Optimization of Ethanol Production from Whey Through Fed-batch Fermentation Using Kluyveromyces Marxianus

Hadiyanto, Hadiyanto; Ariyanti, Dessy; Aini, Apsari Puspita; Pinundi, Desiyantri Siti

doi:10.1016/j.egypro.2014.01.203

Cited by 49 publications

(34 citation statements)

References 6 publications

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“…Hadiyanto et al . () cultivated K. marxianus in cheese whey at 30, 35 and 40 °C and concluded that the highest ethanol production was 0.796% (v/v) with 20 h of fermentation at 30 °C, higher than those obtained in this work for Kluyveromyces , but lower than those obtained for S. fragilis IZ 275 with 2.15% (v/v) ethanol. Since ethanol is a waste product, at a certain point the yeast cells will not be able to survive any longer.…”

Section: Resultscontrasting

confidence: 52%

Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Alves¹,

Morioka²,

Suguimoto³

2019

Int J of Dairy Tech

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The production of ethanol and beta‐galactosidase by Kluyveromyces marxianus and Saccharomyces fragilis strains grown in cheese whey was evaluated. The conditions for fermentation in 50 g/L (3.3% lactose) and 150 g/L (8.8% lactose) cheese whey were 100 rpm for 24 h at 30, 35 and 40 °C. Saccharomyces fragilis IZ 275 in 8.8% lactose at 40 °C resulted in 3.90% ethanol. Kluyveromyces marxianus CCT 3172 showed higher beta‐galactosidase, 1.10 U/mg, at 30 °C. Therefore, the choice of cultivation conditions and the most suitable species is important for obtaining high yields of the products of interest.

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Section: Resultscontrasting

confidence: 52%

Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Alves¹,

Morioka²,

Suguimoto³

2019

Int J of Dairy Tech

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“…This yeast produced 8.64 g/L of ethanol and consumed almost all lactose present in whey at 16 h of fermentation with a biomass yield of 4.43 g/L. To improve product yield, fed-batch fermentations of whey by a K. marxianus strain was applied; ethanol production of 7.96 g/L with a biomass concentration of 13.4 g/L and a maximum growth rate of 0.186/h were reached at 30°C (Hadiyanto et al 2014). Another strategy for improving ethanol yield is the use of cell immobilization, which allows protecting cells from inhibitory products and environmental variations, resulting in smaller bioreactor volumes and lower costs.…”

Section: Biofuelsmentioning

confidence: 99%

Whey-derived valuable products obtained by microbial fermentation

Pescuma

Valdez

Mozzi

2015

Appl Microbiol Biotechnol

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Whey, the main by-product of the cheese industry, is considered as an important pollutant due to its high chemical and biological oxygen demand. Whey, often considered as waste, has high nutritional value and can be used to obtain value-added products, although some of them need expensive enzymatic synthesis. An economical alternative to transform whey into valuable products is through bacterial or yeast fermentations and by accumulation during algae growth. Fermentative processes can be applied either to produce individual compounds or to formulate new foods and beverages. In the first case, a considerable amount of research has been directed to obtain biofuels able to replace those derived from petrol. In addition, the possibility of replacing petrol-derived plastics by biodegradable polymers synthesized during bacterial fermentation of whey has been sought. Further, the ability of different organisms to produce metabolites commonly used in the food and pharmaceutical industries (i.e., lactic acid, lactobionic acid, polysaccharides, etc.) using whey as growth substrate has been studied. On the other hand, new low-cost functional whey-based foods and beverages leveraging the high nutritional quality of whey have been formulated, highlighting the health-promoting effects of fermented whey-derived products. This review aims to gather the multiple uses of whey as sustainable raw material for the production of individual compounds, foods, and beverages by microbial fermentation. This is the first work to give an overview on the microbial transformation of whey as raw material into a large repertoire of industrially relevant foods and products.

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“…[19,33,34]). (2) A two-stage fermentation in which the lactose is first converted by a pure culture to lactic acid, which is consumed by the yeast strain (e.g.…”

Section: Fermentationmentioning

confidence: 97%

“…Several methods have been proposed for whey valorization as major byproduct of the dairy industry [11][12][13][14][15]. In this respect, lactose-converting micro-organisms have been evaluated for the production of potable and fuel-grade alcohol [16][17][18][19], kefir-like whey drinks [20], and lactic acid [21,22]. Furthermore, micro-organisms production such as baking starter [23], probiotic starter cultures for fermented milk products [22,24,25], and cheese ripening [26,27] were investigated.…”

Section: Desalination and Water Treatmentmentioning

confidence: 99%

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

Kasmi

Snoussi

Dahmeni

et al. 2015

Desalination and Water Treatment

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A B S T R A C TBased on its large water consumption, dairy industry is considered as one among the most polluting food industries. The present work is related to investigations about water management practices in one Tunisian dairy plant where two effluents' generators were identified as the most polluting following their COD assessment. The first was the generated water from DECREAMING (D) machines washings with COD value of 112 g L −1 , and the second source is BACTOFUGATE (B) with COD value of 196 g L −1 . Thermal coagulation was performed for (D) and (B) samples leading to media clear phase separation. After decantation, recuperated supernatants were filtrated. The recorded COD removal amount exceeded 90% for both samples filtrates. Additional biological treatment was performed with mediums based on the obtained filtrates. Isolated Candida strains, Lactobacillus and baker's yeast strains were inoculated in batch process fermentation. Different biological treatment effects were evaluated using musts COD assessment at the end of fermentation after biomass removal. The reduction in organic load was important with the appropriate inoculated strains.

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Optimization of Ethanol Production from Whey Through Fed-batch Fermentation Using Kluyveromyces Marxianus

Cited by 49 publications

References 6 publications

Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

Whey-derived valuable products obtained by microbial fermentation

Use of thermal coagulation, separation, and fermentation processes for dairy wastewater treatment

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