Optimization of ethanol production from organic whey using kluyveromyces yeast in batch fermentation system /
Cuasquer Chulde, Joselyn Andrea
Optimization of ethanol production from organic whey using kluyveromyces yeast in batch fermentation system / Joselyn Andrea Cuasquer Chulde ; tutor José Antonio Castillo Morales - 55 hojas : ilustraciones (algunas a color) ; 30 cm + 1 CD-ROM
Trabajo de integración curricular
Incluye referencias bibliográficas (páginas 34-39)
Trabajo de integración curricular con acceso abierto
Texto (Hypertexto links)
Pollution created by waste and discharges from the food industry has become a crucial problem globally. The dairy industry is one of the agri-food businesses that generates a large volume of whey as waste. Whey is a highly polluting effluent and byproduct of cheese factories; it has high Biochemical and chemical oxygen demand (BOD, COD) values due to its protein, lipids, minerals and lactose content. Whey contains 4.8% lactose and could be used as the starting material for the production of ethanol by fermentation using yeasts. This biotechnological transformation is an alternative to add value to the waste materials, to reduce environmental impact and to contribute to the economic and social development of dairy producers. The aim of this study is to examine the optimal conditions for the production of ethanol from whey by batch fermentation using a yeast strain of the genus Kluyveromyces. For this, the following fermentation parameters were tested: fermentation time, agitation (rpm), aeration (vvm), nutrient supplementation (molasses and lactose) using a fully-controlled batch bioreactor. The results suggest that the most efficient ethanol production with Kluyveromyces in Batch fermentation occurred in Treatment 10 (200 rpm, 2% molasses, no aeration, 40h) presenting a total yield of pure ethanol of 21.12 ml/L and an ethanol concentration around 3.80%.
Textos en inglés con resúmenes en español e inglés
Batch fermentation
Ethanol
Suero
Fermentación por lotes
Biología--Trabajos y disertaciones académicas
Optimization of ethanol production from organic whey using kluyveromyces yeast in batch fermentation system / Joselyn Andrea Cuasquer Chulde ; tutor José Antonio Castillo Morales - 55 hojas : ilustraciones (algunas a color) ; 30 cm + 1 CD-ROM
Trabajo de integración curricular
Incluye referencias bibliográficas (páginas 34-39)
Trabajo de integración curricular con acceso abierto
Texto (Hypertexto links)
Pollution created by waste and discharges from the food industry has become a crucial problem globally. The dairy industry is one of the agri-food businesses that generates a large volume of whey as waste. Whey is a highly polluting effluent and byproduct of cheese factories; it has high Biochemical and chemical oxygen demand (BOD, COD) values due to its protein, lipids, minerals and lactose content. Whey contains 4.8% lactose and could be used as the starting material for the production of ethanol by fermentation using yeasts. This biotechnological transformation is an alternative to add value to the waste materials, to reduce environmental impact and to contribute to the economic and social development of dairy producers. The aim of this study is to examine the optimal conditions for the production of ethanol from whey by batch fermentation using a yeast strain of the genus Kluyveromyces. For this, the following fermentation parameters were tested: fermentation time, agitation (rpm), aeration (vvm), nutrient supplementation (molasses and lactose) using a fully-controlled batch bioreactor. The results suggest that the most efficient ethanol production with Kluyveromyces in Batch fermentation occurred in Treatment 10 (200 rpm, 2% molasses, no aeration, 40h) presenting a total yield of pure ethanol of 21.12 ml/L and an ethanol concentration around 3.80%.
Textos en inglés con resúmenes en español e inglés
Batch fermentation
Ethanol
Suero
Fermentación por lotes
Biología--Trabajos y disertaciones académicas