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Optimizing alcohol production from whey using computer technology.

L Zertuche1, R R Zall

  • 1Department of Food Science, Cornell University, Ithaca, New York 14853, USA.

Biotechnology and Bioengineering
|April 1, 1985
PubMed
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.

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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.