Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology

Sascha Sansonetti, Stefano Curcio, Vincenza Calabrò, Gabriele Iorio

Research output: Contribution to journalJournal articleResearchpeer-review


A central composite design (CCD) was performed to evaluate the effects of four factors, i.e. temperature (T), pH, agitation rate (K) and initial lactose concentration (L), on ricotta cheese whey batch fermentation and to optimize the process leading to the formation of bio-ethanol. Anaerobic batch fermentation experiments were carried out by using the yeast Kluyveromyces marxianus. After a preliminary experimental analysis, the values of the chosen factors were 32 and 40 C for T, 4 and 6 for pH, 100 and 300 rpm for K, 40 and 80 g L1 for L. Response surface methodology (RSM) was used to optimize the fermentation process and an empirical polynomial model was used to fit the experimental data. The best operating conditions resulted to be T = 32.35 C, pH 5.41, K = 195.56 rpm and L = 40 g L1 and the model ensured a good fitting of the observed data.
Keyword: Lactose,Fermentation,Cheese whey,Kluyveromyces,Ethanol
Original languageEnglish
JournalBioresource Technology
Pages (from-to)9156-9162
Publication statusPublished - 2010
Externally publishedYes

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