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Effect of nutrition variables on solid state alcoholic fermentation of apple pomace by yeasts
Author(s) -
Gupta L K,
Pathak G,
Tiwari R P
Publication year - 1990
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740500107
Subject(s) - pomace , fermentation , food science , yeast , candida tropicalis , ethanol fermentation , chemistry , ethanol , solid state fermentation , strain (injury) , biology , biochemistry , anatomy
The fermentation of apple pomace to ethanol via solid state fermentation has been studied using Saccharomyces cerevisiae, S. diastaticus, Pichia fermentans, Candida utilis and C tropicalis . The effect of nitrogen, phosphate and trace elements has been compared in selected strains ( S cerevisiae T2 and S diastaticus ) on the basis of the fermentation efficiency of apple pomace. An improvement in fermentation efficiency was observed with both the strains on adding various phosphates, nitrogen sources or trace elements. However, the extent of stimulation in most cases was higher when the test strain was S diastaticus .