Ethanol production from deproteinized cheese whey fermentations by co-cultures of Kluyveromyces marxianus and Saccharomyces cerevisiae

摘要

An application of the co-culture of?Kluyveromyces marxianus?and?Saccharomyces cerevisiae?for ethanol production from deproteinized cheese whey was established. Among several co-cultures examined, the co-culture of?S.?cerevisiae?UFLA KFG33(ethanol over-producer)?and?K.?marxianus?(UFLA KF22) showed the highest value of ethanol production (16.02±0.11 g L-1) and the highest yield of ethanol by fermentation time (0.22±0.05 g L h-1), according to?Qp?(volumetric productivity). These yeasts also?showed the highest value?of?cell mass concentration in final fermentation (1.02±0.01 g L-1).?The co-cultures were performed in 72 h fermentation at 28°C?with shaking at 100 rpm.?The results indicate that this methodology is a promising technique for the production of ethanol using deproteinized cheese whey.