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 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.

• Tác giả chính: Tuárez Párraga, Miguel Alejandro (author)
• Tác giả khác: Laz Mero, Mabel Leonela (author), Bermello Ochoa, Stephany Judith (author), Díaz Campozano, Edison Geovanny (author)
• Định dạng: article
• Ngôn ngữ: spa
• Được phát hành: 2020
• Những chủ đề: etanol; Saccharomyces cerevisiae; producción; melaza; fermentación; ethanol; production; molasses; fermentation
• Truy cập trực tuyến: https://revistasespam.espam.edu.ec/index.php/Revista_ESPAMCIENCIA/article/view/193