期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2015
卷号：39
期号：1
页码：49-57
出版社：Galati University Press
摘要：Food by-products, whey mixed with spent grains are renewable resources whichcan be used as fermentation susbtrates for bioethanol production using selectedKluyveromyces spp. yeast strains. These food by-products have extensive resultsas wastes in food industry, are cheap and readily available sources and their usehas also important benefit for the environmental protection. The ability of someKluyveromyces spp. yeast strains (commercial starter culture and wild culture) toferment the carbohydrates mixture from a complex fermentation substrate basedon hydrolyzed brewer’s spent grains and cheese whey was analyzed. Threebrewer’s spent grains (hydrolyzed) and cheese whey (heat treated) ratios (1:1,1:2 and 2:1) were considered in the study. Studies have shown that using anoptimum combination of fermentation substrate, respectively hydrolyzedbrewer’s spent grains and heat treated cheese whey in ratio of 1:2 have influenceon yeast fermentation behavior and yield ethanol production.
