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Selection of lactose-fermenting yeast for ethanol production from whey

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Summary

Candida pseudotropicalis ATCC 8619 was selected among nine strains of lactose-fermenting yeasts on the basis of its ability to ferment concentrated whey. In 28% (wt/vol) deproteinized whey solutions it produced an average of 12.4% (vol/vol) ethanol. This yeast could be used in a process for whey treatment.

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Authors and Affiliations

  1. Laboratorio de Fermentación, Centro de Microbiología y Biología Celular Instituto Venezolano de Investigaciones Científicas, I.V.I.C. Apdo.1827, 1010A, Caracas, Venezuela

    Marlene E. Izaguirre & Francisco J. Castillo

Authors
  1. Marlene E. Izaguirre
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  2. Francisco J. Castillo
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Izaguirre, M.E., Castillo, F.J. Selection of lactose-fermenting yeast for ethanol production from whey. Biotechnol Lett 4, 257–262 (1982). https://doi.org/10.1007/BF00132397

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