Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae

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dc.contributor.advisorHarrison, STLen_ZA
dc.contributor.authorSibanda, Mkhululi Benedicten_ZA
dc.date.accessioned2014-07-31T11:14:04Z
dc.date.available2014-07-31T11:14:04Z
dc.date.issued2009en_ZA
dc.description.abstractThe use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect fermentation, in order to implement measures to diminish negative and augment positive impacts. These include both major and minor constituents. According to literature, aspects of fermentation media which affect yeast fermentation include nutritional availability, the presence of trace elements and growth factors such as vitamins, without which yeast proliferation is inhibited. High osmotic pressures, found in VHG (very high gravity) fermentations, have a detrimental effect on the fermentation process. Additionally, elevated concentrations of inorganic salts and ionic strength in industrial fermentation media have been implicated in negatively affecting fermentation. Based on these limited literature findings, the study addressed the effect of three cation constituents of molasses (K+, Mg2+ and Na+), expressed in terms of overall concentration, osmotic pressure and ionic strength, on fermentation was investigated in molasses media and a sucrose-based media.en_ZA
dc.identifier.apacitationSibanda, M. B. (2009). <i>Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae</i>. (Thesis). University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering. Retrieved from http://hdl.handle.net/11427/5398en_ZA
dc.identifier.chicagocitationSibanda, Mkhululi Benedict. <i>"Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae."</i> Thesis., University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2009. http://hdl.handle.net/11427/5398en_ZA
dc.identifier.citationSibanda, M. 2009. Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae. University of Cape Town.en_ZA
dc.identifier.risTY - Thesis / Dissertation AU - Sibanda, Mkhululi Benedict AB - The use of blackstrap cane molasses in industrial ethanol production is characterised by fluctuations in fermentation efficiency due to its compositional variation. Crucial to optimisation of ethanol production is thorough knowledge of the constituents and properties of molasses which affect fermentation, in order to implement measures to diminish negative and augment positive impacts. These include both major and minor constituents. According to literature, aspects of fermentation media which affect yeast fermentation include nutritional availability, the presence of trace elements and growth factors such as vitamins, without which yeast proliferation is inhibited. High osmotic pressures, found in VHG (very high gravity) fermentations, have a detrimental effect on the fermentation process. Additionally, elevated concentrations of inorganic salts and ionic strength in industrial fermentation media have been implicated in negatively affecting fermentation. Based on these limited literature findings, the study addressed the effect of three cation constituents of molasses (K+, Mg2+ and Na+), expressed in terms of overall concentration, osmotic pressure and ionic strength, on fermentation was investigated in molasses media and a sucrose-based media. DA - 2009 DB - OpenUCT DP - University of Cape Town LK - https://open.uct.ac.za PB - University of Cape Town PY - 2009 T1 - Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae TI - Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae UR - http://hdl.handle.net/11427/5398 ER -en_ZA
dc.identifier.urihttp://hdl.handle.net/11427/5398
dc.identifier.vancouvercitationSibanda MB. Impact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiae. [Thesis]. University of Cape Town ,Faculty of Engineering & the Built Environment ,Department of Chemical Engineering, 2009 [cited yyyy month dd]. Available from: http://hdl.handle.net/11427/5398en_ZA
dc.language.isoeng
dc.publisher.departmentCentre for Bioprocess Engineering Researchen_ZA
dc.publisher.facultyFaculty of Engineering and the Built Environment
dc.publisher.institutionUniversity of Cape Town
dc.subject.otherBioprocess Engineeringen_ZA
dc.titleImpact of molasses quality on ethyl alcohol fermentation by the yeast saccharomyces cerevisiaeen_ZA
dc.typeThesis
uct.type.filetypeText
uct.type.filetypeImage
uct.type.publicationResearchen_ZA
uct.type.resourceThesisen_ZA
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