Production of bioethanol from organic whey using Kluyveromyces marxianus

Ethanol production by K. marxianus in whey from organic cheese production was examined in batch and continuous mode. The results showed that no pasteurization or freezing of the whey was necessary and that K. marxianus was able to compete with the lactic acid bacteria added during cheese production....

Full description

Saved in:
Bibliographic Details
Published in:Journal of industrial microbiology & biotechnology 2011-02, Vol.38 (2), p.283-289
Main Authors: Christensen, Anne Deen, Kádár, Zsófia, Oleskowicz-Popiel, Piotr, Thomsen, Mette Hedegaard
Format: Article
Language:English
Subjects:
Acids
Alternative energy sources
Bacteria
Biochemistry
Biofuels
Bioinformatics
Biological and medical sciences
Biomedical and Life Sciences
Biotechnology
Biotechnology - methods
Cheese
Dairy industry
Dairy products
Ethanol
Ethanol - analysis
Ethanol - metabolism
Experiments
Farms
Fermentation
Freezing
Fundamental and applied biological sciences. Psychology
General aspects
Genetic Engineering
Hydrogen-Ion Concentration
Immobilization techniques
Inorganic Chemistry
Kluyveromyces - metabolism
Kluyveromyces marxianus
Laboratories
Lactose
Lactose - metabolism
Life Sciences
Methods. Procedures. Technologies
Microbial engineering. Fermentation and microbial culture technology
Microbiology
Natural & organic foods
Organic farming
Original Paper
Pasteurization
Raw materials
Studies
Sustainability
Temperature
Yeast
Citations: Items that this one cites
Items that cite this one
Online Access:Get full text
Tags: Add Tag
No Tags, Be the first to tag this record!
Description
Summary:Ethanol production by K. marxianus in whey from organic cheese production was examined in batch and continuous mode. The results showed that no pasteurization or freezing of the whey was necessary and that K. marxianus was able to compete with the lactic acid bacteria added during cheese production. The results also showed that, even though some lactic acid fermentation had taken place prior to ethanol fermentation, K. marxianus was able to take over and produce ethanol from the remaining lactose, since a significant amount of lactic acid was not produced (1-2 g/l). Batch fermentations showed high ethanol yield (~0.50 g ethanol/g lactose) at both 30°C and 40°C using low pH (4.5) or no pH control. Continuous fermentation of nonsterilized whey was performed using Ca-alginate-immobilized K. marxianus. High ethanol productivity (2.5-4.5 g/l/h) was achieved at dilution rate of 0.2/h, and it was concluded that K. marxianus is very suitable for industrial ethanol production from whey.
ISSN:1367-5435
1476-5535
DOI:10.1007/s10295-010-0771-0