USE OF IMMOBILIZED YEAST CELL IN ALCOHOL FERMENTATION FROM MOLASSES

Abstract

This research focuses on the current status of alcoholic fermentation including biomass resource, various concentration of alginate for Saccharomyces cerevisiae immobilization and finding out the optimal alginate concentration that is the most alcoholic fermentation, cell immobilized yield, comparing alcoholic fermentative yield of free and immobilized S.cerevisiae which experimental conditions are the analogy of free andimmobilized S.cerevisiae such as optimal pH, optimal temperature, molasses concentration, storage stability, re-use and the batch fermentation of immobilized S.cerevisiae. The results attained in this experiment indicate that the selected S.cerevisiae and entrapping method for immobilization present high and stable. Immobilized cell yield is 99.65%, fermentative yield is 68.68%, storage stability is 35 days that Alco3.0% (yeast cells were immobilized by alginate solution 3% w/w that is optimal concentration) was compared by free yeast, and re-use is 6 times for 18 days.