Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry

Parashar, Archana; Jin, Yiqiong; Mason, Beth; Chae, Michael; Bressler, David C.

doi:10.3168/jds.2015-10059

Cited by 88 publications

(56 citation statements)

References 10 publications

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“…Research includes maximization of K. marxianus fermentation efficiency by optimization of fermentation conditions (Diniz et al, 2014;Hadiyanto et al, 2014). Whereas many studies have used K. marxianus as the ethanolproducing organism, others have used Saccharomyces cerevisiae with exogenous enzyme additions (Parashar et al, 2016;Tomaszewska and Białończyk, 2016) or genetic modification (Silva et al, 2010). Ozmihci and Kargi (2007a), Koushki et al (2012), and Guimarães et al (2010) compared ethanol production between K.…”

Section: Introductionmentioning

confidence: 99%

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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Lactose within whey can be fermented and distilled to produce a potable distilled spirit. The aim of this study was to determine if acid and sweet whey types can be fermented and distilled using similar processes and to investigate differences in volatile aroma compounds for the 2 distillates. Fermentation and distillation of the 2 whey types progressed in a similar manner, using Kluyveromyces marxianus for the initial fermentation and a glass still fitted with a Vigreux column for the subsequent distillation. Ethanol content of the wash (fermented whey) varied considerably following each fermentation and ranged from 1.2 and 2.0% (wt/wt) with no clear trend between acid and sweet whey samples. Volatile aroma compounds were extracted using headspace solid-phase microextraction and identified via gas chromatography-mass spectrometry. Acid and sweet whey distillates contained unique volatile aromatic compounds, and significant differences in compound peak areas were observed. These differences may have an effect upon the organoleptic qualities of spirits produced from whey; therefore, whey source may be an important factor when fermenting and distilling whey.

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Section: Introductionmentioning

confidence: 99%

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Risner

Tomasino

Hughes

et al. 2019

Journal of Dairy Science

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“…The cheese industry produces large quantities of whey as a byproduct, which when disposed into water streams, causes water pollution. Cheese whey is nutritionally rich in lactose, minerals and proteins (Silva et al, 2010;Kokkiligadda et al, 2016;Prashar et al, 2016;Saqib et al, 2017). In this study, cheese whey was used for the growth of Saccharomyces fragilis IZ 275 yeast and it was confirmed that this byproduct could be used as a good fermentation medium in the conditions of 35 °C, pH 6.0 and 20 % inoculum concentration to obtain maximum production of β-galactosidase.…”

Section: Effect Of Temperature Ph and Inoculum On The β-Galactosidasmentioning

confidence: 60%

β-galactosidase production by Saccharomyces fragilis IZ 275 in cheese whey

Bosso

Tomal

Caldeirão

et al. 2020

Agraria

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Cheese whey is a byproduct of dairy industry rich in lactose, minerals and proteins which can be used as fermentation medium for microorganism. The parameters of fermentation (pH, temperature and inoculum) have not so far been optimized. Thus, the objective of this study was to investigate the temperature, pH and inoculum concentrations parameters using a Central Composite Rotational Design (CCRD) 2 3 and Response Surface Methodology (RSM) to β-galactosidase production in cheese whey by Saccharomyces fragilis IZ275. The β-galactosidase production by S. fragilis IZ 275 was evaluated through the enzymatic activity (U mL-1) using o-nitrophenyl-β-D-galactopyranoside substrate (ONPG). All the studied variables were significant and therefore the quadratic model was adequate to explain the effects of the three variables (X 1 , X 2 and X 3) on the response function (Y 1 = β-galactosidase activity). The incubation at 35 °C of temperature, pH 6.0 and 20% inoculum concentration guarantees the maximum production β-galactosidase by Saccharomyces fragilis IZ 275 in supplemented cheese whey.

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“…The supernatants of thawed centrifuged samples were analyzed by HPLC and GC [30]. For glucose content below 1 g/L, a d-glucose kit was used [5].…”

Section: Samplingmentioning

confidence: 99%

Improved bioethanol productivity through gas flow rate-driven self-cycling fermentation

Wang

Chae

Bressler

et al. 2020

Biotechnol Biofuels

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Background: The growth of the cellulosic ethanol industry is currently impeded by high production costs. One possible solution is to improve the performance of fermentation itself, which has great potential to improve the economics of the entire production process. Here, we demonstrated significantly improved productivity through application of an advanced fermentation approach, named self-cycling fermentation (SCF), for cellulosic ethanol production. Results:The flow rate of outlet gas from the fermenter was used as a real-time monitoring parameter to drive the cycling of the ethanol fermentation process. Then, long-term operation of SCF under anaerobic conditions was improved by the addition of ergosterol and fatty acids, which stabilized operation and reduced fermentation time. Finally, an automated SCF system was successfully operated for 21 cycles, with robust behavior and stable ethanol production. SCF maintained similar ethanol titers to batch operation while significantly reducing fermentation and down times. This led to significant improvements in ethanol volumetric productivity (the amount of ethanol produced by a cycle per working volume per cycle time)-ranging from 37.5 to 75.3%, depending on the cycle number, and in annual ethanol productivity (the amount of ethanol that can be produced each year at large scale)-reaching 75.8 ± 2.9%. Improved flocculation, with potential advantages for biomass removal and reduction in downstream costs, was also observed. Conclusion:Our successful demonstration of SCF could help reduce production costs for the cellulosic ethanol industry through improved productivity and automated operation.

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Incorporation of whey permeate, a dairy effluent, in ethanol fermentation to provide a zero waste solution for the dairy industry

Cited by 88 publications

References 10 publications

Volatile aroma composition of distillates produced from fermented sweet and acid whey

Volatile aroma composition of distillates produced from fermented sweet and acid whey

β-galactosidase production by Saccharomyces fragilis IZ 275 in cheese whey

Improved bioethanol productivity through gas flow rate-driven self-cycling fermentation

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