Enhancement in ethanol production from cane molasses by skim milk supplementation

Abstract

The effect of various additives on the rate of ethanol production from sugar cane molasses under batch fermentation conditions was determined by using industrially used yeast cultures and an isolated Saccharomyces sp. SH12. Out of the additives tested, skim milk (skimmed milk powder) (0.2%) supplementation was found to markedly enhance the rate of ethanol production, about 6.0% (w/v) ethanol being formed in 48 h from cane molasses containing 13.5% fermentable sugars compared to a period of more than 72 h in the absence of the additive. This is the first report on such an effect of skim milk supplementation in cane molasses fermentation.