Abstract
Salt preconditioning provides an alternate to very high gravity fermentation for increasing osmotolerance and thermotolerance of yeast. In the current study, a fermenting yeast strain ('Saccharomyces cerevisiae' MTCC 11815) was sequentially preconditioned at 4% (w/v) NaCl in a synthetic medium and optimized using RSM on the basis of osmotolerance and thermotolerance for maximum ethanol production. A maximum ethanol of 12.53% (v/v) was observed at a temperature of 35 C with high residual Brix of 17 degreesB from initial 39 degreesB. Further, ethanol fermentation carried out between 20 to 30 degreesB revealed 24 degreesB as optimum with an ethanol production of 12.4 % (v/v) and residual brix of 3.5 degreesB. Validation studies on sugarcane juice as well as on molasses (10L) recorded the optimized fermentation parameters (Brix 24 degreesB, Inoculum size 7.5% (v/v) and DAHP 0.3% (w/v)) with ethanol production of 12.4% (v/v) on sugar cane juice and 10.6% (v/v) on molasses having fermentation efficiencies of 86.10% and 81.20% by pre-conditioned S.cerevisiae MTCC 11815 cells.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callMore From: International Journal of Food and Fermentation Technology
Disclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
