Modelling of ethanol production from red beet juice by Saccharomyces cerevisiae under thermal and acid stress conditions.

Summary In this work the effects of pH and temperature on ethanol production from red beet juice by the strains Saccharomyces cerevisiae ITD00196 and S. cerevisiae ATCC 9763 are studied. Logistic, Pirt, and Luedeking-Piret equations were used to describe quantitatively the microbial growth, substrate consumption, and ethanol production, respectively. The two S. cerevisiae strains used in this study were able to produce ethanol with high yield and volumetric productivity under acid and thermal stress conditions. The equations used to model the fermentation kinetics fit very well with the experimental data, thus establishing that ethanol production was growth-associated under the evaluated conditions. The yeast S. cerevisiae ITD00196 had the best fermentative capacity and could be considered as an interesting option to develop bioprocesses for ethanol production.

• Publication year

  2014

• Venue

  Food Technology and Biotechnology

• Publication date

  2014-03-17

• Fields of study

  Biology, Chemistry, Environmental Science

• Identifiers

  No identifiers available.

• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar

• No claims are published for this paper.

• No concepts are published for this paper.

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