Physiological growth and galactose utilization by dairy yeast in mixed sugars and whey during fermentation.

The dairy yeast represents a promising industrial strain useful for the production of bioethanol from cheese whey. Physiology of the five strains on galactose was examined during batch cultivation under controlled aerobic conditions on minimal media and one of the strains designated strain 6C17 which presented the highest specific galactose consumption rate. A maximum specific growth rate of 0.34 and 0.37 h, respectively, was achieved using batch cultivation in a minimal medium and a complex medium amended with galactose (50 g/L) at 37 °C. The sugar was metabolized for the production of ethanol as the chief metabolite with a maximum ethanol yield of 0.39 g/g of galactose. Different growth behaviors were observed when galactose was used with other sugar such as glucose, lactose and fructose. The growth rates on hydrolyzed cheese whey were also measured, and a maximum specific growth rate of 0.39 and 0.32 h was observed with glucose and galactose, respectively, with the maximum flux diverted toward ethanol production. This approach of studying the physiology of thermotolerant on hydrolyzed whey during fermentation would be helpful in achieving higher yields of ethanol.