A kinetic study of Saccharomyces strains: Performance at high sugar concentrations.

Alcoholic fermentation represents a significant example of production of compounds utilizable as alternative energy sources. High ethanol concentration in the fermented wort is needed in order to reduce the energy consumption in the process of alcohol recovery. A particular Saccharomyces strain, of the oviformis species, obtained from fermented worts exhibiting high ethanol concentrations is studied and compared with a common S. cerevisiae strain in order to show its skill in fermenting very concentrated sugar solutions with an energy saving of ca. 10%.