Advertisement

Applied Biochemistry and Biotechnology

, Volume 36, Issue 1, pp 13–34 | Cite as

Utilization of cheese whey lactose by kluyveromyces fragilis for energy and growth under continuous fermentation

  • A. E. Ghaly
  • R. M. Ben-Hassan
  • N. Ben-Abdallah
Article

Abstract

A heat balance was performed on a 25 L jacketed continuous stirred tank reactor used for the production of single cell protein from cheese whey usingKluyveromyces fragilis under three levels of retention time (12, 18, and 24 h), two levels of air flow rate (1 and 3 VVM), and three levels of mixing speed (200, 400, and 600 RPM) to determine the heat of reaction and the portions of lactose used for energy and growth as well as to assess the need for the cooling system. The yeast population size, oxygen concentration, and lactose concentration in the reactor as well as the portions of lactose used for energy and growth were all affected by the hydraulic retention time, mixing speed, and air flow rate. About 8-14% of lactose was utilized for energy and 86-92% was utilized for growth. The highest cell number was obtained at the 12 h retention time, 3 VVM air flow rate, and 600 RPM mixing speed. Under these conditions, the lactose removal efficiency was 95.6% and the yeast yield was 0.78 g cell/g lactose removed.

Index Entries

Single cell protein yeast lactose continuous fermentation growth energy heat temperature retention time air flow rate mixing speed 

Preview

Unable to display preview. Download preview PDF.

Unable to display preview. Download preview PDF.

References

  1. 1.
    Canale, R. R. (1971), Biological waste treatment. InBiotechnology and Bioengineering Symposium. R. R. Canale, ed., Interscience, New York.Google Scholar
  2. 2.
    Ghaly, A. E. and Singh, R. K. (1989),Appl. Biochem. Biotechnol. 22(3), 181–203.CrossRefGoogle Scholar
  3. 3.
    Ben-Hassan (1991), Cheese whey fermentation for single cell protein production and pollution potential reduction. Unpublished Ph.D. Thesis, Technical University of Nova Scotia, Halifax, Nova Scotia.Google Scholar
  4. 4.
    Reisman, A. B., Gore, J. H., and Day, J. T. (1968),Chem. Eng. Prog. Symp. Ser. 64(86), 26–36.Google Scholar
  5. 5.
    Weast, R. C. (1988), Handbook of Chemistry and Physics, 69th ed. The Chemical Rubber Company, Cleveland, OH.Google Scholar
  6. 6.
    Stockar, B. V. and Birou, U. (1989),Biotechnol. Bioeng. 34, 86–101.CrossRefGoogle Scholar
  7. 7.
    Bernstein, S., Tzeng, C. H., and Sisson, D. (1977),Biotechnol. Bioeng. Symp. 7, 1–9.Google Scholar
  8. 8.
    Lyons, E. J. (1967), Suspension of solids. InMixing Theory and Practice. Uhl, V. W. and Gray, J. B., eds. Academic Press, New York.Google Scholar
  9. 9.
    APHA (1985),Standard Methods for the Examination of Water and Wastewater, American Public Health Association, New York.Google Scholar
  10. 10.
    Ben-Hassan, R. M., Ghaly, A. E., and Mansour, M. H. (1991),Appl. Biochem. Biotechnol. 30, 233–245.CrossRefGoogle Scholar
  11. 11.
    Delaney, R. A. M., Kennedy, R., and Waley, B. D. (1975),J. Sci. Food Agric. 26(12), 1177–1186.CrossRefGoogle Scholar
  12. 12.
    Knight, J. H., Smith, W., and Mickle, J. B. (1972),Cultured Dairy Prod. J. 1, 17–18.Google Scholar
  13. 13.
    Vananuvat, P. and Kinsella, J. E. (1975),J. Food Sci. 40(2), 336–341, 823-825.CrossRefGoogle Scholar
  14. 14.
    Meiering, A. G., Azi, F. A., and Gregory, K. F. (1978),Trans. ASAE,21(3), 586–593.Google Scholar
  15. 15.
    Gancedo, C. and Serrano, R. (1989), Energy-yielding metabolism. InThe Yeasts, second ed. A. H. Rose and J. S. Harrison, eds., Academic, London.Google Scholar
  16. 16.
    Holman, J. P. (1990),Heat transfer, seventh ed., McGraw-Hill, New York.Google Scholar
  17. 17.
    Ben-Hassan, R. M., Ghaly, A. E., and Ben-Abdallah, N. (1991),Appl. Biochem. Biotechnol., in press.Google Scholar

Copyright information

© Humana Press Inc. 1992

Authors and Affiliations

  • A. E. Ghaly
    • 1
  • R. M. Ben-Hassan
    • 1
  • N. Ben-Abdallah
    • 1
  1. 1.Agricultural Engineering DepartmentTechnical University of Nova ScotiaHalifaxCanada

Personalised recommendations