Production of acetic acid and glycerol from salted and dried whey in a membrane cell recycle bioreactor

Mostafa, N.A.

doi:10.1016/s0196-8904(00)00121-7

Cited by 24 publications

(8 citation statements)

References 14 publications

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“…Acetic acid is also used as a raw material (as substrate) for bioplastic (polyhydroxyalkanoates) production. Similarly, propionic acid is used as preservative, herbicides and chemical intermediates (Dias et al, 2006;El Aasar, 2006;Morales et al, 2006;Mostafa, 2001;Mukhopadhyay et al, 2005;Panesar et al, 2007;Wan et al, 2008). Hydrolyzed lactose from whey permeate is used as a substrate for the production of polysaccharides by fermentation such as xanthan gum (a heteropolysaccharide) produced by Xanthomonas campestris (Mesomo et al, 2009).…”

Section: Accepted Manuscriptmentioning

confidence: 99%

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Yadav

Yan

Pilli

et al. 2015

Biotechnology Advances

343

202

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Section: Accepted Manuscriptmentioning

confidence: 99%

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Yadav

Yan

Pilli

et al. 2015

Biotechnology Advances

343

202

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“…The sample was thoroughly mixed with 90 mL of distilled water in a test tube, and 10 mL of the solution was removed for quantification of glycerol. Glycerol was assayed by a modified titration method (Mostafa 2001), in which glycerol was oxidized by sodium periodate to form formic acid, and then sodium hydroxide was used to titrate the formic acid that had been produced. The recorded values were the mean of three replicates and are expressed in gram of glycerol content per gram of dough (g/g of dough).…”

Section: Determination Of Glycerol Contentmentioning

confidence: 99%

Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase

Tang

Huang

et al. 2011

Cereal Chem

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The beneficial effects of a new recombinant lipase (Rhizopus chinensis lipase [RCL]) and transglutaminase (TG) were investigated on frozen dough systems and their breadmaking quality. Rheological properties and microstructure of doughs were measured using a dynamic rheometer, rheofermentometer F3, and scanning electron microscopy (SEM). Measurements of viscoelastic properties showed that both G′ and G″ of dough containing RCL and TG were greater than those of the control after 35 days of frozen storage. The SEM micrographs showed that dough containing RCL and TG had the most starch granules embedded in or attached to the gluten network, and the gluten seemed more powerful and resilient than for the control dough after 35 days of frozen storage. Results of the gas production and dough development tests indicated that RCL and TG improved the rheofermentative characteristics of frozen dough. RCL and TG could improve water‐holding capacity and significantly increase the glycerol content of the control dough. Image analyses showed that bread crumbs containing RCL and TG had a more open network and uniform crumb structure, which resulted in higher specific volume. This combination also yielded a product with higher sensory scores for test breads.

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“…In many such cases, − the production process is a batch fermentation one resulting in low productivity (0.66–0.7 g L –1 h –1 ) though a yield of 80–98% has been reported. With the use of additional lactose as feed supplement, the reported maximum yield of acetic acid is 0.55 g g –1 with a productivity of 0.15 g L –1 h –1 where a single stage membrane system was utilized . Though, most of the case studies were carried out using pure carbohydrate solutions as substrate for fermentation but ended up with low productivities.…”

Section: Resultsmentioning

confidence: 99%

“…With the use of additional lactose as feed supplement, the reported maximum yield of acetic acid is 0.55 g g −1 with a productivity of 0.15 g L −1 h −1 where a single stage membrane system was utilized. 23 Though, most of the case studies were carried out using pure carbohydrate solutions as substrate for fermentation but ended up with low productivities. From that perspective, this work of continuous production of acetic acid, exploiting cheese whey in a membrane integrated hybrid reactor system, may be claimed to be a novel one because of it promises high product yield (96%), productivity (4.14 g L −1 h −1 ), and product purity (94.6%) at the lowest operating cross-flow velocity (0.53 m s −1 ) and dilution rate (0.102 h −1 ).…”

Section: Industrial and Engineering Chemistry Researchmentioning

confidence: 99%

“…Production of acetic acid using cheap resources like the fermentation of sucrose present in corn meal hydrolysate in a fibrous bed bioreactor was extensively praised . An experimental study on fermentation of whey was performed in a cell recycle membrane reactor where direct ultrafiltration was applied for product purification resulting in severe fouling . Extraction of acetic acid using membrane technology has been a favored route after fermentation because of the efficiency of recovery and simplicity of the adopted system.…”

Section: Introductionmentioning

confidence: 99%

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Transforming Waste Cheese-Whey into Acetic Acid through a Continuous Membrane-Integrated Hybrid Process

Nayak

Pal

2013

Ind. Eng. Chem. Res.

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Experimental investigations were conducted on fermentative production of acetic acid from waste cheese-whey in a multistage membrane-integrated hybrid process. Traditional fermentation allowed cheese-whey, a cheap and waste material, to be used as carbon source where judicious combinations of cross-flow membrane filtration at the micro, ultra, and nano regimes permitted efficient downstream separation and purification of the product. The provision of separation and recycling of microbial cells and unconverted carbon source allowed fermentation under high cell density with effective use of a carbon source. Continuous separation and removal of the acid product helped to remove product inhibition to a large extent. All these provisions in this novel design resulted in high productivity (4.06 g L −1 h −1 ), substrate to product yield (0.96 g g −1 ), purity (94.6%), and final acetic acid concentration of 96.9 g L −1 at 303 K temperature, 150 rpm of agitator speed under non-neutralizing conditions, and at a dilution rate of 0.102 h −1 . Feed dilution was found to have significant impact on product yield and productivity. Productivity could be enhanced to 4.82 g L −1 h −1 at increased dilution of 0.141 h −1 at the cost of a small reduction in product yield. The process involves no phase change and no harsh chemicals and opens up a novel and green route of continuous production of a value-added product (acetic acid) from a low cost by-product of the dairy industry.

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Production of acetic acid and glycerol from salted and dried whey in a membrane cell recycle bioreactor

Cited by 24 publications

References 14 publications

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Cheese whey: A potential resource to transform into bioprotein, functional/nutritional proteins and bioactive peptides

Rheology, Microstructure, and Baking Characteristics of Frozen Dough Containing Rhizopus chinensis Lipase and Transglutaminase

Transforming Waste Cheese-Whey into Acetic Acid through a Continuous Membrane-Integrated Hybrid Process

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