Bio-utilization of cheese manufacturing wastes (cheese whey powder) for bioethanol and specific product (galactonic acid) production via a two-step bioprocess

•Production of ethanol and galactonic acid from CWP was fully investigated.•Glucose was fermented to ethanol to clear the path for galactonic acid production.•110 g ethanol and 305 g galactonic acid could be produced from 1 kg CWP.•Two-step bioprocess provides an alternative method for the bioremedi...

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Bibliographic Details
Published in:	Bioresource technology 2019-01, Vol.272, p.70-76
Main Authors:	Zhou, Xin, Hua, Xia, Huang, Lu, Xu, Yong
Format:	Article
Language:	eng
Subjects:	Bioreactors Cheese - analysis Cheese whey powder (CWP) Ethanol Ethanol - metabolism Fermentation Galactonic acid Galactose - metabolism Gluconobacter oxydans (G. oxydans) Gluconobacter oxydans - metabolism Lactose - metabolism Powders Saccharomyces cerevisiae (S. cerevisiae) Saccharomyces cerevisiae - metabolism Sugar Acids - metabolism Whey - chemistry Whey - metabolism Whey Proteins - chemistry Whey Proteins - metabolism
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Summary:	•Production of ethanol and galactonic acid from CWP was fully investigated.•Glucose was fermented to ethanol to clear the path for galactonic acid production.•110 g ethanol and 305 g galactonic acid could be produced from 1 kg CWP.•Two-step bioprocess provides an alternative method for the bioremediation of CWP. Cheese whey, produced from coagulation of milk during cheese manufacture, is a major environmental pollutant. The most abundant component in cheese whey is lactose, which is a potential resource for various value-added chemicals. Here, a two-step bioprocess using Saccharomyces cerevisiae and Gluconobacter oxydans to bioconvert cheese whey into ethanol and galactonic acid was first proposed. First, the lactose in cheese whey powder was pretreated with β-galactosidase to obtain glucose and galactose. Subsequently, the glucose was selectively fermented to ethanol by S. cerevisiae to enable G. oxydans-mediated biooxidation of galactose to galactonic acid. Finally, approximately 110 g ethanol, 320 g galactonate, and 150 g mixed protein (residual cheese whey protein and cell protein) was produced from 1 kg CWP. These results are suggestive of alternative methods for management of cheese whey, which may reduce its impact on the environment and result in production of value-added biochemicals.
ISSN:	0960-8524 1873-2976