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Harnessing the nutritional potential of concentrated whey for enhanced galactose flux in fermentative yeast
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NSTL
Elsevier
The primary effluent of Indian dairy industries, cheese whey, and its main component lactose is considered an environmental pollutant due to its high chemical and biological oxygen demand. The model fermentative yeast, Saccharomyces cerevisiae, does not possess the necessary enzyme to utilize lactose in whey. In the present study, metabolic engineering of wild type S. cerevisiae strain with CRISPR Cas9 system was used to construct a cell factory that can flux higher galactose from the concentrated whey medium. The improved utilization of galactose confers fermentative metabolism with improved ethanol production rate. The strain provided a high titer of the ethanol (0.32 +/- 0.007 g/g) with improved galactose flux from concentrated whey at the expense of the biomass, glycerol, and acetic acid. Our present study provides evidence that galactose to ethanol fermentation is a feasible alternative for industrial waste stream treatment in developing countries.
NSTL
Elsevier
