Journal
BIOTECHNOLOGY ADVANCES
Volume 28, Issue 3, Pages 375-384Publisher
PERGAMON-ELSEVIER SCIENCE LTD
DOI: 10.1016/j.biotechadv.2010.02.002
Keywords
Lactose fermentation; Cheese whey; Bio-ethanol; Yeast; Kluyveromyces; Recombinant S. cerevisiae
Categories
Funding
- Fundacao para a Ciencia e a Tecnologia (FCT), Portugal [PTDC/BI0/66151/2006]
- FCT, Portugal [SFRH/BD/13463/2003, SFRH/BPD/44328/2008]
- Fundação para a Ciência e a Tecnologia [PTDC/BIO/66151/2006] Funding Source: FCT
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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. (C) 2010 Elsevier Inc. All rights reserved.
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