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Research Article

Year : 2015 | Volume: 3 | Issue: 2 | Pages: 83-85

Effect of pH in the bioethanol production from cheese whey using the yeast
Kluyveromyces marxianus

M. Seethalakshmi1*, M. Sankar2

DOI: 0

Corresponding author

M. Seethalakshmi*

Faculty of Agriculture & A.H, Gandhigram Rural University, Gandhigram. 624 302

  • 1. Faculty of Agriculture & A.H, Gandhigram Rural University, Gandhigram. 624 302
  • 2. Faculty of Agriculture & A.H, Gandhigram Rural University, Gandhigram. 624 302

Received on: 11/05/2016

Revised on: 11/05/2016

Accepted on: 11/05/2016

Published on: 11/05/2016

  • M. Seethalakshmi, M. Sankar (2015), Effect of pH in the bioethanol production from cheese whey using the yeast
    Kluyveromyces marxianus. Scientific Transactions in Environment and Technovation, 3(2): 83-85. doi: 10

Abstract

Ethanol fermentation of cheese why by using Kluyveromyces marxianus MTCC 242 in batch experiments showed that pH 5 to be most suitable for maximizing ethanol concentration. The maximum yield coefficient of ethanol i.e., 0.425 g EtOH g sugar-1 was observed at pH 5.

Keywords

bioethanol, fermentation, Kluyveromyces, pH, yeast