The maturing period results in compressed yeast with somewhat lower fermentation activity but better storage stability, and in yeast … Product Description: . It was used in fermentation medium with 15% sugar content [9, 18]. 100% pure Saccharomyces cerevisiae yeast cultured on sugar cane molasses under carefully controlled and sanitary conditions. During the propagation of bakers’ yeast the supply of molasses is reduced toward the end of the fermentation period in order to “mature” the yeast. After fermentation, the yeast is collected and dried using special spray dryers, which preserve the full and unaltered protein, mineral and vitamin content of pure yeast. On industrial scale, ethanol can be prepared by the fermentation of molasses. At first dilute the concentrated molasses with water, clarify it and heat sterilize before it is fed to yeast. black layer was collected and autoclaved. We conducted fermentation experiments with each representative strain of the six species in 25% (w/v) diluted molasses with the following sugar composition: sucrose 104.0 g/L, fructose 33.4 g/L, and glucose 24.8 g/L. Fermentation procedure Pretreated molasses (15% sugar) were used as a source of carbon, 1% peptone as nitrogen source for fermentation. Cane molasses and beet molasses are the main carbon source that helps in growth of yeast. It is a dark coloured viscous liquid. Molasses contains about 60% fermentable sugar. Molasses is the mother liquor left after the crystallization of sugarcane juice. Molasses contains 45 -55% fermentable sugars, in form of sucrose, fructose and glucose. It was streamed at 90°C in water bath for 15-20min.

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