The individual and combined effects of initial lactose concentration, temperature and
inoculum concentration on ethanol production from cheese whey powder by Kluyveromyces
fragilis were investigated. A 2 3 full-factorial central composite design (CCD) and response
surface methodology (RSM) were employed in order to determine the optima conditions that
maximize the ethanol production. Statistical analysis of results showed that, in the range
studied, only the initial lactose concentration had a significant effect on ethanol production.
Response surface data showed maximum ethanol production at inoculum concentration
between 1 and 3 g/L and temperature between 25 and 35ºC when the initial lactose
concentration was 150 g/L.
Cheese whey, Ethanol, Kluyveromyces fragilis, Response surface methodology
Publication Type: Papers in Conference Proceedings