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The effects of lipids on the alcoholic fermentation of molasses using Saccharomyces cerevisiae

✍ Scribed by Oderinde, R. A. ;Esuoso, K. O. ;Adesogan, E. K.

Publisher
John Wiley and Sons
Year
1990
Tongue
English
Weight
332 KB
Volume
34
Category
Article
ISSN
0027-769X

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✦ Synopsis

The addition of appropriate lipids to the fermentation medium offers a considerable advantage to ethanol production on a large scale and in addition in stirred fermentations, lipids can equally act as effective anti-foam.

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## Abstract Effects of complexing agents on the sensitivity of ethanol production using __Saccharomyces cerevisiae__ were investigated using trans‐1,2‐diamino‐cyclohexane‐N,N,Nβ€²,N′‐tetraacetic acid (CDTA) and diethylene triamine pentaacetic acid (DPTA). Addition of 600 ppm CDTA during inoculation p