Year :
2015 | Volume:
3 | Issue:
2 | Pages :
83-85
Effect of pH in the bioethanol production from cheese whey using the yeast
Kluyveromyces marxianus
unknow user1
*, - 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
