连续培养中奶酪乳清的生物乙醇生产

F. Sandoval-Salas, Carlos Méndez-Carreto, Christell Barrales-Fernández, Graciela Ortega-Avila
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引用次数: 0

摘要

奶酪行业产生大量废物,相当于每10L牛奶产生9L奶酪乳清(Murari等人,2018;Pendon et al., 2021;Sar et al., 2021)。乳清主要由乳糖和蛋白质组成(Murari et al., 2018;Murari等人,2019;Tesfaw et al., 2021)。在大多数情况下,奶酪乳清没有附加价值或特定用途,被丢弃并造成非常重要的环境影响(Maruri等人,2018;Tesfaw等人,2021;Sar et al., 2021)。在本研究中,以马氏克鲁维菌为接种物,在连续培养条件下(28°C, 100 rpm搅拌,1 vvm曝气,8.63 mL/min进料),分析了奶酪乳清生产生物乙醇的情况,确定了在前18小时内每g乳糖可以获得0.62 g乙醇的产量,这使得用奶酪乳清连续生产乙醇成为可能。
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Bioethanol production of cheese whey in continuous culture
The cheese industry produces a large amount of waste, the equivalent of 9L of cheese whey for every 10L of milk (Murari et al., 2018; Pendon et al., 2021; Sar et al., 2021). Whey is composed by lactose and proteins, mainly (Murari et al., 2018; Murari et al., 2019; Tesfaw et al., 2021). In most cases, cheese whey had not added value or specific use, being discarded and causing very important environmental implications (Maruri et al., 2018; Tesfaw et al., 2021; Sar et al., 2021). In the present study, the production of bioethanol from cheese whey were analyzed, using Kluyveromyces marxianus as inoculum, under continuous culture conditions (28°C, agitation at 100 rpm, aeration at 1 vvm, feed at 8.63 mL/min), where it was established that is possible to obtain yields of 0.62 g of ethanol per g of lactose in the first 18 h, this makes it feasible for the continuous production of ethanol with cheese whey with minimal pretreatment.
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