Alcohol production from cheese whey permeate using genetically modified flocculent yeast cells
Autor(a) principal: | |
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Data de Publicação: | 2001 |
Outros Autores: | , |
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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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 |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
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Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799132397021691904 |