The influence of Lachancea thermotolerans yeast on ethanol fermantation
2011
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Advisor: Doç. Dr. Hüseyin Erten
Abstract (EN)
In this study, the effect of pure, mixed and sequential cultures of Lachancea thermotolerans and Saccharomyces cerevisiae yeasts was examined on ethyl alcohol fermentation. Specific gravity of fermentation performed by pure culture of Saccharomyces cerevisiae and mixed cultures of Saccharomyces cerevisiae + Lachancea thermotolerans decreased faster, than the others.Lachancea thermotolerans survived in fermantation with high numbers and Saccharomyces cerevisiae dominated the fermantation after addition in squential cultures.The concentration of ethyl alcohol in samples varied between 10.76% and 11.62% by volume. The lowest level of volatile acidity was determined in pure culture fermantation of Saccharomycess cerevisiae. The production of higher alcohols and esters was higher in the sequential culture of Lachancea thermotolerans and Saccharomyces cerevisiae inoculated first day of fermantation.
Author
Eren Kemal Balıkçı
How to Cite
Eren Kemal Balıkçı (Master Thesis). The influence of Lachancea thermotolerans yeast on ethanol fermantation, 2011, Çukurova University.
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