{"id":{"repo_id":"uiuc","oai_identifier":"oai:www.ideals.illinois.edu:2142/21834"},"canonical_url":"https://search.dev.ndltd.org/etd/uiuc/oai:www.ideals.illinois.edu:2142/21834","repository":{"repo_id":"uiuc","name":"University of Illinois - Urbana-Champaign","base_url":"https://www.ideals.illinois.edu/oai-pmh"},"display":{"title":"2,3-Butanediol production from whey permeate using immobilized cell systems","abstract":"This research sought to improve 2,3-butanediol production from whey permeate by using immobilized cell systems. Two types of immobilized cell systems were developed for substrate hydrolysis and the fermentation: a $\\beta$-galactosidase-active biocatalyst consisting of non-viable cells of Kluyveromyces fragilis and immobilized cells of Bacillus polymyxa.","abstract_html":"This research sought to improve 2,3-butanediol production from whey permeate by using immobilized cell systems. Two types of immobilized cell systems were developed for substrate hydrolysis and the fermentation: a <span class=\"etd-inline-math\">&beta;</span>-galactosidase-active biocatalyst consisting of non-viable cells of Kluyveromyces fragilis and immobilized cells of Bacillus polymyxa.","abstract_has_math":true,"creators":["Martinez, Sarah Baradas"],"institution":"University of Illinois at Urbana-Champaign","degree_name":"Ph.D.","degree_level":"Dissertation","degree_discipline":"Food Science","degree_department":null,"school":null,"contributors":["Speckman, Ray A.","Witter, Lloyd D.","Cheryan, Munir","Siedler, Arthur J.","Wei, Lun-Shin"],"advisors":[],"committee_chairs":[],"committee_members":[],"year":2011,"date_issued":"2011-05-07T13:20:33Z","date_published":"2011-05-07T13:20:33Z","updated_at":"2026-07-22T22:25:18Z","subjects":["Biology, Microbiology"],"languages":["eng"],"rights":["Copyright 1989 Martinez, Sarah Baradas"],"rights_urls":[],"identifier_entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9000078","(UMI)AAI9000078"],"render_values":[{"text":"AAI9000078","href":null,"code":true},{"text":"(UMI)AAI9000078","href":null,"code":true}]}]},"links":{"outbound_url":"http://hdl.handle.net/2142/21834","outbound_label":"Handle","outbound_source":"dc:identifier"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor","label":"Contributor","values":["Speckman, Ray A.","Witter, Lloyd D.","Cheryan, Munir","Siedler, Arthur J.","Wei, Lun-Shin"]},{"key":"dc:creator","label":"Author","values":["Martinez, Sarah Baradas"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date","label":"Dc Date","values":["2011-05-07T13:20:33Z","10000-01-01","1989"]},{"key":"dc:type","label":"Dc Type","values":["text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Food Science"]},{"key":"thesis:degree_level","label":"Degree Level","values":["Dissertation"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Ph.D."]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["University of Illinois at Urbana-Champaign"]}]},{"id":"subjects_keywords","label":"Subjects and Keywords","entries":[{"key":"dc:subject","label":"Dc Subject","values":["Biology, Microbiology"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language","label":"Dc Language","values":["eng"]},{"key":"dc:rights","label":"Dc Rights","values":["Copyright 1989 Martinez, Sarah Baradas"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier","label":"Identifier","values":["AAI9000078","(UMI)AAI9000078","http://hdl.handle.net/2142/21834"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description","label":"Description","values":["This research sought to improve 2,3-butanediol production from whey permeate by using immobilized cell systems. Two types of immobilized cell systems were developed for substrate hydrolysis and the fermentation: a $\\beta$-galactosidase-active biocatalyst consisting of non-viable cells of Kluyveromyces fragilis and immobilized cells of Bacillus polymyxa.","Non-viable yeast cells with minimum protease activity and optimum $\\beta$-galactosidase activity were obtained by careful control of heat and solvent permeabilization. The cells were immobilized by adsorption onto a diatomite carrier. Cell and carrier surface charge were studied to better understand the adsorption process. Lactose hydrolysis of up to 85% could be attained. This is comparable to the hydrolysis obtained when soluble enzymes are used.","For fermentation purposes, the hydrolyzed whey permeate was further supplemented with yeast extract and acetate for better productivity and increased gel stability. Cells of B. polymyxa were immobilized in calcium alginate. The properties of the calcium alginate gel was studied for maximum stability in batch and continuous fermentations. A continuous stirred tank reactor was designed and used for the fermentation. Volumetric productivities of up to 14.7 g/l.hr could be achieved at a dilution rate of 1.03 hr$\\sp{-1}$, with 93.3% substrate concentration, 0.53 molar yield and a product concentration of 14.12 g/l.","Made available in DSpace on 2011-05-07T13:20:33Z (GMT). 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Two types of immobilized cell systems were developed for substrate hydrolysis and the fermentation: a $\\beta$-galactosidase-active biocatalyst consisting of non-viable cells of Kluyveromyces fragilis and immobilized cells of Bacillus polymyxa.","Non-viable yeast cells with minimum protease activity and optimum $\\beta$-galactosidase activity were obtained by careful control of heat and solvent permeabilization. The cells were immobilized by adsorption onto a diatomite carrier. Cell and carrier surface charge were studied to better understand the adsorption process. Lactose hydrolysis of up to 85% could be attained. This is comparable to the hydrolysis obtained when soluble enzymes are used.","For fermentation purposes, the hydrolyzed whey permeate was further supplemented with yeast extract and acetate for better productivity and increased gel stability. Cells of B. polymyxa were immobilized in calcium alginate. The properties of the calcium alginate gel was studied for maximum stability in batch and continuous fermentations. A continuous stirred tank reactor was designed and used for the fermentation. Volumetric productivities of up to 14.7 g/l.hr could be achieved at a dilution rate of 1.03 hr$\\sp{-1}$, with 93.3% substrate concentration, 0.53 molar yield and a product concentration of 14.12 g/l.","Made available in DSpace on 2011-05-07T13:20:33Z (GMT). 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