Abstract: In this study,Saccharomyces cerevisiae 4-2 and a commercial yeast,Angel® high activity dry yeast,for milk vinegar fermentation were screened by sensory evaluation.Using sucrose as substrate,the fermentation kinetic models of cell growth,product generation and substrate consumption of these two yeasts were established using Logistic equation and Leudeking-Piret equation,respectively.Non-linear fitting analysis and model validation of the test data were carried out.The results showed that the cell growth of S.cerevisiae 4-2 and Angel® dry yeast was in accordance with the Logistic model,the alcohol content change and the total sugar content change were in accordance with the Leudeking-Piret model,and the fitting degree was greater than 0.950.The errors between the theoretical and experimental values verified by the three models of the two yeasts were less than 10%,indicating that the model fitted well.All three kinetic models can elucidate the dynamic changes of substances in yeast fermentation process and provide theoretical basis for milk fermentation.
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