期刊名称：Annals of the University Dunarea de Jos of Galati. Fascicle VI : Food Technology
印刷版ISSN：1843-5157
电子版ISSN：2068-259X
出版年度：2009
卷号：III
期号：XXXIII
页码：50-57
出版社：Galati University Press
摘要：In commercial ethanol production producers often use sugar cane molasses as raw material due to their abundance and low costs. The most employed microorganisms used for fermentation is Saccharomyces cerevisiae yeasts due to their ability to hydrolyze sucrose from cane molasses into glucose and fructose, two easily assimilable hexoses. The aim of this study was to evaluate the application of different strains of Saccharomyces cerevisiae for sugar cane molasses in order to produce bioethanol. According to the obtained results the strain D1 (Safdistil C-70) achieved higher values of the specific growth rate in comparison with other strains used. The maximu m ethanol productivity of 2.33 g/L.h was achieved around 36 hours of fermentation by using the yeast D1. Therefore, the optimal duration of the fermentation process in technical and economic terms should be considered
