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Scientific Transactions in Environment and Technovation Journal(STET), 05 Nov 2016 | 0
Year : 2015 | Volume: 3 | Issue: 2 | Pages : 83-85

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

  • 1, ,

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

Citation: *, ( 2015), Effect of pH in the bioethanol production from cheese whey using the yeast
Kluyveromyces marxianus. Scientific Transactions in Environment and Technovation Journal(STET), 3(2): 83-85

Received: 2016-05-11 07:05:21; Accepted: 2016-05-11 07:05:29;
Published: 11/05/2016

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*Correspondence: unknow user, unknow user