English

De Oliveira Da Silva Colognesi Geyci,Rodrigo Ito Morioka Luiz,Sandra Garcia,Renata Pedrinho Denise,Hiroshi Suguimoto Helio

doi:10.5897/ajb2016.15705

Abstract

Cheese whey is presented as an alternative for the production of ethanol to be a major source for growth of microorganisms, which catalyze lactose directly to ethanol and other products. Thus the aims of this study were to analyze the influence of nutrients in the cheese whey (15%w/v) fermentation by Saccharomyces fragilis IZ 275, to estimate the ethanol production and verify the repetition of the results of fermentation on a laboratory and pilot scale. Based on the results the nutrients, ammonium sulphate and yeast extract showed no significant difference at 5%, however, a positive ethanol productioin of 5.07% (w/v) and 5.43% (w/v), in laboratory and pilot scale, was respectively observed. In both kinetics, the ethanol yields were 5.6% (v/v), demonstrating that the use of deproteinized cheese whey for industrial fermentations is possible due to repetition of the results from laboratory to pilot scale, presenting as a way to reduce the pollution potential of this by-product, and at the same time to obtain value-added product.   Key words: Microorganism biotechnology, industrial whey, bioethanol fermentation, nutrients sources, hydrolysis.

Highlights

The production of dairy products, especially cheese, increases about 11.4% per year in Brazil (Wissmann et al, 2012)
Based on the results the nutrients, ammonium sulphate and yeast extract showed no significant difference at 5%, a positive ethanol productioin of 5.07% (w/v) and 5.43% (w/v), in laboratory and pilot scale, was respectively observed
Considering the optimal adaptation of the yeast S.fragilis IZ 275 in the fermentation of cheese whey, the aim of this work was to analyze the influence of the addition of nutrients sources in the fermentation of cheese whey, check the growth of the yeast and the production of ethanol and evaluating the growth and development of the yeast in laboratory and pilot scale in order to make the production of ethanol using cheese whey as nutrient source possible

Summary

Introduction

The production of dairy products, especially cheese, increases about 11.4% per year in Brazil (Wissmann et al, 2012). Cheese Whey is a by-product of cheese and casein production in the dairy industry, and represents about 85% of the total milk used in the process (Panesar and Kennedy, 2012). This by-product retains about 55% of milk nutrients, especially lactose (4.5 to 5% w/v), soluble protein (0.6 to 0.8% w/v), such as β-lactoglobulin, α-lactalbumin, lipids (0.4 to 0.5% w/v) and mineral salts (8 to 10% w/v, dry weight).

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