scholarly journals Fermentation of deproteinized cheese whey powder solutions to ethanol by engineered Saccharomyces cerevisiae: effect of supplementation with corn steep liquor and repeated-batch operation with biomass recycling by flocculation

2010 ◽  
Vol 37 (9) ◽  
pp. 973-982 ◽  
Author(s):  
Ana Carina Silva ◽  
Pedro M. R. Guimarães ◽  
José A. Teixeira ◽  
Lucília Domingues
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Cheese Whey ◽  
Corn Steep Liquor ◽  
Batch Operation ◽  
Whey Powder ◽  
Repeated Batch ◽  
Engineered Saccharomyces Cerevisiae ◽  
Deproteinized Cheese Whey ◽  
Steep Liquor

scholarly journals Biohydrogen Production From Agro-industrial Wastes Using Clostridium Beijerinckii and Isolated Bacteria as Inoculum

2021 ◽  
Author(s):  
Walter José Martinez-Burgos ◽  
Jair Rosário do Nascimento Junior ◽  
Adriane Bianchi Pedroni Medeiros ◽  
Leonardo Wedderhoff Herrmann ◽  
Eduardo Bittencourt Sydney ◽  
...  
Keyword(s):  
Amino Acid ◽  
Organic Acid ◽  
Cheese Whey ◽  
Soft Drink ◽  
Corn Steep Liquor ◽  
Clostridium Beijerinckii ◽  
Industrial Wastes ◽  
Biohydrogen Production ◽  
Fermentation Time ◽  
Steep Liquor

Abstract The search for renewable and sustainable sources of energy has been one of the main goals of society in recent years, especially to reduce the environmental impacts of fossil fuels. One promising alternative is the production of hydrogen, which does not emit greenhouse gases and can be produced from agro-industrial wastes. The Clostridium genus is recorded as having high hydrogen yields compared to other genus, with several producing species. The objective of this work was to evaluate biohydrogen production potential of four agro-industrial residues, which were soft drink wastewater, corn steep liquor, cheese whey, and expired Guaraná soft drink, using one model strain Clostridium beijerinckii ATCC 8260 and newly isolated Clostridium butyricum DEBB-B348. The agro-industrial wastes were characterised in terms of monosaccharide, organic acid, amino acid, cation, and anion concentrations and compared to the literature. After performing subsequent experimental designs, the significant factors were cheese whey concentration, corn steep liquor concentration, and fermentation time for C. beijerinckii, and corn steep liquor concentration and fermentation time for C. butyricum (p ≤ 0.05), with an R2 of 0.950 and 0.895, respectively. The maximum hydrogen volume production was 18.5 ± 1.68 mL and 27.4 ± 1.84 mL for each strain, respectively. The C. butyricum 16s rRNA gene phylogenetic tree and the carbohydrate, organic acid, and amino acid kinetics of the optimum medium are also presented. These results indicate a potential hydrogen production process utilising less expensive substrates, proposing more proper disposal for agro-industrial wastes and using an isolated strain with high yield.

NUTRIENT REQUIREMENTS AND GROWTH CONDITIONS FOR PRODUCTION OF LACTASE ENZYME BY SACCHAROMYCES FRAGILIS1

1970 ◽  
Vol 33 (10) ◽  
pp. 451-455 ◽  
Author(s):  
W. L. Wendorff ◽  
C. H. Amundson ◽  
N. F. Olson
Keyword(s):  
Growth Factors ◽  
Cheese Whey ◽  
Corn Steep Liquor ◽  
Growth Conditions ◽  
Nutrient Requirements ◽  
Lactase Activity ◽  
Optimum Conditions ◽  
Factors Affecting ◽  
Lactose Concentration ◽  
Steep Liquor

Lactase enzyme was produced by Saccharomyces fragilis NRRL Y-1109 grown in deproteinized Cheddar cheese whey. Nutrients and growth conditions required for maximum lactase production were determined. Lactose concentration, sources of growth factors; temperature of incubation, and pH of the whey were the primary factors affecting lactase production. Increased levels of lactose in whey stimulated the yeast to produce higher levels of lactase activity per gram of dried yeast. Corn steep liquor was the best source of added growth factors. Yeast grown under optimum conditions, pH 4.0 to 4.7 and 28 C, yielded 175 units per gram of yeast and 1300 units per liter of whey.

Ethanol production from deproteinized cheese whey fermentations by co-cultures of Kluyveromyces marxianus and Saccharomyces cerevisiae

2013 ◽  
Vol 7 (13) ◽  
pp. 1121-1127 ◽  
Author(s):  
Karina Teixeira Magalhães-Guedes ◽  
◽  
Ana Karla Rodrigues ◽  
Ivani Maria Gervasio ◽  
Ivaldesa Gervasio ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Ethanol Production ◽  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Deproteinized Cheese Whey

Anaerobic fermentative production of lactic acid using cheese whey and corn steep liquor

2007 ◽  
Vol 30 (4) ◽  
pp. 631-635 ◽  
Author(s):  
Lata Agarwal ◽  
Kakoli Dutt ◽  
Gautam K. Meghwanshi ◽  
R. K. Saxena
Keyword(s):  
Lactic Acid ◽  
Cheese Whey ◽  
Corn Steep Liquor ◽  
Fermentative Production ◽  
Steep Liquor

scholarly journals Mixture design applied to the study of bioethanol production from cheese whey and corn steep liquor

2016 ◽  
Vol 7 (3) ◽  
pp. 150 ◽  
Author(s):  
Fabiane Oliveira Farias ◽  
Aline Alberti ◽  
Alessandro Nogueira ◽  
Ivo Mottin Demiate
Keyword(s):  
Cheese Whey ◽  
Raw Materials ◽  
Corn Steep Liquor ◽  
Lactic Acid Production ◽  
Maximum Growth ◽  
Maximum Growth Rate ◽  
Design Tool ◽  
Fermentation Efficiency ◽  
Steep Liquor ◽  
By Products

Apart from creating many positive impacts, the growth of agribusiness has also generates concerns about the production of large amounts of undervalued by-products. Cheese whey and corn steep liquor (from corn flour production, a typical Brazilian food) are among these by-products that can be potential raw materials for obtaining new products such as bioethanol. The objective of this study was to apply an experimental design tool to examine different worts with cheese whey and corn steep liquor for the production of bioethanol. The worts containing 100 % corn steep liquor, and 25 % cheese whey with 75 % corn steep liquor supplemented with glucose were considered the best for the production of bioethanol, with fermentation efficiency reaching around 90 % for both of them. The use of pasteurization and antibiotics was effective in controlling lactic acid production, which results from bacterial contamination. The use of antibiotics showed advantages by reducing the maximum growth rate of yeast, which was reflected in higher rates of fermentation efficiency. The results obtained allowed reaching a high level of ethanol productivity. 

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