Optimization of whey fermentation in a jar fermenter
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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.
KeywordsBiomass Fermentation Transfer Coefficient Lactose Aeration
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