乳清两步发酵法制取环保型融雪剂醋酸钙镁盐

为合理利用乳酪和乳酪素的副产品乳清,研究了一种新的厌氧发酵方法将乳清中的乳糖发酵成醋酸,以此醋酸与CaO/MgO反应制备得到环保型融雪剂醋酸钙镁盐(CMA)。第一步用植物乳杆菌将乳清中的乳糖发酵成乳酸,乳酸的转化率是47.47%;第二步用丙酸杆菌将乳酸发酵成醋酸与丙酸,用气相色谱法将二者分离,得到醋酸的转化率为5.643%;用红外光谱法验证了此醋酸与CaO/MgO反应制备得到的CMA的结构。该法既有效地利用了乳酪和乳酪素的副产品乳清,又降低了环保型融雪剂醋酸钙镁盐的生产成本,具有很好的应用前景。

Production of environment friendly deicer calcium magnesium acetate by two-stage fermentation process from cheese whey

To reasonably utilize cheese whey which was a by-product from the manufacture of cheese and casein,the anaerobic fermentation process was developed to produce acetic acid from lactose in cheese whey.Then environment friendly deicers calcium magnesium acetate(CMA) can be produced with the acetic acid and CaO/MgO.A lactobacillus plantarum was used to convert lactose in cheese whey to lactic acid in the first stage,the conversion rate of lactic acid was 47.47%.Propionibacterium was used to convert lactic acid to acetic acid and propionic acid which could be separated by gas chromatography method in the second stage,and the conversion rate of acetic acid was 5.643%.Structure of CMA was verified by IR.This method effectively utilized cheese whey and reduced production costs of calcium magnesium acetate,will have a bright future.