Optimization of Ethanol Production from Whey Through Fed-batch Fermentation Using Kluyveromyces Marxianus

Cheese whey, is a byproduct of cheese or dairy industry, as raw material for ethanol production, because it contains 4.8% of lactose. This study used Fed-batch process during fermentation. The advantage of this process is to prevent the reduction in substrate for fermentation. The aim of this study is examine the optimum temperature operating conditions on ethanol production through fed-batch fermentation using Kluyveromycess marxianus with variations of temperature 300C, 350C, 400C respectively. Results showed that the highest biomass and the ethanol concentration was achieved at temperature 300C, with μ (0.186/h), Yp/s (0.21 g/g), and Yx/s (0.32 g/g).