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Fermentation of Cane Molasses by Yeasts after Preservation under Conditions of High Sugar Concentration
Author(s) -
Rose D.
Publication year - 1972
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1972.tb03728.x
Subject(s) - yeast , fermentation , sugar , cane , brix , food science , dilution , sugar cane , chemistry , sucrose , saccharomyces , saccharomyces cerevisiae , biology , botany , biochemistry , agronomy , physics , thermodynamics
S ummary : Fermentations of cane molasses solutions by sugar‐tolerant flocculating strains of Saccharomyces cerevisiae Sa. 28 and Sacch. carlsbergensis Sa. 23, produced compact sediments from which supernatant liquid could be decanted easily. Immediate treatment of the residual yeast with molasses containing 70·2% w/v total sugars (64° Brix) at 20°, engendered viabilities of 21·9–58% and 0·043–0·25% after 3 and 100 days, respectively. Dilution of the molasses caused culture recovery with fermentation, the initial rate of which could be correlated with the % viability of the yeast culture. The technique of preserving yeast cultures by use of concentrated sugar solutions warrants further investigation and could perhaps find application in distillery practice.