African Journal of
Biotechnology

  • Abbreviation: Afr. J. Biotechnol.
  • Language: English
  • ISSN: 1684-5315
  • DOI: 10.5897/AJB
  • Start Year: 2002
  • Published Articles: 12213

Full Length Research Paper

Fermentation of deproteinized cheese whey by Saccharomyces fragilis IZ 275 for ethanol production on pilot scale

Geyci de Oliveira da Silva Colognesi
  • Geyci de Oliveira da Silva Colognesi
  • Laboratory of Analysis and Quality Control. Oleoveg Commodities – Industry and Trade of Vegetable Oils S/A, Brazil.
  • Google Scholar
Denise Renata Pedrinho
  • Denise Renata Pedrinho
  • Postgraduate Program in Agroindustrial Production and Management, University Anhanguera - UNIDERP, Brazil.
  • Google Scholar
Garcia Sandra
  • Garcia Sandra
  • Postgraduate Program in Food Science, State University of Londrina, Brazil.
  • Google Scholar
Luiz Rodrigo Ito Morioka
  • Luiz Rodrigo Ito Morioka
  • Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.
  • Google Scholar
Helio Hiroshi Suguimoto
  • Helio Hiroshi Suguimoto
  • Research Center in Science and Technology of Milk and Dairy Products, University of Northern Parana – UNOPAR, Brazil.
  • Google Scholar


  •  Received: 29 September 2016
  •  Accepted: 09 December 2016
  •  Published: 18 October 2017

Abstract

Cheese whey is presented as an alternative for the production of ethanol to be a major source for growth of microorganisms, which catalyze lactose directly to ethanol and other products. Thus the aims of this study were to analyze the influence of nutrients in the cheese whey (15%w/v) fermentation by Saccharomyces fragilis IZ 275, to estimate the ethanol production and verify the repetition of the results of fermentation on a laboratory and pilot scale. Based on the results the nutrients, ammonium sulphate and yeast extract showed no significant difference at 5%, however, a positive ethanol productioin of 5.07% (w/v) and 5.43% (w/v), in laboratory and pilot scale, was respectively observed. In both kinetics, the ethanol yields were 5.6% (v/v), demonstrating that the use of deproteinized cheese whey for industrial fermentations is possible due to repetition of the results from laboratory to pilot scale, presenting as a way to reduce the pollution potential of this by-product, and at the same time to obtain value-added product.

 

Key words: Microorganism biotechnology, industrial whey, bioethanol fermentation, nutrients sources, hydrolysis.