Year: 2014 | Month: December | Volume 4 | Issue 2
Bioutilization of whey for ethanol production using yeast isolate
Whey, the liquid remaining after milk fat and casein separated from whole milk, is one of the major disposal problem of the dairy industry, and demands simple and economical solutions. The utilization of whey for ethanol production can not only solve the whey disposal problems but also address environmental concern effectively. In the present study, lactose in whey served as a good substrate for the ethanol production by using yeast cultures. During screening of different yeast cultures, isolated yeast strain (Kluyveromyces marxianus WIG2) gave maximum ethanol production and lactose utilization. Among the various nitrogen and salt sources tested, corn steep liquor and sodium chloride resulted in maximum ethanol production and lactose utilization. During optimization of process conditions, maximum ethanol production (1.95%) has been observed at temperature of 35 °C and pH 5 after 40 hr of incubation with lactose utilization of 94.5%.
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