Abstract
In this work, Kluyveromyces fragilis yeast was used for bio-ethanol production from cheese-whey in batch fermentation. The present study consisted of two steps: The first was a central composite design (CCD) for evaluating of important factors including: pH, initial lactose concentration (L), yeast cells concentrations (Y) and temperature (T). In order to optimize the fermentation process, response surface methodology (RSM) was used in this stage. The best operating conditions were found to be pH = 5.3, L = 41.8 g/l, Y = 0.57 g/l and T= 30.8°C. The second step was to determine the effect of aeration rate on the fermentation process in an airlift bioreactor. The best conditions were the aeration rate of 0.4 vvm with 89.28% of ethanol production yield. In this research, the concentrated cheese whey was also used for obtaining a bio-ethanol fermentation product.
Highlights
Cheese whey is a yellowish liquid remaining after milk coagulates during cheese production
Central composite design and response surface methodology can be used for the purpose of finding the maximum production of ethanol by Kluyveromyces fragilis
This design based on the analysis of 25 experiments, involving the anaerobic fermentation of lactose contained in cheese whey, was performed
Summary
Cheese whey is a yellowish liquid remaining after milk coagulates during cheese production. (2) Determining the effect of aeration rate on the fermentation process and measuring the variation of ethanol, lactose and biomass concentration with time in airlift bioreactor.
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