Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus

Dessy , Ariyanti and Desiyantri , Siti Pinundi and Apsari , Puspita Aini and H, Hadiyanto and Djoko , Murwono (2012) Kinetics of Ethanol Production from Whey by Fermentation using Kluyveromyces marxianus. In: International Conference on Chemical and Material Engineering 2012. ISBN : 978-602-097-281-7, September 12 – 13, 2012, , Grand Candi Hotel, Semarang Indonesia.

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Abstract

Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. In environmental point of view, whey is kind of waste which has high pollution level due to it’s contain high organic compound with BOD and COD value 50 and 80 g/L respectively. On the other side, whey also contain an amount of lactose (4.5%-5%); lactose can be used as carbon source and raw material for producing ethanol via fermentation using yeast strain Kluyveromyces marxianus. The objective of this research is to investigate the ethanol production kinetics from crude whey through fermentation using Kluyveromyces marxianus and to identify the lactose utilization in ethanol production. The yeast was able to metabolize most of the lactose within 16 h to give 8.64 g/L ethanol, 4.43 g/L biomass, and remain the 3.122 g/L residual lactose.

Item Type:Conference or Workshop Item (Paper)
Uncontrolled Keywords:Ethanol, Fermentation kinetics, Kluyveromycess marxianus, Lactose,Whey utilization
Subjects:T Technology > TP Chemical technology
Divisions:UNDIP Conference/Seminar > International Conference on Chemical and Material Engineering 2012
Faculty of Engineering > Department of Chemical Engineering
Faculty of Engineering > Department of Chemical Engineering
ID Code:36936
Deposited By:teknik kimia
Deposited On:15 Nov 2012 01:01
Last Modified:15 Nov 2012 01:01

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