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KMID : 0545119940040040333
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Journal of Microbiology and Biotechnology
1994 Volume.4 No. 4 p.333 ~ p.337
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Alcohol Production from Whey in Batch and Continuous Culture of Kluyveromyces fragilis.
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Kim, Jong Soo
So, Jae Seong/Heo, Tae Ryeon
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Abstract
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In order to develop the whey beverage, we examined the optimum conditions for alcohol fermentation by Kluyveromyces fragilis ATCC 46537. The optimum conditions for alcohol production by K fragilis ATCC 46537 were as follows; pH 4.5, 30℃, with a supplement of 50 g/ℓ of lactose. To develop a continuous production of alcohol from whey, we compared batch fermentation with continuous fermentation in conjunction with UF system. Batch fermentation produced 11.0 g/ℓof alcohol, whereas pseudocontinuous and continuous fermentation with UF system produced 8.5 g/ℓ of alcohol. To increase the alcohol production, we added 50 g/ℓ of lactose to both fermentations. Batch fermentation with lactose supplement produced 15.7 g/ℓ of alcohol and continuous fermentation with lactose supplement in conjunction with UF system produced 15.0 g/ℓ of alcohol. These results clearly demonstrate that the UF system can be used to increase the alcohol production from whey, supplemented with exogenous lactose.
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