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Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts

Author

Listed:
  • Csilla Farkas

    (Research Centre for Bioengineering and Process Engineering, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • Judit M. Rezessy-Szabó

    (Research Centre for Bioengineering and Process Engineering, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • Vijai Kumar Gupta

    (Department of Chemistry and Biotechnology, ERA Chair of Green Chemistry, Tallinn University of Technology, Akadeemia tee 15, 12618 Tallinn, Estonia
    ERA Chair-VALORTECH, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51014 Tartu, Estonia)

  • Erika Bujna

    (Research Centre for Bioengineering and Process Engineering, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • Tuan M. Pham

    (Research Centre for Bioengineering and Process Engineering, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • Klára Pásztor-Huszár

    (Research Centre for Food Technology, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • László Friedrich

    (Research Centre for Food Technology, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

  • Rajeev Bhat

    (ERA Chair-VALORTECH, Estonian University of Life Sciences, Kreutzwaldi 56/5, 51014 Tartu, Estonia)

  • Vijay Kumar Thakur

    (Enhanced Composites and Structures Center, School of Aerospace, Transport and Manufacturing, Cranfield University, Bedfordshire MK43 0AL, UK)

  • Quang D. Nguyen

    (Research Centre for Bioengineering and Process Engineering, Faculty of Food Science, Szent István University, Ménesi út 45, H-1118 Budapest, Hungary)

Abstract

Eight yeast strains of Lachancea thermotolerans , Kluyveromyces marxianus , and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% ( w / v ) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% ( v / v ) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 10 10 cells) resulted in 72.33% efficiency of lactose bioconversion and 7.6% ( v / v ) ethanol production at 17.5% ( w / v ) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 10 10 cells of K. marxianus ) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 10 10 cells of S. cerevisiae ) at 24 h, 8.86% ( v / v ) ethanol content with 87.5% efficiency of lactose conversion was reached. Both the ethanol concentration and efficiency of bioconversion were increased to 10.34% ( v / v ) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.

Suggested Citation

  • Csilla Farkas & Judit M. Rezessy-Szabó & Vijai Kumar Gupta & Erika Bujna & Tuan M. Pham & Klára Pásztor-Huszár & László Friedrich & Rajeev Bhat & Vijay Kumar Thakur & Quang D. Nguyen, 2019. "Batch and Fed-Batch Ethanol Fermentation of Cheese-Whey Powder with Mixed Cultures of Different Yeasts," Energies, MDPI, vol. 12(23), pages 1-12, November.
    • Handle: RePEc:gam:jeners:v:12:y:2019:i:23:p:4495-:d:290960
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    References listed on IDEAS

    as
    1. Ling, K. Charles, 2008. "Whey to Ethanol: A Biofuel Role for Dairy Cooperatives?," Research Reports 280102, United States Department of Agriculture, Rural Development.
    2. Aspasia A. Chatzipaschali & Anastassios G. Stamatis, 2012. "Biotechnological Utilization with a Focus on Anaerobic Treatment of Cheese Whey: Current Status and Prospects," Energies, MDPI, vol. 5(9), pages 1-34, September.
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