Continuous-flow fermentation of sugar cane juice into ethanol using immobilized yeast

• Main Authors: Concepcion, Emmanuel G., Mascarina, Ma. Cecilia A., Zuluaga, Ma. Carmen G.
• Format: text
• Language: English
• Published: Animo Repository 1987
• Subjects: Sugar cane juice; Fermentation; Chemical Engineering
• Online Access: https://animorepository.dlsu.edu.ph/etd_bachelors/9105
• Institution: De La Salle University

Kappa-Iota-carrageenan mix gel were used for immobilizing Saccharomyces cerevisiae BB2044 and was utilized for the continuous-flow ethanol fermentation of sugar cane juice. At 15 percent yeast loading, a volumetric productivity of 5.35-7.57 grams ethanol per liter per hour was obtained during 159 hours of continuous culture. Average values of fermentation efficiency and alcohol concentration in the 'beer' were 94.97 percent and 9.37 percent (w/v), respectively, at a fermenter time average of 10.29 hours.For the batch runs, an average of 54.34 g/liter (6.96 percent w/v) alcohol is produced with a volumetric productivity of 1.3304-2.1736 g ethanol per liter per hour was obtained after 25 hours.