You need JavaScript to view this

Alcoholic fermentation of whey

Patent:

Abstract

The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.
Publication Date:
Sep 10, 1958
Product Type:
Patent
Report Number:
GB 801247
Reference Number:
EDB-80-127187
Subject:
09 BIOMASS FUELS; 59 BASIC BIOLOGICAL SCIENCES; ETHANE; BIOSYNTHESIS; WHEY; FERMENTATION; AERATION; CANDIDA; LACTIC ACID; LACTOSE; MEDIUM TEMPERATURE; MILK PRODUCTS; PH VALUE; PRODUCTION; ALKANES; BIOCONVERSION; CARBOHYDRATES; CARBOXYLIC ACIDS; DISACCHARIDES; FOOD; FUNGI; HYDROCARBONS; HYDROXY ACIDS; INDUSTRIAL WASTES; MICROORGANISMS; OLIGOSACCHARIDES; ORGANIC ACIDS; ORGANIC COMPOUNDS; PLANTS; SACCHARIDES; SYNTHESIS; WASTES; YEASTS; 090222* - Alcohol Fuels- Preparation from Wastes or Biomass- (1976-1989); 550700 - Microbiology
OSTI ID:
6818408
Country of Origin:
United Kingdom
Language:
English
Submitting Site:
IEA
Size:
Pages: v
Announcement Date:

Patent:

Citation Formats

Beach, A S, and Holland, J W. Alcoholic fermentation of whey. United Kingdom: N. p., 1958. Web.
Beach, A S, & Holland, J W. Alcoholic fermentation of whey. United Kingdom.
Beach, A S, and Holland, J W. 1958. "Alcoholic fermentation of whey." United Kingdom.
@misc{etde_6818408,
title = {Alcoholic fermentation of whey}
author = {Beach, A S, and Holland, J W}
abstractNote = {The lactose of whey and other milk products is rapidly fermented to ethanol by means of Candida pseudotropicalis strain XI. The fermentation is complete in about 12 hours and yields about 45% ethanol based on the weight of lactose. Conditions favoring the fermentation and inhibiting lactic acid production include pH 4.5, 30/sup 0/, and continuous aeration.}
place = {United Kingdom}
year = {1958}
month = {Sep}
}