July 31, 2024Nepal Journal of BiotechnologyOpen Access

Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management

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Authors

DMDevraj MaidaliTribhuvan University SMSabina Thapa MagarAgriculture and Forestry University SGSita R. GhimireDepartment of Agriculture, Water and the Environment

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Implication

Experimental study demonstrates dual bioethanol and probiotic beverage production from cheese whey, highlighting a sustainable valorization pathway for dairy waste streams.

Key Points

Cheese whey fermentation generates 9.2 g/L of bioethanol at 42% theoretical yield, providing a sustainable route for dairy waste conversion.
Co-culture using Bacillus megaterium, Bacillus subtilis, Lactobacillus, and Saccharomyces cerevisiae facilitates room-temperature distillation.
In-vitro tests confirm durable probiotic viability across fluctuating pH and gastric juice conditions, supporting functional beverage development.

Cite This Study

Maidali et al. (2024) studied this question.

synapsesocial.com/papers/68e5e5c4b6db64358757a8f4 https://doi.org/10.54796/njb.v12i1.273

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Implication

Experimental study demonstrates dual bioethanol and probiotic beverage production from cheese whey, highlighting a sustainable valorization pathway for dairy waste streams.

Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management

Discussion

Member takes

Implication

Key Points

Cite This Study

Valorization of Cheese Whey through Bioethanol Production and Probiotic Drink Development: A Sustainable Approach for Organic Waste Management

Discussion

Member takes

Implication

Key Points

Cite This Study

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