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Rapid and enhanced production of ethanol in very high gravity (VHG) sugar fermentation by Saccharomyces cerevisiae: Role of finger millet (Eleusine coracana L.) flour

Paper ID Volume ID Publish Year Pages File Format Full-Text
36399 45131 2006 4 PDF Available
Title
Rapid and enhanced production of ethanol in very high gravity (VHG) sugar fermentation by Saccharomyces cerevisiae: Role of finger millet (Eleusine coracana L.) flour
Abstract

The effect of the supplementation of finger millet (Eleusine coracana L.) flour (4–6%, w/v) in the production of ethanol by yeasts in high gravity sugar (30–40%, w/v) containing yeast extract-peptone-malt extract medium was investigated. It was found that the finger millet flour not only reduced the fermentation time (from 5 to 3 days) but also enhanced the ethanol concentration from 10 to 15% (v/v) by better utilization of sugar. The physical and chemical factors of finger millet that may aid in reducing the osmotic stress of high gravity fermentation and as well as enhancing ethanol yield. Production of high ethanol concentration by using VHG sugar fermentation technology eliminates the expensive steps in the conventional process and saves time.

Keywords
High gravity fermentation; Osmotic stress; Finger millet flour; Nutrient supplementation; Ethanol production
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Rapid and enhanced production of ethanol in very high gravity (VHG) sugar fermentation by Saccharomyces cerevisiae: Role of finger millet (Eleusine coracana L.) flour
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Publisher
Database: Elsevier - ScienceDirect
Journal: Process Biochemistry - Volume 41, Issue 3, March 2006, Pages 726–729
Authors
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Subjects
Physical Sciences and Engineering Chemical Engineering Bioengineering
Get Full-Text Now
Don't Miss Today's Special Offer
Price was $35.95
You save - $31
Price after discount Only $4.95
100% Money Back Guarantee
Full-text PDF Download
Online Support
Any Questions? feel free to contact us