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
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摘要: 选择马克斯克鲁维酵母CGMCC13907(以下简称马氏酵母CGMCC13907)和酿酒酵母AS2.119为混合发酵剂发酵乳清液制备乳清醋,并采用Plackett-Burman Design(PBD)和Box-Behnken Design(BBD)试验优化乙醇发酵阶段的工艺。结果表明:乙醇发酵阶段的最优工艺为马氏酵母CGMCC13907接种量4.0×106 CFU/mL,酿酒酵母AS2.119接种量4.5×106 CFU/mL,发酵时间151 h,发酵温度40.0 ℃,发酵pH值5.6,姜粉用量0.09 g/100 mL,在此条件下,发酵液中乙醇浓度可达8.70 %vol,比优化前增加了56.2%。因此,选用马氏酵母CGMCC13907结合酿酒酵母AS2.119混合发酵乳清液,可有效解决乳清醋制作过程中的乳糖发酵难题,并获得较理想的乙醇浓度。Abstract: Kluyveromyces markus CGMCC13907 and Saccharomyces cerevisiae AS2.119 were selected as mixed starter 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 optimal 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 ℃, fermentation 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 problem in the process of making vinegar from whey, and achieve a better ethanol concentration.
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