Effects of yeast invertase on ethanol production in molasses

Ethanol fermentation by an alcohol yeast, YOY655, was slower in molasses than in a nutrition rich medium with the same sugar content. Osmolality was much higher in the molasses, and the slower fermentation in the molasses was ascribed to depressed fermentation under the high osmotic pressure. Yeast...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of fermentation and bioengineering 1995-01, Vol.79 (5), p.513-515
Hauptverfasser:	Takeshige, Kazuhiko, Ouchi, Kozo
Format:	Artikel
Sprache:	eng
Schlagworte:	ALCOHOLIC FERMENTATION Biological and medical sciences Biology of microorganisms of confirmed or potential industrial interest Biotechnology ETANOL ETHANOL ethanol production FERMENTACION ALCOHOLICA FERMENTATION ALCOOLIQUE FRUCTOFURANOSIDASA FRUCTOFURANOSIDASE Fundamental and applied biological sciences. Psychology invertase MELASSE MELAZA Mission oriented research MOLASSES Physiology and metabolism SACCHAROMYCES CEREVISIAE
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Beschreibung
Zusammenfassung:	Ethanol fermentation by an alcohol yeast, YOY655, was slower in molasses than in a nutrition rich medium with the same sugar content. Osmolality was much higher in the molasses, and the slower fermentation in the molasses was ascribed to depressed fermentation under the high osmotic pressure. Yeast invertase was an important factor in regulation the osmolality and the fermentation rate in the molasses.
ISSN:	0922-338X
DOI:	10.1016/0922-338X(95)91274-9