Control of fermentation duration and pH to orient biochemicals and biofuels production from cheese whey

F. Asunis

;G. De Gioannis;M. Isipato;A. Muntoni;A. Polettini;R. Pomi;A. Rossi;D. Spiga

2019-01-01

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Abstract

Batch dark fermentation tests were performed on sheep cheese whey, without inoculum addition at different operating pHs, relating the type and production yields of the observed gaseous and liquid by-products to the evolution of fermentation. Cheese whey fermentation evolved over time in two steps, involving an initial conversion of carbohydrates to lactic acid, followed by the degradation of this to soluble and gaseous products including short-chain fatty acids (mainly acetic, butyric and propionic acids) and hydrogen. The operating pH affected the production kinetics and yields, as well as the fermentation pathways. By varying the duration of the fermentation process, different cheese whey exploitation strategies may be applied and oriented to the main production of lactic acid or hydrogen or other organic acids.