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Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
Author(s) -
Domingues Lucília,
Lima Nelson,
Teixeira José A.
Publication year - 2001
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/1097-0290(20010305)72:5<507::aid-bit1014>3.0.co;2-u
Subject(s) - kluyveromyces marxianus , lactose , food science , fermentation , chemistry , lactose permease , yeast , ethanol fermentation , industrial fermentation , ethanol fuel , bioreactor , bioconversion , biochemistry , saccharomyces cerevisiae , membrane , organic chemistry , membrane transport protein , membrane protein
Abstract Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae , expressing the LAC4 (coding for β‐galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gL −1 , total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5‐L bioreactor, ethanol productivity near 10 g L −1 h −1 (corresponding to 0.45 h −1 dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2‐times concentrated cheese whey permeate, corresponding to 100 gL −1 of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol. © 2001 John Wiley & Sons, Inc. Biotechnol Bioeng 72: 507–514, 2001