Cocoa’s Residual Honey: Physicochemical Characterization and Potential as a Fermentative Substrate by Saccharomyces cerevisiae AWRI726

Table 3

Ethanol yield (), volumetric productivity (), and specific cell growth rate () during the submerged fermentation of cocoa’s residual honey by S. cerevisiae AWRI726.

Time (h)	(g.g^−1)	(g.L^−1.h^−1)	(h^−1)
0	0.000	0.000	0.000
24	0.373	0.168	0.299
48	0.000	0.000	0.034
72	0.190	0.018	0.008
96	0.348	0.013	0.002
120	0.188	0.012	0.007
144	0.199	0.009	0.001
168	0.050	0.002	0.004
192	0.005	0.000	0.024
216	0.014	0.001	0.031
240	0.000	0.000	0.011