Abstract
Batch fermentations of sugar-cane blackstrap molasses to ethanol, using pressed yeast as inoculum, demonstrated an exponential relationship between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells. The parameters of the derived exponential equations depended on the experimental conditions.
Article PDF
Similar content being viewed by others
Avoid common mistakes on your manuscript.
References
Borzani, W. & Falcone, M. 1953 Control of starter preparation in fermentation of molasses. Agricultural and Food Chemistry 1, 1070–1071.
Miller, G.L. 1959 Use of dinitrosalicylic acid reagent for determination of reducing sugar. Analytical Chemistry 31, 426–428.
Queiroz, M.F.V. 1982 Influência das concentrações iniciais de açúcares e de levedura na quantidade de células produzidas em fermentação alcoólica descontínua de mosto de melaço de cana-de-acúcar. MSc Thesis, Escola Politécnica, University of São Paulo, Brazil.
Author information
Authors and Affiliations
Rights and permissions
About this article
Cite this article
Borzani, W., Gerab, A., De La Higuera, G.A. et al. Batch ethanol fermentation of molasses: a correlation between the time necessary to complete the fermentation and the initial concentrations of sugar and yeast cells. World J Microbiol Biotechnol 9, 265–268 (1993). https://doi.org/10.1007/BF00327852
Revised:
Accepted:
Issue Date:
DOI: https://doi.org/10.1007/BF00327852