Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast

被引：0

作者：

Pradeep, Puligundla ^{[1
]}

Goud, Gangaraju K. ^{[2
]}

Reddy, Obulam V. S. ^{[1
]}

机构：

[1] Sri Venkateswara Univ, Dept Biochem, Tirupati 517502, Andhra Pradesh, India

[2] Ms Sagar Sugars & Allied Prod Ltd, Nelavoy 517167, Andhra Pradesh, India

来源：

CHIANG MAI JOURNAL OF SCIENCE | 2010年 / 37卷 / 01期

关键词：

ethanol; very high gravity medium; finger millet flour; Saccharomyces bayanus; SACCHAROMYCES-CEREVISIAE; SUPPLEMENTATION; IMPROVEMENT; NITROGEN; FLOUR;

D O I：

暂无

中图分类号：

O [数理科学和化学]; P [天文学、地球科学]; Q [生物科学]; N [自然科学总论];

学科分类号：

07 ; 0710 ; 09 ;

摘要：

Very high gravity (VHG) media with finger millet (ragi) flour were prepared and fermented with ethanol tolerant yeast, Saccharomyces bayanus. Maximum ethanol concentration of 15.6% (v/v) was obtained in the nutrients supplemented medium. About 86.6% fermentation efficiency was obtained. The supplementation of peptone and yeast extract led to increase in the ethnaol productivity and yeast viable cell concentration. Separate hydrolysis of the finger millet mash followed by fermentation was found to be better for ethanol production than simultaneous saccharification and fermentation.

引用

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页码：116 / 123

页数：8

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