Faculty of Biotechnology and Food Sciences in Nitra Journal of Microbiology, Biotechnology and Food Sciences 1338-5178 vol. 7 2017 2017-10-01 2017-10-01 KINETIC OF SUGAR CONSUMPTION AND ETHANOL PRODUCTION ON VERY HIGH GRAVITY FERMENTATION FROM SYRUP OF DATES BY- PRODUCTS (Phoenix dactylifera L.) BY USING Saccharomyces cerevisiae, Candida pelliculosa AND Zygosaccharomyces rouxii 199 203 EN Sofien Chniti Sofien Chniti Monia Jemni Monia Jemni Imène Bentaha Imène Bentaha Mohammad Ali Shariati Mohammad Ali Shariati Yassine Kadmi Yassine Kadmi Hayet Djelal Hayet Djelal Abdeltif Amrane Abdeltif Amrane Mnasser Hassouna Mnasser Hassouna Hicham Elmsellem Hicham Elmsellem Three yeasts, Saccharomyces cerevisiae, Zygosaccharomyces rouxii and Candida pelliculosa, were tested for ethanol production on dates’syrup. In batch fermentation, the ethanol concentration depended on the initial sugar concentration and the yeast strain. For an initial sugar concentration of 17.4°Brix, maximum ethanol concentration was 63 g/L during S. cerevisiae growth, higher than the amounts achieved during Z. rouxii and C. pelliculosa growth, 33 g/L and 41 g/L respectively. On 35.8°Brix initial sugar amount, only Z. rouxii was able to grow, resulting in 50 g/L ethanol production, showing an inhibitory effect on S.cerevisae and C. Pelliculosa due to the osmotic stress resulting from the high sugar concentration.
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