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| Colognesi,Geyci de Oliveira; dos Santos,Leandro Freire; Gomez,Raul J. H. Castro; Roig,Salvador Masseguer; Suguimoto,Hélio Hiroshi. |
| The use of residues from dairy industry is interesting because of the ease of acquisition and a relatively low cost. The objective of this study was to analyze ethanol production by the Saccharomyces fragilis varying the concentration of cheese whey powder (CWP) solution, initial pH and inoculum concentration using a factorial design technique; besides, semi-batch operations to add lactose was investigated. Statistical analysis was performed by ANOVA (p≤0.05). The concentrations of CWP solution and initial pH were significant in the fermentation medium for ethanol production. The optimum conditions were CWP solution 15 %, pH 5.0, inoculum concentration 5 % and a fermentation time of 18 h, and ethanol production reached 7.6 % (v/v). Additionaly, semi-batch... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ethanol; Saccharomyces fragilis; Cheese whey powder solution. |
| Ano: 2015 |
URL: http://www.scielo.org.mx/scielo.php?script=sci_arttext&pid=S1405-31952015000300005 |
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| Moreira,Nathalia Lima; Santos,Leandro Freire dos; Soccol,Carlos Ricardo; Suguimoto,Hélio Hiroshi. |
| The production of value-added products could be a valuable option for cheese wastewater management. However, this kind of study cannot just focus alone on getting the final product. This also necessitates studies on the dynamics of bioprocesses. With these as background, the present investigation aimed at evaluating the buffering capacity of deproteinized whey and effect of temperature and nitrogen source on ethanol yields from it. The batch fermentation conditions used to evaluate ethanol production were temperatures 30, 35, 40°C and pH 4.5, 5.0, 5.5, 6.0. To study the influence of nitrogen source on ethanol yield, a design matrix was applied using yeast extract and (NH4)2SO4.The final pH was analyzed to evaluate the buffering capacity. The results showed... |
| Tipo: Info:eu-repo/semantics/article |
Palavras-chave: Ethanol fermentation; Dairy byproduct; Whey management. |
| Ano: 2015 |
URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1516-89132015000300454 |
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