Optimization of cheese whey fermentation by response surface methodology

A central composite design (CCD) was performed to evaluate the effects of four factors, pH, initial lactose concentration (L), yeast cells concentrations (Y) and Na-thioglycolate concentration (NTC), on cheese whey batch fermentation and to optimize the process leading to the formation of bio-ethanol. Anaerobic batch fermentation experiments were carried out by using the yeast Kluyveromyces fragilis. Response surface methodology (RSM) was used to optimize the fermentation process. The best operating conditions were pH 5, L 40 g/l,Y 0.6 g/l and NTC 200 mg/l.