Alcohol and Single Cell Protein Production by Kluyveromyces in Concentrated Whey Permeates with Reduced Ash

Effects of elevated solute concentrations on the fermentation of lactose by Kluyveromyces marxianus Y-113

“…In this, the yeast appears similar to other ethanol-sensitive strains reported in the literature (Burgess andKelly 1979, Vienne andvon Stockar 19856, Ruggeri et al 1987). The maximum ethanol concentration attained by several different strains is remarkably similar at 45-55 gA. More ethanol tolerant lactosefermenting strains of both Kluyvermyces and Cundidu have been reported (Burgess and Kelly 1979, Moulin et al 1980, Mahmoud and Kosikowski 1982, and further investigation of these differences would Ix of benefit to the further development of whey fermentation processes.…”

“…Burgess andKelly 1979, Vienne andvon Stockar 1985~). This effect has been variously attributed to the toxicity of the ethanol produced, to inhibition by the high salts concentration resulting from whey concentration, or to the elevated osmotic pressure arising from increased solute concentrations (Gawel and Kosikowski 1978, Mahmoud and Kosikowski 1982, Harbison et al 1984. The objective of this work was to investigate the relative effects of increased lactose, salt (as NaCl) and ethanol concentrations, and increased osmotic pressure (achieved by addition of non-fermentable maltose), on the fermentation of lactose by K marxiaFlus Y-113.…”

Production of ethanol by the thermotolerant yeastKluyveromyces marxianus IMB3 during growth on lactose-containing media

“…It has been suggested that significant savings in process costs may be achieved by increasing ethanol concentrations and this has been accomplished by using whey concentrates (Vienne and von Stockar, 1985). However, problems associated with the use of whey concentrates involve decreased tolerance of the yeast to elevated osmotic pressures (Mahmoud & Kosikowski, 1982). In addition, the use of whey conceqates also implies that tesulting elevated concentrations of ethanol would, in turn, result in growth limitation.…”

Utilisation of Milk Components: Whey

“…marxianus and the second Propionibacterium species gave a higher yield than did the Propionibacterium species alone (Giec et al, 1978). In recent studies, Mahmoud and Kosikowski (1982) have reported that Kluy. marxianus var.…”