Details
| Original language | English |
|---|---|
| Pages (from-to) | 520-529 |
| Number of pages | 10 |
| Journal | Engineering in life sciences |
| Volume | 14 |
| Issue number | 5 |
| Publication status | Published - 1 Sept 2014 |
Abstract
Industrial cheese whey processing comprises generally the isolation of proteins and lactose, but the economic use for the residual molasses, the so-called delactosed whey permeate (DWP), is still to be improved. One possibility to maximize valorization and to minimize waste water treatment is the conversion of the remaining lactose in the DWP to ethanol by the yeast Kluyveromyces marxianus. This fermentation process depends strongly on the total ash content of the DWP, as high salt concentrations inhibit yeast metabolism. Here, three different approaches were tested to lower the DWP salt content: (i) simple dilution; (ii) nanofiltration; and (iii) electrodialysis. Lactose consumption, ethanol production and time-dependent yields were compared between the three methods. A dilution of DWP to 60% v/v led to fermentation taking less than 80 h and yield above 7% AbV (alcohol by volume). After nanofiltration, 7.5% AbV was produced in about 80 h, and after electrodialysis, 11% AbV was produced in about 52 h. On the one hand the technical treatments (nanofiltration and electrodialysis) led to enhanced productivity in the fermentations, but, on the other hand, elaborate and extensive preprocessing is needed. Overall, ethanol production from DWP could be enhanced by prior partial desalination.
Keywords
- Bioethanol, Delactosed whey permeate, Electrodialysis, Kluyveromyces marxianus, Nanofiltration
ASJC Scopus subject areas
- Biochemistry, Genetics and Molecular Biology(all)
- Biotechnology
- Environmental Science(all)
- Environmental Engineering
- Chemical Engineering(all)
- Bioengineering
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In: Engineering in life sciences, Vol. 14, No. 5, 01.09.2014, p. 520-529.
Research output: Contribution to journal › Article › Research › peer review
}
TY - JOUR
T1 - Enhancing bioethanol production from delactosed whey permeate by upstream desalination techniques
AU - Wagner, C.
AU - Benecke, C.
AU - Buchholz, H.
AU - Beutel, S.
N1 - Publisher Copyright: © 2014 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim. Copyright: Copyright 2015 Elsevier B.V., All rights reserved.
PY - 2014/9/1
Y1 - 2014/9/1
N2 - Industrial cheese whey processing comprises generally the isolation of proteins and lactose, but the economic use for the residual molasses, the so-called delactosed whey permeate (DWP), is still to be improved. One possibility to maximize valorization and to minimize waste water treatment is the conversion of the remaining lactose in the DWP to ethanol by the yeast Kluyveromyces marxianus. This fermentation process depends strongly on the total ash content of the DWP, as high salt concentrations inhibit yeast metabolism. Here, three different approaches were tested to lower the DWP salt content: (i) simple dilution; (ii) nanofiltration; and (iii) electrodialysis. Lactose consumption, ethanol production and time-dependent yields were compared between the three methods. A dilution of DWP to 60% v/v led to fermentation taking less than 80 h and yield above 7% AbV (alcohol by volume). After nanofiltration, 7.5% AbV was produced in about 80 h, and after electrodialysis, 11% AbV was produced in about 52 h. On the one hand the technical treatments (nanofiltration and electrodialysis) led to enhanced productivity in the fermentations, but, on the other hand, elaborate and extensive preprocessing is needed. Overall, ethanol production from DWP could be enhanced by prior partial desalination.
AB - Industrial cheese whey processing comprises generally the isolation of proteins and lactose, but the economic use for the residual molasses, the so-called delactosed whey permeate (DWP), is still to be improved. One possibility to maximize valorization and to minimize waste water treatment is the conversion of the remaining lactose in the DWP to ethanol by the yeast Kluyveromyces marxianus. This fermentation process depends strongly on the total ash content of the DWP, as high salt concentrations inhibit yeast metabolism. Here, three different approaches were tested to lower the DWP salt content: (i) simple dilution; (ii) nanofiltration; and (iii) electrodialysis. Lactose consumption, ethanol production and time-dependent yields were compared between the three methods. A dilution of DWP to 60% v/v led to fermentation taking less than 80 h and yield above 7% AbV (alcohol by volume). After nanofiltration, 7.5% AbV was produced in about 80 h, and after electrodialysis, 11% AbV was produced in about 52 h. On the one hand the technical treatments (nanofiltration and electrodialysis) led to enhanced productivity in the fermentations, but, on the other hand, elaborate and extensive preprocessing is needed. Overall, ethanol production from DWP could be enhanced by prior partial desalination.
KW - Bioethanol
KW - Delactosed whey permeate
KW - Electrodialysis
KW - Kluyveromyces marxianus
KW - Nanofiltration
UR - http://www.scopus.com/inward/record.url?scp=84907958140&partnerID=8YFLogxK
U2 - 10.1002/elsc.201300138
DO - 10.1002/elsc.201300138
M3 - Article
VL - 14
SP - 520
EP - 529
JO - Engineering in life sciences
JF - Engineering in life sciences
SN - 1618-0240
IS - 5
ER -