Mahdi Eiwaznezhad - Department of Animal Biology, Faculty of Natural Sciences University of Tabriz, Tabriz, Iran
Gholamreza zarrini - Department of Animal Biology, Faculty of Natural Sciences University of Tabriz, Tabriz, Iran

Background and Aim : Yeast known as Kluyveromyces sp. is a microorganism with the potentialto produce ethanol from lactose-containing compounds. The lactose sugar in whey is the maincause of spoilage of this effluent for the environment and ethanol is one of the most widely usedsubstances in industry. The aim of this study was the production of ethanol from whey.Methods : after macroscopic & microscopic examinations of the prepared yeast and itsconfirmation, sampling was performed from Labanyiate Damaneh Sarab factory. The wheyprepared after protein extraction was autoclaved with the help of DNS reagent and standarddiagram of lactose as the medium for yeast culture. Yeast requirements for aeration were alsoassassed in three states. the amount of ethanol produced was measured by sulfochromic acidreagent and spectrophotometer.Results : based on the ethanol diagram prepared and comparing the results obtained byspectrophotometry of the tested samples, it was found that in the state without optimization, in thebest state yeast growth in the aerobic state ۲.۲۵% of ethanol was produced.Conclusion : It is possible to actually produce ethanol from whey, and the Kluyveromyces sp is agood case in point. Ethanol production efficiency from whey is at its highest.

bioEthanol, whey, biofuel, Kluyveromyces sp., K. fragilis, K. marxianus