Abstract:
:Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for beta-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gL(-1), total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g L(-1) h(-1) (corresponding to 0.45 h(-1) dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gL(-1) of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol.
journal_name
Biotechnol Bioengjournal_title
Biotechnology and bioengineeringauthors
Domingues L,Lima N,Teixeira JAdoi
10.1002/1097-0290(20010305)72:5<507::aid-bit1014>3subject
Has Abstractpub_date
2001-03-05 00:00:00pages
507-14issue
5eissn
0006-3592issn
1097-0290pii
10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3journal_volume
72pub_type
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