Continuous-flow fermentation of banana fruit pulp sugar into ethanol by carrageenan-immobilized yeast

Summary

The extracted juice of ripe Cavendish banana fruit pulp, which contained about 126 g/l total sugars, was fermented into ethanol by yeast immobilized on kappa-carrageenan. The volumetric productivity and fermentation efficiency were about 15 g/l-h and 94%, respectively. The concentrations of alcohol and residual sugar in the ‘beer’ were 54 g/l and 12.8–14.5 g/l, respectively.