Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance
Título del documento: Dynamics of ethanol production from deproteinized whey by Kluyveromyces marxianus: An analysis about buffering capacity,thermal and nitrogen tolerance
Revista: Brazilian archives of biology and technology
Base de datos: PERIÓDICA
Número de sistema: 000387710
ISSN: 1516-8913
Autores: 1
1
2
1
Instituciones: 1Universidade Norte do Parana, Centro de Pesquisa e Pos-Graduacao, Londrina, Parana. Brasil
2Universidade Federal do Parana, Divisao de Engenharia de Bioprocessos e Biotecnologia, Curitiba, Parana. Brasil
Año:
Periodo: May-Jun
Volumen: 58
Número: 3
Paginación: 454-461
País: Brasil
Idioma: Inglés
Tipo de documento: Artículo
Enfoque: Experimental, aplicado
Resumen en inglés The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitrogen source on ethanol yields from it. The batch fermentation conditions used to evaluate ethanol production were temperatures 30, 35, 40°C and pH 4.5, 5.0, 5.5, 6.0. To study the influence of nitrogen source on ethanol yield, a design matrix was applied using yeast extract and (NH4)2SO4.The final pH was analyzed to evaluate the buffering capacity. The results showed that the Kluyveromyces marxianus was thermotolerance to produce ethanol at 35 and 40°C, which was not observed at 30°C. Results also showed that the deproteinization procedure did not affect the buffering capacity of cheese whey. Finally, higher ethanol production was obtained using yeast extract (3% v/v). These results could be important for developing low-cost method for industrial production of ethanol from deproteinized whey
Disciplinas: Química
Palabras clave: Fermentaciones,
Química de alimentos,
Suero de queso,
Producción de etanol,
Capacidad de amortiguación,
Tolerancia térmica,
Kluyveromyces marxianus
Keyword: Chemistry,
Fermentation,
Food chemistry,
Cheese whey,
Ethanol production,
Buffering capacity,
Thermal tolerance,
Kluyveromyces marxianus
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