Optimization of whey fermentation in a jar fermenter

  • Mauro Moresi
  • Alberto Colicchio
  • Fabio Sansovini
Biotechnology

Summary

The fermentation of whey by Kluyveromyces fragilis IMAT 1872 was studied in a 15-l jar fermenter to assess the influence of temperature, lactose concentration, aeration and agitation on the biomass yield.

Optimization of the operating parameters resulted in a 57.2% yield.

The observations were analyzed in a ‘composite’ design. Canonical analysis and an F-test showed that only the first two principal axes (i.e., “oxygen transfer coefficient’ and ‘lactose inhibition’ factors) of the system under study were significant. Therefore, the observations were fitted to a quadratic expression, by using only these factors: 86% of the data fall within a 10% deviation band.

This empirical model allowed the formulation of an operating strategy to select the set of conditions yielding the maximum value of biomass.

Keywords

Biomass Fermentation Transfer Coefficient Lactose Aeration 

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Copyright information

© Springer-Verlag 1980

Authors and Affiliations

  • Mauro Moresi
    • 1
  • Alberto Colicchio
    • 1
  • Fabio Sansovini
    • 1
  1. 1.Istituto di Chimica Applicata e Industriale, Facolta' di IngegneriaUniversita' di RomaRomeItaly

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