Optimization of ricotta cheese whey (RCW) fermentation by response surface methodology

A central composite design (CCD) was performed to evaluate the effects of four factors, i.e. temperature (T), pH, agitation rate (K) and initial lactose concentration (L), on ricotta 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 marxianus. After a preliminary experimental analysis, the values of the chosen factors were 32 and 40 °C for T, 4 and 6 for pH, 100 and 300 rpm for K, 40 and 80 g L−1 for L. se surface methodology (RSM) was used to optimize the fermentation process and an empirical polynomial model was used to fit the experimental data. The best operating conditions resulted to be T = 32.35 °C, pH 5.41, K = 195.56 rpm and L = 40 g L−1 and the model ensured a good fitting of the observed data.