Related Experiment Video
Updated: Jun 1, 2026
14:53
Techniques for the Evolution of Robust Pentose-fermenting Yeast for Bioconversion of Lignocellulose to Ethanol
Published on: October 24, 2016
A biochemically structured model for ethanol fermentation by Kluyveromyces marxianus: A batch fermentation and
S Sansonetti1, T J Hobley, V Calabrò
1Computer Aided Process Engineering Center, Department of Chemical and Biochemical Engineering, Technical University of Denmark, DK-2800 Lyngby, Denmark. sascha.sansonetti@gmail.com
Bioresource Technology
|June 3, 2011
Summary
Ricotta cheese whey fermentation efficiently produces ethanol, achieving 95% theoretical yield. A bioenergetics model accurately predicts fermentation products and yields, offering insights into metabolic pathways.
Area of Science:
- Biotechnology
- Biochemical Engineering
- Microbial Fermentation
Background:
- Ricotta cheese whey is a lactose-rich byproduct with potential for bioprocessing.
- Efficient conversion of whey lactose into valuable products like ethanol is an ongoing research area.
Purpose of the Study:
- To investigate anaerobic batch fermentation of ricotta cheese whey for ethanol production.
- To develop and validate a biochemically structured model based on bioenergetics principles to describe the fermentation process.
Main Methods:
- Performing anaerobic batch fermentations of ricotta cheese whey under various conditions.
- Developing a knowledge-driven, biochemically structured model incorporating bioenergetics and metabolic pathways.
- Validating the model against experimental data for key fermentation parameters.
Main Results:
- Achieved ethanol concentrations of approximately 22g/L from whey with 44g/L lactose, reaching up to 95% of theoretical yield within 15 hours.
- The developed model accurately described experimental data for ethanol, lactose, biomass, and glycerol concentrations within a 6% deviation.
- Model validation confirmed the influence of thermodynamic considerations on metabolic coefficients.
Conclusions:
- Anaerobic fermentation of ricotta cheese whey is an effective method for high-yield ethanol production.
- The bioenergetics-based model provides a reliable tool for understanding and predicting fermentation dynamics.
- Thermodynamic constraints play a crucial role in defining metabolic coefficients in fermentation processes.
More Related Videos
07:38Saccharomyces cerevisiae Exponential Growth Kinetics in Batch Culture to Analyze Respiratory and Fermentative Metabolism
Published on: September 30, 2018
12:47Workflow Based on the Combination of Isotopic Tracer Experiments to Investigate Microbial Metabolism of Multiple Nutrient Sources
Published on: January 22, 2018
Related Concept Videos
01:27Production of Alcohol
Continuous fermentation is a key strategy in industrial ethanol production, particularly when efficiency, scalability, and high yields are essential. This approach allows for uninterrupted operation and optimized resource utilization. The primary feedstock, corn starch, undergoes enzymatic hydrolysis facilitated by α-amylase and glucoamylase. These enzymes break down the starch into fermentable sugars such as glucose, which are readily assimilated by fermentative microorganisms.Fermentation...
01:22Bioreactor Controls-III
Strain improvement is a foundational strategy in industrial microbiology aimed at maximizing microbial productivity, particularly because natural isolates typically yield commercially valuable products in very low concentrations. Although optimizing the culture medium and environmental conditions can improve yields, these adjustments are inherently limited by the organism’s genetic potential. As a result, the focus shifts toward genetic modifications to enhance biosynthetic capacity. The...
01:23Microbial Fermentation
Fermentation is a crucial anaerobic metabolic process that enables microbes to derive energy from sugar without relying on oxygen or an electron transport chain. This process is fundamental to various biological and industrial applications and is classified based on the metabolic products generated.Role of Pyruvate in FermentationPyruvate and its derivatives serve as key electron acceptors in fermentative pathways. The oxidation of NADH to regenerate NAD+ is essential for the continuation of...
01:14Batch vs Continuous Culture
Fermentation is a foundational biotechnological process used to produce pharmaceuticals, biofuels, enzymes, and food additives. Among industrial strategies, batch and continuous fermentation are the two most widely applied. Although both rely on microbial conversion of substrates into desired products, they differ markedly in operation, productivity, and suitability for specific applications.Batch fermentation occurs in a closed system in which nutrient media and inoculum are added at the...
01:29Fermentation
Most eukaryotic organisms require oxygen to survive and function adequately. Such organisms produce large amounts of energy during aerobic respiration by metabolizing glucose and oxygen into carbon dioxide and water. However, most eukaryotes can generate some energy in the absence of oxygen by anaerobic metabolism.
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
Fermentation is a type of metabolic process that occurs in the absence of oxygen, where organic molecules such as glucose are broken down to produce energy. During this process, the...
01:20Fates of Pyruvate
Pyruvate is the end product of glycolysis, where glucose is oxidized to pyruvate, simultaneously reducing NAD+ to NADH. Two molecules of ATP are also produced by substrate-level phosphorylation.
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...
In aerobic organisms, pyruvate is metabolized via the citric acid cycle to produce reduced coenzymes NADH and FADH2. These coenzymes are then oxidized in the electron transport chain to produce ATP and, in the process, regenerate the NAD+ and FAD. As seen in some cell types and organisms, fermentation...