Whey-to-Bioethanol Valorisation: Fermentation with Immobilized Yeast Cells
Zhubanova A. Abdieva G. Ualieva P. Akimbekov N. Malik A. Tastambek K.
February 2024Engineered Science Publisher
Engineered Science
2024#27
Bioethanol production is gaining prominence as a viable biofuel option, addressing the growing need to reduce fossil fuel dependence. As a viable alternative to produce bioethanol, cheese whey arises as a viable and cost-effective substrate for investigation. This study assessed the organoleptic properties and taxonomic composition of three whey samples: “Merke diary” (technical), “Amiran” (commercial), and “Stella Alpina” (commercial). Highly promising strains from the whey samples, Kluyveromyces marxianus A1 and A2, and Saccharomyces cerevisiae M1 and M2 were identified by genetic analysis. The immobilization of Kluyveromyces marxianus A1 cells with superior adsorption rates on k-carrageenan for 96 hours yielded the highest bioethanol production. Thus, this research signifies the potential of whey as a valuable resource in bioethanol production, aligning with the global shift towards a circular economy.
Bacteria , Bioethanol , Immobilized cells , Whey , Yeasts
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Department of Biotechnology, Faсulty of Biology and Biotechnology, Al-Farabi Kazakh National University, Al-Farabi 71, Almaty, 050040, Kazakhstan
Department of Fundamental Medicine, Faculty of Medicine and Health Care, Al-Farabi Kazakh National University, 050012, Tole bi 96, Almaty, Kazakhstan
Institute of Ecological Problems, Al-Farabi Kazakh National University, Al-Farabi 71, Almaty, 050040, Kazakhstan
Department of Biotechnology, Auezov South Kazakhstan University, Shymkent, 160012, Kazakhstan
Khoja Akhmet Yassawi International Kazakh-Turkish University, Turkestan, 161200, Kazakhstan
Department of Biotechnology
Department of Fundamental Medicine
Institute of Ecological Problems
Department of Biotechnology
Khoja Akhmet Yassawi International Kazakh-Turkish University
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