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

Table 4

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

Inoculum size (%v/v)	Analysis
	Ethanol (%v/v)		R.S (%)		Final Brix (º)		Final cell count (10^6/mL)		Acetic acid (mg/HL)		PTT (sec.)
	SI	ER	SI	ER	SI	ER	SI	ER	SI	ER	SI	ER
15	8.1	8.1	1.3	1.21	11.73	12.15	289	297	114.48	107.20	6	5
20	8.5	8.7	1.0	1.11	10.61	10.95	305	317	90.61	87.57	9	8
25	8.4	8.5	0.97	0.99	9.71	9.85	335	348	75.81	74.36	13	11
30	7.9	8.0	1.15	1.25	9.89	10.13	341	365	83.69	79.29	7	6

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