The Effect of Low Intensity Ultrasounds on Ethanol Production by Yeast

Abstract

In this study, the feasibility of using low-intensity ultrasound treatment for improving the fermentation process was investigated. Six different ultrasounds treatment were conducted to assess the effect of ultrasound. The evaluation was done by measuring alcohol content and reducing sugar during the 7-days period of fermentation. The results showed that the continuous ultrasound treatment improved the fermentation process by producing more ethanol in the shorter time. The most optimum treatment was obtained using 12% amplitude power for 3 hours. Reducing the sugar contents resulted in increasing the alcohol levels due to the anaerobic process that converted pyruvate to ethanol.