Publication

Alcohol from whey permeate: strain selection, temperature, and medium optimization

Urs von Stockar
1984
Book Chapters

Abstract

A comparative study of shaken flask cultures of some yeast strains capable of fermenting lactose showed no significant differences in EtOH [64-17-5] yield among the 4 best strains. Use of whey permeate concd. 3 times did not affect the yields. An optimal growth temp. of 38 Deg was detd. for Kluyveromyces fragilis NRRL 665. Elemental anal. of both the permeate and the dry cell mass of 2 strains indicated the possibility of a stoichiometric limitation by nitrogen. Batch cultures in lab. fermentors confirmed this finding and revealed, in addn., the presence of a limitation due to growth factors. Both types of limitations could be overcome by adding yeast ext. The max. productivity of continuous cultures could thus be improved to 5.1 g/L-h. The max. specific growth rate was ~0.310 h-1. [on SciFinder (R)]

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https://infoscience.epfl.ch/entities/publication/cc5209d6-13de-4cb6-a49a-d4704f00e4c3

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Urs von Stockar
1984
Book Chapters

Abstract

Official source

https://infoscience.epfl.ch/entities/publication/cc5209d6-13de-4cb6-a49a-d4704f00e4c3

About this result

Related concepts (32)

Fermentation

Fermentation is a metabolic process that produces chemical changes in organic substances through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food production, it may more broadly refer to any process in which the activity of microorganisms brings about a desirable change to a foodstuff or beverage. The science of fermentation is known as zymology.

Lactic acid fermentation

Lactic acid fermentation is a metabolic process by which glucose or other six-carbon sugars (also, disaccharides of six-carbon sugars, e.g. sucrose or lactose) are converted into cellular energy and the metabolite lactate, which is lactic acid in solution. It is an anaerobic fermentation reaction that occurs in some bacteria and animal cells, such as muscle cells. If oxygen is present in the cell, many organisms will bypass fermentation and undergo cellular respiration; however, facultative anaerobic organisms will both ferment and undergo respiration in the presence of oxygen.

Brewing

Brewing is the production of beer by steeping a starch source (commonly cereal grains, the most popular of which is barley) in water and fermenting the resulting sweet liquid with yeast. It may be done in a brewery by a commercial brewer, at home by a homebrewer, or communally. Brewing has taken place since around the 6th millennium BC, and archaeological evidence suggests that emerging civilizations, including ancient Egypt, China, and Mesopotamia, brewed beer. Since the nineteenth century the brewing industry has been part of most western economies.

Related publications (3)

Alcohol from whey permeate: strain selection, temperature, and medium optimization

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