ORIGINAL RESEARCH
Ultrasonic Stimulation of Co-Immobilized Saccharomyces cerevisiae Cells and β-Galactosidase Enzyme for Enhanced Ethanol Production from Whey Ultrafiltration Permeate
Department of Environmental Protection Engineering, University of Warmia and Mazury in Olsztyn,
Prawocheńskiego 1, 10-957 Olsztyn, Poland
 
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Low energy ultrasound irradiation (20 kHz, 1.0 W·L-1) was applied to enhance bioethanol production from whey ultrafiltration permeate by co-immobilized Saccharomyces cerevisiae cells and β-galactosidese enzyme. Sugar utilization and ethanol formation were investigated as a function of hydraulic retention time (HRT) between 12 and 36 h. Maximum ethanol production under HRT of 36 h was 26.30 g·L-1 with ultrasound exposure, and 23.60 g·L-1 without. Maximum ethanol yield was 0.532 g·g-1 lactose in the fermentation process with ultrasound irradiation, and 0.511 g·g-1 without. For the continuously operating bioreactors, the maximum rates of sugar utilization were 98.9 and 92.4% for the yeast with and without ultrasound exposure, respectively. These results highlight the positive effect of low-intensity ultrasounds in bioethanol fermentation from whey permeates, raising new perspectives for its disposal.
 
Pol. J. Environ. Stud. 2012;21(2):387–393
ABSTRACT
renewable energy, continuous ethanol fermentation, permeate, ultrasound irradiation, Saccharomyces cerevisiae
eISSN:2083-5906
ISSN:1230-1485