Optimization of ethanol production from cheese whey powder by Kluyveromyces fra...

• Autor(es): Dragone, Giuliano ; Mussatto, Solange I. ; Silva, João B. Almeida e ; Teixeira, J. A.
• Data: 2008
• Identificador Persistente: http://hdl.handle.net/1822/8452
• Origem: RepositóriUM - Universidade do Minho
• Assunto(s): Cheese whey; Ethanol; Kluyveromyces fragilis; Response surface methodology
• Tipo de Documento: Documento de conferência
• Idioma: Inglês

Descrição

The individual and combined effects of initial lactose concentration, temperature and inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response surface methodology (RSM) were employed in order to determine the optima conditions that maximize the ethanol production. Statistical analysis of results showed that, in the range studied, only the initial lactose concentration had a significant effect on ethanol production. Response surface data showed maximum ethanol production at inoculum concentration between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose concentration was 150 g/L.