Evaluation of yeast for ethanol production from sugar cane molasses
The objective of the research was to evaluate the effect of the addition of three types of commercial yeast: Saccharomyces cerevisiae, Saccharomyces exiguus and Candida utilis, using molasses solution. The stages of the experiment consisted of yeast activation and fermentation for ethanol production...
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| Natura: | article |
| Lingua: | spa |
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2020
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| Accesso online: | https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193 |
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Aggiungi Tag | Riassunto: | The objective of the research was to evaluate the effect of the addition of three types of commercial yeast: Saccharomyces cerevisiae, Saccharomyces exiguus and Candida utilis, using molasses solution. The stages of the experiment consisted of yeast activation and fermentation for ethanol production through simple distillation; determining the most optimal ethanol production of the experiment, with different concentrations of sucrose (19°Bx, 23°Bx and 27°Bx) and different environmental conditions (27°C, 30°C and 33°C). A Latin-square design was applied using Microsoft Excel, taking as a factor of interest the types of yeasts and secondary factors the soluble solids (°Bx) and storage temperatures (°C). Nine treatments (T) were formulated, of which significant differences (p<0.05) were observed between the soluble solids (°Bx) and (p>0.05) for the types of yeast studied and the storage temperatures. During ethanol production from sugar cane molasses solution. The best treatment was T8, using Saccharomyces cerevisiae yeast at 27°Bx, with a temperature of 30°C. |
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