摘要：The main object of this research was to determine the optimum fermentation pH and temperature for ethanol production from whey by using three yeast strains of Kluyveromyces lactis NRRL-Y-1140, Kluyveromyces lactis H-8583 and Kluyveromyces marxianus NCYC-587. The effects of pH and temperature on ethanol fermentation from whey were determined by fermenting whey powder solutions, with different pH values (4.0, 4.5 and 5.0) at different temperatures (30 oC, 35 oC and 40 oC). The optimum pH and temperature values for Kluyveromyces lactis NRRL-Y-1140 and Kluyveromyces lactis H-8583 were found to be 4.5 and 30 oC, respectively. The optimum pH value for Kluyveromyces marxianus NCYC 587 was also found to be 4.5 but the optimum temperature was 40 oC.
