Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Outros Autores: | , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://dx.doi.org/10.1016/j.bcab.2013.09.002 http://www.locus.ufv.br/handle/123456789/22463 |
Resumo: | The purpose of this study was to optimize the production of ethanol from cheese whey permeate using Kluyveromyces marxianus UFV-3. We used the response surface methodology (RSM) with a central composite rotational design (CCRD) to evaluate the effects of pH (4.5–6.5), temperature (30–45 °C), lactose concentration (50–250 g l^−1), and cell biomass concentration (A600 2–4). We performed 29 fermentations under hypoxia in cheese whey permeate and seven fermentations for the validation of the equation obtained via RSM. Temperature was the most significant factor in optimizing ethanol production, followed by pH, cell biomass concentration and lactose concentration. The conditions for producing ethanol at yields above 90% were as follows: temperature between 33.3 and 38.5 °C, pH between 4.7 and 5.7, cell biomass concentration between A600 2.4 and 3.3, and lactose concentration between 50 and 108 g l^−1. The equation generated from the optimization process was validated and exhibited excellent bias and accuracy values for the future use of this model in scaling up the fermentation process. |
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Diniz, Raphael H. S.Rodrigues, Marina Q. R. B.Fietto, Luciano G.Passos, Flávia M. L.Silveira, Wendel B.2018-11-01T20:39:55Z2018-11-01T20:39:55Z2014-0418788181http://dx.doi.org/10.1016/j.bcab.2013.09.002http://www.locus.ufv.br/handle/123456789/22463The purpose of this study was to optimize the production of ethanol from cheese whey permeate using Kluyveromyces marxianus UFV-3. We used the response surface methodology (RSM) with a central composite rotational design (CCRD) to evaluate the effects of pH (4.5–6.5), temperature (30–45 °C), lactose concentration (50–250 g l^−1), and cell biomass concentration (A600 2–4). We performed 29 fermentations under hypoxia in cheese whey permeate and seven fermentations for the validation of the equation obtained via RSM. Temperature was the most significant factor in optimizing ethanol production, followed by pH, cell biomass concentration and lactose concentration. The conditions for producing ethanol at yields above 90% were as follows: temperature between 33.3 and 38.5 °C, pH between 4.7 and 5.7, cell biomass concentration between A600 2.4 and 3.3, and lactose concentration between 50 and 108 g l^−1. The equation generated from the optimization process was validated and exhibited excellent bias and accuracy values for the future use of this model in scaling up the fermentation process.engBiocatalysis and Agricultural BiotechnologyVolume 3, Issue 2, Pages 111- 117, April 20142013 Elsevier Ltd. All rights reserved.info:eu-repo/semantics/openAccessBiofuelFermentationKluyveromyces marxianusLactoseResponse surface methodologyOptimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALartigo.pdfartigo.pdftexto completoapplication/pdf1457763https://locus.ufv.br//bitstream/123456789/22463/1/artigo.pdf21b2815d0b9ef04b67f2a999ee6ae89bMD51LICENSElicense.txtlicense.txttext/plain; charset=utf-81748https://locus.ufv.br//bitstream/123456789/22463/2/license.txt8a4605be74aa9ea9d79846c1fba20a33MD52123456789/224632018-11-01 17:53:40.795oai:locus.ufv.br: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Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452018-11-01T20:53:40LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.en.fl_str_mv |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
title |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
spellingShingle |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 Diniz, Raphael H. S. Biofuel Fermentation Kluyveromyces marxianus Lactose Response surface methodology |
title_short |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
title_full |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
title_fullStr |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
title_full_unstemmed |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
title_sort |
Optimizing and validating the production of ethanol from cheese whey permeate by Kluyveromyces marxianus UFV-3 |
author |
Diniz, Raphael H. S. |
author_facet |
Diniz, Raphael H. S. Rodrigues, Marina Q. R. B. Fietto, Luciano G. Passos, Flávia M. L. Silveira, Wendel B. |
author_role |
author |
author2 |
Rodrigues, Marina Q. R. B. Fietto, Luciano G. Passos, Flávia M. L. Silveira, Wendel B. |
author2_role |
author author author author |
dc.contributor.author.fl_str_mv |
Diniz, Raphael H. S. Rodrigues, Marina Q. R. B. Fietto, Luciano G. Passos, Flávia M. L. Silveira, Wendel B. |
dc.subject.pt-BR.fl_str_mv |
Biofuel Fermentation Kluyveromyces marxianus Lactose Response surface methodology |
topic |
Biofuel Fermentation Kluyveromyces marxianus Lactose Response surface methodology |
description |
The purpose of this study was to optimize the production of ethanol from cheese whey permeate using Kluyveromyces marxianus UFV-3. We used the response surface methodology (RSM) with a central composite rotational design (CCRD) to evaluate the effects of pH (4.5–6.5), temperature (30–45 °C), lactose concentration (50–250 g l^−1), and cell biomass concentration (A600 2–4). We performed 29 fermentations under hypoxia in cheese whey permeate and seven fermentations for the validation of the equation obtained via RSM. Temperature was the most significant factor in optimizing ethanol production, followed by pH, cell biomass concentration and lactose concentration. The conditions for producing ethanol at yields above 90% were as follows: temperature between 33.3 and 38.5 °C, pH between 4.7 and 5.7, cell biomass concentration between A600 2.4 and 3.3, and lactose concentration between 50 and 108 g l^−1. The equation generated from the optimization process was validated and exhibited excellent bias and accuracy values for the future use of this model in scaling up the fermentation process. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-04 |
dc.date.accessioned.fl_str_mv |
2018-11-01T20:39:55Z |
dc.date.available.fl_str_mv |
2018-11-01T20:39:55Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1016/j.bcab.2013.09.002 http://www.locus.ufv.br/handle/123456789/22463 |
dc.identifier.issn.none.fl_str_mv |
18788181 |
identifier_str_mv |
18788181 |
url |
http://dx.doi.org/10.1016/j.bcab.2013.09.002 http://www.locus.ufv.br/handle/123456789/22463 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.ispartofseries.pt-BR.fl_str_mv |
Volume 3, Issue 2, Pages 111- 117, April 2014 |
dc.rights.driver.fl_str_mv |
2013 Elsevier Ltd. All rights reserved. info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
2013 Elsevier Ltd. All rights reserved. |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Biocatalysis and Agricultural Biotechnology |
publisher.none.fl_str_mv |
Biocatalysis and Agricultural Biotechnology |
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reponame:LOCUS Repositório Institucional da UFV instname:Universidade Federal de Viçosa (UFV) instacron:UFV |
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Universidade Federal de Viçosa (UFV) |
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UFV |
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UFV |
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LOCUS Repositório Institucional da UFV |
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LOCUS Repositório Institucional da UFV |
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