Parameters optimization of ethanol fermentation process in whey liquid fermented by combined yeasts
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.
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