A platform for research: civil engineering, architecture and urbanism
A platform for research: civil engineering, architecture and urbanism
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH
The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of two reactors operating in repeated-batch mode under uncontrolled pH conditions and various hydraulic retention time and feeding conditions was evaluated in terms of LA production. Five experimental phases were conducted. The hydraulic retention time (HRT) was varied from 1 to 4 days to verify its effect on the process performance. The best results, corresponding to the maximum LA concentration (20.1 g LA/L) and the maximum LA yield (0.37 g chemical oxygen demand (COD)(LA)/g COD(CW)), were reached by feeding the reactors with cheese whey alone and setting the HRT to 2 days. The maximum productivity of lactic acid (10.6 g LA/L/day) was observed when the HRT was decreased to 1 day.
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH
The paper investigates mixed-culture lactate (LA) fermentation of cheese whey (CW) in order to verify the possibility of using waste materials as feedstock to produce a product with high economic potential. The fermentation performance of two reactors operating in repeated-batch mode under uncontrolled pH conditions and various hydraulic retention time and feeding conditions was evaluated in terms of LA production. Five experimental phases were conducted. The hydraulic retention time (HRT) was varied from 1 to 4 days to verify its effect on the process performance. The best results, corresponding to the maximum LA concentration (20.1 g LA/L) and the maximum LA yield (0.37 g chemical oxygen demand (COD)(LA)/g COD(CW)), were reached by feeding the reactors with cheese whey alone and setting the HRT to 2 days. The maximum productivity of lactic acid (10.6 g LA/L/day) was observed when the HRT was decreased to 1 day.
Repeated-Batch Fermentation of Cheese Whey for Semi-Continuous Lactic Acid Production Using Mixed Cultures at Uncontrolled pH
Vincenzo Luongo (author) / Grazia Policastro (author) / Anish Ghimire (author) / Francesco Pirozzi (author) / Massimiliano Fabbricino (author)
2019
Article (Journal)
Electronic Resource
Unknown
Metadata by DOAJ is licensed under ​CC BY-SA 1.0
Cheese whey management: A review
| Online Contents | 2012
Utilization of Cheese Industry Whey for Biofuel–Ethanol Production
| Springer Verlag | 2016