Heat generation during batch and continuous production of single cell protein from cheese whey
1993; Elsevier BV; Volume: 4; Issue: 3 Linguagem: Inglês
10.1016/0961-9534(93)90060-h
ISSN1873-2909
AutoresR. M. Ben‐Hassan, A. E. Ghaly, Noureddine Ben-Abdallah,
Tópico(s)Enzyme Catalysis and Immobilization
ResumoA 251 aerobic fermenter was used for the production of single cell protein from cheese whey using the yeast Kluyveromyces fragilis under batch and continuous culture conditions. A heat balance was performed on the system to calculate the portions of lactose used for energy and growth. A yeast population size of 820 and 813 million cells ml−1 and a lactose removal efficiency of 97 and 96% were observed for batch and continuous operations, respectively. About 93 and 89% of lactose was utilized for growth whereas 7 and 11 % of lactose was used for energy in the batch and continuous operations, respectively. A yield of 0.78 g cell g−1 lactose was achieved under both processes. The heat released varied from 6.5 to 8.9 kJ g−1 cell.
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