Abstract
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.

Keywords:
Cheese whey, Ethanol, Kluyveromyces fragilis, Response surface methodology

Publication Type: Papers in Conference Proceedings

RepositoriUM: http://hdl.handle.net/1822/8452 http://hdl.handle.net/1822/8452

ISO 690

DRAGONE, G.M.; MUSSATTO, S.I.; SILVA, J.B.A.; TEIXEIRA, J.A.. Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology. In CHEMPOR 2008 - Proceedings of the 10th International Chemical and Biological Engineering Conference (Eugénio C. Ferreira & Manuel Mota, Eds.). Braga : Universidade do Minho. Departamento de Engenharia Biológica, 2008, p. 978-972. ISBN 9789729781032

NP 405

SIEEUM

Dragone, G.M.; Mussatto, S.I.; Silva, J.B.A.; Teixeira, J.A. Optimization of ethanol production from cheese whey powder by Kluyveromyces fragilis using factorial design and response surface methodology CHEMPOR 2008 - Proceedings of the 10th International Chemical and Biological Engineering Conference (Eugénio C. Ferreira & Manuel Mota, Eds.), Universidade do Minho. Departamento de Engenharia Biológica, Braga , p. 978-972, 2008, (ISBN: 9789729781032)