Optimization of Very High Gravity (VHG) Finger Millet (ragi) Medium for Ethanolic Fermentation by Yeast
Puligundla Pradeep, Gangaraju K. Goud, and Obulam V. S. Reddy* Author for corresponding; e-mail address: ovsreddy@yahoo.com
Volume :Vol.37 No.1 (JANUARY 2010)
Research Article
DOI:
Received: 29 April 2009, Revised: -, Accepted: 16 July 2009, Published: -
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 Journal of Science, 2010; 37(1): 116-123.
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.