Utilization Of Cheese Whey For Bio-ethanol Production | 17153
Journal of Biotechnology & Biomaterials
Like us on:
Our Group organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific Societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.
DThis study was aimed to investigate the feasibility of bio- ethanol production by batch fermentation of kareish cheese whey.
Two forms of whey; untreated (crude) whey containing 5% lactose and treated whey (deproteinized and concentrated
to 14% lactose) were utilized. Fermentation processes were performed by two strains of
which were previously recognized in our laboratory as highly ethanol- producing strains.
Effects of different initial pH values, as well as, external supplementation of treated whey by four different nitrogen sources on
the rate of ethanol production by the highest two producing strains were also investigated. All the studied yeast strains were
able to grow and produce ethanol from both crude and treated whey. Levels of ethanol production ranged between 3.4- 18.5g/l
and 24.11-57.66 g/l from crude and treated whey, respectively. The most suitable initial pH maximizing ethanol yield was 5.5
and the best added nitrogen source was yeast extract. Maximum ethanol levels produced by
e EC1118 from treated whey adjusted to pH 5.5 and supplemented by 3% yeast extract reached to 69.85 and
65.36 g/L, corresponding to 97.8 and 91.4% of the theoretical values, respectively. The kinetic parameters and productivity were
calculated and discussed for all experiments.
Zohri A A is a Professor of Microbiology at Botany & Microbiology Department, Faculty of Science, Assiut University, Assiut, Egypt. He is the Director of Center of
Scientific Consultations & Services (CSCS), Faculty of Science, Assiut University, Assiut, Egypt (2011 until now). His research fields are in taxonomy &physiology
offungi, mycotoxins, pollution, control of mycobiota and mycotoxins in foods & feeds as well as biotechnology for bio-production of ethanol, organic acids, antibiotics,
therapeutics and other valuable compounds using microorganisms. He also served as Supervisor of Industrial Fermentation Section, Sugar Technology Research
Institute, Assiut University, Assiut, Egypt (2007-2013). He has published more than 80 scientific papers in all my research fields published in different national and
international journals and attended more than 50 scientific conferences, symposiums and workshops in the research interests in Egypt, Saudi Arabia, Germany,
Italy and France.
Peer Reviewed Journals
Make the best use of Scientific Research and information from our 700 + peer reviewed, Open Access Journals