Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts

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dc.contributor.authorFarkas, Csilla
dc.contributor.authorRezessy-Szabó, Judit M.
dc.contributor.authorGupta, Vijai Kumar
dc.contributor.authorBujna, Erika
dc.contributor.authorPham, Tuan M.
dc.contributor.authorPásztor-Huszár, Klára
dc.contributor.authorFriedrich, László
dc.contributor.authorBhat, Rajeev
dc.contributor.authorThakur, Vijay Kumar
dc.contributor.authorNguyen, Quang D.
dc.date.accessioned2020-03-19T14:23:02Z
dc.date.available2020-03-19T14:23:02Z
dc.date.issued2019-11-26
dc.description.abstractEight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.en_UK
dc.identifier.citationFarkas C, Rezessy-Szabó JM, Kumar Gupta V, et al., (2019) Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts. Energies, Volume 12, Issue 23, November 2019, Article number 4495en_UK
dc.identifier.issn1996-1073
dc.identifier.urihttps://doi.org/10.3390/en12234495
dc.identifier.urihttps://dspace.lib.cranfield.ac.uk/handle/1826/15312
dc.language.isoenen_UK
dc.publisherMDPIen_UK
dc.rightsAttribution 4.0 International*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectcheese wheyen_UK
dc.subjectbioethanolen_UK
dc.subjectmixed cultureen_UK
dc.subjectfermentationen_UK
dc.subjectlactose conversionen_UK
dc.titleBatch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeastsen_UK
dc.typeArticleen_UK

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