Nutrient-enhanced production of remarkably high concentrations of ethanol by Saccharomyces bayanus through soy flour supplementation

Journal Article · Fri Nov 01 04:00:00 EST 1985 · Appl. Environ. Microbiol.; (United States)

OSTI ID:5619369

Viegas, C A; Sa-Correia, I; Novais, J M

The supplementation of a simple medium with soy flour led to an increase in the specific growth rate and viable cell concentration of saccharomyces bayanus during fermentation. Increasing the amount of soy flour led to an increase in the maximum number of viable yeast cells and the percentage of glucose fermented. It was possible in 64 h to reach 12.8% (wt/vol) ethanol by adding 4% soy flour (wt/vol) to a simple medium with 300 g of glucose per liter. The aqueous extract from soy flour was nearly as effective as whole-soy flour, whereas the lipidic fraction had no positive effect.

• Research Organization: Instituto Superior Tecnico, Lisbon, Portugal
• OSTI ID: 5619369
• Journal Information: Appl. Environ. Microbiol.; (United States), Journal Name: Appl. Environ. Microbiol.; (United States) Vol. 50:5; ISSN AEMID
• Country of Publication: United States
• Language: English

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ADDITIVES
ALCOHOLS
ALDEHYDES
BIOCONVERSION
BIOSYNTHESIS
CARBOHYDRATES
ETHANOL
FERMENTATION
FOOD
FUNGI
GLUCOSE
GROWTH
HEXOSES
HYDROXY COMPOUNDS
MICROORGANISMS
MONOSACCHARIDES
OPTIMIZATION
ORGANIC COMPOUNDS
PLANTS
SACCHARIDES
SACCHAROMYCES
SOYBEANS
SYNTHESIS
VEGETABLES
YEASTS