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Published:
Apr 11, 1991Keywords:
Ethanol Saccharomyces Cerevisiae Hydrolysis Fermentation Yeast Strains
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The copyright of a submitted article is only transferred to the publishers if and when the article is accepted for publication. All rights reserved. No part of this publication may be reproduced, stored in a retrieval system or transmitted in any form or by any means, electronic, electrostatic, mechanical, photocopying, recording or otherwise without the prior written permission of the publishers.
Main Article Content
Production of Ethanol from Cassava and Sweet Potatoes using Yeast Extract from Palm Wine
Abstract
Cassava and sweet potatoe pulps and starches have been fermented using a strain of Saccharomyces cerevisiae isolated from palm wine. Analysis of the fermented products indicated a high yield of ethanol. Comparative studies conducted using the isolated strain and a similar strain contained in Baker's Yeast showed that the former is more efficient in fermenting blackstrap molasses than the latter.
