Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast

Effect of Ultrasound on Fermentation of Thick Molasses Worts by Distiller’s Yeast

This study investigates the effect of ultrasonic treatment on the fermentation of molasses wort with a density range of 18–24 °Blg, using two high-performance <i>Saccharomyces cerevisiae</i> yeast strains: Thermosacc Dry and Ethanol Red. The primary objective was to determine if ultrasou...

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Bibliographic Details
Main Authors: Andrea Maria Patelski, Aleksandra Kobalczyk, Urszula Dziekońska-Kubczak, Bartłomiej Januszewicz, Jarosław Domański
Format: Article
Language:English
Published: MDPI AG 2025-03-01
Series:Applied Sciences
Subjects:
ultrasounds
distillery yeast
sugar beet molasses
ethanol yield
Online Access:https://www.mdpi.com/2076-3417/15/7/3811
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