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Table 3 Fermentation performance parameters in all the pH-controlled experiments carried out in this work

From: Fermentation of lactose to ethanol in cheese whey permeate and concentrated permeate by engineered Escherichia coli

Engineered strain

Fermentation medium

pH

Temperature (°C)

Maximum ethanol concentration (g/l)

Fermentation time (h)

Fermentation yield (% of theoretical maximum yield)

Initial lactose (g/l)

Volumetric productivity (g/l/h)

W-pL13

LB

7.0

30 °C

28.9

25

70

76.5

1.1

W-pL13

WP

7.0

30 °C

13.7

94

60

42.3

0.15

W-pL13

WP

6.6

30 °C

17.6

73

65

50.1

0.23

W-pL13

WP

7.0

37 °C

13.0

46.5

54

44.3

0.27

W-pL13

WPa

7.0

37 °C

12.8

50

45

52.4

0.26

W-pL13

CWP

6.6

37 °C

35.2

71.5

56

116.6

0.46

W-pL13

CWP

6.6

37 °C

33.3

71

45

137.4

0.42

W-pL13

CWP

6.6

37 °C

40.5

116

64

117.4

0.33

ML308-pL13

WP

7.0

30 °C

11.7

68.5

51

42.7

0.13

ML308-pL13

CWP

6.6

37 °C

33.3

42.5

39

158.3

0.72

ML308-pL13

CWP

6.6

37 °C

35.9

74

62

106.3

0.44

W-pLOI297

CWPb

6.6

37 °C

37.8

71

63

110.7

0.52

  1. ain a 2.4-liter volume without filter-sterilization of the medium
  2. b 0.8 μm filter-sterilization of the medium