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Please use this identifier to cite or link to this item: http://hdl.handle.net/1807/22473


Title: Hyperproduction of Alcohol Using Yeast Fermentation in Highly Concentrated Molasses Medium
Authors: Gu, Yansong
Qiao, Min
Zhou, Quan
Zhou, Zhengmao
Chen, Guoqiang
Keywords: alcohol fermentation; molasses; Saccharomyces cerevisiae  
Issue Date: 31-Dec-2001
Publisher: Tsinghua University, China
Citation: Tsinghua Science and Technology (ISSN: 1007-0212) Vol 6 Num 3
Abstract: Cane molasses, a major byproduct in the sugar industry, is generally consumed for alcohol production. However, the alcohol production process needs to overcome three major challenges including increasing the productivity of alcohol fermentation, lowering the energy consumption for alcohol conversion and decreasing the environmental pollution caused by the alcoholic yeast fermentation process. To meet these challenges, a screening process was conducted using 13 high osmotic tolerant yeast strains. Among the strains, a Saccharomyces cerevisiae   strain 1912 was found to produce high alcohol concentrations during fermentation with high starting molasses concentrations such as 50% (W/V) molasses. In the test, 13.6% (V/V) alcohol was produced in the molasses fermentation broth after 72 h of incubation with an initial Yunnan molasses concentration of 50% in a 5 L fermentor. 15.0% (V/V) alcohol was obtained after 48 h of fermentation in shaking flasks containing 30% (W/V) initial total sugar concentration in diluted molasses. The performance of this strain in the shaking flasks was successfully scaled up to a 5-L fermentor vessel. Strain 1912 seems to be a better alcohol producer than the currently used alcohol production strain 2.1190.
URI: http://hdl.handle.net/1807/22473
Other Identifiers: http://www.bioline.org.br/abstract?id=ts01071
Rights: Copyright 2001 - Tsinghua Science and Technology
Appears in Collections:Bioline International Legacy Collection

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