Enhancement of ethanol production from whey fortified with molasses by recombinant strains of Saccharomyces cerevisiae

摘要

The aim of this study was to optimize the efficiency of ethanol fermentation by recombinant strains of Saccharomyces cerevisiae from sweet or salted whey lactose medium fortified with molasses (source of sucrose). The addition of 1% molasses to thefermentation medium containing 4% whey lactose (5% total sugar) improved the ethanol yield by 80 and 59% for the hybrids SK-26 and SK-35, respectively. The maximum ethanol productivity from sweet or salted whey (6.1% sodium chloride) was obtained at 10%sugar concentration (whey lactose 4% and molasses 6%).