Improvement of alcoholic fermentation of the partial deproteinized whey

Abstract

Experimental investigations of the new technology for biofuel production from whey are discussed in detail. The technological scheme of alcoholic fermentation of serum is described. It was shown that further studies of alcoholic fermentation of whey are necessary in order to increase the quantity and improve the quality of ethanol. The results of experimental investigations of ethanol production from whey using a mixture of cultures of yeast species Saccharomyces cerevisiae and mesophilous culture of lactic acid bacteria Lactobest is presented. The impact of electric current of small density on the whey being fermented for biostimulation of yeast, which leads to an increase in output of ethanol, is considered.