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Ethanol from whey: Continuous fermentation with cell recycle.

J H Janssens1, A Bernard, R B Bailey

  • 1Biotechnology Branch, Solar Energy Research Institute, Golden, Colorado 80401.

Biotechnology and Bioengineering
|January 1, 1984
PubMed
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This study optimized continuous fermentation of cheese whey lactose into ethanol using Kluyveromyces fragilis. The two-step process achieved high ethanol productivity without residual sugar, but productivity decreased at high sugar concentrations.

Area of Science:

  • Biotechnology
  • Industrial Microbiology
  • Fermentation Technology

Background:

  • Cheese whey is a rich source of lactose, a fermentable sugar.
  • Efficient conversion of cheese whey into value-added products like ethanol is desirable.

Purpose of the Study:

  • To optimize ethanol production from cheese whey lactose using continuous fermentation.
  • To evaluate the performance of Kluyveromyces fragilis in a two-step continuous culture system with cell recycle.

Main Methods:

  • A two-step continuous fermentation process was developed: aerobic fed-batch for biomass buildup, followed by anaerobic fermentation for ethanol production.
  • A selected strain of Kluyveromyces fragilis was used.
  • 100% cell recycle was implemented in the continuous culture.

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Main Results:

  • The optimized process achieved a maximum ethanol productivity of 7.1 g/L/h at a dilution rate of 0.15 h(-1).
  • Zero residual sugar concentration was achieved, indicating complete lactose utilization.
  • Ethanol productivity decreased when the feed sugar concentration exceeded 120 g/L, even with lipid supplementation.

Conclusions:

  • Continuous fermentation with cell recycle is an effective strategy for ethanol production from cheese whey lactose.
  • Kluyveromyces fragilis is a suitable microorganism for this bioprocess.
  • High substrate concentrations pose a challenge for maintaining optimal productivity.