latter advances in engineering S. cerevisiae strains for efficient whey-to-ethanol bioprocesses. Examples of industrial implementation are briefly discussed, illustrating the viability of whey-to-ethanol systems. Current developments on strain engineering together with the growing market for biofuels will likely boost the industrial interest in such processes.

show abstract

“…Such fedbatch cultures involve sequential addition of nutrients at a rate maintaining low substrate concentrations and have been reported for the production of yeast biomass from Saccharomyces uvarum, the production of extracellular inulinase from K. marxianus and the production of ethanol and biomass from K. fragilis [9,14,23,29]. As shown by Siso [28] and by Belem and Lee [3], relatively high biomass concentrations and yields can be achieved in fed-batch culture by preventing the imbalance of glycolytic metabolism over oxidative metabolism.…”

Section: Introductionmentioning

confidence: 95%

Fed-batch fermentation for production of Kluyveromyces marxianusFII 510700 cultivated on a lactose-based medium

Lukondeh

Ashbolt

Rogers

2005

J IND MICROBIOL BIOTECHNOL

View full text Add to dashboard Cite

A strain of Kluyveromyces marxianus was grown in batch culture in lactose-based media at varying initial lactose concentrations (10-60 g L(-1)) at 30 degrees C, pH 5.0, dissolved oxygen concentrations greater than 20%. Increasing the concentration of mineral salts three-fold at 40 g L(-1) and 60 g L(-1) initial lactose concentration showed only a small increase in the yield of biomass, from 0.38 g g(-1) to 0.41 g g(-1), indicating that the initial batch cultures were not significantly nutrient- (mineral salts)-limited. A relatively high biomass concentration (105 g L(-1)) was obtained in fed-batch culture following extended lactose feeding. An average specific growth rate (0.27 h(-1)), biomass yield (0.38 g g(-1)) and overall productivity (2.9 g L(-1) h(-1)) were obtained for these fed-batch conditions. This fed-batch protocol provides a strategy for achieving relatively high concentrations and productivities of K. marxianus on other lactose-based substrate streams (e.g., whey) from the dairy industry.

show abstract

Ethanol production from concentrated whey permeate using a fed-batch culture ofKluyveromyces fragilis

Cited by 26 publications

References 10 publications

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Fermentation of lactose to bio-ethanol by yeasts as part of integrated solutions for the valorisation of cheese whey

Fed-batch fermentation for production of Kluyveromyces marxianusFII 510700 cultivated on a lactose-based medium

Contact Info

Product

Resources

About