Effect of micro-aeration on the growth of Candida pseudotropicalis and production of ethanol during batch fermentation of cheese whey

1995 ◽  
Vol 52 (3) ◽  
pp. 203-217 ◽  
Author(s):  
A.E. Ghaly ◽  
A.A. El-Taweel
Keyword(s):  
Batch Fermentation ◽  
Cheese Whey ◽  
Candida Pseudotropicalis

Production of butyric acid by batch fermentation of cheese whey withClostridium beijerinckii

1988 ◽  
Vol 2 (6) ◽  
pp. 359-364 ◽  
Author(s):  
Shahriar Alam ◽  
David Stevens ◽  
Rakesh Bajpai
Keyword(s):  
Butyric Acid ◽  
Batch Fermentation ◽  
Cheese Whey

A hybrid neural approach to model batch fermentation of “ricotta cheese whey” to ethanol

2010 ◽  
Vol 34 (10) ◽  
pp. 1590-1596 ◽  
Author(s):  
Alessandra Saraceno ◽  
Stefano Curcio ◽  
Vincenza Calabrò ◽  
Gabriele Iorio
Keyword(s):  
Batch Fermentation ◽  
Cheese Whey

Batch fermentation of succinic acid from cheese whey by Actinobacillus succinogenes under variant medium composition

3 Biotech ◽  
2021 ◽  
Vol 11 (8) ◽  
Author(s):  
Philip Isaac Omwene ◽  
Meltem Yağcıoğlu ◽  
Zehra Betül Öcal-Sarihan ◽  
Fatma Ertan ◽  
Ülker Diler Keris-Sen ◽  
...  
Keyword(s):  
Succinic Acid ◽  
Batch Fermentation ◽  
Cheese Whey ◽  
Medium Composition ◽  
Actinobacillus Succinogenes

Fermentation of Lactose in Direct-Acid-Set Cottage Cheese Whey

1981 ◽  
Vol 44 (8) ◽  
pp. 588-590 ◽  
Author(s):  
B. J. DEMOTT ◽  
F. A. DRAUGHON ◽  
P. J. HERALD
Keyword(s):  
Heat Treatment ◽  
Room Temperature ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Cottage Cheese ◽  
Supernatant Fluid ◽  
Kluyveromyces Fragilis ◽  
Rapid Reduction ◽  
Candida Pseudotropicalis ◽  
Lactose Conversion

Kluyveromyces fragilis was more suitable than Candida pseudotropicalis or Kluyveromyces lactis for production of ethanol from whey. Direct-acid-set cottage cheese whey and the supernatant fluid resulting from heat treatment of the whey at 95 C for 20 min showed similar rates of fermentation when inoculated with K. fragilis. Inoculation rates of 10, 12 and 14 ml of active K. fragilis culture per 100 ml of media were not significantly different in rate of ethanol production. Samples incubated with K. fragilis at 35, 37, 40 and 42 C showed more rapid reduction in specific gravity than samples incubated at room temperature or 30 C. Lactose conversion in whey was 83% complete and in whey supernatant fluid, 77%.

Cheese whey as substrate of batch hydrogen production: Effect of temperature and addition of buffer

2014 ◽  
Vol 32 (5) ◽  
pp. 434-440 ◽  
Author(s):  
KM Muñoz-Páez ◽  
HM Poggi-Varaldo ◽  
J García-Mena ◽  
MT Ponce-Noyola ◽  
AC Ramos-Valdivia ◽  
...  
Keyword(s):  
Hydrogen Production ◽  
Ambient Temperature ◽  
Phosphate Buffer ◽  
Acid Production ◽  
Batch Fermentation ◽  
Cheese Whey ◽  
Low Ph ◽  
Effect Of Temperature ◽  
Organic Acid Production ◽  
Significant Difference

The aim of this work was to evaluate the effect of buffer addition and process temperature (ambient and 35°C) on H2 production in batch fermentation of cheese whey (CW). When the H2 production reached a plateau, the headspace of the reactors were flushed with N2 and reactors were re-incubated. Afterwards, only the reactors with phosphate buffer showed a second cycle of H2 production and 48% more H2 was obtained. The absence of a second cycle in non-buffered reactors could be related to a lower final pH than in the buffered reactors; the low pH could drive the fermentation to solvents production. Indeed a high solvent production was observed in non-buffered bioreactors as given by low ρ ratios (defined as the ratio between sum of organic acid production and sum of solvents production). Regarding the process temperatures, no significant difference between the H2 production of reactors incubated at ambient temperature and at 35°C was described. After flushing the headspace of bioreactors with N2 at the end of the second cycle, the H2 production did not resume (in all reactors).

Sign in / Sign up

Export Citation Format

Share Document