Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology

Detalhes bibliográficos
Autor(a) principal: Dragone, Giuliano
Data de Publicação: 2008
Outros Autores: Mussatto, Solange I., Silva, João B. Almeida e, Teixeira, J. A.
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/1822/8452
Resumo: The individual and combined effects of initial lactose concentration, temperature and inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response surface methodology (RSM) were employed in order to determine the optima conditions that maximize the ethanol production. Statistical analysis of results showed that, in the range studied, only the initial lactose concentration had a significant effect on ethanol production. Response surface data showed maximum ethanol production at inoculum concentration between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose concentration was 150 g/L.
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spelling Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodologyCheese wheyEthanolKluyveromyces fragilisResponse surface methodologyThe individual and combined effects of initial lactose concentration, temperature and inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response surface methodology (RSM) were employed in order to determine the optima conditions that maximize the ethanol production. Statistical analysis of results showed that, in the range studied, only the initial lactose concentration had a significant effect on ethanol production. Response surface data showed maximum ethanol production at inoculum concentration between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose concentration was 150 g/L.CAPES/Grices - BEX2150/07-7.Universidade do Minho. Departamento de Engenharia Biológica (DEB)Universidade do MinhoDragone, GiulianoMussatto, Solange I.Silva, João B. Almeida eTeixeira, J. A.2008-092008-09-01T00:00:00Zconference paperinfo:eu-repo/semantics/publishedVersionapplication/pdfhttp://hdl.handle.net/1822/8452engDRAGONE, Giuliano [et al.] - Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology. In FERREIRA, E. C.; MOTA, M., ed. lit. – “Chempor 2008 : proceedings of the International Chemical and Biological Engineering Conference, 10, Braga, 2008” [CD-ROM]. Braga : Departamento de Engenharia Biológica da Universidade do Minho, 2008. ISBN 978-972-97810-3-2.978-972-97810-3-2info: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:RCAAP2024-05-11T04:41:30Zoai:repositorium.sdum.uminho.pt:1822/8452Portal AgregadorONGhttps://www.rcaap.pt/oai/openairemluisa.alvim@gmail.comopendoar:71602024-05-11T04:41:30Repositório 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 Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
title Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
spellingShingle Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
Dragone, Giuliano
Cheese whey
Ethanol
Kluyveromyces fragilis
Response surface methodology
title_short Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
title_full Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
title_fullStr Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
title_full_unstemmed Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
title_sort Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology
author Dragone, Giuliano
author_facet Dragone, Giuliano
Mussatto, Solange I.
Silva, João B. Almeida e
Teixeira, J. A.
author_role author
author2 Mussatto, Solange I.
Silva, João B. Almeida e
Teixeira, J. A.
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade do Minho
dc.contributor.author.fl_str_mv Dragone, Giuliano
Mussatto, Solange I.
Silva, João B. Almeida e
Teixeira, J. A.
dc.subject.por.fl_str_mv Cheese whey
Ethanol
Kluyveromyces fragilis
Response surface methodology
topic Cheese whey
Ethanol
Kluyveromyces fragilis
Response surface methodology
description The individual and combined effects of initial lactose concentration, temperature and inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response surface methodology (RSM) were employed in order to determine the optima conditions that maximize the ethanol production. Statistical analysis of results showed that, in the range studied, only the initial lactose concentration had a significant effect on ethanol production. Response surface data showed maximum ethanol production at inoculum concentration between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose concentration was 150 g/L.
publishDate 2008
dc.date.none.fl_str_mv 2008-09
2008-09-01T00:00:00Z
dc.type.driver.fl_str_mv conference paper
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/1822/8452
url http://hdl.handle.net/1822/8452
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv DRAGONE, Giuliano [et al.] - Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology. In FERREIRA, E. C.; MOTA, M., ed. lit. – “Chempor 2008 : proceedings of the International Chemical and Biological Engineering Conference, 10, Braga, 2008” [CD-ROM]. Braga : Departamento de Engenharia Biológica da Universidade do Minho, 2008. ISBN 978-972-97810-3-2.
978-972-97810-3-2
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 Universidade do Minho. Departamento de Engenharia Biológica (DEB)
publisher.none.fl_str_mv Universidade do Minho. Departamento de Engenharia Biológica (DEB)
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)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
repository.mail.fl_str_mv mluisa.alvim@gmail.com
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