ALCOHOL FERMENTATION BY YEASTS - THE EFFECT OF ENVIRONMENTAL AND OTHER VARIABLES

Abstract

In this article, the effects are described of the fermentation environment on ethanol production from saccharine materials by yeasts. Emphasis is placed on relating the biochemical and yeast physiological effects to process variables which can be controlled in an industrial situation. Apart from the raw material and fermenter type, the fermentation can be affected by choice of strain, ethanol and substrate inhibition effects, nutrient and nutrilite levels, pH, temperature, and dissolved oxygen and carbon dioxide concentrations.