Studies on some parametric variables for ethanol production

The present communication deals with the parametric variables for ethanol production by Saccharomyces cerevisiae NCIM -2086. This strain was subjected to parametric studies. Major effects were caused due to pH value, incubation temperature. Incubation period and concentration of the blackstrap molasses. It has been reported that optimum values for alcoholic fermentation has been found when blackstrap molasses 16% (w/v) is allowed to ferment for 47 hours at 31°C by maintaining the pH value of the fermentation medium at 4.9 in the presence of yeast Saccharomyces cerevisiae NCIM -2086.