The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast

Kinetics of alcoholic fermentation by yeast Kluyveromyces marxianusZIM 75 in various media based on whey and molasses were monitored. The fermentations were performed under static and semiaerobic conditions at 34°C. Deproteinized whey and molasses were mixed in various proportions to give final suga...

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Main Authors: Damir Stanzer, Slobodan Grba, Vesna Stehlik-Tomas, Jasna Mrvčić
Format: Article
Language:English
Published: Croatian Dairy Union 2004-01-01
Series:Mljekarstvo
Subjects:
Online Access:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4024
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author Damir Stanzer
Slobodan Grba
Vesna Stehlik-Tomas
Jasna Mrvčić
author_facet Damir Stanzer
Slobodan Grba
Vesna Stehlik-Tomas
Jasna Mrvčić
author_sort Damir Stanzer
collection DOAJ
description Kinetics of alcoholic fermentation by yeast Kluyveromyces marxianusZIM 75 in various media based on whey and molasses were monitored. The fermentations were performed under static and semiaerobic conditions at 34°C. Deproteinized whey and molasses were mixed in various proportions to give final sugar mass concentrations of 5%, 10% and 15% in medium. The experiments conducted showed that medium with 10 % of sugar (sucrose:lactose=1:1) is optimal for alcoholic fermentations in static and semiaerobic conditions. The best ethanol yield after 24 hours of fermentation was 4.05 % (V/V) in static conditions and 4.9 % (V/V) in semiaerobic conditions. The biomass yield was 7.78 g d.m./L in semiaerobic conditions and 3.19 g d.m./L in static conditions.
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spelling doaj.art-1f0b34c843c0460b9ec798faa65b73862022-12-22T01:15:46ZengCroatian Dairy UnionMljekarstvo0026-704X1846-40252004-01-015412738The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeastDamir StanzerSlobodan GrbaVesna Stehlik-TomasJasna MrvčićKinetics of alcoholic fermentation by yeast Kluyveromyces marxianusZIM 75 in various media based on whey and molasses were monitored. The fermentations were performed under static and semiaerobic conditions at 34°C. Deproteinized whey and molasses were mixed in various proportions to give final sugar mass concentrations of 5%, 10% and 15% in medium. The experiments conducted showed that medium with 10 % of sugar (sucrose:lactose=1:1) is optimal for alcoholic fermentations in static and semiaerobic conditions. The best ethanol yield after 24 hours of fermentation was 4.05 % (V/V) in static conditions and 4.9 % (V/V) in semiaerobic conditions. The biomass yield was 7.78 g d.m./L in semiaerobic conditions and 3.19 g d.m./L in static conditions.http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4024Kluyveromyces marxianuswheymolassesalcoholic
spellingShingle Damir Stanzer
Slobodan Grba
Vesna Stehlik-Tomas
Jasna Mrvčić
The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
Mljekarstvo
Kluyveromyces marxianus
whey
molasses
alcoholic
title The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
title_full The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
title_fullStr The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
title_full_unstemmed The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
title_short The influence of molasses addition on the kinetics of alcoholic fermentation of whey using Kluyveromyces marxianus yeast
title_sort influence of molasses addition on the kinetics of alcoholic fermentation of whey using kluyveromyces marxianus yeast
topic Kluyveromyces marxianus
whey
molasses
alcoholic
url http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=4024
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