4.4 Article

Cheese whey permeate fermentation by Kluyveromyces lactis: a combined approach to wastewater treatment and bioethanol production

期刊

ENVIRONMENTAL TECHNOLOGY
卷 41, 期 24, 页码 3210-3218

出版社

TAYLOR & FRANCIS LTD
DOI: 10.1080/09593330.2019.1604813

关键词

Cheese whey permeate; bioethanol; beta-galactosidase; Kluyveromyces lactis; food industry wastewater

资金

  1. Brazilian CNPq

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Cheese whey is a dairy industry by-product responsible for serious environmental problems. Its fermentation would allow reducing its environmental impact and producing, at the same time, high-value products, hence ensuring cleaner production. Batch fermentations of cheese whey permeate, either as such or 1.5-fold or twice-concentrated, by Kluyveromyces lactis CBS2359 were performed in flasks with or without agitation to select the best conditions to produce simultaneously ethanol and biomass with high beta-galactosidase activity. In shake cultures, the highest ethanol concentration (15.0 g L-1), yield on consumed lactose (0.47 g g(-1)) and productivity (0.31 g L-1 h(-1)), were obtained on cheese whey permeate as such, corresponding to 87.4% fermentation efficiency, but beta-galactosidase activity was disappointing (449.3-680.0 U g(-1)). In static cultures on twice-concentrated whey permeate, despite a decrease in fermentation efficiency and yield, ethanol production increased by 48% and beta-galactosidase activity by no less than 209-367%. Therefore, cheese whey should be considered an alternative feedstock rather than an undesirable dairy industry by-product. [GRAPHICS] .

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