Selection of yeasts and study on alcoholic fermentation from sugarcane juice and molasses
Pradit Karuwanna | Patoomporn Chimanage | Pornthip Charuenthammawat (Kasetsart Univ., Bangkok (Thailand). Institute of Food Research and Product Development)
Sugarcane juice and molasses from sugar mill factories in the East and North East part of Thailand were collected. Five hundred twenty two strains of yeast were isolated from sugarcane juice and other sources. Addition of K2S205 1000 ppm. and adjusting pH to 2.0 kept sugarcane juice for many months at room temperature. Results from alcoholic fermentation from sugarcane juice revealed that C3 strains of yeast fermented well at 37 C and 2 strains fermented well at 40 C. The selected strains were studied for the optimum amount of ammonium sulfate required to ferment sugarcane juice. Five and 6 strains fermented molasses well at 37 and 40 C, respectively
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