Optimization of whey fermentation in a jar fermenter

  • Mauro Moresi
  • Alberto Colicchio
  • Fabio Sansovini


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.


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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