Ultrasonic stimulation of co-immobilized saccharomyces cerevisiae cells and β-galactosidase enzyme for enhanced ethanol production from whey ultrafiltration permeate

• Autorzy: Kisielewska M.
• Języki publikacji: EN

Abstrakty

EN

Low energy ultrasound irradiation (20 kHz, 1.0 W‧L⁻¹) was applied to enhance bioethanol production from whey ultrafiltration permeate by co-immobilized Saccharomyces cerevisiae cells and β-galactosidese enzyme. Sugar utilization and ethanol formation were investigated as a function of hydraulic retention time (HRT) between 12 and 36 h. Maximum ethanol production under HRT of 36 h was 26.30 g‧L⁻¹ with ultrasound exposure, and 23.60 g‧L⁻¹ without. Maximum ethanol yield was 0.532 g‧g⁻¹ lactose in the fermentation process with ultrasound irradiation, and 0.511 g‧g⁻¹ without. For the continuously operating bioreactors, the maximum rates of sugar utilization were 98.9 and 92.4% for the yeast with and without ultrasound exposure, respectively. These results highlight the positive effect of low-intensity ultrasounds in bioethanol fermentation from whey permeates, raising new perspectives for its disposal.

• Wydawca: -
• Czasopismo: Polish Journal of Environmental Studies
• Rocznik: 2012
• Tom: 21
• Numer: 2
• Opis fizyczny: p.387-393,fig.,ref.

Twórcy

autor

Kisielewska M.

• Department of Environmental Protection Engineering, University of Warmia and Mazury in Olsztyn, Prawocheńskiego 1, 10-957 Olsztyn, Poland

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