Journal of Fermentation and Bioengineering, Vol.79, No.5, 513-515, 1995
Effects of Yeast Invertase on Ethanol-Production in Molasses
Ethanol fermentation by an alcohol yeast, YOY655, was slower in molasses than in a nutrition rich medium with the same sugar content. Osmolality was much higher in the molasses, and the slower fermentation in the molasses was ascribed to depressed fermentation under the high osmotic pressure. Yeast invertase was an important factor in regulating the osmolality and the fermentation rate in the molasses.