Conditions optimization of continuous fermentation of apricot dreg juice by response surface methodology

The conditions optimization of continuous fermentation with co- immobilization of wine yeast,ester-producing yeast and leuconostoc mesenteroides by apricot dreg juice were studied.Taking the alcohol content as measurement index,the fermentation conditions which included the inoculums,the dilution rate and soluble solids content were optimized by response surface methodology. The mathematical model of alcohol content with inoculums,dilution rate and soluble solids was established. The results were as follows: dilution rate 0.02h- 1,inoculums 16 g /100 m L,soluble solids content 17%,fermentation temperature 30℃,p H3.8. In this conditions the predicted value of alcohol content was 6.3%( v / v),which was in consistent with the measured value 6.18%( v / v).