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Effect of molasses concentration and medium supplementation on the adaptability and viability of a high level ethanol-tolerant palm-wine Saccharomyces isolate

Author:
Ezeogu, L.I., Okolo, B.N.
Source:
Biotechnology letters 1994 v.16 no.1 pp. 95-100
ISSN:
0141-5492
Subject:
Saccharomyces cerevisiae, ethanol, fermentation, culture media, molasses, viability
Abstract:
A high level ethanol-tolerant palm wine Saccharomyces yeast showed good adaptability (2.6+/- 0.3 - 16.4+/- 0.7 days) in 5-30% unclarified molasses, and good viability in 10-30 degrees Brix molasses-based media at 30 degrees C for 3 days. Media supplementation with soyabean, castor oil bean or groundnut meals improved both yeast adaptability to molasses (X 29-33%) and yeast viability during batch fermentation.
Agid:
1412649