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

  • Norman Blakebrough
  • Mauro Moresi
Industrial Microbiology

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.

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References

  1. ASTM Standards (1964) Industrial water; atmospheric analysis, Part 23, p 233, DGoogle Scholar
  2. Davies OL (1956) The design and analysis of industrial experiments. Imperial Chemical Industries Ltd, LondonGoogle Scholar
  3. Himmelblau DM (1970) Process analysis by statistical methods. J. Wiley, New YorkGoogle Scholar
  4. Moresi M, Colicchio A, Sansovini F (1980a) Optimization of whey fermentation in a jar fermenter. Eur J Appl Microbiol Biotechnol 9:173Google Scholar
  5. Moresi M, Colicchio A, Sansovini F, Sebastiani E (1980b) Chemical oxygen demand reduction in whey fermentation. Eur J Appl Microbiol Biotechnol 9:261Google Scholar
  6. Moresi M, Nacca C, Nardi R, Palleschi C (1979) Factor analysis in a whey fermentation byKluyveromyces fragilis. Eur J Appl Microbiol Biotechnol 8:49Google Scholar
  7. Moresi M, Sebastiani E (1979) Optimization of whey fermentation in a shaken-flask fermenter. Eur J Appl Microbiol Biotechnol 8:63Google Scholar

Copyright information

© Springer-Verlag 1981

Authors and Affiliations

  • Norman Blakebrough
    • 1
  • Mauro Moresi
    • 1
  1. 1.National College of Food TechnologyUniversity of ReadingWeybridgeUK

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