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Improved Ethanol Production by Mixed Immobilized Cells of Kluyveromyces marxianus and Saccharomyces cerevisiae from Cheese Whey Powder Solution Fermentation

Applied Biochemistry and Biotechnology volume 160, pages 532–538 (2010)Cite this article

Abstract

Ethanol productions from cheese whey powder (CWP) solution were investigated by using free or immobilized cells of Kluyveromyces marxianus in monocultures or mixed cultures with free or immobilized cells of K. marxianus and Saccharomyces cerevisiae. K. marxianus free cells produced 3.8% v/v ethanol in monocultures, while S. cerevisiae immobilized cells produced 5.3% v/v ethanol in mixed cultures. The percentage of theoretical yield was found to be higher in mixed cultures than that in monocultures. The maximum ethanol fermentation efficiency was achieved (79.9% of the theoretical value) using mixed cultures of immobilized cells of K. marxianus and S. cerevisiae. The beads were relatively stable without significant reduction in activity for about eight batches of fermentation.

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Acknowledgements

The authors wish to thank Dr. Hongjiang Yang for helpful discussions and critical reading of the manuscript.

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  1. Tianjin Industry Microbiology Key Lab, College of Bioengineering, Tianjin University of Science and Technology, Tianjin, 300457, China

    Xuewu Guo, Jun Zhou & Dongguang Xiao

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  1. Xuewu Guo
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  2. Jun Zhou
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  3. Dongguang Xiao
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Correspondence to Dongguang Xiao.

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Guo, X., Zhou, J. & Xiao, D. Improved Ethanol Production by Mixed Immobilized Cells of Kluyveromyces marxianus and Saccharomyces cerevisiae from Cheese Whey Powder Solution Fermentation. Appl Biochem Biotechnol 160, 532–538 (2010). https://doi.org/10.1007/s12010-008-8412-z

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  • DOI: https://doi.org/10.1007/s12010-008-8412-z

Keywords

  • Ethanol
  • Mixed cultures
  • Immobilization
  • Cheese whey powder