THE APPLICATION OF IMMOBILIZED BIOCATALYZERS TO INTESNIFY THE ETHANOL FERMENTATION OF LACTOSE.
 
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Pol. J. Food Nutr. Sci. 2002;52(4):19–22
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ABSTRACT:
Ethanol fermentation of lactose mash by biocatalyzers immobilized in calcium alginate was studied in order to improve the process productivity and economy. The fermentation effectiveness of S. cerevisiae co-immobilized with a β-galactosidase and the directly lactose- fermenting immobilized yeast: K. fragilis and C. pseudotropicalis were compared. The application of the immobilized K. fragilis produced desirable results and even after its 10th (20 days) fermentation the immobilized yeast provided the stable high fermentation level (on average about 6 %/vol of ethanol) while maintaining its activity. Such lactose-mash fermentation was greater than in conventional method (by free cells). In addition, the application of S.cerevisiae co-immobilized with β-galactosidase produced somewhat greater fermentation levels than the conventional method.