Optimizing alcohol production from whey using computer technology. [Kluyveromyces fragilis]
This study was undertaken with the major goal of optimizing the ethanol production from whey using computer technology. To reach this goal, a mathematical model that would describe the fermentation and that could be used for the optimization was developed. Kluyveromyces fragilis was the microorganism used to ferment the lactose in the whey into ethanol. Preliminary studies showed that K. fragilis produced about 90% of the theoretical ethanol yield when grown in whey-complemented media. However, when this yeast is grown in nonsupplemented whey media, it does not produce more than 32% of that yield. Comparative batch fermentations of lactose and whey-complemented media showed that whey possibly contains enhancing components for yeast growth and ethanol production. To obtain the mathematical model, the one-to-one effect of the process variables (lactose and yeast extract concentrations, air flow rate, pH, and dilution rate) on the ethanol production were first investigated. Experiments on the pH effect showed that a decrease in pH from 7 to 4 produced an increase in ethanol concentration from 16.5 to 26.5 g/L (50 g/L initial lactose). The results obtained from modeling of the continuous fermentation using the previously listed variables showed that air flow rate, pH, and dilution rate were the process variables that most influence the production of ethanol.
- Research Organization:
- Cornell Univ., Ithaca, NY
- OSTI ID:
- 5659304
- Journal Information:
- Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 27:4; ISSN BIBIA
- Country of Publication:
- United States
- Language:
- English
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ALCOHOLS
BIOCONVERSION
BIOSYNTHESIS
CARBOHYDRATES
COMPUTERIZED CONTROL SYSTEMS
CONTINUOUS CULTURE
CONTROL SYSTEMS
DATA
DATA ACQUISITION
DISACCHARIDES
ETHANOL
EXPERIMENTAL DATA
FERMENTATION
FUNGI
HYDROXY COMPOUNDS
INDUSTRIAL WASTES
INFORMATION
LACTOSE
MICROORGANISMS
NUMERICAL DATA
OLIGOSACCHARIDES
ON-LINE MEASUREMENT SYSTEMS
ON-LINE SYSTEMS
OPTIMIZATION
ORGANIC COMPOUNDS
PH VALUE
PLANTS
PRODUCTIVITY
RESPONSE MODIFYING FACTORS
SACCHARIDES
SYNTHESIS
THEORETICAL DATA
WASTES
WHEY
YEASTS