Efficient very‐high‐gravity fermentation of sugarcane molasses by industrial yeast strains |
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| Authors: | Heloisy Suzes Barbosa Erick de Abreu Silveira Messias Miranda Jr. José Roberto Ernandes |
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| Affiliation: | Instituto de Química, UNESP ‐ Univ Estadual Paulista, Araraquara, SP, Brazil |
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| Abstract: | In this study industrial strains were inoculated, in successive cycles, at high cell density into a sugarcane‐based juice containing normal (22%, w/v) and very high sucrose (30%, w/v) levels and supplemented with peptone as a nitrogen source. At 30 °C, in shaken cultures, in the normal gravity situation, efficient sucrose utilization occurred in both the supplemented and unsupplemented medium. At higher sugar concentrations, supplementation with peptone induced a more efficient fermentation compared with the unsupplemented medium, with higher biomass accumulation and maintenance of cell viability, and ethanol levels as high as 16% (v/v). Trehalose was also high during the cycles, probably as a necessary response of the yeast to the high stress fermentation conditions. This suggests that it is possible to increase ethanol production by using very‐high‐fermentation technology and that nutritional supplementation would have a positive effect on the fermentation, allowing for efficient sugar consumption and cell viability maintenance. Copyright © 2016 The Institute of Brewing & Distilling |
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| Keywords: | saccharomyces cerevisiae sucrose fermentation ethanol production strains very high gravity fermentation |
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