Repeated use of yeast biomass in ethanol fermentation of juniper berry sugars

Authors: Veljković, Vlada; Lazić, Miodrag; Stanković, Mihajlo

Source: World Journal of Microbiology and Biotechnology, Volume 22, Number 5, May 2006 , pp. 519-523(5)

Publisher: Springer

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Abstract:

The object of this study was to establish the possibility of using the yeast biomass separated from the fermentation broth at the end of ethanol fermentation of juniper berry sugars as an inoculum in successive batch fermentation processes. A part of the fermentation broth (10% v/v) and a suspension of yeast biomass (separated from the same broth) into the water extract of juniper berries (2 g of wet yeast biomass per liter of water extract) were used as inocula. It was shown that the suspension of yeast biomass could be used as inoculum in successive batch processes without negative effects on the kinetics and ethanol yield, but with positive effects on the capacity and economy of the bioprocess. The addition of ammonium salts at optimum levels did not affect the final ethanol concentrations (4.3–4.4% v/v), but enhanced the specific rate of ethanol production, thus reducing the process duration by about five times.

Keywords: Alcoholic drink production; bakery yeast; ethanol fermentation; juniper berries; Juniper communis; juniper-flavored spirit

Document Type: Research article

DOI: http://dx.doi.org/10.1007/s11274-005-9066-4

Affiliations: 1: Email: veljkovicvb@yahoo.com

Publication date: 2006-05-01