Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO

Detalhes bibliográficos
Autor(a) principal: Murari, Cleidiane Samara [UNESP]
Data de Publicação: 2017
Outros Autores: da Silva, Débora Cristina Moraes Niz [UNESP], da Silva, Bruna Lima [UNESP], Del Bianchi, Vanildo Luiz [UNESP]
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UNESP
Texto Completo: http://dx.doi.org/10.4025/actascitechnol.v39i0.29518
http://hdl.handle.net/11449/228478
Resumo: The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L-1) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30ºC for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L-1hour-1, respectively, and resulted in the greatest cell production and volumetric productivity of 5.80 and 0.40 g L-1hour-1, respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.
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spelling Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQOInfluence of the nutrient concentrations of whey on ethanol and biomass production and COD reductionBiofuelBioprocessEnvironmentKluyveromyces marxianusThe present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L-1) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30ºC for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L-1hour-1, respectively, and resulted in the greatest cell production and volumetric productivity of 5.80 and 0.40 g L-1hour-1, respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior (CAPES)Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265Departamento de Engenharia e Tecnologia de Alimentos Instituto de Biociências Letras e Ciências Exatas Universidade Estadual Paulista, Rua Cristóvão Colombo, 2265Universidade Estadual Paulista (UNESP)Murari, Cleidiane Samara [UNESP]da Silva, Débora Cristina Moraes Niz [UNESP]da Silva, Bruna Lima [UNESP]Del Bianchi, Vanildo Luiz [UNESP]2022-04-29T08:26:55Z2022-04-29T08:26:55Z2017-01-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article533-541http://dx.doi.org/10.4025/actascitechnol.v39i0.29518Acta Scientiarum - Technology, v. 39, p. 533-541.1807-86641806-2563http://hdl.handle.net/11449/22847810.4025/actascitechnol.v39i0.295182-s2.0-85038361993Scopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPengActa Scientiarum - Technologyinfo:eu-repo/semantics/openAccess2022-04-29T08:26:55Zoai:repositorio.unesp.br:11449/228478Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-08-06T00:12:21.327581Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false
dc.title.none.fl_str_mv Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
Influence of the nutrient concentrations of whey on ethanol and biomass production and COD reduction
title Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
spellingShingle Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
Murari, Cleidiane Samara [UNESP]
Biofuel
Bioprocess
Environment
Kluyveromyces marxianus
title_short Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
title_full Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
title_fullStr Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
title_full_unstemmed Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
title_sort Influência da concentração de nutrientes do soro na produção de etanol, biomassa e redução de DQO
author Murari, Cleidiane Samara [UNESP]
author_facet Murari, Cleidiane Samara [UNESP]
da Silva, Débora Cristina Moraes Niz [UNESP]
da Silva, Bruna Lima [UNESP]
Del Bianchi, Vanildo Luiz [UNESP]
author_role author
author2 da Silva, Débora Cristina Moraes Niz [UNESP]
da Silva, Bruna Lima [UNESP]
Del Bianchi, Vanildo Luiz [UNESP]
author2_role author
author
author
dc.contributor.none.fl_str_mv Universidade Estadual Paulista (UNESP)
dc.contributor.author.fl_str_mv Murari, Cleidiane Samara [UNESP]
da Silva, Débora Cristina Moraes Niz [UNESP]
da Silva, Bruna Lima [UNESP]
Del Bianchi, Vanildo Luiz [UNESP]
dc.subject.por.fl_str_mv Biofuel
Bioprocess
Environment
Kluyveromyces marxianus
topic Biofuel
Bioprocess
Environment
Kluyveromyces marxianus
description The present study aimed at the use of cheese whey as substrate for ethanol production by Kluyveromyces marxianus. The effect of the initial cheese whey concentration (M1 57.60; M2 45.60; M3 32.50 and M4 18.80 g L-1) on the alcoholic fermentation was studied. After sterilization, the in natura media were incubated at 30ºC for 48 hours, and then lactose, protein, ethanol, cell growth and chemical oxygen demand were analyzed. According to the results, M1 medium (the highest concentration) showed a greater production and volumetric productivity of ethanol 16.90 and 1.26 g L-1hour-1, respectively, and resulted in the greatest cell production and volumetric productivity of 5.80 and 0.40 g L-1hour-1, respectively. However, in terms of ethanol yield, the most satisfactory result was obtained using the M3 medium, pro 82.30% in 12 hours of fermentation. With respect to the COD, the organic substance content of M4 medium was reduced by 82.28%.
publishDate 2017
dc.date.none.fl_str_mv 2017-01-01
2022-04-29T08:26:55Z
2022-04-29T08:26:55Z
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/10.4025/actascitechnol.v39i0.29518
Acta Scientiarum - Technology, v. 39, p. 533-541.
1807-8664
1806-2563
http://hdl.handle.net/11449/228478
10.4025/actascitechnol.v39i0.29518
2-s2.0-85038361993
url http://dx.doi.org/10.4025/actascitechnol.v39i0.29518
http://hdl.handle.net/11449/228478
identifier_str_mv Acta Scientiarum - Technology, v. 39, p. 533-541.
1807-8664
1806-2563
10.4025/actascitechnol.v39i0.29518
2-s2.0-85038361993
dc.language.iso.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv Acta Scientiarum - Technology
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv 533-541
dc.source.none.fl_str_mv Scopus
reponame:Repositório Institucional da UNESP
instname:Universidade Estadual Paulista (UNESP)
instacron:UNESP
instname_str Universidade Estadual Paulista (UNESP)
instacron_str UNESP
institution UNESP
reponame_str Repositório Institucional da UNESP
collection Repositório Institucional da UNESP
repository.name.fl_str_mv Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)
repository.mail.fl_str_mv
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