Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells.

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 Bioeng

authors

Domingues L,Lima N,Teixeira JA

doi

10.1002/1097-0290(20010305)72:5<507::aid-bit1014>3

subject

Has Abstract

pub_date

2001-03-05 00:00:00

pages

507-14

issue

5

eissn

0006-3592

issn

1097-0290

pii

10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3

journal_volume

72

pub_type

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