Model of Continuous Cheese Whey Fermentation by Candida Pseudotropicalis
The utilization of cheese whey as a fermentation
substrate to produce bio-ethanol is an effort to supply bio-ethanol
demand as a renewable energy. Like other process systems, modeling
is also required for fermentation process design, optimization and
plant operation. This research aims to study the fermentation process
of cheese whey by applying mathematics and fundamental concept in
chemical engineering, and to investigate the characteristic of the
cheese whey fermentation process. Steady state simulation results for
inlet substrate concentration of 50, 100 and 150 g/l, and various
values of hydraulic retention time, showed that the ethanol
productivity maximum values were 0.1091, 0.3163 and 0.5639 g/l.h
respectively. Those values were achieved at hydraulic retention time
of 20 hours, which was the minimum value used in this modeling.
This showed that operating reactor at low hydraulic retention time
was favorable. Model of bio-ethanol production from cheese whey
will enhance the understanding of what really happen in the
fermentation process.
[1] A.E. Ghaly, A.A. Taweel, "Kinetic modeling of bacth production of
ethanol from cheese whey", Biomass and Bioenergy, vol. 6, no. 6, pp.
465-478, 1994.
[2] A.E. Ghaly, A.A. Taweel, "Kinetic modeling of continuous production
of ethanol from cheese whey", Biomass and Bioenergy, vol 12, no 6, pp.
461-472, 1997.
[3] A. R. Leite; W. V. Guimarães; E. F. de Araújo; D. O. Silva,
"Fermentation of sweet whey by Recombinant Escherichia coli KO11,"
in Braz. J. Microbiol, vol. 31, no.3, 2000.
[4] B.A. Friend, M.L. Cunningham, K.M. Shahani, "Industrial alcohol
production via whey and grain fermentation", Agricultural Waste, vol 4,
pp. 55-63, 1982.
[5] F. Kargi, S. Ozmihci, "Utilization of cheese whey powder (CWP) for
ethanol fermentations: effect of operating parameters", Enzyme and
Microbial Technology, vol. 38, pp. 711-718, 2006.
[6] H.W. Blanch, D. S. Clark, Biochemical Enginering. New York: Marcel
Dekker Inc, 1997, pp.185.
[7] M. L. Shuler, F. Kargi, Bioprocess Engineering Basic Concep. New
Jersey: Prentice-Hall, 1992, pp. 150.
[8] S. Zafar, M. Owais, "Ethanol production from crude whey by
Kluyveromyces marxianus, "Biochemical Engineering Journal, vol. 27,
pp. 295-298, 2005.
[1] A.E. Ghaly, A.A. Taweel, "Kinetic modeling of bacth production of
ethanol from cheese whey", Biomass and Bioenergy, vol. 6, no. 6, pp.
465-478, 1994.
[2] A.E. Ghaly, A.A. Taweel, "Kinetic modeling of continuous production
of ethanol from cheese whey", Biomass and Bioenergy, vol 12, no 6, pp.
461-472, 1997.
[3] A. R. Leite; W. V. Guimarães; E. F. de Araújo; D. O. Silva,
"Fermentation of sweet whey by Recombinant Escherichia coli KO11,"
in Braz. J. Microbiol, vol. 31, no.3, 2000.
[4] B.A. Friend, M.L. Cunningham, K.M. Shahani, "Industrial alcohol
production via whey and grain fermentation", Agricultural Waste, vol 4,
pp. 55-63, 1982.
[5] F. Kargi, S. Ozmihci, "Utilization of cheese whey powder (CWP) for
ethanol fermentations: effect of operating parameters", Enzyme and
Microbial Technology, vol. 38, pp. 711-718, 2006.
[6] H.W. Blanch, D. S. Clark, Biochemical Enginering. New York: Marcel
Dekker Inc, 1997, pp.185.
[7] M. L. Shuler, F. Kargi, Bioprocess Engineering Basic Concep. New
Jersey: Prentice-Hall, 1992, pp. 150.
[8] S. Zafar, M. Owais, "Ethanol production from crude whey by
Kluyveromyces marxianus, "Biochemical Engineering Journal, vol. 27,
pp. 295-298, 2005.
@article{"International Journal of Chemical, Materials and Biomolecular Sciences:56516", author = "Rudy Agustriyanto and Akbarningrum Fatmawati", title = "Model of Continuous Cheese Whey Fermentation by Candida Pseudotropicalis", abstract = "The utilization of cheese whey as a fermentation
substrate to produce bio-ethanol is an effort to supply bio-ethanol
demand as a renewable energy. Like other process systems, modeling
is also required for fermentation process design, optimization and
plant operation. This research aims to study the fermentation process
of cheese whey by applying mathematics and fundamental concept in
chemical engineering, and to investigate the characteristic of the
cheese whey fermentation process. Steady state simulation results for
inlet substrate concentration of 50, 100 and 150 g/l, and various
values of hydraulic retention time, showed that the ethanol
productivity maximum values were 0.1091, 0.3163 and 0.5639 g/l.h
respectively. Those values were achieved at hydraulic retention time
of 20 hours, which was the minimum value used in this modeling.
This showed that operating reactor at low hydraulic retention time
was favorable. Model of bio-ethanol production from cheese whey
will enhance the understanding of what really happen in the
fermentation process.", keywords = "Cheese whey, ethanol, fermentation, modeling.", volume = "3", number = "9", pages = "483-5", }