Whey to Ethanol: Unlocking the Potential of Cheese Whey for Sustainable Bioethanol Production

Azhar Zhubanova1

Nuraly Akimbekov1

Kuanysh Tastambek1,2,3,Email

Gulzhamal Abdieva4

Perizat Ualieva4

Azhar Malik5

Nazym Altynbay1

Qiao Xiaohui4

1Institute of Ecological Problems, Al-Farabi Kazakh National University, Al-Farabi 71, 050040, Almaty, Kazakhstan.
2Department of Biotechnology, Auezov South Kazakhstan University, 160012, Shymkent, Kazakhstan.
3Ecology Research Institute, Khoja Akhmet Yassawi International Kazakh-Turkish University, 161200, Turkistan, Kazakhstan.
4Department of Biotechnology, Faсulty of Biology and Biotechnology, Al-Farabi Kazakh National University, Al-Farabi 71, 050040, Almaty, Kazakhstan.
5Department of Fundamental Medicine, Faculty of Medicine and Health Care, Al-Farabi Kazakh National University, Tole bi 96, 050012, Almaty, Kazakhstan.

Abstract

Inadequate disposal of milk whey poses significant environmental threats, including water pollution and ecological disruption. Effective disposal methods are imperative to address this issue responsibly. The current approach to mitigating these ecological concerns involves repurposing whey as a feedstock for bioethanol production. This method manages whey waste and transforms it into a valuable resource. The fermentation of lactose in whey to produce bioethanol is an innovative solution that minimizes the environmental impact of whey disposal and supports sustainable energy production. It aligns with broader initiatives to harness renewable energy sources, marking a positive step toward a more environmentally conscious dairy industry. While producing ethanol from whey may involve incorporating low-cost external carbon sources, this can lead to catabolite suppression, necessitating genetic engineering to resolve the issue. Genetic engineering can enhance ethanol yield but may increase the costs associated with large-scale distillation. This review underscores the significance of utilizing milk whey for bioethanol production through inventive fermentation technologies and interdisciplinary approaches. While these advancements hold substantial potential for reducing environmental impacts and bolstering sustainability in various industries, further efforts are essential to fully realize the potential of whey fermentation for renewable energy generation and waste reduction.

Whey to Ethanol: Unlocking the Potential of Cheese Whey for Sustainable Bioethanol Production