Comparative Study on Two Commercial Strains of Saccharomyces cerevisiae for Optimum Ethanol Production on Industrial Scale

Table 1

Effect of yeast cell count of inoculum on ethanol and acetic acid production by two commercial strains* using sugarcane molasses in fed-batch cultures.

Yeast cell count (10^6/mL)	Analysis
	Ethanol yield (%v/v)		Residual sugar (%)		Final brix (º)		Final cell count (10^6/mL)		Acetic acid (mg/100 mL)		PTT (sec.)
	SI	ER	SI	ER	SI	ER	SI	ER	SI	ER	SI	ER
300	7.7	7.5	0.99	0.90	10.99	10.46	280	325	96.84	48.95	5	7
350	7.9	7.7	1.01	0.87	10.70	9.86	310	365	81.16	55.80	9	8
400	8.2	8.0	0.97	0.97	10.08	10.75	316	375	66.31	45.10	11	9
450	7.4	7.2	1.11	1.00	11.13	11.00	395	405	110.0	49.50	5	5

*SI: Saf-Instant and ER: Ethanol Red.