Detrimental effect of increasing sugar concentrations on ethanol production from maize or decorticated sorghum mashes fermented with <Emphasis Type="Italic">Saccharomyces cerevisiae</Emphasis> or <Emphasis Type="Italic">Zymomonas mobilis</Emphasis> |
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| Authors: | Esther Pérez-Carrillo M Luisa Cortés-Callejas Luis E Sabillón-Galeas Jorge L Montalvo-Villarreal Jesica R Canizo M Georgina Moreno-Zepeda Sergio O Serna-Saldivar |
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| Institution: | 1.Departamento de Biotecnología e Ingeniería de Alimentos, Centro de Biotecnología,Tecnológico de Monterrey,Monterrey,México;2.Agroindustrias Alimentarias. Escuela Agrícola Panamericana Zamorano,Tegucigalpa,Honduras |
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| Abstract: | The efficiency of ethanol fermentation, as affected by grain source (maize and decorticated red sorghum), total sugar concentration
(13 or 20° Plato) and type of microorganism (Saccharomyces cerevisiae or Zymomonas mobilis) was studied. Maize mashes yielded 0.32 l ethanol kg−1 ground grain whereas mashes prepared with decorticated red sorghum produced 0.28 l ethanol kg−1. Both microorganisms yielded similar amounts of ethanol. However, high-gravity mashes (20° Plato) yielded lower amounts of
ethanol compared to counterparts adjusted to 13° Plato (0.28 vs. 0.22 l ethanol kg−1 ground grains). In decorticated sorghum mashes adjusted to 20° P, Z. mobilis produced 40 ml kg−1 more ethanol compared to S. cerevisiae. In addition, Z. mobilis had a lower dependency on nitrogenous compounds. |
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