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

Csilla Farkas, Judit M. Rezessy-Szabó, Vijai Kumar Gupta, Erika Bujna, Tuan M. Pham, Klára Pásztor-Huszár, László Friedrich, Rajeev Bhat, Vijay Kumar Thakur and Quang D. Nguyen
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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
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

Energies, 2019, vol. 12, issue 23, 1-12

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.

Keywords: cheese whey; bioethanol; mixed culture; fermentation; lactose conversion (search for similar items in EconPapers)
JEL-codes: Q Q0 Q4 Q40 Q41 Q42 Q43 Q47 Q48 Q49 (search for similar items in EconPapers)
Date: 2019
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