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Selection of lactose-fermenting yeast for ethanol production from whey

✍ Scribed by Marlene E. Izaguirre; Francisco J. Castillo

Publisher
Springer Netherlands
Year
1982
Tongue
English
Weight
292 KB
Volume
4
Category
Article
ISSN
0141-5492

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✦ Synopsis

Candida peudo;DropLc~ ATCC 8619 was selected among nine strains of lactose-fermenting yeasts on the basis of its ability to ferment concentrated whey. In 28% (wt/vol) deproteinized whey solutions it produced an average of 12.4% (vol/vol) ethanol. This yeast could be used in a process for whey treatment.

πŸ“œ SIMILAR VOLUMES

Optimization of fermentation conditions
Optimization of fermentation conditions for ethanol production from whey
✍ F. J. Castillo; M. E. Izaguirre; V. Michelena; B. Moreno πŸ“‚ Article πŸ“… 1982 πŸ› Springer Netherlands 🌐 English βš– 401 KB

Optimal conditions for ethanol production in 7% whey solutions by the yeast Canclida pseudo~opic~ ATCC 8619 included initial pH of 4.57 and 30Β°C. Complete fermentation of the available lactose took place without supplementary nutrients; additions of nitrogen or phosphorus salts, yeast extract or co