Resumen de Heat generation during batch and continuous production of single cell protein from cheese whey
A. E. Ghaly, R. M. Ben-Hassan, N. Ben Abdallah
A 251 aerobic fermenter was used for the production of single cell protein from cheese whey using the yeast Kluyveromyces fragilis under batch and continuous culture conditions. A heat balance was performed on the system to calculate the portions of lactose used for energy and growth. A yeast population size of 820 and 813 million cells ml−1 and a lactose removal efficiency of 97 and 96% were observed for batch and continuous operations, respectively. About 93 and 89% of lactose was utilized for growth whereas 7 and 11 % of lactose was used for energy in the batch and continuous operations, respectively. A yield of 0.78 g cell g−1 lactose was achieved under both processes. The heat released varied from 6.5 to 8.9 kJ g−1 cell.
