Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.

Abstract

The yeast Kluyveromyces fragilis, 71-78, was cultived in whey 15% (w/v) suplemented with 0.5% (w/v) of KH₂P0₄ and 0.5% (w/v) of (NHJ₂S0₄ during 17 hours at 34°C, pH 5.3 and agitation rate of 300 rpm. During the fermentation process six parameters were evaluated: pH, lactose level, total protein, ethanol, total yeast and dry matter. At the end of the process, there was no lactose left, 25.46 g/l of ethanol, 39.63% protein (d.b.) and 6.21% dry matter was produced. pH was 4.49 and yeast cell count was 1.17 x 10/g. This fermentation was found to be an acceptable process for reduction of the polluting potential of whey.