Preparation of Acetic Acid from Cheese Whey by Fermentation

[Objective] The object was to study a new two step anaerobic fermentation method for preparing the acetic acid from the cheese whey.[Method] With the cheese whey as the raw material,the acetic acid was prepared out by the two step fermentation method.In the first step of fermentation process,the lactose in the cheese whey was fermented into the lactic acid by using the plant lactobacillus(1.2158);in the second step of fermentation process,the lactic acid were fermented into the acetic acid and propionic acid by using the propionic acid coli(1.2130),both of them were separated by the gas chromatography,and they were made for the qualitative and quantitative analysis.[Result] In the first step of fermentation process,the conversion rates of lactic acid was 47.47%.In the second step of fermentation process,the acetic acid and propionic acid were separated by the gas chromatography successfully,the conversion rates of the separated lactic acid reached 5.643%.When the acetic acid was 1~8 mg/ml,there was a good linear relationship between the sampling volume of the acetic acid and the chromatographic peak area,with the equation correlation coefficient R=0.999 4 and the recovery of this method being 102.7%.[Conclusion] Using this method for the preparation of acetic acid from the cheese whey not only could develop the cheese whey reasonably,but also could reduce the production cost of producing the acetic acid,which had the good development prospect.