Kvasny Prum. 1983; 29(8): 175-178 | DOI: 10.18832/kp1983033

Molasses quality from the standpoint of alcohol and baker's yeast production.Peer-reviewed article

J. LANGPAULOVÁ

Molasses quality was tested from the standpoint of alcohol and backer's yeast production. Biomass yields obtained from cultures on molasses significantly varied. It was demonstrated by a larger variability in the content of non-carbohydrate fraction in molasses. From the standpoint of a chemical composition following negative factors were determined: a high content of Ca ions, a significant fluctuation in the content of volatile acids, and a presence of nitrites. The whole cell number was relatively low. The yield of alcohol was mainly influence by the presence of nitrites and by a microbiological contamination of molasses with bacteria which form acids. Molasses containing nitrites are not suitable for the fermentation use, especially not for an alcohol fermentation. As the upper limit the maximum concentration of 0.002 % of nitrites in molasses used for alcohol production was determined. The yield of backer's yeast was in a good correlation with utilizable nitrogen and partially also with the ratio of fermented carbohydrates to whole dry matter of molasses. The minimum level of 0.4 % of utilizable nitrogen for molasses used in backer's yeast production was found. The best test for a general evaluation of molasses from the standpoint of fermentation purposes in the fermentation test proper. A heterogenous composition of molasses makes fermentation processes more complicated that results in the demand of a possible homogenization of molasses before its use.
(In Czech, English summary only)

Keywords: molasses, alcohol, baker's yeast

Published: August 1, 1983