两种酵母菌株对奶酪乳清渗透液生产乙醇的比较。
Comparison of ethanol production from cheese whey permeate by two yeast strains.
机构信息
Department of Food Technology Research, National Nutrition & Food Technology Research Institute, Faculty of Nutrition Sciences and Food Technology, Shahid Beheshty University of Medical Sciences, Tehran, 19395-4741 Iran.
出版信息
J Food Sci Technol. 2012 Oct;49(5):614-9. doi: 10.1007/s13197-011-0309-0. Epub 2011 Feb 6.
The objective of the present laboratory scale experiment was to compare ethanol production by Kluyveromyces marxianus strain ATCC8554 and Candida kefyr ATCC 14245 from unconcentrated and concentrated cheese whey permeate. The results indicated that ethanol production was greater when using concentrated whey permeate (9.8% lactose) compared to unconcentrated whey permeate (4.9% lactose) by both the yeasts, especially in presence of growth supplements. The rate and extent of ethanol formation increased noticeably and partly linearly for both the yeasts with sharp and partly linear decrease in both lactose and Chemical Oxygen Demand (COD), especially after the first 10 h of fermentation; total time of fermentation was 60 h. The optimum pH and temperature conditions for ethanol production were 4.8 and 30º C respectively. Klu. marxianus strain had greater ethanol producing ability from cheese permeate whey than Can. kefyr.
本实验室规模的实验旨在比较马克斯克鲁维酵母菌株 ATCC8554 和卡氏酵母 ATCC 14245 从未浓缩和浓缩奶酪乳清渗透物中生产乙醇的能力。结果表明，与未浓缩乳清渗透物（4.9%乳糖）相比，使用浓缩乳清渗透物（9.8%乳糖）时，两种酵母的乙醇产量都更高，尤其是在添加生长补充剂的情况下。乙醇的形成速率和程度都明显增加，对于两种酵母来说，部分呈线性增加，乳糖和化学需氧量（COD）都急剧下降，部分呈线性下降，特别是在发酵的前 10 小时后；发酵的总时间为 60 小时。乙醇生产的最佳 pH 值和温度条件分别为 4.8 和 30°C。马克斯克鲁维酵母菌株从奶酪渗透乳清中生产乙醇的能力大于卡氏酵母。
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