Fermentation of cheese whey powder solution to ethanol in a packed-column bioreactor: effects of feed sugar concentration

ÖZMIHÇI S., Kargi F.

JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY, cilt.84, sa.1, ss.106-111, 2009 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 84 Sayı: 1
  • Basım Tarihi: 2009
  • Doi Numarası: 10.1002/jctb.2013
  • Dergi Adı: JOURNAL OF CHEMICAL TECHNOLOGY AND BIOTECHNOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.106-111
  • Anahtar Kelimeler: cheese whey powder (CWP), ethanol fermentation, feed sugar content, K. marxianus, packed-column bioreactor (PCBR), KLUYVEROMYCES-MARXIANUS IMB3, REPEATED FED-BATCH, YEAST-STRAIN, PERMEATE, THERMOTOLERANT, 45-DEGREES-C, ALCOHOL, GROWTH, CWP
  • Dokuz Eylül Üniversitesi Adresli: Evet

Özet

BACKGROUND: Cheese whey powder (CWP) is a concentrated source of lactose and other essential nutrients for ethanol fermentation. CWP solution containing different concentrations of total sugar was fermented to ethanol in an up-flow packed-column bioreactor (PCBR) at a constant hydraulic residence time (HRT) of 50 h. Total sugar concentration in the feed was varied between 50 and 200 g L-1 and a pure culture of Kluyveromyces marxianus was used for ethanol fermentation of lactose. Variations of ethanol and sugar concentrations with the height of the column and with the feed sugar concentration were determined.