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4.0×10^(6) CFU/mL,酿酒酵母AS2.119接种量4.5×10^(6) 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。
Kluyveromyces markus CGMCC13907 and Saccharomyces cerevisiae AS2.119 were selected as mixed starter cultures for fermentation of whey liquid to make produce whey vinegar.Plackett-Burman Design(PBD)and Box-Behnken Design(BBD)were used to optimize the ethanol fermentation process.The results indicating showed that the optimal ethanol fermentation process for ethanol production was K.markus CGMCC13907 inoculum volume 4.0×10^(6) CFU/mL,S.cerevisiae AS2.119 inoculum volume 4.5×10^(6) 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.
作者
玛丽娜
敖日格乐
斯木吉德
陶羽
Malina;Aorigele;Simujide;TAO Yu(College of Life Sciences,Inner Mongolia Agricultural University,Hohhot 010018,China)
出处
《轻工学报》
CAS
北大核心
2024年第3期38-45,共8页
Journal of Light Industry
基金
内蒙古自治区自然科学基金项目(2022YFHH0091)。
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
whey liquid
whey vinegar
mixed fermentation with yeast
ethanol fermentation
PBD experiment design
BBD experiment design
