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A kinetic study of Saccharomyces strains: Performance at high sugar concentrations
Author(s) -
Converti Attilio,
Perego Patrizia,
Lodi Alessandra,
Parisi Federico,
del Borghi Marco
Publication year - 1985
Publication title -
biotechnology and bioengineering
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.136
H-Index - 189
eISSN - 1097-0290
pISSN - 0006-3592
DOI - 10.1002/bit.260270804
Subject(s) - fermentation , sugar , ethanol , food science , chemistry , strain (injury) , ethanol fermentation , saccharomyces cerevisiae , ethanol fuel , alcohol , biochemistry , yeast , biology , anatomy
Alcoholic fermentation represents a significant example of production of compounds utilizable as alternative energy sources. High ethanol concentration in the fermented wort is needed in order to reduce the energy consumption in the process of alcohol recovery. A particular Saccharomyces strain, of the oviformis species, obtained from fermented worts exhibiting high ethanol concentrations is studied and compared with a common S. cerevisiae strain in order to show its skill in fermenting very concentrated sugar solutions with an energy saving of ca. 10%.