Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.

Caio Abércio da Silva, Raul J. H. Castro-Gomez

Abstract


The yeast Kluyveromyces fragilis, 71-78, was cultived in whey 15% (w/v) suplemented with 0.5% (w/v) of KH2P04 and 0.5% (w/v) of (NHJ2S04 during 17 hours at 34°C, pH 5.3 and agitation rate of 300 rpm. During the fermentation process six parameters were evaluated: pH, lactose level, total protein, ethanol, total yeast and dry matter. At the end of the process, there was no lactose left, 25.46 g/l of ethanol, 39.63% protein (d.b.) and 6.21% dry matter was produced. pH was 4.49 and yeast cell count was 1.17 x 10/g. This fermentation was found to be an acceptable process for reduction of the polluting potential of whey.

 


Keywords


Kluyveromyces fragilis; Food yeast; Whey.



DOI: http://dx.doi.org/10.5433/1679-0359.1995v16n1p17

Semina: Ciênc. Agrár.
Londrina - PR
E-ISSN 1679-0359
DOI: 10.5433/1679-0359
E-mail: semina.agrarias@uel.br
Este obra está licenciado com uma Licença Creative Commons Atribuição-NãoComercial 4.0 Internacional