Ethanol Production from Whey Using Kluyveromyces marxianus
Volume Title: 1
1Department of Chemical Engineering, Ayatollah Amoli Branch, Islamic Azad University, Amol, Iran
2Department of Chemical Engineering, Qaemshahr Branch, Islamic Azad University, Qaemshahr, Iran
In the present research, the application of whey as potential source of carbon and the yeast strain, Kluyveromyces marxianus was studied for ethanol production. The initial lactose concentration was 41g/L. The results showed that maximum cell growth was 2.048 g/L which was obtained at 44h after process beginning. At this time, the system reached to its stationary phase and the lactose concentration was approximately 10g/L. The maximum ethanol production of 8.23g/L was achieved with the productivity of 0.4115g/L.h. In addition, the yield of cell and ethanol production based on substrate consumption were calculated to be 0.019 and 0.391g/g, respectively. In conclusion, the results demonstrated that whey, by-product of dairy industries, can be used as a source of carbon for ethanol production in the presence of Kluyveromyces marxianus.