Enhanced Production of Ethanol from Cheese whey by Agarose and Alginate immobilization of Yeast Cells

  • Smita Shrestha Central Department of Biotechnology, Tribhuwan University, Kathmandu
  • Fedip Shrestha Department of Biotechnology, Kathmandu University, Dhulikhel, Kavre
  • Prajwal Rajbhandari Department of Biotechnology, Kathmandu University, Dhulikhel, Kavre
  • Ramesh Baral Department of Biotechnology, Kathmandu University, Dhulikhel, Kavre
  • Shyam Krishna Suwal Department of Biotechnology, Kathmandu University, Dhulikhel, Kavre
  • Jarina Joshi Central Department of Biotechnology, Tribhuwan University, Kathmandu
Keywords: Yeast cells, Fermentation, Whey, Alginate, Agarose, Ethanol

Abstract

Yeasts cells isolated from dry yeast were immobilized in alginate and agarose to form beads. The fermentation of ethanol from cheese whey was optimized with respect to temperature, pH, and rpm. A comparative study was performed between immobilized and free cells to get the maximum ethanol production Results revealed that 35°C temperature, 4.5 pH and 60 rpm is the optimized condition for yeast immobilized in agarose bead. Similarly, 35°C temperature, 5.0 pH, 60 rpm is the optimized condition for yeast immobilized in alginate bead and 35°C temperature, 5.0 pH, 80 rpm is the optimized condition for the free yeast cell respectively. Immobilised cell resulted 4.25% ethanol with alginate bead whereas 4.35% with agarose bead and 4.30% with free cell after three days of incubation under optimized conditions. When the same cell immobilized beads were reused, obtained 1.8% ethanol with agarose and 1.7% ethanol with alginate bead.

DOI: http://dx.doi.org/10.3126/jncs.v30i0.9388

Journal of Nepal Chemical Society

Vol. 30, 2012

Page:  159-164

Uploaded date: 12/20/2013

 

 

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Abstract
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Published
2013-12-19
How to Cite
Shrestha, S., Shrestha, F., Rajbhandari, P., Baral, R., Suwal, S., & Joshi, J. (2013). Enhanced Production of Ethanol from Cheese whey by Agarose and Alginate immobilization of Yeast Cells. Journal of Nepal Chemical Society, 30, 159-164. https://doi.org/10.3126/jncs.v30i0.9388
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