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Batch cultivation of kluyveromyces fragilis in cheese whey

Abstract

Kluyveromyces fragilis was cultivated batchwise in an open pond rectangular bioreactor at 30 degrees Celcius with aeration, under non-sterile conditions and uncontrolled pH. The culture medium contained 7% cheese whey powder, 0.25% KH2PO4, and 0.5% (NH4)2SO4 and was adjusted to an initial pH of 4.0 with H3PO4. The lactose was almost completely consumed after 16 hours and COD reduction attained 80% after 64 hours. The maximum suspended solids concentration obtained was 11.7 g/L. The cheese whey which had initially low protein and high lactose contents was converted by this system into a high protein and low lactose carbohydrate product.
Publication Date:
Jan 01, 1981
Product Type:
Journal Article
Reference Number:
EDB-82-142886
Resource Relation:
Journal Name: Can. J. Chem. Eng.; (Canada); Journal Volume: 54:4
Subject:
32 ENERGY CONSERVATION, CONSUMPTION, AND UTILIZATION; 09 BIOMASS FUELS; DAIRY INDUSTRY; WASTE PROCESSING; MICROORGANISMS; BATCH CULTURE; WHEY; CHEESE; CULTIVATION TECHNIQUES; CULTURE MEDIA; LACTOSE; PROTEINS; AGRICULTURE; CARBOHYDRATES; DISACCHARIDES; FOOD; FOOD INDUSTRY; INDUSTRIAL WASTES; INDUSTRY; MANAGEMENT; MILK PRODUCTS; OLIGOSACCHARIDES; ORGANIC COMPOUNDS; PROCESSING; SACCHARIDES; WASTE MANAGEMENT; WASTES; 320305* - Energy Conservation, Consumption, & Utilization- Industrial & Agricultural Processes- Industrial Waste Management; 140504 - Solar Energy Conversion- Biomass Production & Conversion- (-1989)
OSTI ID:
5123823
Research Organizations:
Dept. Chem. Eng., Laval Univ., Sainte-Foy, PQ Canada GIK 7P4
Country of Origin:
Canada
Language:
English
Other Identifying Numbers:
Journal ID: CODEN: CJCEA
Submitting Site:
HEDB
Size:
Pages: 522-526
Announcement Date:
Jul 01, 1982

Citation Formats

Beausejour, D, Leduy, A, and Ramalho, R S. Batch cultivation of kluyveromyces fragilis in cheese whey. Canada: N. p., 1981. Web. doi:10.1002/cjce.5450590420.
Beausejour, D, Leduy, A, & Ramalho, R S. Batch cultivation of kluyveromyces fragilis in cheese whey. Canada. doi:10.1002/cjce.5450590420.
Beausejour, D, Leduy, A, and Ramalho, R S. 1981. "Batch cultivation of kluyveromyces fragilis in cheese whey." Canada. doi:10.1002/cjce.5450590420. https://www.osti.gov/servlets/purl/10.1002/cjce.5450590420.
@misc{etde_5123823,
title = {Batch cultivation of kluyveromyces fragilis in cheese whey}
author = {Beausejour, D, Leduy, A, and Ramalho, R S}
abstractNote = {Kluyveromyces fragilis was cultivated batchwise in an open pond rectangular bioreactor at 30 degrees Celcius with aeration, under non-sterile conditions and uncontrolled pH. The culture medium contained 7% cheese whey powder, 0.25% KH2PO4, and 0.5% (NH4)2SO4 and was adjusted to an initial pH of 4.0 with H3PO4. The lactose was almost completely consumed after 16 hours and COD reduction attained 80% after 64 hours. The maximum suspended solids concentration obtained was 11.7 g/L. The cheese whey which had initially low protein and high lactose contents was converted by this system into a high protein and low lactose carbohydrate product.}
doi = {10.1002/cjce.5450590420}
journal = {Can. J. Chem. Eng.; (Canada)}
volume = {54:4}
journal type = {AC}
place = {Canada}
year = {1981}
month = {Jan}
}