Whey production
- 1. Ethanol Production from Cheese Whey with Sweet Sorghum Presented by : Sara Hassan
- 2. Abstract Saccharomyces cerevisiae was used for ethanol production from cheese whey supplemented with sweet sorghum in different concentrations in batch experiments. Effects of sweet sorghum substrate concentrations on the rate and extent of ethanol production were investigated. The maximum fermentation time was fixed as 72 hours. The temperature and pH values were taken as 300C and 5 respectively. Under the above said experimental conditions results were obtained. The results indicated that when cheese whey supplemented with sweet sorghum at the level of 50gl-1 the ethanol production was found significant
- 3. Introduction Study on ethanol production from different raw materials containing carbohydrates has created much interest among the researchers because of their wide range of applications (Hari KS et al., 2001). Utilization of waste materials for ethanol formation offer special advantages by providing cheap raw materials and simultaneous waste treatment with ethanol production. The common raw materials for ethanol fermentations are • cellulosic materials (straw, baggase, and waste paper), • starch containing materials (corn,wheat, and rice), • sugar cane, sugar beet and molasses. • cheese whey which are the byproducts of dairy industries • Sweet sorghum is waste of agricultural fields .
- 4. • These sources are inexpensive and highly available. • In addition, cheese whey is an important source of environmental pollution because of the high organic matter content with biological oxygen demand ranging from 40-50 gl- 1 and a chemical oxygen demand of 60-80 gl-1 • The production of ethanol from whey has gained importance it is not only used to satisfy fuel demand but reduce the environmental pollution. • Sweet sorghum is similar to grain sorghum with a sugar-rich stalk, almost similar to sugarcane. Besides having wide adaptability, rapid growth, high sugar accumulation and biomass production potential, sweet sorghum is also tolerant to drought, water logging, soil salinity and acidity toxicity.
- 6. Sample Preparation 4.5% of lactose Sweet sorghum stalks collected from the Agricultural University, Coimbatore The outer skin present in the sweet sorghum stalk was removed Then the stalk was chopped in to very small pieces and crushed well using mixer
- 7. Organism Saccharomyces cerevisiae MTCC 178 was procured from the Culture Collection Centre of the Institute of Microbial Technology (MTCC) at Chandigarh, India. It was maintained in Yeast Peptone Dextrose(YPD).
- 8. Substrate composition • containing 4.5% lactose, 0.05 % fat, 0.52 % protein and trace amount of ash Cheese whey • containing 15% sucrose, 0.35% glucose, 11.5% cellulose, 5.0% hemi cellulose and 66% moisture. sweet sorghum
- 9. Experimental methods 100 ml whey was supplemented with sweet sorghum pH adjusted to 5 by sodium thioglycolate. Autoclaved media inoculated with 10 ml saccharomyces.
- 10. Incubate at 300C for 72 hours. 10 ml of the above sample was centrifuged for 15 min at 5,000 rpm supernatant was used for estimating ethanol and reducing sugar Repeat 10 times.
- 11. Analytical methods Yeast cells harvested by centrifugation were weighed after drying at 1050 C for 24 hrs. Lactose in cheese whey was estimated by the method of Lane-Eynon method total reducing sugar by phenol- acid method ethanol by the dichromate colorimetric method Ethanol yield coefficient was calculated in terms of g of ethanol produced per g of substrate consumed F E= Ethanol produced ´100 Theoretical maximum ethanol yield from sugar (Theoretical maximum ethanol yield = 0.54 g ethanol per gram of lactose).
- 12. Results and discussion Batch experiments were carried out with the cheese whey supplemented with sweet sorghum in different concentrations between 50 to 200g /l with total sugar contents between 5.25 to 7.50g/l by keeping the experimental conditions of the pH 5, temperature 300C and incubation maximum time 72 hours as a constant. Variations of total soluble sugar and Figure 2 respectively for cheese whey supplemented with sweet sorghum in different concentrations. Ethanol production with time are shown in Figure 1 and Fig
- 17. Conclusion Ethanol production from cheese whey supplemented with sweet sorghum in different concentrations was investigated by using batch experiments. The rate and extent of ethanol production and sugar utilization increased with increasing the concentration of cheese whey supplemented with sweet sorghum concentrations. The results indicated that there is a gradual increase in ethanol production with increasing the level of sweet sorghum from 50g/l to200g/l. However the fermentation efficiency and ethanol yield coefficient was found higher at the cheese whey supplemented with sweet sorghum 50g/l. The ethanol yield co-efficient was also equal to the theoretical yield (0.54gEtOHgLactose -1) for cheese whey supplemented with sweet sorghum concentration 50g/l. From this study it could be concluded that cheese whey supplemented with sweet sorghum concentration should be kept below 50g/l in batch experiments to avoid substrate inhibition.
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