Bioethanol production from molasses by different strains of Saccharomyces cerevisiae

  • Elena Pătrașcu S.C. Euroavipo S.A.
  • Gabriela Rapeanu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati
  • Traian Hopulele Faculty of Food Science and Engineering, Dunarea de Jos University of Galati
  • Camelia Bonciu Faculty of Food Science and Engineering, Dunarea de Jos University of Galati

Résumé

In commercial ethanol production producers often use sugar cane molasses as raw material due to their
abundance and low costs. The most employed microorganisms used for fermentation is Saccharomyces
cerevisiae yeasts due to their ability to hydrolyze sucrose from cane molasses into glucose and fructose,
two easily assimilable hexoses. The aim of this study was to evaluate the application of different strains of
Saccharomyces cerevisiae for sugar cane molasses in order to produce bioethanol. According to the
obtained results the strain D1 (Safdistil C-70) achieved higher values of the specific growth rate in
comparison with other strains used. The maximum ethanol productivity of 2.33 g/L.h was achieved around
36 hours of fermentation by using the yeast D1. Therefore, the optimal duration of the fermentation process
in technical and economic terms should be considered.

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Publiée
2009-11-16
Comment citer
Pătrașcu, Elena, Gabriela Rapeanu, Traian Hopulele, et Camelia Bonciu. 2009. Bioethanol Production from Molasses by Different Strains of Saccharomyces Cerevisiae. The Annals of the University Dunarea De Jos of Galati. Fascicle VI - Food Technology 33 (2), 49-56. https://www.gup.ugal.ro/ugaljournals/index.php/food/article/view/3663.
Numéro
Vol. 33 No 2 (2009)
Rubrique
Articles