Abstract
This investigation was designed to evaluate the role of some fermentation parameters in affecting ethanol productivity from beet molasses (BM) by Saccharomyces cerevisiae Y-7. Increase in cell concentration (inoculum size) of the yeast above 3·6×105 cells/100 ml decreased the ethanol yield. The yeast could tolerate ethanol concentration up to 10% but failed to grow at concentrations of 12 and 15%. Employment of a bench-scale tank fermenter enhanced the fermentation efficiency; 77% of BM sugars were assimilated after 48 h giving a concentration of 5·4% ethanol. Utilization of a cell-recycling technique showed that the test organism was capable of performing 4 fermentation cycles. The mud-free, H2SO4-treated beet molasses (TBM) was superior to sucrose in the repeated batch fermentation technique. A continuous-flow fermentation technique employing immobilized yeast cells yielded maximum ethanol productivity after 6 days.
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