Please use this identifier to cite or link to this item: http://hdl.handle.net/1822/1742

TitleAlcohol production from cheese whey permeate using genetically modified flocculent yeast cells
Author(s)Domingues, Lucília
Lima, Nelson
Teixeira, J. A.
KeywordsWhey permeate fermentation
Recombinant yeast
Ethanol production
Continuous culture
Flocculation
Issue dateMar-2001
PublisherJohn Wiley and Sons
JournalBiotechnology and Bioengineering
CitationBiotechnology and bioengineering". ISSN 0006-3592. 72 (2001) 507-514.
Abstract(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.
TypeArticle
URIhttp://hdl.handle.net/1822/1742
DOI10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3.0.CO;2-U
ISSN0006-3592
Peer-Reviewedyes
AccessOpen access
Appears in Collections:CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series
DCILM - Artigos (Papers)

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