AI Article Synopsis
- The study explored ethanol production using lactose-hydrolyzed whey and its permeate, testing different strains of yeast in bioreactors.
- Co-cultures of Saccharomyces cerevisiae and Kluyveromyces marxianus significantly outperformed single cultures in ethanol productivity, but K. marxianus alone yielded the highest results in both types of media.
- Ethanol production was maximized with concentrated whey permeate, achieving high yields and improvements in productivity with repeated batches.
Article Abstract
We studied the dynamics of ethanol production on lactose-hydrolyzed whey (LHW) and lactose-hydrolyzed whey permeate (LHWP) in batch fluidized-bed bioreactors using single and co-cultures of immobilized cells of industrial strains of Saccharomyces cerevisiae and non-industrial strains of Kluyveromyces marxianus. Although the co-culture of S. cerevisiae CAT-1 and K. marxianus CCT 4086 produced two- to fourfold the ethanol productivity of single cultures of S. cerevisiae, the single cultures of the K. marxianus CCT 4086 produced the best results in both media (Y EtOH/S = 0.47-0.49 g g(-1) and Q P = 1.39-1.68 g L(-1) h(-1), in LHW and LHWP, respectively). Ethanol production on concentrated LHWP (180 g L(-1)) reached 79.1 g L(-1), with yields of 0.46 g g(-1) for K. marxianus CCT 4086 cultures. Repeated batches of fluidized-bed bioreactor on concentrated LHWP led to increased ethanol productivity, reaching 2.8 g L(-1) h(-1).
Download full-text PDF |
Source |
|---|---|
| http://dx.doi.org/10.1007/s00449-015-1498-0 | DOI Listing |
Publication Analysis
Top Keywords
Similar Publications
Incorporation of Yogurt Acid Whey in Low-Lactose Yogurt Ice Cream.
Foods
October 2023
Laboratory of Dairy Research, Department of Food Science and Human Nutrition, Agricultural University of Athens, Iera Odos 75, 118 55 Athens, Greece.
Yogurt acid whey (YAW), a by-product of strained yogurt production, is a strong environmental pollutant because of its high organic load. Hence, efforts are made for its utilization to minimize its disposal in the environment. This study deals with the incorporation of YAW in yogurt ice cream (YIC) by partial replacement of yogurt with simultaneous lactose hydrolysis (LH) of the formulated YIC mix.
View Article and Find Full Text PDFRole of pH in the recovery of bovine milk oligosaccharides from colostrum whey permeate by nanofiltration.
Int Dairy J
March 2017
Department of Food Science and Technology, University of California, Davis, One Shields Avenue, Davis, CA, 95616, United States.
Milk oligosaccharides are associated with improved health outcomes in infants. Nanofiltration (NF) is used for isolation of bovine milk oligosaccharides (BMO). The study aim was to improve the recovery of BMO from lactose-hydrolyzed colostrum whey permeate.
View Article and Find Full Text PDFSources of β-galactosidase and its applications in food industry.
3 Biotech
May 2017
Department of Biochemistry, Kinnaird College for Women, 93-Jail Road, Lahore, 54000, Pakistan.
The enzyme β-galactosidases have been isolated from various sources such as bacteria, fungi, yeast, vegetables, and recombinant sources. This enzyme holds importance due to its wide applications in food industries to manufacture lactose-hydrolyzed products for lactose-intolerant people and the formation of glycosylated products. Absorption of undigested lactose in small intestine requires the activity of this enzyme; hence, the deficiency of this enzyme leads to lactose intolerance.
View Article and Find Full Text PDFDynamics of yeast immobilized-cell fluidized-bed bioreactors systems in ethanol fermentation from lactose-hydrolyzed whey and whey permeate.
Bioprocess Biosyst Eng
January 2016
Biotechnology and Biochemical Engineering Laboratory (BiotecLab), Federal University of Rio Grande do Sul, Av. Bento Gonçalves, 9500, PO Box 15090, Porto Alegre, RS, 91501-970, Brazil.
Article Synopsis
- The study explored ethanol production using lactose-hydrolyzed whey and its permeate, testing different strains of yeast in bioreactors.
- Co-cultures of Saccharomyces cerevisiae and Kluyveromyces marxianus significantly outperformed single cultures in ethanol productivity, but K. marxianus alone yielded the highest results in both types of media.
- Ethanol production was maximized with concentrated whey permeate, achieving high yields and improvements in productivity with repeated batches.
Process optimization for the manufacture of lemon based beverage from hydrolyzed whey.
J Food Sci Technol
April 2014
Department of Biochemistry, Faculty of Science, Banaras Hindu University, Varanasi, 221005 India.
Whey obtained during the manufacture of Cheddar cheese and paneer was lactose hydrolyzed to develop lemon based whey beverage. The lactose present in whey was hydrolyzed by Maxilact L-2000 lactase enzyme. Maximum (85-90%) hydrolysis in cheese and paneer whey was optimized with enzyme concentration of 0.
View Article and Find Full Text PDFWant AI Summaries of new PubMed Abstracts delivered to your In-box?
Enter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!