Full Length Research Paper
Abstract
Production of D-arabitol from lactose by Kluyveromyces lactis NBRC 1903 was investigated to make a solution for utilization of whey. It turned out that initial concentration of yeast extract, working volume and initial cell mass concentration are important factors in D-arabitol production from lactose by this strain. It was indicated that higher aerobic condition was preferable for D-arabitol production from lactose by K. lactis. Highest D-arabitol concentration of 13.5 g L-1 was obtained at 96 h cultivation with 0.002 g L-1 of initial cell mass concentration, 40 g L-1 of initial yeast extract concentration and 2 mL of working volume.
Key words: D-Arabitol, lactose, Kluyveromyces lactis, ethanol.
Abbreviation
cA, D-arabitol concentration [g L-1]; cE, ethanol concentration [g L-1]; cS, lactose concentration [g L-1]; t, Time [h]; VL, working volume [mL]; X, cell mass concentration [g L-1]; Y, yield coefficient of cell mass on lactose [g g-1]; YA,yield coefficient of D-arabitol on lactose [g g-1]; YE, yield coefficient of ethanol on lactose [g g-1]; f, final; max, maximum; 0, initial.
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