Screening yeasts from coconut inflorescence sap for continuous alcoholic fermentation

• Published in: Food microbiology Vol. 5; no. 3; pp. 119 - 123
• Main Authors: Wijesinghe, D.G.N.G, Samarajeewa, U
• Format: Journal Article
• Language: English
• Published: London Elsevier Ltd 1988; Elsevier
• Subjects: Biological and medical sciences; carbon dioxide; coconuts; ethanol; fermentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; inflorescences; sap; Tecnics, calculations, apparatus; yeasts; Fungi; Keeping quality; Ascomycetes; Saccharomyces; Fermentation; Thallophyta
• ISSN: 0740-0020; 1095-9998
• DOI: 10.1016/0740-0020(88)90009-3

The rate of fermentation of palm sap by 58 isolates of Saccharomyces chevalieri at different concentrations of ethanol were calculated from the drop in weight due to loss of carbon dioxide during laboratory fermentations. The rates of fermentation were plotted against the ethanol yields for each of the isolates. The order of the rate of fermentation of yeasts estimated at the ethanol concentrations of 55, 65, 75 and 85 gl −1 varied for the four concentrations and was different from the order observed for overall ethanol yields in the batch cultures. The use of kinetic plots for the assessment of rate of fermentation at the required ethanol concentrations for continuous processes appear to be a more valid method than the use of fermentation curves from batch cultures as the criterion for the selection of yeasts.