Leite, Amarildo RicardoGuimarães, Walter VieiraAraújo, Elza Fernandes deSilva, Daison Olzany2019-08-052019-08-052000-071678-4405http://dx.doi.org/10.1590/S1517-83822000000300011https://locus.ufv.br//handle/123456789/26449The production of ethanol from sweet whey using the recombinant Escherichia coli KO11, in batch fermentation, was tested. The maximum ethanol yield was reached after 96h, representing only 38% of the theoretical yield. The supplementation of whey with components of LB broth increased the maximum yield to 96% in 72h. The addition of 0.5% yeast extract to whey resulted in maximum yield of 74% at 36h and it increased to over 100% when yeast extract and trace metals solution (Fe++, Mn++ and Zn++) were added.pdfengOpen AccessEscherichia coliSweet wheyEthanolArtigo