Valorization of Cheese Whey Powder by Two-Step Fermentation for Gluconic Acid and Ethanol Preparation
Rui Zhang,
Fan Li,
Xinlu Liu
et al.
Abstract:Whey from cheesemaking is an environmental contaminant with a high BOD, containing an abundance of lactose. Hence, it has the potential to be utilized in the manufacturing of bio-based chemicals that have increased worth. A designed sequential fermentation approach was employed in this research to convert enzymatic hydrolysate of cheese whey (which primarily consists of glucose and galactose) into gluconic acid and bio-ethanol. This conversion was achieved by utilizing Gluconobacter oxydans and Saccharomyces c… Show more
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