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Selection of yeast strains for effective ethanol fermentation

Report of the Fermentation Research Institute (Yatabe) (64): 43-50
Selection of yeast strains for effective ethanol fermentation
Introducing a new index representing the activity of batch-wise ethanol fermentation, various yeast strains obtained from type culture collections, breweries, alcohol factories and isolated newly were evaluated relatively. Through this evaluation method, it was also recognized easily and clearly that Saccharomyces cerevisiae IFO-0224 and S. cerevisiae EP-1, one of the alcohol yeast used in Phillipines and S. cerevisiae IR-1, a strain isolated from a fermented food of Indonesia showed a high fermentation activity under conditions of low pH, high temperature, high molasses and high ethanol concentrations. The activity of continuous fermentation of those was investigated and found to be higher than that of S. formosensis Taiken No. 396, which was used in ethanol production from molasses in Japan. Especially, strains EP-1 and IR-1 showed an excellent activity for the continuous fermentation. By continuous fermentation using immobilized cells of strain EP-1 in Ca-alginate beads, productivity of 17.7 g/l/h was obtained for 68.2 g-ethanol/l with a brown sugar solution, a model medium of sugar-cane juice. This value was evaluated 3 to 4 times that of conventional batch fermentation with cell re-use (Melle-Boinot method), which was widely used for the alcohol production from sugar-cane juice in Brazil.

Accession: 006381500

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