论文信息 - Utilization of Mixed Sugars for Alcoholic Fermentation by Saccharomyces cerevisiae

Utilization of Mixed Sugars for Alcoholic Fermentation by Saccharomyces cerevisiae

This work presents the utilization of mixed sugars for alcoholic fermentation by Saccharomyces cerevisiae. The composition of fermentable sugar in sweet sorghum and its ratio were studied. Fermentation media composed of single and mixed sugars ( saccharose, glucose, fructose) with the ratio similar to sweet sorghum juice were used in the experiments. The results showed behaviour of S. cerevisiae on different sugars, kinetics of fermentation process and effects of sugar concentration on cell growth. Some problem of natural materials used in alcohol production was concluded.

P. Strehaiano | O. Phowchinda

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