International Journal of Enology and Viticulture
International Journal of Enology and Viticulture Vol. 6 (7), pp. 001-007, July, 2019. © International Scholars Journals
Full Length Research Paper
A study on some efficient parameters in batch fermentation of ethanol using Saccharomyces cerevesiae SC1 extracted from fermented siahe sardasht pomace
Maziar Safaei Asli
R and D Department of Sarouneh Co. (Fruit Juice Processor Company), Urmia, Iran. E-mail: Maziar_Safaei_Skk@yahoo.com.
Accepted 17 March, 2019
Siahe sardasht grape is famous variety of grape in Iran that is used for red grape juice concentrate. The pomace of this grape (as byproduct of fruit juice concentrate industry) is a favorable medium for growth of all type of yeasts. The ethanol production using Saccharomyces cerevesiae SC1 extracted from fermented siahe sardasht grape pomace was studied in batch fermentation. The best ethanol production rates are observed at pH 4.5, temperature 32°C and sugar concentration equal to 100 g/L. According to the results, KH2PO4 is a better phosphorous source in comparison with K2HPO4, and (NH4)2SO4 is the best nitrogen source.
Key word: Ethanol, Saccharomyces cerevesiae, sardasht grape pomace.
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