Study of some yeast strains in order to be used for ethanol production from whey

Authors:
Constanța Spălățelu, Gigi Coman

Volume 18, Issue 3;
Pages: 247-252;
ISSN: 2069-0053 (print) (former ISSN: 1453-1399), Agroprint;
ISSN (online): 2068-9551
Abstract:
Lactose is one of the main components of cheese-whey and represents an interesting carbon source for the production of ethanol by whey waste by alcoholic fermentation. The main objective of this study was to isolate and selection of some yeast strains able for ethanol production from cheese-whey in order obtain a good yield of substrate bioconversion. The strain coded KV3, belong to the genus Kuyveromyces has a good adaptability on the whey as substrate and has a high fermentative potential. In tested fermentative condition the obtained yield of fermentation of lactose into ethanol was of 70.33%.
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