USE OF ORGANIC ACIDS FOR ACIDIFICATION MOLASSES WORT IN THE PRODUCTION OF BIOETHANOL

Authors

  • S. Oliynichuk Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • O. Koval Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Yu. Batog Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine
  • Ye. Ilchenko Institute of Food Resources of National Academy of Agrarian Sciences of Ukraine, Kyiv, Ukraine

Keywords:

bioethanol, Saccharomyces cerevisiae, oxalic acid, organic acids, fermentation, molasses wort

Abstract

The effect of mineral acids replacement by organic ones for acidification molasses wort on the course and duration of alcoholic fermentation is investigated. It is established that lactic acid and oxalic acid are effective substitutes inorganic acid for acidification molasses worts. It`s determined that the removal of oxalate precipitate from wort affects the yield of ethanol and not fermented sugar content in mature molasses wort.

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References

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Published

2017-06-25

How to Cite

Oliynichuk, S., Koval, O., Batog, Y., & Ilchenko, Y. (2017). USE OF ORGANIC ACIDS FOR ACIDIFICATION MOLASSES WORT IN THE PRODUCTION OF BIOETHANOL. FOOD RESOURCES, 5(08), 23–28. Retrieved from https://iprjournal.kyiv.ua/index.php/pr/article/view/223

Issue

Vol. 5 No. 08 (2017): Food Resources

Section

Технічні науки

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