Solvents production from whey supplemented with corn steep and malt sprouts at 30°C and 37°C

Voget, Claudio Enrique; Mignone, Carlos Fernando; Ertola, Rodolfo J.

Articulo

Registro en:

http://sedici.unlp.edu.ar/handle/10915/139077

issn:0141-5492

issn:1573-6776

https://repositorioslatinoamericanos.uchile.cl/handle/2250/7470801

Autor

Voget, Claudio Enrique

Mignone, Carlos Fernando

Ertola, Rodolfo J.

Institución

Universidad Nacional de La Plata (Argentina)

Resumen

Corn steep and malt-sprouts were used to replace yeast extract in solvents production from whey at 30°C and 37°C employing two clostridia producer strains. The results show different temperature and growth factors dependence in the two strains. Yields of solvents between 0.16 and 0.32 (g/g) were obtained.

Centro de Investigación y Desarrollo en Fermentaciones Industriales

Materias

clostridia producer strains

yeast

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