Selection of yeast strains for alcoholic fermentation of sugar beet thick juice and green syrup

Presented work aimed at determination of effect of various strains of yeast Saccharomyces cerevisiae and concentration of fermentation worts on dynamics and efficiency of alcoholic fermentation. Fermentation worts contained either thick juice or green syrup. found that yeast strains designated as M1, M2 and D-2 most efficiently fermented thick juice worts inoculated with yeast cream at a rate of 2 kg m−3 of wort. Fermentation processes lasted for approximately 2 days and ethanol yield approached 92–94% of the theoretical yield. Fermentations of green syrup worts were most efficient (ethanol yield reached 90–92% of the theoretical yield) when these processes were carried out by yeast strains M1, M2, D-2 and As4 (inoculum – 2 kg m−3 of wort). evisiae strains M1 and M2 dynamically and efficiently fermented thick juice worts with extract of 200 g kg−1 and 250 g kg−1 (89–94% of the theoretical yield) while strain D-2 preferred less dense worts (extract of 200 g kg−1) and produced ethanol with the yield of over 92% of the theoretical yield. The optimum green syrup worts extract was 200 g kg−1.