Volume 6, Issue 3, July 2014, Pages 493–498
Noureddine Eloutassi1, Louasté Bouchra2, Latifa Boudine3, and Mehdi Chaouch4
1 Laboratoire des Sciences de la vie, Centre Régional des Métiers de l'Education et de la Formation/CRMEF/BP 49/30000/VN, Fès, Morocco
2 Department of Biology, Laboratory of Biotechnology and Molecular Biology, Faculty of Science, DharMhraz, Fez, Morocco
3 Department of Biology, Laboratory of Biotechnology and Molecular Biology, Faculty of Science, DharMhraz, Fez, Morocco
4 Department of Chemistry, Laboratory of Environmental Chemistry, Faculty of Science, DharMhraz, Fez, Morocco
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
The lactose in cheese whey is an interesting substrate for the production of bulk commodities such as bio-ethanol, due to the large amounts of whey surplus generated globally. In the present context of increasing demand for energy and biofuel, the microbial synthesis of ethanol using industry waste materials has gained recent importance. The present study deals with the ethanol production from whey-a dairy waste by using potential thermotolerant immobilized yeasts isolates in free and immobilized state. Two species of thermotolerant yeasts strains, Candida inconspicua, Candida xylopsoci and standard culture of K. marxianus were used for bioethanol production. Of the selected thermotolerant yeast species, Candida inconspicua W16 exhibited the maximum production of ethanol (3,9
Author Keywords: bioethanol, whey, lactose, immobilized cells, free cells.
Noureddine Eloutassi1, Louasté Bouchra2, Latifa Boudine3, and Mehdi Chaouch4
1 Laboratoire des Sciences de la vie, Centre Régional des Métiers de l'Education et de la Formation/CRMEF/BP 49/30000/VN, Fès, Morocco
2 Department of Biology, Laboratory of Biotechnology and Molecular Biology, Faculty of Science, DharMhraz, Fez, Morocco
3 Department of Biology, Laboratory of Biotechnology and Molecular Biology, Faculty of Science, DharMhraz, Fez, Morocco
4 Department of Chemistry, Laboratory of Environmental Chemistry, Faculty of Science, DharMhraz, Fez, Morocco
Original language: English
Copyright © 2014 ISSR Journals. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
Abstract
The lactose in cheese whey is an interesting substrate for the production of bulk commodities such as bio-ethanol, due to the large amounts of whey surplus generated globally. In the present context of increasing demand for energy and biofuel, the microbial synthesis of ethanol using industry waste materials has gained recent importance. The present study deals with the ethanol production from whey-a dairy waste by using potential thermotolerant immobilized yeasts isolates in free and immobilized state. Two species of thermotolerant yeasts strains, Candida inconspicua, Candida xylopsoci and standard culture of K. marxianus were used for bioethanol production. Of the selected thermotolerant yeast species, Candida inconspicua W16 exhibited the maximum production of ethanol (3,9
Author Keywords: bioethanol, whey, lactose, immobilized cells, free cells.
How to Cite this Article
Noureddine Eloutassi, Louasté Bouchra, Latifa Boudine, and Mehdi Chaouch, “Valorisation of whey: Bioethanol production by free and immobilized yeasts,” International Journal of Innovation and Applied Studies, vol. 6, no. 3, pp. 493–498, July 2014.
