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Campo DC | Valor | Idioma |
---|---|---|
dc.contributor.author | Silveira, W. B. | |
dc.contributor.author | Passos, F. J. V. | |
dc.contributor.author | Mantovani, H. C. | |
dc.contributor.author | Passos, F. M. L. | |
dc.date.accessioned | 2018-10-17T17:18:10Z | |
dc.date.available | 2018-10-17T17:18:10Z | |
dc.date.issued | 2005-05-16 | |
dc.identifier.issn | 01410229 | |
dc.identifier.uri | https://doi.org/10.1016/j.enzmictec.2005.01.018 | |
dc.identifier.uri | http://www.locus.ufv.br/handle/123456789/22322 | |
dc.description.abstract | In order to investigate the effect of lactose concentration and oxygen level on the growth and metabolism of Kluyveromyces marxianus UFV-3 in cheese whey permeate, batch cultures were conducted under aerobic, hypoxic, and anoxic conditions, with lactose at initial concentration ranging from 1 to 240 g L^−1. The increase in lactose concentration increased ethanol yield and ethanol volumetric productivity, and has reduced cell yield. When lactose concentration was equal or above 50 g L^−1 and the oxygen levels were low, the ethanol yield was close to its theoretical value. Maximum ethanol concentrations attained in this study were 76 and 80 g L^−1 in hipoxia and anoxia, respectively. The lactose consumption rate in anoxia was greater than in aerobiosis and hipoxia. However, under anoxia, the lactose consumption rate of K. marxianus followed a saturation kinetics, which was not observed in hypoxia and aerobiosis. All oxygen levels investigated, showed a tendency for saturation of the ethanol production rate above 65 g L^−1 lactose. Ethanol production rate was also higher on anoxia. | en |
dc.format | pt-BR | |
dc.language.iso | eng | pt-BR |
dc.publisher | Enzyme and Microbial Technology | pt-BR |
dc.relation.ispartofseries | v. 36, n. 7, p. 930- 936, mai. 2005 | pt-BR |
dc.rights | Elsevier Inc. | pt-BR |
dc.subject | Kluyveromyces marxianus | pt-BR |
dc.subject | Whey | pt-BR |
dc.subject | Ethanol | pt-BR |
dc.subject | Lactose concentration | pt-BR |
dc.subject | Oxygen level | pt-BR |
dc.subject | Oxido-reductive metabolism | pt-BR |
dc.title | Ethanol production from cheese whey permeate by Kluyveromyces marxianus UFV-3: a flux analysis of oxido-reductive metabolism as a function of lactose concentration and oxygen levels | en |
dc.type | Artigo | pt-BR |
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