Candida Pseudotropicalis ATCC 8619 was selected among nine strains of lactose-fermenting yeasts on the basis of its ability to ferment concentrated milk whey. In 28 % (wt/vol) deproteinized whey solutions, it produced an average of 12.4 % (vol/vol) ethanol. Optimal conditions for alcohol production included an initial pH of 4.5 and a temperature of 30 Cel. No supplementary nutrients were required for complete fermentation of the available lactose, and additions of nitrogen or phosphorus salts, yeast extract or corn steep liquor resulted in increased biomass production and reduction in ethanol yields. Increasing inoculum sizes favored acceleration of the process. No differences in alcohol yields or fermentation times were observed when whole or deproteinized whey solutions were used. The results demonstrate the factibility of fast and direct ethanol production from concentrated, deproteinized, non supplemented, whey solutions without previous hydrolysis of the lactose.


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    Title :

    Ethanol production from milk whey


    Additional title:

    Warum Aethanol aus Milch hergestellt wird


    Contributors:


    Publication date :

    1982


    Size :

    6 Seiten, 5 Tabellen, 31 Quellen


    Type of media :

    Conference paper


    Type of material :

    Print


    Language :

    English




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