Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells

Detalhes bibliográficos
Autor(a) principal: Domingues, Lucília
Data de Publicação: 2001
Outros Autores: Lima, Nelson, Teixeira, J. A.
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/1742
Resumo: Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gLˉ¹, total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g Lˉ¹ hˉ¹ (corresponding to 0.45 hˉ¹ dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gLˉ¹ of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol.
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spelling Alcohol production from cheese whey permeate using genetically modified flocculent yeast cellsWhey permeate fermentationRecombinant yeastEthanol productionContinuous cultureFlocculationScience & TechnologyAlcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gLˉ¹, total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g Lˉ¹ hˉ¹ (corresponding to 0.45 hˉ¹ dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gLˉ¹ of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol.Fundação para a Ciência e a Tecnologia (FCT) – PRAXIS XXI/BD/11306/97.Instituto de Biotecnologia e Química Fina (IBQF).John Wiley and SonsUniversidade do MinhoDomingues, LucíliaLima, NelsonTeixeira, J. A.2001-032001-03-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/1822/1742engBiotechnology and bioengineering". ISSN 0006-3592. 72 (2001) 507-514.0006-359210.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3.0.CO;2-U11460240info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2023-07-21T12:08:56Zoai:repositorium.sdum.uminho.pt:1822/1742Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T19:00:15.646454Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
title Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
spellingShingle Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
Domingues, Lucília
Whey permeate fermentation
Recombinant yeast
Ethanol production
Continuous culture
Flocculation
Science & Technology
title_short Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
title_full Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
title_fullStr Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
title_full_unstemmed Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
title_sort Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
author Domingues, Lucília
author_facet Domingues, Lucília
Lima, Nelson
Teixeira, J. A.
author_role author
author2 Lima, Nelson
Teixeira, J. A.
author2_role author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Domingues, Lucília
Lima, Nelson
Teixeira, J. A.
dc.subject.por.fl_str_mv Whey permeate fermentation
Recombinant yeast
Ethanol production
Continuous culture
Flocculation
Science & Technology
topic Whey permeate fermentation
Recombinant yeast
Ethanol production
Continuous culture
Flocculation
Science & Technology
description Alcoholic fermentation of cheese whey permeate was investigated using a recombinant flocculating Saccharomyces cerevisiae, expressing the LAC4 (coding for β-galactosidase) and LAC12 (coding for lactose permease) genes of Kluyveromyces marxianus enabling for lactose metabolization. Data on yeast fermentation and growth on cheese whey permeate from a Portuguese dairy industry is presented. For cheese whey permeate having a lactose concentration of 50 gLˉ¹, total lactose consumption was observed with a conversion yield of ethanol close to the expected theoretical value. Using a continuously operating 5.5-L bioreactor, ethanol productivity near 10 g Lˉ¹ hˉ¹ (corresponding to 0.45 hˉ¹ dilution rate) was obtained, which raises new perspectives for the economic feasibility of whey alcoholic fermentation. The use of 2-times concentrated cheese whey permeate, corresponding to 100 gLˉ¹ of lactose concentration, was also considered allowing for obtaining a fermentation product with 5% (w/v) alcohol.
publishDate 2001
dc.date.none.fl_str_mv 2001-03
2001-03-01T00:00:00Z
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://hdl.handle.net/1822/1742
url http://hdl.handle.net/1822/1742
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Biotechnology and bioengineering". ISSN 0006-3592. 72 (2001) 507-514.
0006-3592
10.1002/1097-0290(20010305)72:5<507::AID-BIT1014>3.0.CO;2-U
11460240
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv John Wiley and Sons
publisher.none.fl_str_mv John Wiley and Sons
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
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