Whey liquid waste of dairy industry as raw material for fermentation with the thermophilic Kluyveromyces marxianus IMB3

被引：0
|
作者：
Kourkoutas, Y [1 ]
Dimitropoulou, S [1 ]
Marchant, R [1 ]
Nigam, P [1 ]
Banat, IM [1 ]
Kioseoglou, V [1 ]
Psarianos, C [1 ]
Koutinas, AA [1 ]
机构：
[1] Univ Patras, Dept Chem, Food Biotechnol Grp, Patras, Greece
来源：
PROCEEDINGS OF THE 7TH INTERNATIOANL CONFERENCE ON ENVIRONMENTAL SCIENCE AND TECHNOLOGY, VOL C, POSTERS | 2001年
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D O I：
暂无
中图分类号：
X [环境科学、安全科学];
学科分类号：
08 ; 0830 ;
摘要：
A novel system for high-temperature alcoholic fermentation of whey is described, This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material, The effect of pH, initial lactose concentration and temperature on the fermentation of synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality, The possibility to use fermented whey as raw material for the production of a novel, low alcohol content drink was also investigated.
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页码：226 / 233
页数：8
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