European journal of applied microbiology and biotechnology

, Volume 12, Issue 3, pp 173–178

Scale-up of whey fermentation in a pilot-scale fermenter

Authors

  • Norman Blakebrough
    • National College of Food TechnologyUniversity of Reading
  • Mauro Moresi
    • National College of Food TechnologyUniversity of Reading
Industrial Microbiology

DOI: 10.1007/BF01008339

Cite this article as:
Blakebrough, N. & Moresi, M. European J. Appl. Microbiol. Biotechnol. (1981) 12: 173. doi:10.1007/BF01008339

Summary

The scale-up of a whey fermentation byKluyveromyces fragilis was carried out in order to reproduce on a larger scale (100-l fermenter) the results obtained on a smaller scale (15-l fermenter).

Using a standard procedure for inoculum development and medium pasteurization, the effects of mixing and lactose concentration on yeast growth, lactose consumption, COD reduction and dissolved oxygen have been studied.

The most successful operation for this fermentation was found to be associated with high stirring rates and low lactose concentrations, since the process was controlled by both oxygen and lactose concentrations.

Copyright information

© Springer-Verlag 1981