Ethanol from whey: continuous fermentation with cell recycle
The production of ethanol from cheese whey lactose has been demonstrated using a single-stage continuous culture fermentation with 100% cell recycle. In a two-step process, an aerobic fed batch operation was used initially to allow biomass buildup in the absence of inhibitory ethanol concentrations. In the anaerobic ethanol-producing second step, a strain of Kluyveromyces fragilis selected on the basis of batch fermentation data had a maximum productivity of 7.1 g ethanol/L/h at a dilution rate of 0.15 h/sup -1/, while achieving the goal of zero residual sugar concentration. The fermentation productivity diminished when the feed sugar concentration exceeded 120 g/L despite the inclusion of a lipid mixture previous shown to enhance batch fermentation productivities.
- Research Organization:
- Solar Energy Research Inst., Golden, Colorado
- OSTI ID:
- 7035440
- Journal Information:
- Biotechnol. Bioeng.; (United States), Journal Name: Biotechnol. Bioeng.; (United States) Vol. 26:1; ISSN BIBIA
- Country of Publication:
- United States
- Language:
- English
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ALCOHOLS
BACTERIA
BIOCONVERSION
CARBOHYDRATES
CELL RECYCLE
CONTINUOUS CULTURE
DISACCHARIDES
ETHANOL
FERMENTATION
HYDROXY COMPOUNDS
INDUSTRIAL WASTES
LACTOSE
MICROORGANISMS
OLIGOSACCHARIDES
ORGANIC COMPOUNDS
PRODUCTION
PRODUCTIVITY
SACCHARIDES
WASTES
WHEY