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Sedimentation characteristics and effect of molasses concentration and medium supplementation on the ethanol productivity of an ethanol tolerant palm wine Saccharomyces

Author:
Ezeogu, L.I., Okolo, B.N.
Source:
Biotechnology letters 1994 v.16 no.1 pp. 101-106
ISSN:
0141-5492
Subject:
Saccharomyces cerevisiae, ethanol, ethanol production, fermentation, culture media, molasses
Abstract:
Sedimentation rates ranging from 58.82 to 93.10% were recorded for six palm wine Saccharomyces yeast isolates. Isolates S, J and A3, gave values of 90.00, 91.95 and 93.10% respectively compared to 81.54% for a standard lager beer yeast. Fermentation of unclarified molasses medium 10-30 degrees Brix with isolate J gave ethanol productivity of 74.35-67.07% soyabean, groundnut or castor oil seed meal supplements significantly enhanced ethanol productivity in all the molasses media.
Agid:
1412650