Fermentation of molasses by Zymomonas mobilis: Effects of temperature and sugar concentration on ethanol production

Fermentations utilizing strains of Zymomonas mobilis, in place of the traditional yeasts, have been proposed due their ethanol yields being close to theoretical. Ethanol production from sugar cane molasses was analyzed under different culture conditions using Z. mobilis in batch fermentation. The total reducing sugars (TRS) concentrations in the molasses, temperature, agitation and culture time effects were studied simultaneously through factorial design. The best conditions for ethanol production were 200 g L−1 of total reducing sugars in the molasses, temperature of 30 °C and static culture and time of fermentation of 48 h, achieving 55.8 g L−1. The pH of the medium was kept constant during the experiments, showing that molasses presents a buffering effect.