African Journal of
Microbiology Research

  • Abbreviation: Afr. J. Microbiol. Res.
  • Language: English
  • ISSN: 1996-0808
  • DOI: 10.5897/AJMR
  • Start Year: 2007
  • Published Articles: 5232

Full Length Research Paper

Ethanol production from deproteinized cheese whey fermentations by co-cultures of Kluyveromyces marxianus and Saccharomyces cerevisiae

Karina Teixeira Magalhães-Guedes1, Ana Karla Rodrigues2, Ivani Maria Gervasio1, Ivaldesa Gervasio2, Andréia Peraro do Nascimento2 and Rosane Freitas Schwan1*
1Biology Department, Federal University of Lavras (UFLA), 37200-000 Lavras, MG, Brazil. 2University Center of Lavras (UNILAVRAS), 37200-000 Lavras, MG, Brazil
Email: [email protected]

  •  Accepted: 15 March 2013
  •  Published: 26 March 2013


An application of the co-culture of Kluyveromyces marxianus and Saccharomyces cerevisiae for ethanol production from deproteinized cheese whey was established. Among several co-cultures examined, the co-culture of S. cerevisiae UFLA KFG33(ethanol over-producer) and K. marxianus (UFLA KF22) showed the highest value of ethanol production (16.02±0.11 g L-1) and the highest yield of ethanol by fermentation time (0.22±0.05 g L h-1), according to Qp (volumetric productivity). These yeasts also showed the highest value of cell mass concentration in final fermentation (1.02±0.01 g L-1). The co-cultures were performed in 72 h fermentation at 28°C with shaking at 100 rpm. The results indicate that this methodology is a promising technique for the production of ethanol using deproteinized cheese whey.


Key words: Yeasts, Rep-PCR, lactose fermentation, whey.