Ethanol fermentation of sugar beet thick juice diluted with crude cheese whey by the flex yeast Kluyveromyces marxianus KD-15

2010 ◽  
Vol 34 (8) ◽  
pp. 1263-1266 ◽  
Author(s):  
Y. Oda ◽  
K. Nakamura ◽  
N. Shinomiya ◽  
K. Ohba
Keyword(s):  
Sugar Beet ◽  
Ethanol Fermentation ◽  
Kluyveromyces Marxianus ◽  
Cheese Whey ◽  
Thick Juice

Production of ethanol from raw juice and thick juice of sugar beet by continuous ethanol fermentation with flocculating yeast strain KF-7

2015 ◽  
Vol 81 ◽  
pp. 265-272 ◽  
Author(s):  
Li Tan ◽  
Zhao-Yong Sun ◽  
Shinpei Okamoto ◽  
Masatoshi Takaki ◽  
Yue-Qin Tang ◽  
...  
Keyword(s):  
Sugar Beet ◽  
Ethanol Fermentation ◽  
Yeast Strain ◽  
Continuous Ethanol Fermentation ◽  
Flocculating Yeast ◽  
Thick Juice

Development of the sugar beet quality in the Netherlands since 1980 and introduction of invert sugar as a new parameter for beet quality assessment

2015 ◽  
pp. 95-103 ◽  
Author(s):  
Dirk P. Vermeulen
Keyword(s):  
The Netherlands ◽  
Sugar Beet ◽  
Quality Assessment ◽  
Sugar Content ◽  
Quality Parameters ◽  
Invert Sugar ◽  
Internal Quality ◽  
Glucose Content ◽  
Thick Juice ◽  
Trial Phase

The technological beet quality has been always important for the processors of sugar beet. An investigation into the development of the beet quality in the Netherlands since 1980 has shown that beet quality has improved significantly. Internal quality parameters that are traditionally determined in the beet laboratory, i.e. sugar content, Na, K and -aminoN, all show an improving trend over the years. In the factories, better beet quality has led to lower lime consumption in the juice purification and significantly higher thick juice purity. In 2013, Suiker Unie introduced the serial analysis of the glucose content in beet brei as part of the routine quality assessment of the beet. The invert sugar content is subsequently calculated from glucose content with a new correlation. The background, the trial phase and the first experiences with the glucose analyzer are discussed.

scholarly journals Production of lactulose oligosaccharides by isomerisation of transgalactosylated cheese whey permeate obtained by β-galactosidases from dairy Kluyveromyces

2015 ◽  
Vol 82 (3) ◽  
pp. 356-364 ◽  
Author(s):  
Beatriz Padilla ◽  
Florencia Frau ◽  
Ana Isabel Ruiz-Matute ◽  
Antonia Montilla ◽  
Carmela Belloch ◽  
...  
Keyword(s):  
Kluyveromyces Marxianus ◽  
Food Industry ◽  
Cheese Whey ◽  
Kluyveromyces Lactis ◽  
Sodium Aluminate ◽  
Whey Permeate ◽  
Total Carbohydrates ◽  
Cheese Whey Permeate

β-Galactosidases from Kluyveromyces lactis and Kluyveromyces marxianus isolated from artisanal ewes’ milk cheeses, were used to transgalactosylate lactose from cheese whey permeate (WP). The content of galactooligosaccharides (GOS) obtained by transgalactosylation was comparable with that formed using pure lactose as substrate. In order to obtain a mixture with higher prebiotic oligosaccharide content, isomerisation of the transgalactosylated WP was carried out using sodium aluminate as catalyst. The transgalactosylated mixtures at 6 h of reaction contained amounts of prebiotic carbohydrates (tagatose, lactulose, GOS and oligosaccharides derived from lactulose, OsLu) close to 50 g/100 g of total carbohydrates for all the strains tested, corresponding to 322 g prebiotics/kg whey permeate. Thus, the suitability of this methodology to produce mixtures of dietary non-digestible carbohydrates with prebiotic properties from WP has been demonstrated, which is interesting for the food industry since it increases the value and the applicability of this by-product from cheese manufacture.

Bioethanol production from sugar beet molasses and thick juice by free and immobilisedSaccharomyces cerevisiae

2018 ◽  
Vol 125 (1) ◽  
pp. 134-142 ◽  
Author(s):  
Vesna M. Vučurović ◽  
Vladimir S. Puškaš ◽  
Uroš D. Miljić
Keyword(s):  
Sugar Beet ◽  
Bioethanol Production ◽  
Beet Molasses ◽  
Sugar Beet Molasses ◽  
Thick Juice

A mathematical model of ethanol fermentation from cheese whey

1997 ◽  
Vol 63-65 (1) ◽  
pp. 495-509 ◽  
Author(s):  
Chen-Jen Wang ◽  
Rakesh K. Bajpai
Keyword(s):  
Mathematical Model ◽  
Ethanol Fermentation ◽  
Cheese Whey
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