Effect of nutrient supplements addition on ethanol production from cheese whey using Candida psuedotropicalis under batch condition
- Technical Univ. of Nova Scotia (Canada)
Candida psuedotropicalis ATCC 8619 was selected among nine strains of lactose fermenting yeast for the production of ethanol from cheese whey. The effects of three nutrients (ammonium sulfate (NH{sub 4}){sub 2}SO{sub 4}, dipotassium hydrogen phosphate K{sub 2}HPO{sub 4}, yeast extract, and combination of them) on the ethanol yield from cheese whey were investigated. The results indicated that no addition of nutrient supplement is necessary to achieve complete lactose utilization during the cheese whey ethanol fermentation. However, addition of a small concentration (0.005% w/v) of these supplements reduced the lag period and the total fermentation time and increased the specific growth rate of the yeast. Higher concentrations (0.01 and 0.015% w/v) of ammonium sulfate and dipotassium hydrogen phosphate inhibited the cell growth rate of the yeast. The highest ethanol (21.7% g/L) was achieved using yeast extract at a concentration of 0.01% w/v, given a conversion efficiency of 98.3%. No indication of alcohol inhibition was observed in this study. 60 refs., 9 figs., 3 tabs.
- Sponsoring Organization:
- USDOE
- OSTI ID:
- 273420
- Journal Information:
- Applied Biochemistry and Biotechnology, Journal Name: Applied Biochemistry and Biotechnology Journal Issue: 2 Vol. 53; ISSN 0273-2289; ISSN ABIBDL
- Country of Publication:
- United States
- Language:
- English
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