Scale-up of whey fermentation in a pilot-scale fermenter |
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| Authors: | Norman Blakebrough Mauro Moresi |
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| Affiliation: | (1) National College of Food Technology, University of Reading, St. George's Avenue, KT13 ODE Weybridge, Surrey, UK;(2) Present address: Istituto di Chimica Applicata e Industriale, Facoltà di Ingegneria, University of Rome, Via Eudossiana 18, I-00184 Roma, Italy |
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| Abstract: | Summary The scale-up of a whey fermentation byKluyveromyces fragilis was carried out in order to reproduce on a larger scale (100-l fermenter) the results obtained on a smaller scale (15-l fermenter).Using a standard procedure for inoculum development and medium pasteurization, the effects of mixing and lactose concentration on yeast growth, lactose consumption, COD reduction and dissolved oxygen have been studied.The most successful operation for this fermentation was found to be associated with high stirring rates and low lactose concentrations, since the process was controlled by both oxygen and lactose concentrations. |
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