DOI: 10.12187/2024.03.005
Parameters optimization of ethanol fermentation process in whey liquid fermented by combined yeasts
Malina
Aorigele
Simujide
TAO Yu
Abstract：Kluyveromyces markus CGMCC13907 and Saccharomyces cerevisiae AS2.119 were selected as mixed star-ter cultures for fermentation of whey liquid to produce whey vinegar.Plackett-Burman Design(PBD)and Box-Behnken Design(BBD)were used to optimize the ethanol fermentation process.The results showed that the opti-mal ethanol fermentation process was K.markus CGMCC13907 inoculum volume 4.0×106 CFU/mL,S.cerevisiae AS2.119 inoculum volume 4.5×106 CFU/mL,fermentation time 151 h,fermentation temperature 40.0℃,fer-mentation pH value 5.6,ginger powder dosage 0.09 g/100 mL.Under this condition,the concentration of ethanol in fermentation liquid reached 8.70%vol,which increased by 56.2%compared with that before optimization.K.markus CGMCC13907 combined with S.cerevisiae AS2.119 could effectively solve the lactose fermentation prob-lem in the process of making vinegar from whey,and achieve a better ethanol concentration.
Keywords：whey liquidwhey vinegarmixed fermentation with yeastethanol fermentationPBD experiment designBBD experiment design
Publication Date：2024-06-15
Online Publishing Date：2025-08-15(First online date of this platform, not the publication date of the document)
Pages：8( 38-45 )