Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/1742
Título: | Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells |
Autor(es): | Domingues, Lucília Lima, Nelson Teixeira, J. A. |
Palavras-chave: | Whey permeate fermentation Recombinant yeast Ethanol production Continuous culture Flocculation |
Data: | Mar-2001 |
Editora: | John Wiley and Sons |
Revista: | Biotechnology and Bioengineering |
Citação: | Biotechnology and bioengineering". ISSN 0006-3592. 72 (2001) 507-514. |
Resumo(s): | Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gLˉ¹, total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g Lˉ¹ hˉ¹ (corresponding to 0.45 hˉ¹ dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gLˉ¹ of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol. |
Tipo: | Artigo |
URI: | https://hdl.handle.net/1822/1742 |
DOI: | 10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3.0.CO;2-U |
ISSN: | 0006-3592 |
Arbitragem científica: | yes |
Acesso: | Acesso aberto |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series DCILM - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
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2001-10[1].pdf | 181,81 kB | Adobe PDF | Ver/Abrir |