Fermentation of sweet whey by recombinant Escherichia coli K011

Fermentação de soro de leite por Escherichia coli KO11 recombinante

Amarildo Ricardo Leite Walter Vieira Guimarães Elza Fernandes de Araújo Daison Olzany Silva About the authors

The production of ethanol from sweet whey using the recombinant Escherichia coli KO11, in batch fermentation, was tested. The maximum ethanol yield was reached after 96h, representing only 38% of the theoretical yield. The supplementation of whey with components of LB broth increased the maximum yield to 96% in 72h. The addition of 0.5% yeast extract to whey resulted in maximum yield of 74% at 36h and it increased to over 100% when yeast extract and trace metals solution (Fe++, Mn++ and Zn++) were added.

Escherichia coli; sweet whey; ethanol


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