Abstract
AbstractThe effect of pH, temperature and stirrer speed on the alcohol yield in the fermentation of d‐Glucose with yeast (S. cerevisiae) has been studied using factorial design. The results of this study, coupled with other published work have shown that the maximum alcohol yield was at pH = 5.0, Temperature = 32°C and stirrer speed = 700 rpm. (Stirrer Reynolds number = 29,200, 6 bladed turbine).The optimum conditions for d‐Glucose have been applied in the fermentation of d‐Mannose and d‐Galactose. From this study it was apparent that the fermentation mechanisms for these hexoses was different from that of d‐Glucose. A Lineweaver‐Burke plot for the d‐Mannose and d‐Galactose data indicated that unlike Glucose these sugars do not follow the Monod kinetic model. As well, for the same initial sugar concentration the consumption of d‐Glucose was complete after 9 h, whereas for the other sugars 53% and 43% remained for d‐Mannose and d‐Galactose respectively after 9 h.
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