Biotechnology Letters

, Volume 4, Issue 9, pp 567–572 | Cite as

Optimization of fermentation conditions for ethanol production from whey

  • F. J. Castillo
  • M. E. Izaguirre
  • V. Michelena
  • B. Moreno
Article

Summary

Optimal conditions for ethanol production in 7% whey solutions by the yeast Candida pseudotropicalis ATCC 8619 included initial pH of 4.57 and 30°C. Complete fermentation of the available lactose took place without supplementary nutrients; additions of nitrogen or phosphorus salts, yeast extract or corn steep liquor resulted in increased yeast production and lower ethanol yields. A positive correlation was observed between increases in yeast inocula and lactose utilization and ethanol production rates; 8.35 g/l of ethanol was obtained within 22 h by using yeast inoculum of 13.9 g/l. No differences in fermentation rates or ethanol yields were observed when whole or deproteinized whey solutions were used. Concentrated whey permeates, obtained after removal of the valuable proteins from whey, can be effectively fermented for ethanol production.

Keywords

Fermentation Lactose Candida Ethanol Production Ethanol Yield 
These keywords were added by machine and not by the authors. This process is experimental and the keywords may be updated as the learning algorithm improves.
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Copyright information

© Science and Technology Letters 1981

Authors and Affiliations

  • F. J. Castillo
    • 1
  • M. E. Izaguirre
    • 1
  • V. Michelena
    • 1
  • B. Moreno
    • 1
  1. 1.Laboratorio de Fermentación, Centro de Microbiología y Biología Celular. Instituto Venezolano de Investigaciones CientíficasCaracasVenezuela

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