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

Table 3

Effect of varying concentrations of DAP on ethanol and acetic acid production by two commercial yeast strains* using sugarcane molasses in fed-batch cultures.

DAP concentration (ppm)	Analysis
	Ethanol yield (%v/v)		Residual sugars (%)		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
32.05	7.5	7.1	0.99	0.95	10.25	10.50	305	315	47.69	43.91	7	5
42.74	7.9	7.5	0.95	1.01	10.10	10.25	318	340	39.87	37.25	8	7
53.42	8.4	8.0	0.87	0.89	9.89	9.90	345	360	35.59	30.12	12	11
64.11	8.0	7.8	1.10	1.15	10.95	11.10	365	385	47.33	45.75	6	5

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