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Valorization of Cheese Whey Powder by Two-Step Fermentation for Gluconic Acid and Ethanol Preparation
Rui Zhang1,2, Fan Li1, Xinlu Liu1
1Jiangsu Co-Innovation Center of Efficient Processing and Utilization of Forest Resources, College of Chemical Engineering, Nanjing Forestry University, Nanjing, 210037, People's Republic of China.
Applied Biochemistry and Biotechnology
|December 29, 2023
Summary
Cheese whey, a dairy byproduct, can be transformed into valuable gluconic acid and bio-ethanol using a two-step fermentation process with specific microbes. This sustainable method also yields valuable proteins from the whey.
Area of Science:
- Biotechnology
- Biochemical Engineering
- Environmental Science
Background:
- Cheese whey is a high biochemical oxygen demand (BOD) contaminant from cheesemaking.
- Whey contains abundant lactose, presenting an opportunity for bio-based chemical production.
- Valorizing whey reduces environmental impact and creates value-added products.
Purpose of the Study:
- To develop a sequential fermentation strategy for converting cheese whey hydrolysate into gluconic acid and bio-ethanol.
- To optimize the utilization of glucose and galactose present in cheese whey.
Main Methods:
- Enzymatic hydrolysis of cheese whey to obtain glucose and galactose.
- Sequential fermentation using Gluconobacter oxydans for gluconic acid production.
- Subsequent fermentation using Saccharomyces cerevisiae for bio-ethanol production.
Main Results:
- Production of approximately 290 g of gluconic acid per kg of cheese whey powder.
- Production of approximately 100 g of bio-ethanol per kg of cheese whey powder.
- Co-collection of 140 g of blended protein (whey and bacterial protein).
Conclusions:
- A two-step fermentation process effectively converts cheese whey into valuable chemicals and proteins.
- This approach offers a sustainable method for managing cheese whey waste.
- The process demonstrates the potential for high yields of gluconic acid and ethanol from dairy byproducts.
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