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首页> 外文期刊>Journal of the Institute of Brewing >A Note ― Production of Vinegar from Whey
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A Note ― Production of Vinegar from Whey

机译：笔记―用乳清生产醋

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摘要

Cheese whey supplemented with lactose was employed to produce vinegar. Whey was first transformed into an alcoholic beverage via fermentation with the yeast Kluyveromyces fragilis, and then the alcoholic product was employed as a substrate for an acetic acid fermentation. The bacteria used for the acetic acid production process were isolated from a starter culture provided by a vinegar factory. The bacteria employed were classified as Acetobacter pasteurianus. The vinegar obtained had a concentration of acetic acid between 5 and 6% (v/v). Ethyl acetate and fusel alcohols (isobutanol, 2-methyl-1-butanol and 3-methyl-1-butanol) were detected in the final product. The process and the substrates employed satisfied FAO requirements that the product was acceptable for human consumption. The efficiency of bio-transformation of ethanol into acetic acid was 84%.
机译：用补充了乳糖的干酪乳清生产醋。乳清首先通过用脆弱的克鲁维酵母酵母发酵而转化为酒精饮料，然后将该酒精产物用作乙酸发酵的底物。从醋厂提供的发酵剂培养物中分离出用于乙酸生产过程的细菌。所用细菌被分类为巴氏醋杆菌。所获得的醋的乙酸浓度为5至6％（v / v）。在最终产物中检测到乙酸乙酯和杂醇（异丁醇，2-甲基-1-丁醇和3-甲基-1-丁醇）。使用的工艺和底材满足了粮农组织的要求，即该产品可供人类食用。乙醇生物转化为乙酸的效率为84％。

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