Abstract
Bioethanol production is gaining prominence as a viable biofuel option, addressing the growing need to reduce fossil fuel dependence.As a viable alternative to produce bioethanol, cheese whey arises as a viable and cost-effective substrate for investigation.This study assessed the organoleptic properties and taxonomic composition of three whey samples: "Merke diary" (technical), "Amiran" (commercial), and "Stella Alpina" (commercial).Highly promising strains from the whey samples, Kluyveromyces marxianus A1 and A2, and Saccharomyces cerevisiae M1 and M2 were identified by genetic analysis.The immobilization of Kluyveromyces marxianus A1 cells with superior adsorption rates on k-carrageenan for 96 hours yielded the highest bioethanol production.Thus, this research signifies the potential of whey as a valuable resource in bioethanol production, aligning with the global shift towards a circular economy.