Whey Alcohol Fermentation with Mized Yeast Cultures
This paper study the process of whey alcohol fermentation with mixed yeasts cultures. After the experiments of strains combination, the yeast strains of Saccharomyces uvarum TY-3, Saccharomyces uvarum TY-1 and Saccharomyces carlsbergensis AY-5 were selected and mixed at the ratio of 5.0:2.5:2.5. The optimized fermenting condition was obtained through orthogonal experiments with the result as follows: the initial pH value was 6.5, the starter was 10％ (vv-1) and after fermenting at the temperature of 34℃ for 24 hours, the alcohol concentration in the whey was 3.0％ (vv-1). Sucrose, glucose and lactose were evaluated as the sources for carbohydrate supplementary at the amount of 5％ and 15％ (wv-1) respectively. Experiments indicated that 15％ of glucose was added into the whey when fermenting for 24 hours. After 72 hours, the alcohol concentration in the whey reached 10.1％ (vv-1), which indicated the possibility of whey wine fermented by mixed yeast cultures.
Mized yeast cultures Whey Carbohydratesupplementary Alcohol
Wang Jianming Guo Linhai Zhao Guoren
Key Laboratory of Food Nutrition and Safety,Ministry of Education,College of Food Engineering and Biotechnology Tianjin University of Science and Technology Tianjin,China
国际会议
北京
英文
1-6
2009-06-11（万方平台首次上网日期，不代表论文的发表时间）