Continuous Whey Fermentation Using Kefir Yeast Immobilized on Delignified Cellulosic Material

Abstract

Delignified cellulosic-supported biocatalyst, prepared by immobilization of kefir yeast on delignified cellulosic material (DCM), was found to be suitable for continuous, modified whey fermentation. The modified whey contained 1% raisin extract and molasses. Ethanol productivities ranged from 3.6 to 8.3 g L(-1)day(-1), whereas parameters such as ethanol concentration, residual sugars, and daily fermented whey productivity were acceptable for the production of potable alcohol and alcoholic drinks in industrial fermentations. The continuous fermentation bioreactor was operated for 39 days, stored for 18 days at 4 degrees C, and operated again for another 15 days without any diminution of the ethanol productivity. The concentrations of higher alcohols (propanol-1, isobutyl alcohol, and amyl alcohols) were low. The main volatile byproducts formed in the continuous process were similar to those observed in alcoholic beverages, and the fermented whey had a good aroma. The concentrations of higher alcohols were very low when compared to that of ethyl acetate, therefore resulting in a quality product. The possibility of using such a process for the production of potable alcohol or a novel, low-alcohol content drink is proposed.

Effective ethanol production from whey powder through immobilizedE. coliexpressingVitreoscillahemoglobin

“…10 Ethanol production from cheese whey has been investigated by many groups. [11][12][13][14][15][16][17][18][19][20][21] In some countries (New Zealand, the United States, and Denmark) bioethanol is produced from whey. 9,22 Due to the low lactose content of whey, however, its fermentation yields only about 2-3% (v/v) ethanol; this makes this process unfeasible at an industrial level, because of the costs of distillation.…”

Fermentation of Food by Means of Genetically Modified Yeast and Filamentous Fungi

“…Other meat products include mold-ripened hams, for example " Bündnerfleisch" from Switzerland, " Südtiroler Bauernspeck" from Tirol, and Italian "coppa" [2]. A mixed culture consisting of a variety of species of the genera Kluyveromyces, Candida, Pichia, and Saccharomyces and some lactic acid bacteria can be used to produce Kefir by fermenting milk whey or fruit juice [24].…”

Experimental Self-Tuning Proportional Integral Derivative pH Control: Application to a Bioprocess

“…Kourkoutas et al [10] proposed a low-alcohol content drink by using continuous whey fermentation, using kefir yeast. It was reported that kefir was highly resistant to contamination under actual industrial conditions and no serious problems in handling of raw materials and equipment were observed [11].…”