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2008•Journal of Guangxi University of TechnologyRequires access

Comparison of the fermentation performance of two strains of alcohol yeast

Huang Cui-ji

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Abstract

In order to select a preferable strain for sugarcane juice alcohol fermentation,the factors that affected the alcohol concentration were tested.Under the optimal conditions,sucrose,glucose and fructose were fermented to product alcohol respectively by saccharomyces cerevisiae JL2008 and GGFS16.The results showed that both of the two strains could convert sucrose,glucose and fructose to alcohol efficiently and GGFS16 was more efficient.JL2008 was more acid-resistant than GGFS16.The fermentating alcohol concentration was 8.2% and 9.2%(v/v) by JL2008 and GGFS16 respectively using 150g/L sucrose as a substrate.

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What this paper is about

In order to select a preferable strain for sugarcane juice alcohol fermentation,the factors that affected the alcohol concentration were tested.Under the optimal conditions,sucrose,glucose and fructose were fermented to product alcohol respectively by saccharomyces cerevisiae JL2008 and GGFS16.The results showed that both of the two strains could convert sucrose,glucose and fructose to alcohol efficiently and GGFS16 was more efficient.JL2008 was more acid-resistant than GGFS16.The fermentating alcohol concentration was 8.2% and 9.2%(v/v) by JL2008 and GGFS16 respectively using 150g/L sucrose as a substrate.

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Available abstract

In order to select a preferable strain for sugarcane juice alcohol fermentation,the factors that affected the alcohol concentration were tested.Under the optimal conditions,sucrose,glucose and fructose were fermented to product alcohol respectively by saccharomyces cerevisiae JL2008 and GGFS16.The results showed that both of the two strains could convert sucrose,glucose and fructose to alcohol efficiently and GGFS16 was more efficient.JL2008 was more acid-resistant than GGFS16.The fermentating alcohol concentration was 8.2% and 9.2%(v/v) by JL2008 and GGFS16 respectively using 150g/L sucrose as a substrate.

Key concepts: Sucrose, Fructose, Alcohol, Fermentation, Yeast, Food science, Chemistry, Saccharomyces cerevisiae

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