High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material

Y Kourkoutas, S Dimitropoulou, M Kanellaki, R Marchant, Poonam Singh - Nee Nigam, IM Banat, AA Koutinas

Research output: Contribution to journalArticle

80 Citations (Scopus)

Abstract

A novel system for high-temperature alcoholic fermentation of whey is described. This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material (DCM). The effect of pH, initial lactose concentration and temperature on the fermentation of a synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality. The fermented whey had an improved characteristic aroma compared to unfermented whey. The possibility to use fermented whey as raw material for the production of a novel. low alcohol content drink was also investigated. (C) 2002 Elsevier Science Ltd. All rights reserved.
LanguageEnglish
Pages177-181
JournalBioresource Technology
Volume82
Issue number2
Publication statusPublished - Apr 2002

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Yeast
Fermentation
Lactose
Alcohols
Temperature
Byproducts
Raw materials

Cite this

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title = "High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material",
abstract = "A novel system for high-temperature alcoholic fermentation of whey is described. This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material (DCM). The effect of pH, initial lactose concentration and temperature on the fermentation of a synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality. The fermented whey had an improved characteristic aroma compared to unfermented whey. The possibility to use fermented whey as raw material for the production of a novel. low alcohol content drink was also investigated. (C) 2002 Elsevier Science Ltd. All rights reserved.",
author = "Y Kourkoutas and S Dimitropoulou and M Kanellaki and R Marchant and {Singh - Nee Nigam}, Poonam and IM Banat and AA Koutinas",
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High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. / Kourkoutas, Y; Dimitropoulou, S; Kanellaki, M; Marchant, R; Singh - Nee Nigam, Poonam; Banat, IM; Koutinas, AA.

In: Bioresource Technology, Vol. 82, No. 2, 04.2002, p. 177-181.

Research output: Contribution to journalArticle

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T1 - High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material

AU - Kourkoutas, Y

AU - Dimitropoulou, S

AU - Kanellaki, M

AU - Marchant, R

AU - Singh - Nee Nigam, Poonam

AU - Banat, IM

AU - Koutinas, AA

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AB - A novel system for high-temperature alcoholic fermentation of whey is described. This system consists of Kluyveromyces marxianus yeast immobilized on delignified cellulosic material (DCM). The effect of pH, initial lactose concentration and temperature on the fermentation of a synthetic medium containing lactose was studied. Batch fermentations of whey were also carried out and the formation of volatile by-products was examined. The concentrations of higher alcohols were found to be in very low levels leading to a product of improved quality. The fermented whey had an improved characteristic aroma compared to unfermented whey. The possibility to use fermented whey as raw material for the production of a novel. low alcohol content drink was also investigated. (C) 2002 Elsevier Science Ltd. All rights reserved.

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