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Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast
Paper Type  |
Contributed Paper |
Title |
Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast |
Author |
Puligundla Pradeep, Gangaraju K. Goud, and Obulam V. S. Reddy |
Email |
ovsreddy@yahoo.com |
|
Abstract: Very high gravity (VHG) media with finger millet (ragi) flour were prepared and fermented with ethanol tolerant yeast, Saccharomyces bayanus. Maximum ethanol concentration of 15.6% (v/v) was obtained in the nutrients supplemented medium. About 86.6% fermentation efficiency was obtained. The supplementation of peptone and yeast extract led to increase in the ethanol productivity and yeast viable cell concentration. Separate hydrolysis of the finger millet mash followed by fermentation was found to be better for ethanol production than simultaneous saccharification and fermentation.
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|
Start & End Page |
116 - 123 |
Received Date |
2009-04-29 |
Revised Date |
|
Accepted Date |
2009-07-16 |
Full Text |
Download |
Keyword |
ethanol, very high gravity medium, finger millet flour, Saccharomyces bayanus |
Volume |
Vol.37 No.1 (JANUARY 2010) |
DOI |
|
Citation |
Pradeep P., Goud G.K. and Reddy O.V.S., Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast, Chiang Mai J. Sci., 2010; 37(1): 116-123. |
SDGs |
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| View:590 Download:196 | |
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