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Continuous whey fermentation using kefir yeast immobilized on delignified cellulosic material
Y Kourkoutas1, C Psarianos, A A Koutinas
1Food Biotechnology Group, Department of Chemistry, Section of Analytical, Environmental and Applied Chemistry, University of Patras, GR-26500 Patras, Greece.
Journal of Agricultural and Food Chemistry
|April 18, 2002
Summary
A novel biocatalyst using kefir yeast on delignified cellulosic material enables continuous whey fermentation for potable alcohol production. This robust process maintains high ethanol productivity and quality over extended periods.
Area of Science:
- Biotechnology
- Fermentation Science
- Food Science
Background:
- Whey, a dairy byproduct, presents a challenge for disposal and utilization.
- Developing sustainable fermentation processes for value-added products from whey is crucial.
Purpose of the Study:
- To evaluate a delignified cellulosic-supported biocatalyst for continuous modified whey fermentation.
- To assess the feasibility of producing potable alcohol and alcoholic beverages from fermented whey.
Main Methods:
- Immobilization of kefir yeast onto delignified cellulosic material (DCM) to create a biocatalyst.
- Continuous fermentation of modified whey (containing raisin extract and molasses) in a bioreactor.
- Analysis of ethanol productivity, concentration, residual sugars, and volatile byproducts.
Main Results:
- Achieved ethanol productivities ranging from 3.6 to 8.3 g L⁻¹day⁻¹.
- Demonstrated stable operation for over 54 days (39 + 15 days) with a storage period.
- Produced fermented whey with acceptable parameters for potable alcohol, low higher alcohols, and desirable aroma.
Conclusions:
- The delignified cellulosic-supported biocatalyst is effective for continuous modified whey fermentation.
- The process yields a quality product suitable for potable alcohol or novel low-alcohol beverages.
- This method offers a sustainable approach to valorize whey.