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

Table 5

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

Lactrol concentration (ppm)	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
0.5	7.9	7.7	1.05	0.99	11.23	11.57	285	311	62.93	65.34	5	3
1.0	8.2	8.0	0.95	0.95	11.01	11.23	319	328	54.39	57.10	7	5
1.5	8.8	8.7	0.85	0.89	10.50	10.65	345	360	35.37	38.65	12	10
2.0	8.0	8.1	0.95	1.01	10.85	11.25	260	285	37.83	40.27	11	8

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