Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts

Csilla Farkas, Judit M. Rezessy-Szabo, Vijai Kumar Gupta, Erika Bujna, Tuan M. Pham, Klára Pásztor-Huszár, Lászlo Friedrich, Rajeev Bhat, Vijay Kumar Thakur, Quang D. Nguyen*

*Corresponding author for this work

Research output: Contribution to journalArticle

2 Citations (Scopus)

Abstract

Eight yeast strains of Lachancea thermotolerans, Kluyveromyces marxianus, and Kluyveromyces waltii have been tested for their ability to ferment lactose into ethanol in mashes containing 10% (w/v) cheese whey powder (CWP). The K. marxianus NCAIM Y00963 achieved 3.5% (v/v) ethanol concentration at 96–120 h of fermentation. The ethanol production by the selected lactose-positive strains and the well-known ethanologenic Saccharomyces cerevisiae (Levuline Fb) in mixed culture was also investigated at different CWP concentrations and inoculation techniques in batch mode. The mixed culture in an equal ratio (1:1) of cell counts of K. marxianus and S. serevisiae showed an increase in lactose conversion rate. The two yeast strains in a ratio of 3:1 (three-quarters of K. marxianus and a quarter of S. cerevisiae in a total of 4.5 × 1010 cells) resulted in 72.33% eficiency of lactose bioconversion and 7.6% (v/v) ethanol production at 17.5% (w/v) of CWP concentration. In the repeated inoculation process, with the addition of three-quarter part of 3:1 ratio of mixed culture (3.3 × 1010 cells of K. marxianus) into 150 mL CWP mash at initiation and the rest quarter part (1.2 × 1010 cells of S. cerevisiae) at 24 h, 8.86% (v/v) ethanol content with 87.5% eficiency of lactose conversion was reached. Both the ethanol concentration and eficiency of bioconversion were increased to 10.34% (v/v) and 92%, respectively, by combination with fed-batch fermentation technology. Our results can serve a very good basis for the development of industrial technology for the utilization of cheese whey.

Original languageEnglish
Article number4495
JournalEnergies
Volume12
Issue number23
Early online date29 Nov 2019
DOIs
Publication statusFirst published - 29 Nov 2019
Externally publishedYes

Keywords

  • Bioethanol
  • Cheese whey
  • Fermentation
  • Lactose conversion
  • Mixed culture

Fingerprint Dive into the research topics of 'Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts'. Together they form a unique fingerprint.

  • Profiles

    No photo of Vijay Kumar Thakur

    Vijay Kumar Thakur

    Person: Academic contract that is research only

    Cite this

    Farkas, C., Rezessy-Szabo, J. M., Gupta, V. K., Bujna, E., Pham, T. M., Pásztor-Huszár, K., Friedrich, L., Bhat, R., Thakur, V. K., & Nguyen, Q. D. (2019). Batch and fed-batch ethanol fermentation of cheese-whey powder with mixed cultures of different yeasts. Energies, 12(23), [4495]. https://doi.org/10.3390/en12234495