4.6 Review

Past, Present, and Future Perspectives on Whey as a Promising Feedstock for Bioethanol Production by Yeast

期刊

JOURNAL OF FUNGI
卷 8, 期 4, 页码 -

出版社

MDPI
DOI: 10.3390/jof8040395

关键词

whey; bioethanol; lactose; GAL gene; Kluyveromyces; Saccharomyces cerevisiae; metabolic engineering; optimization condition; evolutionary engineering

资金

  1. Hebei Province Innovation Ability Promotion Project [20537101D]
  2. National Sustainable Development Innovation Demonstration Zone Construction Science and Technology Special Project (Chengde) [202104F025]

向作者/读者索取更多资源

This review discusses strategies and key factors for efficient fermentation of lactose/whey to produce ethanol. It covers commonly used strains and approaches for developing high-performance strains, as well as the genes and enzyme supplements involved in lactose utilization. Furthermore, it explores optimal conditions and various feedstocks for coupling with whey substrates to increase efficiency and yield. The review also highlights the future potential of yeast-based fermentation of lactose or whey products for environmentally friendly uses of industrial waste.
Concerns about fossil fuel depletion and the environmental effects of greenhouse gas emissions have led to widespread fermentation-based production of bioethanol from corn starch or sugarcane. However, competition for arable land with food production has led to the extensive investigation of lignocellulosic sources and waste products of the food industry as alternative sources of fermentable sugars. In particular, whey, a lactose-rich, inexpensive byproduct of dairy production, is available in stable, high quantities worldwide. This review summarizes strategies and specific factors essential for efficient lactose/whey fermentation to ethanol. In particular, we cover the most commonly used strains and approaches for developing high-performance strains that tolerate fermentation conditions. The relevant genes and regulatory systems controlling lactose utilization and sources of new genes are also discussed in detail. Moreover, this review covers the optimal conditions, various feedstocks that can be coupled with whey substrates, and enzyme supplements for increasing efficiency and yield. In addition to the historical advances in bioethanol production from whey, this review explores the future of yeast-based fermentation of lactose or whey products for beverage or fuel ethanol as a fertile research area for advanced, environmentally friendly uses of industrial waste products.

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