Research

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

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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Reviewed by:

*Correspondence: M. Seethalakshmi