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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
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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
