Application of immobilized yeast cells in fermentation of sugar-based raw materials for the production of bioethanol

The innovative and nanotechnologies in the chemical and food industries
Proceedings of the 2nd International Scientific Conference «Chemical Technology and Engineering»: June 24–28, 2019, Lviv: Lviv Polytechnic National University, 2018, pp. 157–158


First and Last Name Academic degree E-mail Affiliation
Olga Koval No olgakoval1982 [at] Fermentation Products Technology Department, The Institute of Food Resources of NAAS
Kyiv, Ukraine
Serhiy Oliynichuk Sc.D. oliynichukst [at] Fermentation Products Technology Department, The Institute of Food Resources of NAAS
Kyiv, Ukraine
Taras Lysak No lysak.ipr [at] Technical control department of Technical policy Office, SoE “Ukrspyrt”
Kyiv, Ukraine

I and my co-authors (if any) authorize the use of the Paper in accordance with the Creative Commons CC BY license

First published on this website: 09.04.2019 - 14:20

This abstract describes a study of efficiency immobilized yeasts usage in the fermentation of sugar-based raw materials. It was found that the fermentation of molasses wort by yeasts immobilized in sorghum stalks particles provides an increase in the ethanol production rate per gram of biomass per hour, increases the yield of ethanol per ton of raw materials, as well as reduces the fermentation time. It is proved that this technological method could improve the bioethanol production efficiency.


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