Ethanolic Fermentation of Blackstrap Molasses and SugarCane Juice Using Very High Gravity Technology

• Published in: Journal of agricultural and food chemistry Vol. 42; no. 5; pp. 1242 - 1246
• Main Authors: Jones, Alison M, Thomas, Kolothumannil C, Ingledew, W. Michael
• Format: Journal Article
• Language: English
• Published: Washington, DC American Chemical Society 01.05.1994
• Subjects: AZUCARES; Biological and medical sciences; BLE; DENSIDAD; DENSITE; ETANOL; ETHANOL; FERMENTACION; FERMENTATION; Food industries; Fundamental and applied biological sciences. Psychology; MELASSE; MELAZA; MOSTO DE CERVEZA; MOUT DE BIERE; PRODUCCION; PRODUCTION; SACCHAROMYCES CEREVISIAE; SUCRES; TRIGO; Use and upgrading of agricultural and food by-products. Biotechnology; Temperature; Molasses; Ethanol; High density; Alcohol; Sugar juice; Medium enrichment; Alcoholic fermentation; Production; Sugar refinery by product; Sugar cane; Carbohydrate; Wheat

The fermentability of blackstrap sugarcane molasses was examined under very high gravity (VHG) conditions. Molasses fermentations were carried out over the range of 10.4-47.6% (w/v) dissolved solids. As the concentration of dissolved solids increased, the percentage of sugar actually converted to et...