轻工学报2024，Vol.39Issue(3)：38-45,8.DOI:10.12187/2024.03.005
酵母菌混合发酵乳清液及其乙醇发酵阶段工艺优化
Parameters optimization of ethanol fermentation process in whey liquid fermented by combined yeasts
摘要
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.关键词
乳清液/乳清醋/酵母菌混合发酵/乙醇发酵/PBD试验设计/BBD试验设计Key words
whey liquid/whey vinegar/mixed fermentation with yeast/ethanol fermentation/PBD experiment design/BBD experiment design分类
轻工纺织引用本文复制引用
玛丽娜,敖日格乐,斯木吉德,陶羽..酵母菌混合发酵乳清液及其乙醇发酵阶段工艺优化[J].轻工学报,2024,39(3):38-45,8.基金项目
内蒙古自治区自然科学基金项目(2022YFHH0091) （2022YFHH0091）
