Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess. (January 2019)

• Record Type: Journal Article
• Authors: Zhou, Xin; Hua, Xia; Huang, Lu; Xu, Yong
• Is Part Of: Bioresource technology. Volume 272(2019)
• Page Start: 70
• Page End: 76
• Publication Date: 2019-01
• Subjects: Cheese whey powder (CWP) -- Ethanol -- Galactonic acid -- Gluconobacter oxydans (G. oxydans) -- Saccharomyces cerevisiae (S. cerevisiae); Biomass -- Periodicals; Biomass energy -- Periodicals; Bioremediation -- Periodicals; Agricultural wastes -- Periodicals; Factory and trade waste -- Periodicals; Organic wastes -- Periodicals; Bioénergie -- Périodiques; Déchets agricoles -- Périodiques; Déchets industriels -- Périodiques; Déchets organiques -- Périodiques; Déchets (Combustible) -- Périodiques; 662.88
• DOI: 10.1016/j.biortech.2018.10.001
• Languages: English
• ISSNs: 0960-8524

Abstract

Highlights: Production of ethanol and galactonic acid from CWP was fully investigated. Glucose was fermented to ethanol to clear the path for galactonic acid production. 110 g ethanol and 305 g galactonic acid could be produced from 1 kg CWP. Two-step bioprocess provides an alternative method for the bioremediation of CWP. Abstract: Cheese whey, produced from coagulation of milk during cheese manufacture, is a major environmental pollutant. The most abundant component in cheese whey is lactose, which is a potential resource for various value-added chemicals. Here, a two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid was first proposed. First, the lactose in cheese whey powder was pretreated with β-galactosidase to obtain glucose and galactose. Subsequently, the glucose was selectively fermented to ethanol by S. cerevisiae to enable G. oxydans -mediated biooxidation of galactose to galactonic acid. Finally, approximately 110 g ethanol, 320 g galactonate, and 150 g mixed protein (residual cheese whey protein and cell protein) was produced from 1 kg CWP. These results are suggestive of alternative methods for management of cheese whey, which may reduce its impact on the environment and result in production of value-added biochemicals.