Effect of lactose concentration on batch production of ethanol from cheese whey using Candida pseudotropicalis
- Technical Univ. of Nova Scotia, Halifax (Canada)
The effect of lactose concentration on growth of Candida pseudotropicalis and ethanol production from cheese whey under batch conditions was investigated. Four initial lactose concentrations ranging from 50 to 200 g/L (5 to 20% wt/vol) were used. High concentration of lactose had an inhibitory effect on the specific growth rate, lactose utilization rate, and ethanol production rate. The maximum cell concentration was influenced by the initial substrate concentration as well as ethanol concentration. Inhibition of ethanol production was more pronounced at higher initial lactose concentrations. The maximum ethanol yield (96.6% of the theoretical yield) was achieved with the 100 g/L initial substrate concentration. The results indicated that pH control during alcohol fermentation of cheese whey is not necessary. 41 refs., 12 figs., 1 tab.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 102733
- Journal Information:
- Transactions of the ASAE, Vol. 38, Issue 4; Other Information: PBD: Jul-Aug 1995
- Country of Publication:
- United States
- Language:
- English
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