Comparison of bioethanol and beta‐galactosidase production by Kluyveromyces and Saccharomyces strains grown in cheese whey

International Journal of Dairy Technology - Tập 72 Số 3 - Trang 409-415 - 2019
Érika de Pádua Alves1, Luiz Rodrigo Ito Morioka1, Hélio Hiroshi Suguimoto1
1Centro de Pesquisa e Pós‐graduação Universidade Pitágoras Unopar Rua Marselha 591 86041‐140 Londrina Paraná Brasil

Tóm tắt

The production of ethanol and beta‐galactosidase by Kluyveromyces marxianus and Saccharomyces fragilis strains grown in cheese whey was evaluated. The conditions for fermentation in 50 g/L (3.3% lactose) and 150 g/L (8.8% lactose) cheese whey were 100 rpm for 24 h at 30, 35 and 40 °C. Saccharomyces fragilis IZ 275 in 8.8% lactose at 40 °C resulted in 3.90% ethanol. Kluyveromyces marxianus CCT 3172 showed higher beta‐galactosidase, 1.10 U/mg, at 30 °C. Therefore, the choice of cultivation conditions and the most suitable species is important for obtaining high yields of the products of interest.

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Thông tin xuất bản

International Journal of Dairy Technology

Tập 72 Số 3

409-415

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