Process for the preparation of stable yeast crystals for enhanced production of ethanol

The invention provides a process for the preparation of stable yeast crystals for enhanced production of ethanol, said process comprising the steps of culturing yeast Sacchromyces spp. in a growth medium, obtaining immobilized yeast heads, separating and dehydrating the stable yeast crystals, adding...

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Bibliographische Detailangaben
Hauptverfasser:	KOMARAIAH PALLE, PRAKASHAM REDDY SHETTY, RAMAKRISHNA SONTI VENKATA
Format:	Patent
Sprache:	eng
Schlagworte:	BEER BIOCHEMISTRY CHEMISTRY COMPOSITIONS THEREOF CULTURE MEDIA ENZYMOLOGY FERMENTATION OR ENZYME-USING PROCESSES TO SYNTHESISE A DESIREDCHEMICAL COMPOUND OR COMPOSITION OR TO SEPARATE OPTICAL ISOMERSFROM A RACEMIC MIXTURE GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS METALLURGY MICROBIOLOGY MICROORGANISMS OR ENZYMES MUTATION OR GENETIC ENGINEERING PROPAGATING, PRESERVING OR MAINTAINING MICROORGANISMS REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGYGENERATION, TRANSMISSION OR DISTRIBUTION SPIRITS TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINSTCLIMATE CHANGE VINEGAR WINE
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Beschreibung
Zusammenfassung:	The invention provides a process for the preparation of stable yeast crystals for enhanced production of ethanol, said process comprising the steps of culturing yeast Sacchromyces spp. in a growth medium, obtaining immobilized yeast heads, separating and dehydrating the stable yeast crystals, adding the stable yeast crystals to a 5-8% molasses solution and incubating the said crystals for a period ranging between 6-48 hours at a temperature ranging between 24-32° C. to obtain activated stable yeast heads to obtain crystals which are separated in a fermentation broth containing molasses and having a total reducing sugar concentration in the range of 10-30% and recovering the ethanol from the fermentation broth by known methods.