Comparative behaviour of yeast strains for ethanolic fermentation of culled apple juice.

ABSTRACT

The culled apple juice contained (% w/v) nitrogen, 0.036; total sugars, 11.6 and was of pH 3.9. Saccharomyces cerevisiae NCIM 3284, Pichia kluyeri and Candida krusei produced more ethanol from culled apple juice at its optimum initial pH 4.5, whereas S. cerevisiae NCIM 3316 did so at pH 5.0. An increase in sugar concentration of apple juice from natural 11.6% to 20% exhibited enhanced ethanol production and improved fermentation efficiency of both the S. cerevisiae strains, whereas P. kluyveri and C. krusei produced high ethanol at 11.6% and 16.0% sugar levels, respectively. Urea was stimulatory for ethanol production as well as fermentation efficiency of the yeast strains under study.