Utilize este identificador para referenciar este registo:
https://hdl.handle.net/1822/1742
Registo completo
Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Domingues, Lucília | - |
dc.contributor.author | Lima, Nelson | - |
dc.contributor.author | Teixeira, J. A. | - |
dc.date.accessioned | 2005-05-23T16:07:10Z | - |
dc.date.available | 2005-05-23T16:07:10Z | - |
dc.date.issued | 2001-03 | - |
dc.identifier.citation | Biotechnology and bioengineering". ISSN 0006-3592. 72 (2001) 507-514. | eng |
dc.identifier.issn | 0006-3592 | - |
dc.identifier.uri | https://hdl.handle.net/1822/1742 | - |
dc.description.abstract | 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. | eng |
dc.description.sponsorship | Fundação para a Ciência e a Tecnologia (FCT) – PRAXIS XXI/BD/11306/97. | por |
dc.description.sponsorship | Instituto de Biotecnologia e Química Fina (IBQF). | por |
dc.language.iso | eng | eng |
dc.publisher | John Wiley and Sons | eng |
dc.rights | openAccess | eng |
dc.subject | Whey permeate fermentation | eng |
dc.subject | Recombinant yeast | eng |
dc.subject | Ethanol production | eng |
dc.subject | Continuous culture | eng |
dc.subject | Flocculation | eng |
dc.title | Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells | eng |
dc.type | article | eng |
dc.peerreviewed | yes | eng |
oaire.citationStartPage | 507 | por |
oaire.citationEndPage | 514 | por |
oaire.citationIssue | 5 | por |
oaire.citationVolume | 72 | por |
dc.identifier.doi | 10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3.0.CO;2-U | por |
dc.identifier.pmid | 11460240 | por |
dc.subject.wos | Science & Technology | por |
sdum.journal | Biotechnology and Bioengineering | por |
Aparece nas coleções: | CEB - Publicações em Revistas/Séries Internacionais / Publications in International Journals/Series DCILM - Artigos (Papers) |
Ficheiros deste registo:
Ficheiro | Descrição | Tamanho | Formato | |
---|---|---|---|---|
2001-10[1].pdf | 181,81 kB | Adobe PDF | Ver/Abrir |