Parashar Archana, Jin Yiqiong, Mason Beth, Chae Michael, Bressler David C
Department of Agricultural, Food and Nutritional Science, University of Alberta, Edmonton, T6G 2P5, Canada.
Verschuren Centre for Sustainability in Energy & the Environment, Cape Breton University, Sydney, B1P 6L2, Nova Scotia, Canada.
J Dairy Sci. 2016 Mar;99(3):1859-1867. doi: 10.3168/jds.2015-10059. Epub 2015 Dec 24.
This study proposes a novel alternative for utilization of whey permeate, a by-product stream from the dairy industry, in wheat fermentation for ethanol production using Saccharomyces cerevisiae. Whey permeates were hydrolyzed using enzymes to release fermentable sugars. Hydrolyzed whey permeates were integrated into wheat fermentation as a co-substrate or to partially replace process water. Cold starch hydrolysis-based simultaneous saccharification and fermentation was done as per the current industrial protocol for commercial wheat-to-ethanol production. Ethanol production was not affected; ethanol yield efficiency did not change when up to 10% of process water was replaced. Lactic acid bacteria in whey permeate did not negatively affect the co-fermentation or reduce ethanol yield. Whey permeate could be effectively stored for up to 4 wk at 4 °C with little change in lactose and lactic acid content. Considering the global abundance and nutrient value of whey permeate, the proposed strategy could improve economics of the dairy and biofuel sectors, and reduce environmental pollution. Furthermore, our research may be applied to fermentation strategies designed to produce value-added products other than ethanol.
本研究提出了一种利用乳清渗透液（乳制品行业的一种副产品流）的新方法，用于使用酿酒酵母在小麦发酵中生产乙醇。使用酶水解乳清渗透液以释放可发酵糖。水解后的乳清渗透液作为共底物整合到小麦发酵中，或部分替代工艺用水。按照当前商业小麦制乙醇生产的工业规程进行基于冷淀粉水解的同步糖化发酵。乙醇产量未受影响；当高达10%的工艺用水被替代时，乙醇产率效率没有变化。乳清渗透液中的乳酸菌不会对共发酵产生负面影响或降低乙醇产量。乳清渗透液在4℃下可有效储存长达4周，乳糖和乳酸含量变化很小。考虑到乳清渗透液在全球的丰富度和营养价值，所提出的策略可以改善乳制品和生物燃料行业的经济性，并减少环境污染。此外，我们的研究可能适用于旨在生产乙醇以外的增值产品的发酵策略。
