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Optimizing alcohol production from whey using computer technology
1Department of Food Science, Cornell University, Ithaca, New York 14853, USA.
Biotechnology and Bioengineering
|April 1, 1985
Summary
Optimizing ethanol production from whey using computer technology, this study developed a mathematical model for fermentation. Kluyveromyces fragilis yeast showed enhanced ethanol yields in complemented whey media, highlighting key process variables for optimization.
Area of Science:
- Biotechnology
- Biochemical Engineering
- Industrial Microbiology
Background:
- Whey, a dairy byproduct, presents a sustainable substrate for bioethanol production.
- Kluyveromyces fragilis demonstrates potential for fermenting lactose in whey into ethanol.
- Unsupplemented whey media limits ethanol yield, suggesting the presence of inhibitory or lacking factors.
Purpose of the Study:
- To optimize ethanol production from whey utilizing computational modeling.
- To develop a mathematical model describing the fermentation process for optimization.
- To identify key process variables influencing ethanol yield from whey.
Main Methods:
- Development of a mathematical model for fermentation process simulation.
- Investigating the effect of process variables (lactose, yeast extract, air flowrate, pH, dilution rate) on ethanol production.
- Comparative batch fermentations using supplemented and non-supplemented whey media.
Main Results:
- Kluyveromyces fragilis achieved ~90% theoretical ethanol yield in complemented whey media, versus 32% in non-supplemented media.
- Decreasing pH from 7 to 4 increased ethanol concentration from 16.5 to 26.5 g/L (with 50 g/L initial lactose).
- Mathematical modeling identified air flowrate, pH, and dilution rate as critical variables for continuous fermentation optimization.
Conclusions:
- Whey contains components that enhance yeast growth and ethanol production, necessitating media supplementation or characterization.
- Mathematical modeling provides a robust framework for optimizing ethanol production from whey.
- Air flowrate, pH, and dilution rate are crucial control parameters for maximizing bioethanol yield from whey using Kluyveromyces fragilis.
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