An industrial perspective of factors affecting molasses fermentation by Saccharomyces cerevisiae

Thulasizwe T. Ngwenya; Pratyoosh Shukla; Nishana Baboolal; Kugen Permaul; Suren Singh

doi:10.5897/JBD12.002

Journal of
Brewing and Distilling

Abbreviation: J. Brew. Distilling
Language: English
ISSN: 2141-2197
DOI: 10.5897/JBD
Start Year: 2010
Published Articles: 33

Full Length Research Paper

An industrial perspective of factors affecting molasses fermentation by Saccharomyces cerevisiae

Thulasizwe T. Ngwenya1, Pratyoosh Shukla1,3*, Nishana Baboolal2, Kugen Permaul1and Suren Singh1

1Department of Biotechnology and Food Technology, Durban University of Technology, P. O. Box 1334, Durban, South Africa, 4000. 2Illovo Sugar Ltd, Merebank, Durban, South Africa. 3Department of Microbiology, Maharshi Dayanand University, Rohtak-124001, India.
Email: [email protected]

Article Number - 5BBC7B2275
Vol.3(2), pp. 23-28 , March 2012
https://doi.org/10.5897/JBD12.002

Accepted: 01 March 2012
Published: 30 March 2012

Copyright © 2025 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0.