Influence of the nutrient concentrations of whey on ethanol and biomass production and COD reduction
Nenhuma Miniatura disponível
Data
2017-01-01
Autores
Murari, Cleidiane Samara [UNESP]
Moraes Niz da Silva, Debora Cristina [UNESP]
Silva, Bruna Lima da [UNESP]
Del Bianchi, Vanildo Luiz [UNESP]
Título da Revista
ISSN da Revista
Título de Volume
Editor
Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao
Resumo
The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L-1) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30 degrees C for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L-1 hour(-1), respectively, and resulted in the greatest cell production and volumetric productivity of 5.80 and 0.40 g L-1 hour(-1), respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.
Descrição
Palavras-chave
bioprocess, biofuel, Kluyveromyces marxianus, environment
Como citar
Acta Scientiarum-technology. Maringa: Univ Estadual Maringa, Pro-reitoria Pesquisa Pos-graduacao, v. 39, p. 533-541, 2017.