Kinetic evaluation of a fermentation process of whey through Kluyveromyces fragilis.
DOI:
https://doi.org/10.5433/1679-0359.1995v16n1p17Keywords:
Kluyveromyces fragilis, Food yeast, Whey.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.
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