The properties of Kluyveromyces lactis for the production of D-arabitol from lactose

Abstract

Production of D-arabitol from lactose by Kluyveromyces lactis NBRC 1903 was investigated to make a solution for utilization of whey. It turned out that initial concentration of yeast extract, working volume and initial cell mass concentration are important factors in D-arabitol production from lactose by this strain. It was indicated that higher aerobic condition was preferable for D-arabitol production from lactose by K. lactis. Highest D-arabitol concentration of 13.5 g L^-1 was obtained at 96 h cultivation with 0.002 g L^-1 of initial cell mass concentration, 40 g L^-1 of initial yeast extract concentration and 2 mL of working volume.

Key words: D-Arabitol, lactose, Kluyveromyces lactis, ethanol.