Ethyl Alcohol from Whey

Rogosa, Morrison; Browne, H. H.; Whittier, E. O.

doi:10.3168/jds.s0022-0302(47)92346-1

Cited by 41 publications

(13 citation statements)

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“…fragilis CBS 397 and C. pseudotropicalis IP 513. These results are in agreement with those of Rogosa et al 4 The percentage of theoretical alcohol yields was calculated by dividing the actual yields by the theoretical yield as calculated for the amount of lactose present in the whey permeate. The alcohol production efficiency in whey permeate is presented in Table I1 for a lactose concentration in the range of 5-30%.…”

Section: Maximum Alcohol Produced From Glucose Lactose and Whey Permeatesupporting

confidence: 81%

Alcohol production by Yeast in whey ultrafiltrate

Moulin

Guillaume

Galzy

1980

Biotech & Bioengineering

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Section: Maximum Alcohol Produced From Glucose Lactose and Whey Permeatesupporting

confidence: 81%

Alcohol production by Yeast in whey ultrafiltrate

Moulin

Guillaume

Galzy

1980

Biotech & Bioengineering

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“…If this culture was employed as a starter (proportion of 10 volumes of starter per 100 volumes of broth) an initial dry weight of 1.6 g/L could be achieved. This figure is in the range recommended by various authors (Rogosa et al, 1947;Veractert and De Mot, 1990).…”

Section: Changes In Oxygen Nitrogen and Phosphorus Sources During Aesupporting

confidence: 73%

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Parrondo

Garcı́a

Dı́az

2009

Braz. J. Chem. Eng.

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-Addition of lactose on whey to produce an alcoholic product by fermentation is optimized in order to maximise final ethanol concentrations and lactose consumption. The effect of the supplementation of the broth with yeast extract, ammonium sulphate, oxygen, protein, peptides and the vitamins nicotinic acid, biotin, pantothenic acid and inositol on aerobic cell growth was also studied. The Crabtree-negative yeast Kluyveromyces marxianus is employed in this study, so oxygen should enhance cell growth and reduce ethanol production. Addition of yeast extract, a source of vitamins, shifts metabolism towards fermentation. The same effect is observed when nicotinic acid and biotin are added to the medium. Individual and mixed effects of the four assayed vitamins are studied, showing that combinations of two or more vitamins diminished cell growth and lactose consumption and increased ethanol production.

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“…This inoculum size was equivalent to aproximately ~% of the lactose present. Rogosa (1947) established that a yeast inoculum between 1 and 2% of the weight of the lactose present in whey is sufficient to ensure a satisfactory rate of fermen- The same effects of inoculum size were observed ~hen concentrated whey solutions were used (Figure 4). !.~en 13.9 g/l of yeast were used as initial concentration, 8.3 g/l of ethanol were obtained within 22 hours.…”

Section: Resultsmentioning

confidence: 67%

Optimization of fermentation conditions for ethanol production from whey

et al. 1982

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Optimal conditions for ethanol production in 7% whey solutions by the yeast Canclida pseudo~opic~ ATCC 8619 included initial pH of 4.57 and 30°C.Complete fermentation of the available lactose took place without supplementary nutrients; additions of nitrogen or phosphorus salts, yeast extract or corn steep liquor resulted in increased yeast production and lower ethanol yields. A positive correlation was observed between increases in yeast inocula and lactose utilization and ethanol production rates; 8.35 g/l of ethanol was obtained within 22 h by using yeast inoculum of 13.9 g/l. No differences in fermentation rates or ethanol yields were observed when whole or deproteinized whey solutions were used. Concentrated whey permeates, obtained after removal of the valuable proteins from whey, can be effectively fermented for ethanol production.

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Ethyl Alcohol from Whey

Cited by 41 publications

References 0 publications

Alcohol production by Yeast in whey ultrafiltrate

Alcohol production by Yeast in whey ultrafiltrate

Nutrient balance and metabolic analysis in a Kluyveromyces marxianus fermentation with lactose-added whey

Optimization of fermentation conditions for ethanol production from whey

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