EFFECT OF MOLASSES CONCENTRATION AND MEDIUM SUPPLEMENTATION ON THE ADAPTABILITY AND VIABILITY OF A HIGH-LEVEL ETHANOL-TOLERANT PALM-WINE SACCHAROMYCES ISOLATE

被引：7

作者：

EZEOGU, LI ^{[1
]}

OKOLO, BN ^{[1
]}

机构：

[1] UNIV NIGERIA, DEPT MICROBIOL, NSUKKA, NIGERIA

来源：

BIOTECHNOLOGY LETTERS | 1994年 / 16卷 / 01期

关键词：

D O I：

10.1007/BF01022631

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

A high level ethanol-tolerant palm wine Saccharomyces yeast showed good adaptability (2.6+/-0.3 - 16.4+/-0.7 days) in 5-30% unclarified molasses, and good viability in 10-30 degrees Brix molasses-based media at 30 degrees C for 3 days. Media supplementation with soyabean, castor oil bean or groundnut meals improved both yeast adaptability to molasses (X 29-33%) and yeast viability during batch fermentation.

引用

页码：95 / 100

页数：6

共 14 条

[1]

AKE H, 1981, EUR J APPL MICROBIOL, V13, P34

[2] RAPID PRODUCTION OF ETHANOL IN HIGH-CONCENTRATION BY IMMOBILIZED CELLS OF SACCHAROMYCES-CEREVISIAE THROUGH SOYA FLOUR SUPPLEMENTATION [J].