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Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation

Bulletin of Chemical Reaction Engineering & Catalysis · Vol. ume (2013) · hlm. 179–184

DOI
10.9767/bcrec.7.3.4044.179-184
ISSN
1978-2993
Terbit
2013-03-30
Penerbit
Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)
Bahasa
eng
Lisensi
creativecommons.org/licenses/by-sa/4.0

Abstrak

Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. In environmental point of view, whey is kind of waste which has high pollution level due to it’s contain high organic compound with BOD and COD value 50 and 80 g/L respectively. On the other side, whey also contain an amount of lactose (4.5%-5%); lactose can be used as carbon source and raw material for producing ethanol via fermentation using yeast strain Kluyveromyces marxianus. The objective of this research is to investigate the ethanol production kinetics from crude whey through fermentation using Kluyveromyces marxianus and to predict the model kinetics parameter. The yeast was able to metabolize most of the lactose within 16 h to give 8.64 g/L ethanol, 4.43 g/L biomass, and remain the 3.122 g/L residual lactose. From the results presented it also can be concluded that common kinetic model for microbial growth, substrate consumption, and product formation is a good alternative to describe an experimental batch fermentation of Kluyveromyces marxianus grown on a medium composed of whey. The model was found to be capable of reflecting all batch culture phases to a certain degree of accuracy, giving the parameter value: μmax, Ks, YX/S, α, β: 0.32, 10.52, 0.095, 1.52, and 0.11 respectively.© 2013 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0)

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  • Atma Jaya Catholic University of Indonesia
  • Diponegoro University
  • Universitas Muhammadiyah Parepare
  • Universitas Wahid Hasyim
  • State University of Semarang
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Widayat WidayatAfiliasi tidak diketahui4
Masbirorotni MasbirorotniAfiliasi tidak diketahui2
Nellitawati NellitawatiAfiliasi tidak diketahui2
Jasrial JasrialAfiliasi tidak diketahui2
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Aprilina PurbasariAfiliasi tidak diketahui2
I Nyoman WidiasaAfiliasi tidak diketahui2
Farida Diyah HapsariAfiliasi tidak diketahui2
Abdullah AbdullahUniversitas Muhammadiyah Parepare2
Rita Dwi RatnaniUniversitas Wahid Hasyim1
W. WidiyantoDiponegoro University1
M. A. AdhiState University of Semarang1
Wilson Evan AtenAtma Jaya Catholic University of Indonesia1
Amelia ThiopelusAtma Jaya Catholic University of Indonesia1
Tesya TesyaAtma Jaya Catholic University of Indonesia1
Jeremy JeconiahAtma Jaya Catholic University of Indonesia1
Lady Virginia Jeanette WurangianAtma Jaya Catholic University of Indonesia1
Felicia Faustina RahardjaAtma Jaya Catholic University of Indonesia1
Rafaelle Thalya WangsaputriAfiliasi tidak diketahui1
Vanya Laura AndiniAtma Jaya Catholic University of Indonesia1
Angely Margaretha EriadyAtma Jaya Catholic University of Indonesia1
Putu Bagus Aditya Adi PerdanaAtma Jaya Catholic University of Indonesia1
Juan Andre KuistonoAtma Jaya Catholic University of Indonesia1
Asep SuryanaPadjadjaran University1
Aan KomariahAfiliasi tidak diketahui1
Novebri NovebriAfiliasi tidak diketahui1
Deden Deni KoswaraAfiliasi tidak diketahui1
Dedy Achmad KurniadyAfiliasi tidak diketahui1
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Sumber metadata: OAI-PMH (metadata jurnal) https://journal.bcrec.id/index.php/bcrec/oai, pertama di-harvest 8 Nov 2026, terakhir terlihat 8 Nov 2026.
Metadata asli (oai_dc)
<oai_dc:dc xmlns="http://www.openarchives.org/OAI/2.0/" xmlns:dc="http://purl.org/dc/elements/1.1/" xmlns:oai_dc="http://www.openarchives.org/OAI/2.0/oai_dc/" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance" xsi:schemaLocation="http://www.openarchives.org/OAI/2.0/oai_dc/  http://www.openarchives.org/OAI/2.0/oai_dc.xsd">
	<dc:title xml:lang="en-US">Ethanol Production from Whey by Kluyveromyces marxianus in Batch Fermentation System: Kinetics Parameters Estimation</dc:title>
	<dc:creator>Ariyanti, Dessy</dc:creator>
	<dc:creator>Hadiyanto, Hadiyanto</dc:creator>
	<dc:subject xml:lang="en-US">Ethanol; Fermentation kinetics; Kluyveromycess marxianus; Lactose; Whey utilization</dc:subject>
	<dc:description xml:lang="en-US">Whey is the liquid remaining after milk has been curdled and strained. It is a by-product of the manufacture of cheese or casein and has several commercial uses. In environmental point of view, whey is kind of waste which has high pollution level due to it’s contain high organic compound with BOD and COD value 50 and 80 g/L respectively. On the other side, whey also contain an amount of lactose (4.5%-5%); lactose can be used as carbon source and raw material for producing ethanol via fermentation using yeast strain Kluyveromyces marxianus. The objective of this research is to investigate the ethanol production kinetics from crude whey through fermentation using Kluyveromyces marxianus and to predict the model kinetics parameter. The yeast was able to metabolize most of the lactose within 16 h to give 8.64 g/L ethanol, 4.43 g/L biomass, and remain the 3.122 g/L residual lactose. From the results presented it also can be concluded that common kinetic model for microbial growth, substrate consumption, and product formation is a good alternative to describe an experimental batch fermentation of Kluyveromyces marxianus grown on a medium composed of whey. The model was found to be capable of reflecting all batch culture phases to a certain degree of accuracy, giving the parameter value: μmax, Ks, YX/S, α, β : 0.32, 10.52, 0.095, 1.52, and 0.11 respectively.© 2013 by Authors, Published by BCREC Group. This is an open access article under the CC BY-SA License (https://creativecommons.org/licenses/by-sa/4.0)</dc:description>
	<dc:publisher xml:lang="en-US">Masyarakat Katalis Indonesia - Indonesian Catalyst Society (MKICS)</dc:publisher>
	<dc:contributor xml:lang="en-US">Faculty of Engineering, Universitas Diponegoro|SK No. 28/ SK/UN7.3.3/IV/2012</dc:contributor>
	<dc:date>2013-03-30</dc:date>
	<dc:type>info:eu-repo/semantics/article</dc:type>
	<dc:type>info:eu-repo/semantics/publishedVersion</dc:type>
	<dc:type xml:lang="en-US"></dc:type>
	<dc:format>application/pdf</dc:format>
	<dc:identifier>https://journal.bcrec.id/index.php/bcrec/article/view/19543</dc:identifier>
	<dc:identifier>10.9767/bcrec.7.3.4044.179-184</dc:identifier>
	<dc:source xml:lang="en-US">Bulletin of Chemical Reaction Engineering &amp; Catalysis; 2013: BCREC Volume 7 Issue 3 Year 2013 (March 2013); 179-184</dc:source>
	<dc:source>1978-2993</dc:source>
	<dc:language>eng</dc:language>
	<dc:relation>https://journal.bcrec.id/index.php/bcrec/article/view/19543/9432</dc:relation>
	<dc:rights xml:lang="en-US">Copyright (c) 2013 by Authors, Published by BCREC Group</dc:rights>
	<dc:rights xml:lang="en-US">https://creativecommons.org/licenses/by-sa/4.0</dc:rights>
</oai_dc:dc>