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Ethanol from whey: Continuous fermentation with cell recycle
Author(s) -
Janssens J. H.,
Bernard A.,
Bailey R. B.
Publication year - 1984
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/bit.260260102
Subject(s) - fermentation , ethanol , chemistry , ethanol fermentation , food science , biochemical engineering , chromatography , biochemistry , engineering
The production of ethanol from cheese whey lactose has been demonstrated using a single‐stage continuous culture fermentation with 100% cell recycle. In a two‐step process, an aerobic fed batch operation was used initially to allow biomass buildup in the absence of inhibitory ethanol concentrations. In the anaerobic ethanol‐producing second step, a strain of Kluyveromyces fragilis selected on the basis of batch fermentation data had a maximum productivity of 7.1 g ethanol/L/h at a dilution rate of 0.15 h −1 , while achieving the goal of zero residual sugar concentration. The fermentation productivity diminished when the feed sugar concentation exceeded 120 g/L despite the inclusion of a lipid mixture previous shown to enhance batch fermentation productivities.