FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Using jerusalem artichoke (Helianthus Tuberosus L.) tubers to ethanol production by Saccharomyces Cerevisiae


The object of the studies was to investigate the yield of ethanol production from Jerusalem artichoke tubers by Saccharomyces cerevisiae: Bc16a and D2. Pulp and juice of two cultivars of Jerusalem artichoke: Albik and Rubik were used in these researches. The material was used as the fermentation substrate with prior acid and enzymatic hydrolysis of the inulin and inulids in Jerusalem artichoke tubers and juice to fermentable carbohydrates. The maximum quantity of ethanol was obtained from pulp by yeast Bc16a of cultivar: Albik 10,8% vol. and Rubik 9,3% vol. and from juice of cultivar: Albik 8,9% vol. and Rubik 8,2% vol.