Full Text Available
Note: Clicking the button above will open the full text document at the original institutional repository in a new window.
Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae
The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect ferment...
Saved in:
| Main Author: | |
|---|---|
| Other Authors: | |
| Format: | Thesis |
| Language: | English |
| Published: |
Centre for Bioprocess Engineering Research
2014
|
| Subjects: | |
| Tags: |
No Tags, Be the first to tag this record!
|
| _version_ | 1867613260845416448 |
|---|---|
| access_status_str | Open Access |
| author | Sibanda, Mkhululi Benedict |
| author2 | Harrison, STL |
| author_browse | Harrison, STL Sibanda, Mkhululi Benedict |
| author_facet | Harrison, STL Sibanda, Mkhululi Benedict |
| author_sort | Sibanda, Mkhululi Benedict |
| collection | Thesis |
| description | The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect fermentation, in order to implement measures to diminish negative and augment positive impacts. These include both major and minor constituents. According to literature, aspects of fermentation media which affect yeast fermentation include nutritional availability, the presence of trace elements and growth factors such as vitamins, without which yeast proliferation is inhibited. High osmotic pressures, found in VHG (very high gravity) fermentations, have a detrimental effect on the fermentation process. Additionally, elevated concentrations of inorganic salts and ionic strength in industrial fermentation media have been implicated in negatively affecting fermentation. Based on these limited literature findings, the study addressed the effect of three cation constituents of molasses (K+, Mg2+ and Na+), expressed in terms of overall concentration, osmotic pressure and ionic strength, on fermentation was investigated in molasses media and a sucrose-based media. |
| format | Thesis |
| id | oai:open.uct.ac.za:11427/5398 |
| institution | University of Cape Town (South Africa) |
| language | eng |
| last_indexed | 2026-06-10T12:33:19.547Z |
| license_str | Not specified — see source repository |
| provenance_str_mv | Harvested via OAI-PMH from UCTD — University of Cape Town Open Access Repository |
| publishDate | 2014 |
| publishDateRange | 2014 |
| publishDateSort | 2014 |
| publisher | Centre for Bioprocess Engineering Research |
| publisherStr | Centre for Bioprocess Engineering Research |
| record_format | dspace |
| source_str | UCTD — University of Cape Town Open Access Repository |
| spelling | oai:open.uct.ac.za:11427/5398 Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae Sibanda, Mkhululi Benedict Harrison, STL Bioprocess Engineering The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect fermentation, in order to implement measures to diminish negative and augment positive impacts. These include both major and minor constituents. According to literature, aspects of fermentation media which affect yeast fermentation include nutritional availability, the presence of trace elements and growth factors such as vitamins, without which yeast proliferation is inhibited. High osmotic pressures, found in VHG (very high gravity) fermentations, have a detrimental effect on the fermentation process. Additionally, elevated concentrations of inorganic salts and ionic strength in industrial fermentation media have been implicated in negatively affecting fermentation. Based on these limited literature findings, the study addressed the effect of three cation constituents of molasses (K+, Mg2+ and Na+), expressed in terms of overall concentration, osmotic pressure and ionic strength, on fermentation was investigated in molasses media and a sucrose-based media. 2014-07-31T11:14:04Z 2014-07-31T11:14:04Z 2009 Thesis http://hdl.handle.net/11427/5398 eng application/pdf Centre for Bioprocess Engineering Research Faculty of Engineering and the Built Environment University of Cape Town |
| spellingShingle | Bioprocess Engineering Sibanda, Mkhululi Benedict Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title | Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title_full | Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title_fullStr | Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title_full_unstemmed | Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title_short | Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| title_sort | impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae |
| topic | Bioprocess Engineering |
| url | http://hdl.handle.net/11427/5398 |
| work_keys_str_mv | AT sibandamkhululibenedict impactofmolassesqualityonethylalcoholfermentationbytheyeastsaccharomycescerevisiae |