Comparison between immobilizedKluyveromyces fragilisandSaccharomyces cerevisiaecoimmobilized with β-galactosidase, with respect to continuous ethanol production from concentrated whey permeate
نویسندگان
چکیده
منابع مشابه
Ultrasonic Stimulation of Co-Immobilized Saccharomyces cerevisiae Cells and β-Galactosidase Enzyme for Enhanced Ethanol Production from Whey Ultrafiltration Permeate
Low energy ultrasound irradiation (20 kHz, 1.0 W·L) was applied to enhance bioethanol production from whey ultrafiltration permeate by co-immobilized Saccharomyces cerevisiae cells and β-galactosidese enzyme. Sugar utilization and ethanol formation were investigated as a function of hydraulic retention time (HRT) between 12 and 36 h. Maximum ethanol production under HRT of 36 h was 26.30 g·L wi...
متن کاملFermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli
BACKGROUND Whey permeate is a lactose-rich effluent remaining after protein extraction from milk-resulting cheese whey, an abundant dairy waste. The lactose to ethanol fermentation can complete whey valorization chain by decreasing dairy waste polluting potential, due to its nutritional load, and producing a biofuel from renewable source at the same time. Wild type and engineered microorganisms...
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15 صفحه اولProduction of beta-galactosidase from Streptococcus thermophilus grown in whey.
beta-D-Galactosidase (EC 3.2.1.23) was extracted from Streptococcus thermophilus grown in deproteinized cheese whey. Cultural conditions optimum for maximum enzyme production were pH 7.0, 40 degrees C, and 24 h. Proteose peptone (2.0%, wt/vol) and corn steep liquor (2.8%, wt/vol) were highly stimulatory, increasing the enzyme units available in their absence from 660 U/liter of medium to 18,200...
متن کاملKinetic study of continuous whey permeate fermentation by immobilized Lactobacillus helveticus for lactic acid production
A pH-controlled continuous lactic acid fermentation of whey permeate supplemented with yeast extract was carried out with Lactobacillus helveticus entrapped in K-carrageenan-locust bean gum gel beads at various dilution rates and pH set points. A kinetic study of the immobilized cell continuous fermentation in a 1-I stirred-tank reactor containing 33% (v/v) gel beads was carried out with an ori...
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ژورنال
عنوان ژورنال: Biotechnology and Bioengineering
سال: 1985
ISSN: 0006-3592
DOI: 10.1002/bit.260270627